Chocolate Orange Cake
Moist, chocolatey, and loaded with orange flavor, you won’t believe that this chocolate orange cake is made without eggs and orange extract.
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Servings: 12
Ingredients
For the cake:
- 2 tablespoons unsalted butter, softened
- 1/2 cup plus 1 tablespoon unsweetened cocoa powder
- 3 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 cups freshly squeezed orange juice, plus 2 tablespoons finely grated zest
- 3/4 cup mayonnaise
- 2 tablespoons balsamic vinegar
- 1 teaspoon vanilla extract
For the glaze:
- 1 cup confectioners' sugar
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons freshly squeezed orange juice
Instructions
- Preheat your oven to 350 degrees
- In a small bowl, combine the softened butter and 2 tbsp cocoa powder. Mix well to form a thick paste
- Brush the inside of a 9-inch Bundt pan with this paste, coating well. Set aside
- In a bowl of a stand mixer or a large bowl with a whisk, combine flour, remaining ½ cup of cocoa, granulated sugar, baking soda, salt, and cinnamon
- Add in the orange juice, orange zest, mayonnaise, balsamic vinegar, and vanilla and mix well until no lumps remain
- Pour batter into prepared pan and bake in preheated oven for 45-minutes, or until a toothpick inserted in the middle comes out clean. Mine took exactly 45-minutes, but oven temperatures vary so watch yours closely
- While the cake bakes, prepare the glaze by mixing the sugar, cocoa, and orange juice until well combined. Set aside
- Carefully remove the cake from the oven and allow it to sit for 10-minutes
- Once 10-minutes has passed, lay a piece of parchment paper over the top of the cake and place a cooling rack on top
- Carefully flip the cake onto the cooling rack and slowly lift the pan off
- Allow the cake to cool completely before drizzling the glaze overtop