This orange chocolate cake with orange frosting is a winning recipe in any crowd. Chocolate and Orange pair up very well and they taste delicious. And interesting part is, it doesn't have eggs. And I skipped mayo and added yogurt. which is equally good.. Try this and enjoy this scrumptious flavors from chocolate and Orange.
Eggless Orange Chocolate cup cake with Orange Butter cream Frosting
Preparation time: 10 minutes
Baking time: 20 to 25 minutes for cup cake OR 45 minutes for 1 bundt pan
For the cake:
2 tbsp unsalted butter, softened
½ cup plus 1 tsp unsweetened cocoa powder
3 cups all-purpose flour
1 ½ cups granulated sugar
2 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
2 cups freshly squeezed orange juice, plus 2 tablespoons finely grated zest
¾ cup mayonnaise or ⅔ cup of greek yogurt
2 tbsp vinegar
1 tsp vanilla extract
For the cake:
1. Preheat the oven to 350 degrees F. Mix together the softened butter and 1 tablespoon of the cocoa to make a thick paste. Coat this paste as a paint, inside of the Bundt cupcake pan. Set aside.
2. In an electric mixer, combine the flour, granulated sugar, baking soda, salt, cinnamon and remaining ½ cup cocoa and mix until blended.
3. Add the orange juice, mayonnaise, vinegar and vanilla and mix until just combined, 1 to 2 minutes. 4. Fold in the orange zest. Pour the batter into the prepared pan.
5. Bake the cake until a toothpick inserted in the cake comes out clean or 20 minutes for cupcakes and 45 minutes for single bundt pan.
6. Cool in the pan for 10 minutes, and then turn out onto a cooling rack to cool completely.For Orange Buttercream Frosting:
¾ cup butter, softened
2 tsp grated orange rind
1 (16-oz.) package confectioners sugar
2 to 3 tbsp orange juice
Dash of peach food color
1. Beat butter and orange rind at medium speed with an electric mixer until creamy. Gradually add confectioners sugar, beating until well blended.
2. Stir in 2 tbsp. orange juice, adding additional orange juice, if necessary, to reach desired consistency.