Prep 15 mins
Cook 35 mins
Another recipe from Ebinger's Bakery in Brooklyn. It may be gone, but the recipes live on.
- 1 cup all-purpose flour
- 1 cup packed brown sugar
- 2 teaspoons baking powder
- 2 teaspoons grated orange zest
- 1⁄2 cup orange juice
- 2 tablespoons vegetable oil
- 1 egg
- 2 teaspoons vanilla extract
- 1⁄4 cup semi-sweet chocolate chips
- 1⁄3 cup granulated sugar
- 1⁄4 cup instant coffee powder or 1⁄4 cup hot chocolate powder
- 1⁄4 cup cocoa
- Preheat oven to 350°F (180°C).
- Prepare an 8" square (2 liter) baking dish by spraying with vegetable spray.
- In a bowl mix together flour, baking powder and brown sugar.
- In a separate bowl, whisk together orange zest, orange juice, oil, egg and vanilla.
- Add the wet ingredients to the dry, blending just until mixed.
- Batter will be thick.
- Pour into prepared pan.
- Sprinkle semisweet chocolate chips over top.
- In a bowl whisk together 1-1/4 cups hot water, sugar, coffee mix and cocoa.
- Pour carefully over cake batter.
- Bake 35 minutes or until cake springs back when touched lightly in center.
- Serve warm; spoon cake and underlying sauce into individual dessert dishes.
This looked like an interesting recipe, and it is. The batter tasted nice and orangey, so I had high hopes. It turned into a pudding cake, but for some reason, neither the batter nor the mocha sauce tasted very sweet. Also, the cake turned out having not much flavor. Maybe some adptions to the recipe would make the flavors come together a little better.