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Chocolate-Orange Glaze Cake

Decadent Chocolate-Orange Glaze Cake to Sweeten Your Day

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This Chocolate-Orange Glaze Cake combines luscious chocolate with zesty orange, creating a moist and tender dessert that's perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1.75 cups All-Purpose Flour substitute with gluten-free flour for a gluten-free option
  • 0.75 cups Granulated Sugar can be replaced with coconut sugar for a more natural alternative
  • 0.75 cups Cocoa Powder Dutch-processed cocoa can be used for a smoother taste
  • 2 teaspoons Baking Powder ensure it's fresh for the best results
  • 2 large Eggs flax eggs can substitute for a vegan option
  • 1 cup Whole Milk use almond milk for a dairy-free alternative
  • 0.5 cups Unsalted Butter replace with vegan butter or coconut oil for a plant-based version
  • 1 tablespoon Orange Zest fresh zest is preferred for the best taste
  • 1 teaspoon Vanilla Extract opt for pure extract for best quality
For the Glaze
  • 1 cup Powdered Sugar substitute with erythritol for a low-carb option
  • 0.25 cups Heavy Cream coconut cream can be used for a dairy-free version

Equipment

  • 9-inch round cake pan
  • Mixing bowls
  • Electric Mixer
  • whisk
  • Spatula

Method
 

Preparation and Baking
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with unsalted butter or cooking spray.
  2. In a large mixing bowl, combine all-purpose flour, cocoa powder, baking powder, and a pinch of salt. Whisk until well blended.
  3. In another bowl, add eggs and granulated sugar, and beat with an electric mixer on medium speed until pale and fluffy.
  4. Pour in melted unsalted butter, whole milk, orange zest, and vanilla extract into the egg-sugar mixture. Combine gently on low speed.
  5. Gradually fold the dry ingredients into the wet mixture until no flour streaks remain.
  6. Pour cake batter into the prepared pan and tap to release air bubbles.
  7. Bake for about 30 minutes, then check for doneness with a toothpick.
  8. Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Glazing
  1. In a medium bowl, whisk together powdered sugar and heavy cream until smooth.
  2. Once the cake is completely cool, pour the glaze over the top and spread evenly for a stunning finish.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 30gVitamin A: 500IUVitamin C: 5mgCalcium: 100mgIron: 2mg

Notes

Expert tips for best results include using room temperature eggs, avoiding overmixing, and allowing the cake to cool completely before glazing.

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