This recipe is dedicated to you "chocoholics"out there. This cake is subtly moist and spongy with a hint of zesty orange which gives it a unique flavor and aroma. I got the idea of combining chocolate and orange after eating Kellogg's Special K Bliss Orange & Chocolate breakfast bar.
As you might know, cocoa is supposed to be good to your health. The natural antioxidants that are found in tea and certain fruits are also found in unsweetened cocoa. So enjoy in moderation as apart of a healthy and active lifestyle.
Cake baking is such a joy to me as my lil daughter gets really excited to see the cake baking in the oven. She religiously watches the cake take form while I keep the oven lights on for her. She calls every cake a 'Happy Bday Cake' :)
Recipe adapted from here
Makes a 13*9 inch cake
2 c Sugar
1 3/4 C All-purpose flour
3/4 C Cocoa Powder
1 1/2 tsp Baking Powder
1 1/2 tsp Baking Soda
1 tsp salt
1 C Milk
1/2 C Vegetable Oil
2 tsp Vanilla Extract
1 C Boiling Water
1 tbsp Orange Zest
Walnut as garnish (optional)
- Heat oven to 355F.
- Grease and flour a 13*9 or two 9" round baking pans.
- Combine dry ingredients in a large bowl.
- Sift the dry ingredients through a sieve to incorporate air. This step will give you a nice fluffy and spongy cake.
- Add eggs, milk, oil and vanilla; beat on medium speed for 2 min.
- Add the dry ingredients little by little.
- Stir in boiling water (batter will be thin).
- Add the orange zest.
- Pour it into the prepared pan. Garnish with walnuts.
- Bake for 30-35 min or until wooden pick inserted in the center comes out clean.
- For Cupcakes : Line 2 1/2 inch muffin cups with paper bake cups. Fill 2/3 full with batter. Bake at 350F for 22-25 min.