What Makes Prolific Oven’s Chocolate Orange Almond Cake Special?

This Prolific Oven's Chocolate Orange Almond Cake stands out due to its perfect blend of bittersweet chocolate, bright citrus notes, and nutty texture . The combination of almond flour and fresh orange zest creates a luxurious flavor that is both decadent and refreshing .

What Are Some Tips for Ensuring a Moist and Flavorful Prolific Oven's Chocolate Orange Almond Cake?

Don’t overmix the batter —this keeps the cake light and tender . Use fresh orange juice —bottled juice lacks the same intensity. Check for doneness early —remove the cake from the oven once a toothpick comes out with moist crumbs, not dry crumbs .

Can I Use Milk Chocolate Instead of Dark Chocolate?

Yes, but adjust the sugar . Since milk chocolate is sweeter , reduce the sugar by 20-30g to balance flavors.

What’s the Best Way to Store This Prolific Oven's Chocolate Orange Almond Cake?

Store at room temperature for up to 3 days in an airtight container. Refrigerate for up to a week , but allow it to come to room temperature before serving . For longer storage, freeze individual slices wrapped in plastic wrap .

How Can I Serve This Cake for Special Occasions?

Dust with powdered sugar for a classic, elegant look. Drizzle with dark chocolate ganache for extra richness. Pair with vanilla ice cream or whipped cream for a complementary contrast.

Can I Make This Prolific Oven's Chocolate Orange Almond Cake in Advance?

Absolutely! In fact, this cake tastes even better the next day , as the flavors have more time to meld.

What Can I Do If My Cake Didn’t Rise Properly?

Ensure your baking powder is fresh —expired leavening agents won’t create enough lift. Whisk the eggs and sugar thoroughly —this helps incorporate air into the batter. Avoid overmixing once flour is added , as this can cause the cake to deflate.

Prolific Oven's Chocolate Orange Almond Cake: 5 Tips for Best Results

Description

Prolific Oven’s Chocolate Orange Almond Cake strikes the perfect balance of rich chocolate, tangy citrus, and nutty almonds. This indulgent yet refreshing cake features deep, bittersweet chocolate paired beautifully with bright orange zest and juice, and a tender crumb thanks to almond flour. Ideal for both special occasions and everyday treats, this cake is a showstopper that’s easier to make than it looks!

Ingredients

200g dark chocolate (70% cocoa or higher, chopped)
150g unsalted butter (softened)
200g granulated or caster sugar
4 large eggs (room temperature)
1 tbsp orange zest (freshly grated)
2 tbsp orange juice (freshly squeezed)
100g almond flour
100g all-purpose flour (sifted)
1 tsp baking powder
½ tsp salt
50g chopped almonds (optional, for garnish)

Instructions

Preheat & Prepare the Pan:
Preheat your oven to 350°F (175°C). Grease an 8-inch (20 cm) round cake pan with butter and line the bottom with parchment paper.
Melt the Chocolate & Butter:
Place chopped dark chocolate and butter in a heatproof bowl. Melt together using a double boiler or microwave in 20-second bursts, stirring between each interval until smooth. Set aside to cool slightly.
Beat the Eggs & Sugar:
In a large mixing bowl, beat the eggs and sugar with an electric mixer or whisk until pale, thick, and slightly foamy—this should take about 3-5 minutes and will help create a light texture.
Add the Orange Elements:
Stir in orange zest and orange juice to infuse the batter with bright citrus notes.
Combine Dry Ingredients:
In a separate bowl, whisk together almond flour, all-purpose flour, baking powder, and salt. Sift to remove lumps and ensure an even mix.
Fold the Batter Gently:
Gradually pour the melted chocolate mixture into the egg and sugar mixture, stirring gently to combine.
Fold in the dry ingredients using a spatula until just combined—do not overmix to maintain a fluffy texture.
Pour & Bake:
Pour the batter into the prepared cake pan. Smooth the top with a spatula and sprinkle chopped almonds over the surface.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.
Cool & Serve:
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Slice and serve as is, or with a dusting of powdered sugar or a dollop of whipped cream for extra indulgence.

Notes

For a Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend.
For Dairy-Free Variation: Swap butter for a high-quality dairy-free butter alternative.
Extra Orange Flavor: Add ½ tsp orange extract for a more pronounced citrus taste.
Serving Suggestions: Pairs beautifully with vanilla ice cream, whipped cream, or a drizzle of dark chocolate ganache.
Storage: Store in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Breakfast
Cuisine: European, Fusion

Nutrition

Calories: 390 kcal
Fat: 25g
Carbohydrates: 32g
Protein: 7g