27 Jan Blood Orange & Dark Chocolate Cake
We all have our favorite flavors when it comes to chocolate. Raspberry, sea salt, coconut, blueberry etc. My favorites have always been sea salt and mint. One combination that I’ve never really appreciated until now is orange and chocolate but I’m telling you, it’s amazing! (Yeah we know Thea, you’re really late to the party….) The bitterness of the orange zest, the sweetness of the juice and the richness of chocolate together will make your tastebuds dance and sing.
Sooooo, I was gonna make a blood orange cake this morning and at the end I decided to throw in some chopped dark chocolate and I’m glad I did because it turned out perfect. This cake is not too sweet, I used a mix of coconut sugar and white sugar but you can use whatever sugar you prefer. The combination of buckwheat flour and potato starch makes the cake light and airy and the specks of dark melted chocolate will linger in your mouth and leave a chocolate aroma afterwards. This is the perfect cake to make in January when the grocery stores are overflooded with citrus fruits.
Have a lovely day, bake some cake and I’ll see you soon.
- 1 1/4 cup light buckwheat flour
- 1/2 cup potato starch
- 2 teaspoons of baking powder
- Pinch of salt
- 1 cup of sugar (I used half coconut/half white sugar)
- Zest of 1 blood orange
- 2 tablespoons of blood orange juice
- 2 large eggs
- ½ cup of sour cream or greek yoghurt
- ¼ teaspoons of pure vanilla extract
- ½ cup of melted butter
- 100 g dark chocolate, chopped
- Pre-heat oven to 175°C /350 F
- Grease and flour a cake tin.
- In a large bowl, combine sugar and blood orange zest together, then use your fingers to rub the sugar and zest together until sugar is moist and fragrant
- Add eggs to sugar and zest and whisk until pale and frothy
- Add sour cream, blood orange juice and vanilla extract and mix well.
- Sift in buckwheat flour, potato starch, baking powder and salt and whisk until well-combined.
- Use a spatula to fold in the melted butter into the batter until the batter is glossy. At last fold in the chopped dark chocolate.
- Pour batter into the prepared cake tin and bake for around 40 to 50 minutes, or until a toothpick inserted in the middle of the cake come out clean
- Dust powdered sugar on top and enjoy!
Adapted from Dish by Dish