Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup freshly squeezed orange juice
- 1/2 cup Grand Marnier or other orange liqueur
- 1/2 cup boiling water
- Zest of 1 orange
Special equipment needed:
- 9-inch round cake pan
- Electric mixer
- Small saucepan
Step-by-step instructions:
1. Preheat the oven to 350°F (180°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, beat the sugar and eggs with an electric mixer until light and fluffy.
4. Add the vegetable oil, orange juice, Grand Marnier, and orange zest to the sugar mixture and beat until well combined.
5. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
6. Pour the boiling water into the batter and stir until smooth.
7. Pour the batter into the prepared cake pan and bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
8. Let the cake cool in the pan for 10 minutes, then remove it from the pan and let it cool completely on a wire rack.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
5. Temperature:
Preheat the oven to 350°F (180°C).
Serving size:
This recipe serves 8-10 people.
Nutritional information:
Calories: 320
Fat: 13g
Saturated Fat: 2g
Cholesterol: 47mg
Sodium: 246mg
Carbohydrates: 43g
Fiber: 2g
Sugar: 26g
Protein: 4g
Substitutions for ingredients:
- You can use any other orange liqueur instead of Grand Marnier.
- You can use orange extract instead of orange zest.
Variations:
- You can add chocolate chips to the batter for extra chocolate flavor.
- You can add chopped nuts to the batter for extra crunch.
Tips and tricks:
- Make sure to grease and flour the cake pan well to prevent the cake from sticking.
- Don't overmix the batter, as this can make the cake tough.
- Let the cake cool completely before slicing it, as it will be easier to cut.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the cake, place it in a preheated 350°F (180°C) oven for 5-10 minutes, or until warmed through.
Presentation ideas:
Serve the cake on a cake stand and dust it with powdered sugar. You can also top it with whipped cream or fresh fruit.
Garnishes:
Garnish the cake with orange slices or chocolate shavings.
Pairings:
This cake pairs well with a cup of coffee or tea.
Suggested side dishes:
Serve the cake with a side of vanilla ice cream or fresh berries.
Troubleshooting advice:
- If the cake is too dry, try adding a tablespoon of vegetable oil to the batter.
- If the cake is too wet, try reducing the amount of orange juice in the recipe.
Food safety advice:
Make sure to wash your hands and all utensils before preparing the cake. Also, make sure to cook the cake to the correct temperature to ensure it is safe to eat.
Food history:
The combination of chocolate and orange has been popular for centuries, with the first recorded recipe dating back to the 17th century.
Flavor profiles:
This cake has a rich chocolate flavor with a hint of orange and a subtle boozy kick from the Grand Marnier.
Serving suggestions:
Serve this cake as a dessert at a dinner party or as a special treat for a holiday celebration.
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