Chocolate Cake With Orange Crunch And Glaze 

Eggless chocolate cake with orange crunch and glaze.

A superbly delicious chocolate cake topped with orange flavoured crunch and orange glaze. Gorgeous isn’t it 😀

I love the mixed flavour of orange and chocolate. I have already shared chocolate filled orange muffins. Get the recipe here 👇

Orange muffins 

This eggless chocolate cake is all-time favourite amongst my family and friends. very easy to make yet yummy, soft and moist. You can enjoy this without any frosting, crunch or glaze. I have adopted this chocolate cake recipe from Zee Bangla Rannaghar.

Our this week’s 79th  #Foodiemonday bloghop theme is #Valentine. So giving some gorgeous look to the chocolate cake with some delicious ingredients like oranges, almonds and orange cream cookies etc.

Yes I have used these orange cream cookies to make the crunch. And the taste is awesome.

Normally Graham Crackers are used to make the crunch. But its not available here. You can use any cookies or biscuits for the crunch. If you don’t have these orange cream cookies use any digestive biscuits. Just check the sweetness and add little more if require.

I have used 1 tablespoon unsalted butter to add some moisture but you can omit it.

Glaze is made of orange juice, zest and powdered sugar. I have used little orange food colour. If you are making it for kids you can make it without colour too. I have added to beautify the cake for this Valentine special event 😁

Recipe 

For the crunch
Orange cream cookies – 1 cup crushed

Almonds – 1/2 cup

Orange zest – 1 teaspoon

Sugar – 1/4 cup

Unsalted butter – 1 tablespoon

For the cake 

Refined flour/maida – 1 & 1/2 cup

Powered sugar – 1 cup

Oil – 1/2 cup

Milk – 1 cup

Vinegar – 1 tablespoon

Cocoa powder – 2 tablespoon

Baking soda – 1/2 teaspoon

Baking powder – 1/2 teaspoon

Vanilla essence – 1 teaspoon

For the glaze
Powered sugar – 1/2 cup

Freshly squeezed orange juice – 2 tablespoon

Orange zest – 1/2 teaspoon

Orange food colour – a pinch, optional

Method

Dry roast the almonds until its change it’s colour and becomes fragrant. Let it cool down.

Blend or grind the almonds with sugar and orange cookies.

Take out the mixture in a bowl. Mix orange zest and butter in it. I have used butter to get some moisture in the mixture. You can omit it if you like.

Mix everything well.

Grease a baking pan and dust with flour. If you are using nonstick pan, just lightly grease the pan.

Spread the crunch mixture on the bottom of the pan and wall too. Press with your fingers to set well. Keep the pan aside.

Preheat the oven at 180° for 10 minutes.

Mix vinegar in lukewarm milk and keep aside.

In a bowl sift together flour, baking powder, soda and cocoa powder.

In a bowl whisk together oil and sugar. I have used rice bran oil but you can use olive oil or any white oil.  Add vinegar mixed milk in the  oil sugar mixture. Whisk again.

Add vanilla essence. Mix well. Then gradually mix the dry ingredients. Mix everything and make a smooth lump free batter.

Now pour in the prepared cake tin. Bake for 30 – 40 minutes or till the toothpick comes out clean. Check once after 30 minutes. Time depends on the oven.

Take out the cake from the pan when slightly warm. Place on a plate upside down.

Let it cool down completely.

In the meantime prepare the glaze. In a bowl mix powered sugar, grated orange zest, orange food colour and orange juice. Beat well until smooth.

Pour the mixture over upside down cake.

Garnish with orange slices and Choco chips.

Slice and enjoy …….

Happy baking 🙂