Orange Chocolate Drip Cake
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This orange chocolate drip cake is my go to dessert when I want something impressive but don't have all day in the kitchen. The whole thing comes together in under an hour, and honestly, the ingredient list won't break the bank. What I love most is how the bright citrus cuts through the rich chocolate, creating this perfect balance that keeps people coming back for more. Plus, the orange juice adds natural moisture to the cake while providing a good dose of vitamin C. It's simple enough for a weeknight treat but fancy enough to serve at a dinner party.
Ella x
Ingredients
- 200 gall-purpose flour
- 250 ggranulated sugar
- 100 gunsweetened cocoa powder
- 20 gbaking powder
- 10 gsalt
- 120 mlorange juice
- 2 piecesorange zest
- 150 gunsalted butter
- 4 egglarge eggs
- 200 gdark chocolate chips
- 10 mlorange extract
Detail level
Instructions
- 1
Preheat the oven to 180°C (350ºfF). Grease and flour a 20cm (8 inch) round cake pan.
- 2
In a medium bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt.
- 3
In a large bowl, whisk together the orange juice, orange zest, butter, eggs, and orange extract.
Tip: Make sure to scrape down the sides of the bowl frequently.
- 4
Gradually add the dry ingredients to the wet ingredients, whisking until just combined.
- 5
Melt the chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.
Tip: Let the chocolate cool slightly before folding it into the cake batter.
- 6
Fold the chocolate into the cake batter until well combined.
- 7
Pour the batter into the prepared cake pan and smooth the top.
- 8
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- 9
Remove from the oven and let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
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