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Chocolate Citrus Cake Recipe

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Italian Chocolate Citrus Fruit Cake (Flourless Recipe)
Italian Chocolate Citrus Fruit Cake (Flourless Recipe) from jamiesfeast.com

Description

This delicious chocolate citrus cake is a perfect treat that combines two classic flavors - chocolate and citrus. The moist and flavorful cake is made with dark chocolate and topped with a creamy orange-flavored frosting. It's a simple yet impressive cake that will make your family and friends smile. This chocolate citrus cake is sure to be a hit with everyone who tries it!

Ingredients

For the cake:

  • 1 1/2 cups all-purpose flour
  • 1/2 cup cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1/4 cup orange juice
  • 1/2 cup semi-sweet chocolate chips

For the frosting:
  • 3/4 cup butter, softened
  • 1/2 teaspoon vanilla extract
  • 3-4 cups confectioners' sugar
  • 2 tablespoons orange juice

Instructions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch round cake pan.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
  3. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time.
  4. Stir in the vanilla extract and buttermilk. Gradually add the flour mixture, mixing until just combined.
  5. Stir in the orange juice and chocolate chips. Pour the batter into the prepared pan.
  6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool for 10 minutes before removing from the pan.
  7. To make the frosting, cream together the butter and vanilla extract. Gradually add the confectioners' sugar, one cup at a time, until desired consistency is reached.
  8. Stir in the orange juice. Spread the frosting over the cooled cake.

Equipment

  • 9-inch round cake pan
  • Medium bowl
  • Large bowl
  • Whisk
  • Electric mixer
  • Spatula
  • Toothpick

Notes


This cake can be stored in an airtight container for up to 3 days. If you don't have buttermilk, you can substitute it with 1/2 cup of milk mixed with 1 teaspoon of white vinegar. You can use fresh or frozen orange juice for this recipe. If you don't have an electric mixer, you can mix the ingredients by hand.

Nutrition


One serving of this cake contains approximately 500 calories, 23 grams of fat, 72 grams of carbohydrates, and 9 grams of protein. It also contains trace amounts of calcium and iron.


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