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Chocolate & Orange Punchcake

Irresistible Chocolate & Orange Punchcake for Special Occasions

Indulge in the delightful flavors of Chocolate & Orange Punchcake, a perfect dessert for special occasions.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Dessert
Cuisine: Baking
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Gluten-free flour can be used for a gluten-free version.
  • 1.5 cups Granulated Sugar No substitutions suggested to maintain flavor balance.
  • 0.75 cups Unsweetened Cocoa Powder Dutch-process cocoa gives a deeper taste.
  • 1.5 teaspoons Baking Powder Ensure it’s fresh for the best rise.
  • 1 teaspoon Baking Soda Check the expiry date for effectiveness.
  • 1 teaspoon Salt Using sea salt or kosher salt is recommended.
  • 2 large Eggs For a vegan option, try flax eggs.
  • 1 cup Whole Milk Almond milk or oat milk are great non-dairy alternatives.
  • 0.5 cups Vegetable Oil Coconut oil can add a unique flavor twist.
  • 2 teaspoons Vanilla Extract Opt for pure vanilla for the best results.
  • 1 cup Boiling Water Don’t substitute it.
  • 2 tablespoons Orange Zest Fresh zest gives the best results.
  • 0.5 cups Orange Juice Fresh juice preferred.
  • 1 cup Semisweet Chocolate Chips Dark chocolate chips can intensify richness.
For the Ganache
  • 1 cup Heavy Cream Can substitute with coconut cream for a dairy-free version.
  • 8 ounces Semisweet Chocolate For a darker flavor, use bittersweet chocolate.

Equipment

  • Oven
  • Mixing bowls
  • Whisk
  • hand or stand mixer
  • measuring cups
  • Measuring spoons
  • 9-inch round cake pans
  • Cooling Racks

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
  2. Sift together all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt in a large mixing bowl.
  3. In a separate bowl, whisk together eggs, whole milk, vegetable oil, and vanilla extract until smooth.
  4. Gradually add the wet mixture to the dry ingredients while mixing on medium speed until smooth.
  5. Stir in boiling water to the batter and fold in orange zest and orange juice.
  6. Gently fold in semisweet chocolate chips.
  7. Pour batter evenly into greased pans and bake for 30 to 35 minutes.
  8. Allow cakes to cool in pans for 10 minutes before transferring to wire racks.
  9. Prepare ganache by heating heavy cream and mixing it with semisweet chocolate, then frost the cooled cakes.
  10. Garnish with fresh orange slices or zest before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 50mgSodium: 250mgPotassium: 200mgFiber: 2gSugar: 30gVitamin A: 300IUVitamin C: 2mgCalcium: 50mgIron: 2mg

Notes

Ensure all ingredients are at room temperature for optimal mixing. Avoid overmixing to keep the cake fluffy. Test for doneness with a toothpick.

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