Orange Chocolate Cake

If you're looking for dietary substitutions, you can use gluten-free all-purpose flour instead of regular flour for a gluten-free version. For a dairy-free option, substitute the buttermilk with almond milk mixed with a tablespoon of vinegar, and use a dairy-free butter alternative. You can also replace the eggs with flaxseed meal mixed with water (1 tablespoon of flaxseed meal + 2.5 tablespoons of water per egg) for a vegan version.

To store leftover Orange Chocolate Cake, wrap it tightly in plastic wrap or place it in an airtight container. It can be kept at room temperature for up to 2 days or in the refrigerator for up to a week. If you want to store it for a longer period, consider freezing individual slices. Just make sure to wrap them well to prevent freezer burn.

Orange Chocolate Cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. For beverages, consider serving it with a cup of coffee or a glass of dessert wine, such as a sweet Riesling. The citrus notes in the cake also complement herbal teas, like chamomile or mint.

To ensure your Orange Chocolate Cake is moist and fluffy, make sure to cream the butter and sugar until light and airy before adding the eggs. Also, be careful not to overmix the batter once you add the dry ingredients; mix just until combined. Using fresh orange juice and zest will also enhance the moisture and flavor of the cake.

You can tell your Orange Chocolate Cake is done baking when a toothpick inserted into the center comes out clean or with a few moist crumbs attached. Additionally, the edges of the cake should start to pull away from the sides of the pan. Keep an eye on the cake during the last few minutes of baking to avoid overcooking.