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Chocolate & Orange Punchcake

Decadent Chocolate & Orange Punchcake to Satisfy Your Cravings

Indulge in this Chocolate & Orange Punchcake for a delightful twist on classic flavors.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Course Desserts
Cuisine American
Servings 8 slices
Calories 350 kcal

Equipment

  • 9-inch round cake pans
  • mixing bowls
  • whisk
  • Electric Mixer
  • spatula
  • wire racks

Ingredients
  

For the Cake Batter

  • 1 ¾ cups all-purpose flour Adds structure and lightness to the cake.
  • 1 ½ cups granulated sugar Sweetens the cake while helping it remain moist.
  • ¾ cup unsweetened cocoa powder Provides the rich chocolate flavor in this punchcake.
  • 2 teaspoons baking powder Helps the cake rise, giving it a fluffy texture.
  • 1 teaspoon baking soda Reacts with acidic components for a perfect lift.
  • ½ teaspoon salt Enhances the flavor and balances sweetness.
  • 2 large eggs Binds ingredients together and adds moisture.
  • 1 cup whole milk Contributes to a tender crumb and rich taste.
  • ½ cup vegetable oil Keeps the cake moist and adds richness.
  • 2 teaspoons vanilla extract Infuses a warm, sweet aroma into the cake.
  • 1 cup boiling water Helps to dissolve the cocoa and creates a smooth batter.

For the Citrus Twist

  • 1 zest orange Adds a fragrant, vibrant note to the punchcake.
  • ¼ cup fresh orange juice Provides acidity and balances the sweetness with a zesty kick.

For Extra Flavor

  • 1 cup semisweet chocolate chips Folded in for pockets of melted chocolate in every slice.

Instructions
 

Step-by-Step Instructions

  • Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans with butter or cooking spray, then dust with flour.
  • Sift together all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt in a large mixing bowl.
  • In a separate bowl, whisk together eggs, whole milk, vegetable oil, and vanilla extract until fully blended and slightly frothy.
  • Gradually pour the wet mixture into the dry ingredients while mixing on medium speed until just combined.
  • Carefully pour in boiling water into the batter and mix until smooth and velvety.
  • Gently fold in the zest of 1 orange and fresh orange juice, then add semisweet chocolate chips until evenly distributed.
  • Pour the batter into the prepared cake pans and bake for about 30 to 35 minutes, or until a toothpick comes out clean.
  • Once baked, cool the cakes in the pans for 10 minutes before transferring to wire racks to cool completely.
  • Spread chocolate ganache between the cake layers and on top of the cake, then garnish with fresh orange slices.

Notes

Allowing the cakes to cool completely before frosting is crucial for proper application and texture.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 25gVitamin A: 200IUVitamin C: 5mgCalcium: 50mgIron: 2mg
Keyword baking, cake, chocolate, Chocolate & Orange Punchcake, dessert, orange
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