Chocolate Orange Drizzle Cake
Yields 8 servings
1 stick unsalted butter, softened
3/4 cup light brown sugar
Finely grated zest and juice of two Seville oranges (about 1/2 cup); or 6 tablespoons orange juice and 3 tablespoons lime juice
1 cup all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder
2 tablespoons cocoa powder, sifted
2 large eggs
1/4 cup whole milk
3/4 cup confectioner's sugar
- Heat oven to 350 degrees. Butter a small, square baking pan, and line it with parchment paper.
- In a mixer, beat butter until soft. Add brown sugar, and beat again until soft and creamy. Mix in zest of 1 orange. In another bowl, stir together flour, salt, baking soda, baking powder and cocoa.
- Whisk eggs into butter-sugar mixture one at a time, alternating with a little flour mixture. Fold in remaining flour mixture. Add milk. Stir until smooth. Pour into pan.
- Bake until cake tester inserted in center comes out clean, 30 minutes. In a saucepan combine juice, remaining zest and confectioner's sugar. Place over low heat until sugar dissolves. Strain into a pitcher.
- When the cake comes out of the oven, pierce it all over with the cake tester. Slowly drizzle warm syrup over the cake so that it sinks in. Allow cake to sit in the pan until it has cooled, then transfer to a serving plate