Description

This moist and decadent Chocolate Orange Traybake Cake combines rich, velvety chocolate with a refreshing citrus kick from orange zest. Perfect for any occasion, this cake is easy to make and sure to impress your friends and family!

Ingredients

Scale

For the cake:
- 1 ½ cups all-purpose flour
- ½ cup cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp orange zest (from 1 large orange)
- 1 cup granulated sugar
- 2 large eggs
- ½ cup vegetable oil
- 1 tsp vanilla extract
- ¾ cup milk
- ½ cup freshly squeezed orange juice
For the icing:
- 1 cup powdered sugar
- 2 tbsp cocoa powder
- 2 tbsp unsalted butter, melted
- 1-2 tbsp orange juice (adjust for desired consistency)
- 1 tsp orange zest (for garnish)

Instructions

Preheat the oven and prepare the pan:

Preheat the oven to 350°F (175°C). Grease and line a 9x13 inch baking tray with parchment paper.

2. Mix the dry ingredients:

In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and orange zest.

3. Mix the wet ingredients:

In another bowl, whisk together the eggs, sugar, vegetable oil, vanilla extract, milk, and orange juice until smooth.

4. Combine the wet and dry ingredients:

Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Avoid overmixing to keep the cake light and fluffy.

5. Bake the cake:

Pour the batter into the prepared baking tray and spread it out evenly. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

6. Prepare the icing:

While the cake is cooling, make the icing by mixing the powdered sugar, cocoa powder, melted butter, and orange juice. Add orange zest for garnish and stir until smooth. Adjust the consistency by adding more orange juice if needed.

7. Ice the cake:

Once the cake has cooled completely, spread the icing evenly over the top. Sprinkle with a bit of extra orange zest for an added citrus touch.

8. Serve:

Slice and serve! Enjoy the perfect blend of rich chocolate and tangy orange in every bite.

Notes

Ensure the cake has cooled completely before icing to prevent the icing from melting.
For a richer flavor, consider adding a tablespoon of finely chopped dark chocolate to the batter.
You can substitute vegetable oil with melted butter if you prefer a more indulgent flavor.
The cake can be stored in an airtight container at room temperature for up to 4 days, or it can be refrigerated for longer shelf life.

Prep Time: 15 minutes
Cook Time: 30 minutes

Nutrition

Calories: 250
Sugar: 25g
Sodium: 100mg
Fat: 10g
Carbohydrates: 38g
Protein: 3g