Name: Chocolate Orange Cake
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H30M0.000S
Yield: 12 servings
Ingredients: 2 tablespoons unsalted butter, softened; 1/2 cup plus 1 tablespoon unsweetened cocoa powder; 3 cups all-purpose flour; 1 1/2 cups granulated sugar; 2 teaspoons baking soda; 1 teaspoon salt; 1 teaspoon ground cinnamon; 2 cups freshly squeezed orange juice, plus 2 tablespoons finely grated zest; 3/4 cup mayonnaise; 2 tablespoons balsamic vinegar; 1 teaspoon vanilla extract; 1 cup confectioners' sugar; 2 tablespoons unsweetened cocoa powder; 2 tablespoons freshly squeezed orange juice

Directions

Watch how to make this recipe.

Special equipment:

a Bundt pan

For the cake: Preheat the oven to 350 degrees F. Mix together the softened butter and 1 tablespoon of the cocoa to make a thick paste. Use this paste to paint the inside of the Bundt pan. Set aside.
In an electric mixer, combine the flour, granulated sugar, baking soda, salt, cinnamon and remaining 1/2 cup cocoa and mix until blended. Add the orange juice, mayonnaise, vinegar and vanilla and mix until just combined, 1 to 2 minutes. Fold in the orange zest. Pour the batter into the prepared pan and bake until a toothpick inserted in the cake comes out clean, 45 minutes. Cool in the pan for 10 minutes, and then turn out onto a cooling rack to cool completely.
For the chocolate glaze: Mix the confectioners' sugar and cocoa together. Whisk in the orange juice, 1 tablespoon at a time, until it reaches a good consistency to drizzle. Drizzle the glaze over the cake.

Cook’s Note

You can substitute 2/3 cup plain Greek yogurt for the mayonnaise.

On Tonight

Chocolate Orange Cake

Cake:

Chocolate Glaze:

Special equipment:

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