A super moist and flavorful eggless orange cake with lots of dark chocolate chunks!
There are cakes that you plan and bake and then there are cakes you just make on the fly with little to no planning. This eggless orange and dark chocolate cake falls in the latter category. We celebrated our 10th wedding anniversary yesterday.
Given as my husband is not a huge fan of cakes or any desert really (go on laugh a little at the irony of this sentence) it’s usually a day of bread-baking for me. Yesterday I made his favourite poppyseed bagels which he devoured joyfully.
But as a baker the compulsion to make a cake for special occasions took over, as it often does and I decided to put together something really quick and simple that everybody in the house could enjoy. Chocolate and orange together is a combination that I have always loved! With oranges lying around, it was the perfect opportunity to try out this cake originally inspired by a popular bakery in my city.
If you follow me on Instagram, you will know the sequence of events that ensued after I shared a picture of the cake after baking. I was inundated with hundreds of messages asking for the recipe. So here we are. I hope many of you make this and share your pictures with me.
Orange – 3 ways
The idea was to not use too much chocolate that would overpower the base cake and let the citrus flavour shine.
There are three things that contribute to give this cake a super orange-y burst of flavour
- Fresh orange juice
- Orange zest
- Orange flavoured chocolate
I used Valencia oranges which are actually the best variety for extracting juice. They’re naturally sweet and have a bright and deep coloured skin which make them great for zesting too. I needed about 1.5 oranges to get half a cup of juice required for the recipe.
With citrus fruits, keep in mind that the zest or the skin is where all the flavour of the fruit is at. In fact if you have to choose between any one to add flavour to a recipe I would always recommend using the zest. A micro plane zester is best for this as it only removes the thin outer layer that retains all the flavour without adding any of the bitter white rind. However if you don’t have one you could use a regular grater. Try to not rub over the same spot more than 2 to 3 times.
Homegrown childhood brand Amul, a few years back launched a new product that was an affordable and gourmet line of dark chocolates in different flavours –
Of these, the tropical orange one became the most popular and also the third element of my cake trial. I added lots of chunks of the orange dark chocolate in the batter and some more on the top. Also added regular chocolate chips to make sure there was enough chocolate to go around in each bite. In case you are not able to get your hands on the same chocolate, try and use any other orange flavoured dark chocolate.
Believe me when I say that the cake turned out to be the best one that I have made in a while. It was soft, moist, good-looking, and a flavour bomb. Not only did the husband but even other members of the family who are usually not into cake, got tempted by the sight and smells. We were left with literally just crumbs a couple of hours later.
Pan Size and Baking Time
I made this cake in a 6 inch round pan which took about 35 minutes to bake. You could use up to a 7 inch for the same. Baking times usually vary based on the size of your pan and the quantity of batter in it. While it would still be in the range of 30 to 40 minutes, you should keep an eye out for signs after 30 minutes. Use a toothpick or skewer to test for doneness. The cake also slightly pulls away from the sides when properly baked. Cool the cake on a wire rack after it comes to room temperature.
I’m next going to try making muffins using the same recipe with slight variations. You can be sure that I will update the results from my trial year for you guys.
For now go and make this beauty and brighten up your weekend and that of everyone around you.
If orange and chocolate don’t appeal to you, here are some other simple tea cakes from the blog that you should try.
- Eggless orange almond cake
- Eggless lemon loaf cake
- Eggless pear and walnut cake
- Eggless Coffee cinnamon cake
- Eggless semolina cake
Eggless Orange and Dark Chocolate Cake
- 1 cup All-purpose flour
- 1 tsp Baking Powder
- ¼ tsp Baking Soda
- Zest of 2 oranges
- ½ cup Thick curd/ yogurt
- ½ cup Castor sugar
- ⅓ cup Oil
- ½ cup Orange Juice (from 1.5-2 oranges)
- 100g Chopped chocolate (Amul tropical orange dark chocolate preferably)
- 30-50g Chocolate chips
- Grease or line a 6-inch pan with parchment or baking paper. Preheat the oven to 180°C.
- In a bowl mix together the flour, baking powder, baking soda, and the zest of two oranges. Keep it aside.
- In another bowl add the yoghurt, sugar and oil and mix well till combined. Add half of the flour mix and half of the orange juice and whisk together. Add the remaining flour and orange juice and whisk till everything is well combined but do not over-mix the batter.
- Throw in half of the chopped chocolate chunks and the chocolate chips and fold into the batter.
- Pour the batter into the prepared pan and tap the pan lightly on the countertop to remove any air bubbles. Add the remaining chocolate chunks and chocolate chips on the top of the batter.
- Bake for 35–40 minutes or until the cake starts to pull away from the sides or use other toothpick/skewer to test whether the cake is baked well. Cool the cake on a wire rack and serve.
- For measurement conversions to grams and ml, refer the conversion guide here – Measurements Conversion Guide