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Chocolate Orange Cake

Posted December 17, 2014 in Adel, Altoona, Ames, Ankeny, Community Featured, Beaverdale, Bondurant, Boone, Clear Lake, Clive, Des Moines West, Downtown, Greene County, Grimes, Johnston, Norwalk, Perry, Pleasant Hill, Urbandale, Waukee, West Des Moines, Windsor Heights, Winterset


Like most everyone these days, I seem to meet myself coming and going with a schedule that is crammed full.   So, when I have those occasional times that I can just sit, I like to settle into my recliner and watch a couple of Food Network programs that I’ve recorded.  “Trisha’s Southern Kitchen” is one of my favorites because, most generally, she fixes “real food” that can be prepared with common kitchen staples.  

On a recent Sunday afternoon, knowing my father-in-law would be visiting, I decided to try Trisha Yearwood’s “Chocolate Orange Cake” recipe.  My father-in-law is a bit of a choc-o-holic and is always appreciative of dessert.  Also, I enjoy using my mom’s bundt pan and thought that, combined with a hint of orange, would give the dessert a bit of a flare.  I was correct and I think this recipe will be a keeper!20141116_215549



2 tablespoons butter, softened
1/2 cup plus 1 tablespoon unsweetened cocoa powder
3 cups flour
1 1/2 cups sugar
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
2 cups orange juice 
1 tablespoons finely grated orange zest
3/4 cup mayonnaise
2 tablespoons balsamic vinegar
1 teaspoon vanilla extract

Chocolate Glaze

1 cup powdered sugar

2 tablespoons unsweetened cocoa powder
2 tablespoons orange juice

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 a Bundt pan. Set aside.

Combine flour, sugar, baking soda, salt, cinnamon and remaining 1/2 cup cocoa in a large mixing bowl and and mix until blended. Add the orange juice, mayonnaise, vinegar and vanilla and mix until well combined, 1 to 2 minutes. Fold in the orange zest. Pour the batter into the prepared Bundt pan and bake until a toothpick inserted in the cake comes out clean, 45 minutes. DO NOT UNDER BAKE.  Cool in the pan for 10 minutes and then turn out onto a cooling rack to cool completely.

For the chocolate glaze: Mix the powdered 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.

Serve with whipped topping or ice cream.  

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