Chocolate & Orange Punchcake That Will Wow Your Taste Buds

Experience the delightful fusion of rich chocolate and fresh orange in this irresistible Chocolate & Orange Punchcake.

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Prep Time 15

Cook Time 35

Cooling Time 10

Total Time 1

Servings: 12 slices

Course: Desserts

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cake

2 cups all-purpose flour No direct substitutions recommended except for gluten-free flour for gluten-free option.
1.5 cups granulated sugar Brown sugar can be used for a deeper flavor.
0.75 cups unsweetened cocoa powder Avoid substitutions to maintain intended taste.
1.5 teaspoons baking powder Use baking soda as a substitute if needed, but adjust quantities appropriately.
1 teaspoon baking soda Can be omitted if not used with acidic ingredients.
1 teaspoon salt Essential for the flavor profile.
2 large eggs Egg substitutes like flax eggs can be used for a vegan version.
1 cup whole milk Almond milk or any dairy-free milk can be used as alternatives.
0.5 cups vegetable oil Can substitute with melted coconut oil or butter.
2 teaspoons vanilla extract Use a premium extract for the best results.
1 cup boiling water Do not skip this step.
1 tablespoon orange zest Freshly squeezed is best for the most vibrant taste.
0.5 cups orange juice Freshly squeezed is best for the most vibrant taste.
1 cup semisweet chocolate chips Dark chocolate chips can be used for less sweetness.

For the Ganache

1 cup heavy cream Quality cream makes a huge difference!
1 cup semisweet chocolate Chop it finely for smooth melting.

For Garnish

2 slices fresh orange Choose juicy, ripe oranges for the best flavor.

Equipment

9-inch round cake pans
mixing bowls
whisk
spatula
Oven
wire racks

Method

Step-by-Step Instructions for Chocolate & Orange Punchcake

Preheat your oven to 350°F (175°C), greasing two 9-inch round cake pans.
Sift together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt in a large mixing bowl.
Whisk together the large eggs, whole milk, vegetable oil, and vanilla extract until smooth.
Gradually combine wet and dry ingredients, adding boiling water last for a smooth batter.
Fold in orange zest and juice as well as semisweet chocolate chips.
Divide the batter into the prepared pans and bake for 30-35 minutes, checking doneness with a toothpick.
Cool the cakes in the pans for 10 minutes before transferring to wire racks to cool completely.
Prepare chocolate ganache and frost the cooled cakes, garnishing with fresh orange slices before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 46gProtein: 5gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 24gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 2mg

Notes

Ensure that your eggs are at room temperature and avoid overmixing for a light cake. Refrigerate leftovers for up to 5 days or freeze for up to 3 months.

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