BurkleHagen BurkleHagen

Chocolate Orange Espresso Cake

Recipe development & food styling by Laura Goble

Chocolate Orange Espresso Cake

Chocolate Orange Espresso Cake

Ingredients

Cake:
2/3 cup cocoa
1/2 cup super fine sugar
1 1/2 teaspoons espresso powder
1/3 cup +1 tablespoon warm water
2 cups all-purpose flour
1 1/4 cup almond flour
2 teaspoons baking powder
1/2 teaspoon sea salt
2 cups sugar
zest from 2 oranges
1 cup olive oil
2 teaspoons vanilla
5 eggs, room temp
1 cup whole milk


Chocolate glaze:
2 tablespoons butter
2 ounces unsweetened chocolate, chopped
1 cup confectioners sugar
3-4 tablespoons boiling water

Instructions

Preheat oven to 350 F. Butter and flour 10 cup bundt pan.

Combine cocoa, super fine sugar and espresso powder in medium bowl. Add water and stir to combine. Whisk together flour, almond flour, baking powder and sea salt in medium bowl. Set aside.

Measure 2 cups sugar and orange zest in bowl of stand mixer with whisk attached. Mix on low 1 minute to combine. Add olive oil and vanilla. Beat on medium speed 1 minute. Add eggs 1 at a time to bowl of stand mixer, beating until each is incorporated. Beat on medium-high speed 4-5 minutes. Add flour mixture and mix on low 30 seconds. Remove bowl from stand mixer and stir in milk by hand.

Remove 3 cups of the batter from bowl and stir into chocolate mixture. Add 1/3 of the orange batter to bundt pan, then 1/3 of the chocolate batter. Repeat until all batter is used.

Bake approximately 1 hour and 10 minutes, until tester comes out clean. Remove cake to cooling rack. Let cool 15 minutes before turning cake out onto serving platter. Cool completely.

For chocolate glaze, melt butter and chocolate in saucepan over low heat, stirring constantly. Remove from heat and sift in confectioners sugar. Whisk in boiling water, 1 tablespoon at a time, until consistency is thin enough to drizzle over cake.

Explore our work.