Is it a brownie, or is it cake?
Should you have it for breakfast or dessert?
Does it taste like chocolate orange or the most decadent truffle?
Not that you will care about its name when you’re busy shoveling slice after slice into your mouth.
The beauty of this cake is that it is both moist as cake should be and fudgy like the best of brownies. Seriously, the texture is out-of-this-world good. It’s certainly not a fluffy one, but it’s not brick-like dense either. Just perfect.
And this is the time when I apologize for my lack of vocabulary. This is what 3489273984723948743298 hours of doing physics homework look like. I’m pretty sure that my only neuron is fried by now.
Then there’s this velvety, smooth orange chocolate frosting. But is it frosting? Or is it fudge sauce? Maybe a glaze? Just yet another reason to create an identity problem for this cake?
Call it what you want; this choco-orange sauce is delicious. So rich and decadent that it makes the perfect complement to such a cake.
And don’t get me started on the flavor. Wow, (lack words much?). But just W-O-W.
You’d think that this is one of those chocolate cakes which taste like overly rich chocolate alone. You know the kind of cake which makes you put down your fork because it’s so lush that you can barely handle it. It doesn’t matter whether you’re chocolate’s #1 junkie. Some cakes are hard to go for seconds.
Well, this isn’t it.
This one has a light chocolate flavor, which, yes, is rich enough to make you feel like you’re eating the best dessert of all times (let’s take a minute to appreciate how modest I am ah), but it doesn’t make you feel sick after you’ve gone through 48 servings.
And I’m not speaking from personal experience or something.
Also, the addition of orange takes it to a whole new level. Don’t you guys love this combo?
I believe that this is because I use raw cacao instead of the processed version. You guys, that stuff is like brown, powdered gold. Not only does it make all concoctions x100 times more delicious, but it also adds lots of health benefits thanks to its unprocessed nature. Big win? I’d say yes!
This time I went for Creative Nature Superfoods’ raw cacao powder, which, if you follow me on Instagram, you’ll know that it’s one of my favorite brands when it comes to healthy ingredients. As I’ve mentioned earlier, the cacao adds the perfect touch to anything you want to add it to – be it baked goods, banana ice-cream, yogurt, oatmeal… it’s just superb!
If you’re planning on purchase anything from their website, I’d recommend you not miss their Shelled Hemp Seeds (perfect source of plant-based protein, which makes an ideal oatmeal topping and also tastes delicious mixed with your salad!). Also, their raw bars are some of the best, which I’ve tried. They’re made all from natural, organic ingredients; they contain the perfect combo of healthy fats, protein, fiber, and carbs to keep you satisfied for hours; and the flavor is heavenly (especially their Sublime Seeds one, oh gosh).
Plus, if you use the code CONSUELA15 in the checkout, you’ll get a 15% discount (which will be super helpful since you’ll want to buy their whole range.
Back to the cake! Sinful as it may look, this one is made from all healthy stuff. Do I hear cake for breakfast? Oh. Did I just put chocolate cake for lunch on this week’s menu?
Is there any reason why you shouldn’t make this cake?
Although the question would be, why are you still here?
For the frosting
- 200 grams dark orange chocolate
- 2 tbsp. coconut milk
- 1 tbsp. raw cacao powder
- Whisk all of the dry ingredients in a bowl until combined (from flour to salt on the ingredient list).
- Stir in the rest of the ingredients and stir until thoroughly combined.
- Pour into a greased medium-round baking pan.
- Bake at 200ºC for 30-40 minutes (this depends on which oven you use, so keep an eye on it!) until you insert a toothpick on the center and it comes out clean.
- For the frosting, melt chocolate on low in a saucepan, often stirring, so it doesn’t burn! Add in coconut milk and raw cacao powder and whisk until combined. Keep whisking until glossy and remove from heat then.
- Cover cake in chocolate sauce and enjoy!
Any milk or vegetable milk can be used instead of almond milk. However, only fatty dairy should be used in place of coconut milk (i.e.: whole milk or oat/rice/almond cream)
To make the pear puree, cook 440 grams of peeled pears with 1/4 cup of water until soft, and then blend it. You can also use applesauce.
You can find vegan orange chocolate in most health-food stores.