Chocolate Orange Cake

Votes: 2

Time: 1 hour 30 min.
Complexity: easily
Servings: 12

Nutritional value per serving:

Calories 401, total fat 14 G., saturated fats 3 G., proteins 5 G., carbohydrates 67 G., fiber 3 G., cholesterol 11 mg, sodium 316 mg, sugar 39 G.

This rich chocolate cake is made with balsamic vinegar, which brings out the chocolate flavor, orange juice for a citrusy note, and the craziest cake ingredient ever—mayo! Mayo replaces vegetable oil and eggs in the batter, elevating the flavor to a whole new level. It makes the cake deliciously moist, soft, and delicious, just like something from a fancy bakery.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cupcake

2 tablespoons softened unsalted butter
0.5 cup + 1 tablespoon cocoa powder
3 cups premium flour
1.5 cups granulated sugar
2 teaspoons of baking soda
1 teaspoon of salt
1 teaspoon ground cinnamon
2 tbsp. freshly squeezed orange juice + 2 tbsp. finely grated zest
3/4 cup mayonnaise
2 tablespoons balsamic vinegar
1 tsp vanilla extract
Special equipment: bandt cake pan

Chocolate glaze

1 cup powdered sugar
2 tablespoons cocoa powder
2 tablespoons freshly squeezed orange juice

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: premium flour, Orange juice, balsamic vinegar, cinnamon, cocoa

Cooking the dish according to the recipe:

Preheat oven to 175°C. Mix softened butter with 1 tablespoon cocoa to form a thick paste. Rub the inside of a cake tin with this paste. Set aside.
Cupcake:

In the bowl of a stand mixer, combine the flour, granulated sugar, baking soda, salt, cinnamon, and the remaining 0.5 cup cocoa and mix until smooth. Add the orange juice, mayonnaise, vinegar, and vanilla and mix until smooth, 1–2 minutes. Add the orange zest.

Pour the batter into the prepared pan and bake until a toothpick inserted into the cake comes out clean, 45 minutes. Let cool in the pan for 10 minutes, then turn the cake out onto a wire rack to cool completely.
Chocolate glaze:

Mix powdered sugar with cocoa. Stir in orange juice, 1 tablespoon at a time, until you achieve the desired pourable consistency. Drizzle the glaze over the cake.

Note

Mayonnaise can be replaced with 2/3 cup plain Greek yogurt.