Orange Chocolate Cake

Name: Orange Chocolate Cake
Ingredients: 300 g flour; 200 ml milk; 150 g sugar; 100 ml vegetable oil; 1 egg; 3 tbsp cocoa powder; 2 tsp baking powder; 2 tsp vanilla sugar; zest of 1 orange; 100 ml water; 50 g sugar; juice of 1 large orange or 2 small ones (≈200 ml); 2 tbsp cognac (optional); 100 ml milk; 4 tbsp cocoa powder; 4 tbsp sugar; 2 tbsp vegetable oil

A wonderfully soft, moist cake with a bright orange flavor and aroma, topped with a chocolate glaze. You only need simple, everyday ingredients — no butter, no large number of eggs, and no actual chocolate required. Yet the cake delivers a gentle chocolate flavor and a tender crumb, kept perfectly moist by the orange soaking syrup, with a pleasant bitterness from the glaze rounding everything out. Cut it into little squares and serve them in pretty paper cups like I do, and you've got yourself a genuine orange-chocolate petit four!

Ingredients:

300 g flour
200 ml milk
150 g sugar
100 ml vegetable oil
1 egg
3 tbsp cocoa powder
2 tsp baking powder
2 tsp vanilla sugar
zest of 1 orange
Soaking Syrup:
100 ml water
50 g sugar
juice of 1 large orange or 2 small ones (≈200 ml)
2 tbsp cognac (optional)
Glaze:
100 ml milk
4 tbsp cocoa powder
4 tbsp sugar
2 tbsp vegetable oil

How to cook orange chocolate cake

Zest the orange using a fine grater, being careful not to grate into the white pith.

In a bowl, combine the milk, vegetable oil, egg, zest, sugar, and vanilla sugar.

In a separate bowl, mix together all the dry ingredients — flour, cocoa, and baking powder.

Gradually add the dry mixture to the wet mixture, whisking or stirring with a spoon until a smooth batter forms.

Pour the batter into a greased baking pan (mine is 25x25 cm) and spread it out evenly. Bake in an oven preheated to 180°C (350°F) for about 20–30 minutes, or until a toothpick inserted in the center comes out clean.

While the cake bakes, prepare the soaking syrup. Combine the water and sugar in a small saucepan and cook until the syrup has reduced by about half. Remove from heat and let it cool completely.

Squeeze the juice from the orange (I got about 200 ml).

Add the orange juice and cognac to the cooled syrup and stir to combine.

Remove the finished cake from the oven and, while it's still hot, poke lots of holes all over the surface with a toothpick or bamboo skewer. The more holes you make, the more evenly the syrup will soak in. Thoroughly pour the soaking syrup over the cake.

Place all the glaze ingredients into a small saucepan. Cook over low heat, stirring constantly, until the mixture is completely smooth and has reached a medium consistency.

Let the glaze cool slightly, then pour it over the surface of the cake and spread it out evenly. Allow the cake to cool completely before cutting it into pieces as needed.

I also decorated mine with orange segments with the membranes removed. This soft, tender chocolate cake with orange flavor is sure to make a wonderful treat alongside a cup of tea or coffee.