Go Back
–+ servings
Chocolate & Orange Punchcake

Chocolate & Orange Punchcake: A Zesty, Decadent Delight

Chocolate & Orange Punchcake is a delightful dessert that harmoniously blends rich chocolate and zesty orange for a crowd-pleasing treat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour Swap for gluten-free flour if needed.
  • 2 cups granulated sugar Brown sugar for richer flavor.
  • 3/4 cup unsweetened cocoa powder Consider Dutch-process for smoother taste.
  • 2 tablespoons baking powder Ensure it's fresh.
  • 1 teaspoon baking soda Check for expiration.
  • 1 teaspoon salt No substitutions needed.
  • 4 large eggs Use flax eggs for vegan version.
  • 1 cup whole milk Almond or soy milk as alternatives.
  • 1/2 cup vegetable oil Melted coconut oil is also good.
  • 2 teaspoons vanilla extract Opt for pure extract.
  • 1 tablespoon orange zest Fresh zest is ideal.
  • 1/2 cup orange juice Freshly squeezed recommended.
  • 1 cup semisweet chocolate chips White chocolate as a sweeter alternative.
For the Ganache
  • 1 cup heavy cream Coconut cream for dairy-free option.
  • 8 ounces semisweet chocolate Dark chocolate enhances richness.

Equipment

  • 9-inch Round Cake Pans
  • Mixing bowls
  • Whisk
  • Spatula
  • Oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing and dusting with flour.
  2. In a large bowl, sift together flour, sugar, cocoa, baking powder, baking soda, and salt. Mix well.
  3. In a separate bowl, whisk together eggs, milk, oil, and vanilla until smooth.
  4. Gradually pour the wet mixture into the dry ingredients, stirring gently. Add boiling water slowly.
  5. Gently fold in orange zest, orange juice, and chocolate chips until evenly distributed.
  6. Divide the batter between pans and bake for 30 to 35 minutes until a toothpick comes out clean.
  7. Cool the cakes in the pans for 10 minutes, then transfer to wire racks to cool completely.
  8. Once cooled, assemble the cake with ganache between layers and on top, garnishing with orange slices.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 52gProtein: 5gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 250mgPotassium: 150mgFiber: 2gSugar: 30gVitamin A: 3IUVitamin C: 4mgCalcium: 6mgIron: 10mg

Notes

Ensure room temperature ingredients for better emulsification. Avoid overmixing to keep the cake fluffy.

Tried this recipe?

Let us know how it was!