Prolific Oven Chocolate Orange Almond Cake
A decadent and indulgent cake featuring rich chocolate, zesty orange, and nutty almonds. Perfect for any special occasion or as an indulgent treat, this cake combines the best of European patisserie flavors.
Ingredients
- 1 1/2 cups 180g all-purpose flour
- 1/2 cup 50g almond flour
- 1 cup 200g granulated sugar
- 1/2 cup 100g brown sugar
- 3/4 cup 75g unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3 large eggs
- 1/2 cup 120ml vegetable oil
- 3/4 cup 180ml buttermilk
- 1/2 cup 120ml freshly squeezed orange juice
- 1 tbsp orange zest
- 1 tsp vanilla extract
- 1/2 cup 120ml hot coffee or boiling water
Instructions
- Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
- In a large bowl, sift together all-purpose flour, almond flour, cocoa powder, baking powder, baking soda, and salt. Whisk to combine.
- In another bowl, whisk together eggs, granulated sugar, and brown sugar until light and slightly fluffy. Add in oil, buttermilk, orange juice, orange zest, and vanilla extract. Mix until smooth.
- Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Then, pour in the hot coffee and stir until the batter is smooth and slightly runny.
- Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Let the cake rest in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Prepare the ganache by heating the heavy cream until steaming, then pouring it over the chopped dark chocolate. Let sit for 2 minutes before stirring until smooth. Add in butter, orange zest, and orange extract.
- Pour the ganache over the cooled cake, letting it drizzle down the sides.
Notes
- Room temperature ingredients yield better results, so bring the eggs and buttermilk to room temp before mixing.
- Don’t overmix the batter to maintain the cake’s tender texture.