Description
This Festive Chocolate Orange Christmas Cake is a delightful holiday dessert combining rich dark chocolate with zesty orange flavors and warm spices. Perfect for Christmas celebrations, this moist and flavorful cake is enhanced by chunks of chocolate, candied orange peel, and optional nuts, making it a festive treat that tastes even better the day after baking.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter (softened)
- 1 cup dark brown sugar
- 4 large eggs
- 1/2 cup orange juice
- Zest of 2 oranges
- 1 teaspoon vanilla extract
Dry Ingredients
- 1/4 cup cocoa powder
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Add-ins
- 1/2 cup chopped dark chocolate or chocolate chips
- 1/2 cup chopped candied orange peel
- 1/2 cup chopped walnuts or pecans (optional)
For Serving
- Powdered sugar for dusting or chocolate glaze (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Grease a 9-inch round cake pan or springform pan and line the bottom with parchment paper to prevent sticking.
- Cream Butter and Sugar: In a large bowl, cream together the softened unsalted butter and dark brown sugar until the mixture is light, fluffy, and well combined.
- Add Eggs: Incorporate the eggs one at a time, mixing thoroughly after each addition to ensure a smooth batter.
- Incorporate Orange Flavors and Vanilla: Stir in the orange juice, orange zest, and vanilla extract, blending evenly throughout the batter.
- Combine Dry Ingredients: In a separate bowl, whisk together the cocoa powder, all-purpose flour, baking powder, baking soda, salt, ground cinnamon, nutmeg, and cloves to evenly distribute the leavening agents and spices.
- Mix Dry and Wet Ingredients: Gradually add the dried mixture to the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the cake tender.
- Fold in Add-ins: Carefully fold in the chopped dark chocolate or chocolate chips, chopped candied orange peel, and if desired, nuts such as walnuts or pecans for added texture and flavor.
- Pour Batter and Bake: Transfer the batter to the prepared cake pan, smoothing the top with a spatula. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for about 10 minutes to set, then carefully transfer it to a wire rack to cool completely to room temperature.
- Serve: Before serving, dust the cooled cake with powdered sugar or drizzle with a chocolate glaze to enhance its festive appearance and flavor.
Notes
- This cake tastes even better the next day, making it ideal for holiday preparation.
- Store the cake tightly wrapped at room temperature for up to 3 days to maintain freshness.
- For longer storage, refrigerate the cake, ensuring it’s sealed well to prevent drying out.
- Optional nuts can be omitted to accommodate nut allergies or preferences.
