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The Softest Cake in the World

Delightfully tender and irresistibly flavorful, this cake truly lives up to its name. With its subtle citrusy aroma and a luscious chocolate topping, it’s the perfect dessert for any occasion. Whether you’re celebrating with family or enjoying a quiet moment with coffee, this cake will satisfy your sweet tooth. Let’s dive into the recipe.


Ingredients

For the Cake

  • Eggs: 3, at room temperature
  • Salt: A pinch
  • Sugar: 150 grams
  • Vanilla Sugar or Orange Zest: 8 grams or as preferred
  • Oil: 80 ml
  • Orange Juice: 90 ml
  • Flour: 200 grams
  • Baking Powder: 15 grams

For the Chocolate Topping

  • Sugar: 1 tablespoon
  • Bitter Cocoa Powder: 1 tablespoon
  • Cornstarch: 1 tablespoon
  • Milk: 250 ml
  • Dark Chocolate: 60 grams
  • Butter: 1 teaspoon

For Dusting

  • Powdered Sugar: To garnish

Instructions

Step 1: Prepare the Cake Batter

  1. Preheat the Oven: Set your oven to 180°C (350°F) to ensure it’s ready when the batter is prepared.
  2. Mix Wet Ingredients: In a large mixing bowl, beat the eggs with a pinch of salt until they begin to foam. Gradually add the sugar and vanilla sugar or orange zest, whisking until the mixture becomes pale and fluffy.
  3. Incorporate Oil and Juice: Slowly drizzle in the oil, followed by the orange juice, blending until fully combined.
  4. Combine Dry Ingredients: Sift together the flour and baking powder in a separate bowl. Gradually fold the dry mixture into the wet ingredients, being careful not to overmix. This will help maintain the cake’s light and airy texture.
  5. Prepare the Pan: Grease your baking pan with oil or butter, then pour in the batter. Spread it evenly using a spatula.
  6. Bake: Place the pan in the preheated oven and bake for about 35 minutes. To check for doneness, insert a toothpick into the center—if it comes out clean, the cake is ready.

Step 2: Prepare the Chocolate Topping

  1. Mix Dry Ingredients: In a medium saucepan, whisk together the sugar, cocoa powder, and cornstarch.
  2. Add Milk: Gradually pour in the milk while whisking continuously to avoid lumps.
  3. Cook the Mixture: Place the saucepan over medium heat, stirring constantly. Cook until the mixture thickens to a pudding-like consistency.
  4. Incorporate Chocolate and Butter: Remove the saucepan from heat. Add the dark chocolate and butter, stirring until they melt and form a glossy, smooth topping.

Step 3: Assemble the Cake

  1. Cool the Cake: Let the cake cool in its pan for 10-15 minutes, then transfer it to a wire rack to cool completely.
  2. Apply the Topping: Once the cake is fully cooled, pour the chocolate topping over the surface. Spread it evenly with a spatula or knife.
  3. Dust with Powdered Sugar: Just before serving, sprinkle powdered sugar over the cake for a decorative and sweet finish.

Serving Suggestions

  • Pair this cake with a freshly brewed cup of coffee or tea for an afternoon treat.
  • Garnish with thin slices of fresh orange or a sprinkling of orange zest to enhance the citrus notes.
  • Serve with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence.
See also  Italian Wedding Soup

Cooking Tips

  1. Room-Temperature Ingredients: Ensure eggs are at room temperature for better incorporation and a fluffier cake.
  2. Avoid Overmixing: Fold the batter gently to avoid deflating it, which can make the cake dense.
  3. Use High-Quality Chocolate: For the topping, opt for high-quality dark chocolate to elevate the flavor.
  4. Check Cake Doneness: Bake times can vary; always test the cake by inserting a toothpick into the center.

Substitutions and Variations

  1. Dairy-Free Option: Use plant-based milk and dairy-free butter for the chocolate topping to make it dairy-free.
  2. Flavor Variations: Replace orange juice with lemon juice for a tangy twist, or use almond extract instead of vanilla sugar.
  3. Topping Alternatives: Substitute the chocolate topping with a simple glaze made of powdered sugar and orange juice.

FAQs

1. Can I use a different type of oil?

Yes, neutral oils like canola or sunflower oil work well. You can also use melted butter for a richer flavor.

2. Can I make the cake ahead of time?

Absolutely! You can bake the cake a day in advance and store it at room temperature. Add the chocolate topping just before serving for the freshest presentation.

3. How do I prevent the chocolate topping from hardening?

To maintain the topping’s smooth texture, cover the cake loosely with plastic wrap or store it in an airtight container.

4. Can I freeze this cake?

Yes, you can freeze the cake without the topping. Wrap it tightly in plastic wrap and store it in the freezer for up to 3 months. Thaw at room temperature before adding the topping.

5. How can I make this recipe gluten-free?

Substitute the all-purpose flour with a gluten-free baking blend to make the cake gluten-free.


Nutritional Information (Per Serving)

  • Calories: 280
  • Protein: 5g
  • Fat: 12g
  • Carbohydrates: 38g
  • Fiber: 2g

Storage

  1. Room Temperature: Store leftover cake in an airtight container at room temperature for up to 2 days.
  2. Refrigeration: For longer storage, refrigerate the cake in an airtight container for up to 1 week. Allow it to come to room temperature before serving.
  3. Freezing: Freeze the plain cake (without topping) by wrapping it in plastic wrap and placing it in a freezer-safe bag. It can be frozen for up to 3 months.

Conclusion

This Softest Cake in the World is a delightful blend of citrus and chocolate that’s sure to impress. Its moist texture and rich topping make it a crowd-pleaser for any occasion. Whether you’re sharing it at a family gathering or savoring a slice with your morning coffee, this cake is pure comfort in every bite.