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Chocolate & Orange Punchcake

Chocolate & Orange Punchcake: A Zesty, Decadent Treat!

Delight in the rich flavors of Chocolate & Orange Punchcake, a moist dessert perfect for gatherings.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Baking
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour any gluten-free flour blend can be substituted
  • 2 cups granulated sugar brown sugar can enhance flavor depth
  • 3/4 cup unsweetened cocoa powder carob powder can be a good alternative
  • 2 teaspoons baking powder ensure it's fresh for best results
  • 1 teaspoon baking soda double-check the date for effectiveness
  • 1 teaspoon salt sea salt is a delightful substitute
  • 2 large eggs for a vegan option, consider using flaxseed eggs
  • 1 cup whole milk almond or oat milk can be suitable dairy-free substitutes
  • 1/2 cup vegetable oil coconut oil or melted butter can be swapped
  • 2 teaspoons vanilla extract almond extract can be a creative alternative
  • 1 cup boiling water do not attempt to substitute this ingredient
  • 1 tablespoon orange zest adds fresh citrus flavor
  • 1/2 cup orange juice Meyer lemons are a lovely alternative option
  • 1 cup semisweet chocolate chips dark chocolate chips will work beautifully

Equipment

  • 9-inch Round Cake Pans
  • Mixing bowls
  • Whisk
  • Hand mixer
  • Spatula
  • wire rack

Method
 

Steps
  1. Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing them and dusting with flour.
  2. In a large mixing bowl, sift together all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt.
  3. Whisk together the large eggs, whole milk, vegetable oil, and vanilla extract in a separate bowl until smooth.
  4. Gradually combine wet ingredients into dry mixture and mix with a hand mixer, adding boiling water until smooth.
  5. Fold in orange zest and juice carefully to keep citrus notes distinct.
  6. Gently incorporate semisweet chocolate chips into the batter.
  7. Divide batter between the cake pans and bake for 30-35 minutes, until a toothpick inserted comes out clean.
  8. Cool the cakes in the pans for 10 minutes before inverting onto a wire rack to cool completely.
  9. Spread chocolate ganache between the layers and on top, garnishing with fresh orange slices.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 40mgSodium: 300mgPotassium: 200mgFiber: 2gSugar: 25gVitamin A: 200IUVitamin C: 5mgCalcium: 50mgIron: 2mg

Notes

For best results, measure accurately and use fresh ingredients. Store leftovers in an airtight container for up to 3 days.

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