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
- Preheat the Oven: Set your oven to 180°C (350°F) to ensure it’s ready when the batter is prepared.
- 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.
- Incorporate Oil and Juice: Slowly drizzle in the oil, followed by the orange juice, blending until fully combined.
- 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.
- Prepare the Pan: Grease your baking pan with oil or butter, then pour in the batter. Spread it evenly using a spatula.
- 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
- Mix Dry Ingredients: In a medium saucepan, whisk together the sugar, cocoa powder, and cornstarch.
- Add Milk: Gradually pour in the milk while whisking continuously to avoid lumps.
- Cook the Mixture: Place the saucepan over medium heat, stirring constantly. Cook until the mixture thickens to a pudding-like consistency.
- 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
- Cool the Cake: Let the cake cool in its pan for 10-15 minutes, then transfer it to a wire rack to cool completely.
- Apply the Topping: Once the cake is fully cooled, pour the chocolate topping over the surface. Spread it evenly with a spatula or knife.
- 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.
Cooking Tips
- Room-Temperature Ingredients: Ensure eggs are at room temperature for better incorporation and a fluffier cake.
- Avoid Overmixing: Fold the batter gently to avoid deflating it, which can make the cake dense.
- Use High-Quality Chocolate: For the topping, opt for high-quality dark chocolate to elevate the flavor.
- Check Cake Doneness: Bake times can vary; always test the cake by inserting a toothpick into the center.
Substitutions and Variations
- Dairy-Free Option: Use plant-based milk and dairy-free butter for the chocolate topping to make it dairy-free.
- Flavor Variations: Replace orange juice with lemon juice for a tangy twist, or use almond extract instead of vanilla sugar.
- 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
- Room Temperature: Store leftover cake in an airtight container at room temperature for up to 2 days.
- 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.
- 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.