Mexican Chocolate Orange Cappuccino Cake

Indulge in the bold, rich flavors of a Mexican Chocolate Orange Cappuccino Cake, a dessert that’s as luxurious as it is unique. This decadent cake combines velvety unsweetened cocoa, finely chopped Mexican chocolate, and a pop of orange zest for a vibrant citrus kick, balanced with the robust addition of espresso powder. The moist, tender crumb is achieved through a blend of freshly squeezed orange juice, creamy whole milk, and melted butter, making every bite irresistibly smooth. Finished with a dusting of powdered sugar, this cake is perfect for any occasion, from casual gatherings to festive celebrations. With its fusion of chocolate, coffee, and orange, this recipe offers a sophisticated twist on traditional chocolate cakes, creating a truly unforgettable dessert experience. Perfectly optimized for lovers of rich, layered flavors, this treat is sure to delight!

Nutriscore Rating: 56/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 10

Ingredients

• 2 cups all-purpose flour
• 0.5 cup unsweetened cocoa powder
• 4 ounces Mexican chocolate, finely chopped
• 1.5 cups granulated sugar
• 1.5 teaspoons baking powder
• 1 teaspoon baking soda
• 0.5 teaspoon salt
• 2 large eggs
• 1 cup whole milk
• 0.5 cup freshly squeezed orange juice
• 2 tablespoons orange zest
• 2 teaspoons espresso powder
• 2 teaspoons vanilla extract
• 0.5 cup unsalted butter, melted
• 1 cup hot water
• 2 tablespoons powdered sugar (for topping)

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.

Step 2

In a large mixing bowl, whisk together the flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt.

Step 3

Stir in the finely chopped Mexican chocolate to the dry ingredients.

Step 4

In a separate medium bowl, whisk together the eggs, milk, orange juice, orange zest, espresso powder, vanilla extract, and melted butter until well combined.

Step 5

Gradually add the wet ingredients to the dry ingredients, mixing until just incorporated.

Step 6

Slowly pour in the hot water and mix until the batter is smooth and evenly combined. The batter will be thin; this is normal.

Step 7

Pour the batter into the prepared cake pan and smooth the top with a spatula.

Step 8

Bake the cake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

Step 9

Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Step 10

Once cooled, dust the cake with powdered sugar for garnish before serving.

Step 11

Slice and enjoy this bold and flavorful Mexican Chocolate Orange Cappuccino Cake!

Nutrition Facts

Serving size	(1662.8g)

Amount per serving	% Daily Value*
Calories	4226.7

Total Fat 169.5g	0%
Saturated Fat 98.5g	0%
Polyunsaturated Fat 0.3g
Cholesterol 659.6mg	0%
Sodium 3413.4mg	0%
Total Carbohydrate 681.0g	0%
Dietary Fiber 60.7g	0%
Total Sugars 403.3g
Protein 79.6g	0%

Vitamin D 189.4IU	0%
Calcium 699.3mg	0%
Iron 36.7mg	0%
Potassium 3401.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 33.4%

Protein: 7.0%

Carbs: 59.6%