Striped Chocolate Orange Cupcake
12 servings
60 minutes
Striped chocolate-orange cake is a harmony of rich chocolate flavor and the freshness of citrus notes. This dessert was born in European cuisine, where exquisite combinations and textural contrasts are valued. The delicate batter divided into two colors creates visually appealing stripes, while the combination of cocoa, milk, and mint in one part of the cake emphasizes the softness of the chocolate, while the orange pulp and zest give brightness and juiciness to the other half. The cake turns out aromatic, moist, with a light refreshing note. It is served with tea or coffee and is suitable for cozy home tea parties as well as festive celebrations. The main thing is not to open the oven during baking to maintain its fluffiness!
1
For preparation, we will need: an immersion blender, two bowls, a wooden spoon for mixing, a regular tablespoon for placing the dough, and a heat-resistant form approximately 30*40 cm.
2
Grease the mold with a little butter. Mix the sugar with the remaining butter using a wooden spoon, adding the eggs one by one. Gently fold in the flour and baking powder. Divide into two equal parts.
3
Zest the orange. Remove the flesh from the peel and cut it into small pieces. Add the zest and flesh to one half of the dough. Blend into a smooth mixture.
4
Add milk and cocoa powder to the second part. Mix well. If the dough is thicker than the orange part, add a little more milk. Add crushed mint to taste.
5
Preheat the oven to 180 degrees, bake in the middle position for about 45 minutes. Do not open the oven for 30 minutes, or it will sink.
6
Chill slightly before serving.