Prep 15 mins
Cook 1 hr
This recipe was found in the 1998 publication, A Treasury of Jewish Holiday Baking & is made for Shabbat -- The Day of Rest. Preparation time does not include the time needed for the baked cake to cool.
FOR THE CHOCOLATE PASTE
- 4 tablespoons cocoa powder, unsweetened
- 3 tablespoons vegetable oil, warm
FOR THE CAKE
- 1 cup vegetable oil
- 2 1⁄4 cups granulated sugar
- 5 eggs
- 4 teaspoons vanilla extract
- 1⁄4 cup water
- 1 cup frozen orange juice concentrate, defrosted
- 1 orange, zest of, finely minced
- 3 1⁄4 cups all-purpose flour
- 1⁄2 teaspoon baking soda
- 3 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1⁄2 cup mini chocolate chip, semi-sweet
FOR THE ORANGE GLAZE
- 1 cup powdered sugar
- 5 tablespoons orange juice (or more)
- 1 orange, zest of, in long shreds (optional)
- Preheat oven to 350 degrees F & generously grease a 10-inch tube pan, then line the bottom of the pan with parchment paper.
- FOR THE CHOCOLATE PASTE: In a small bowl carefully blend together the cocoa & warm vegetable oil, adding a drop or more of the oil IF the mixture seems too stiff to stir easily. Set aside.
- FOR THE CAKE: In a large bowl, blend together the oil & sugar until light & fluffy, scraping down the side of the bowl often, then blend in the eggs, vanilla, water, orange juice & zest.
- In a separate bowl, whisk together the flour, baking soda, baking powder & salt, then add this dry mixture to the wet ingredients.
- Take 1/3 of the batter & place it in a smaller bowl, stirring the chocolate paste into this smaller portion to make a chocolate batter.
- To this chocolate batter add the mini chocolate chips, then spoon alternating portions of the white & the chocolate batter into the prepared tube pan.
- Bake the cake for 55-60 minutes, or until lightly browned on top & it springs back when lightly pressed on top.
- Cool in the pan for 15-20 minutes before inverting onto a wire rack to cool another 20-30 minutes.
- FOR THE ORANGE GLAZE: Stir together the powdered sugar & OJ to make a thick but pourable sauce, Drizzle this over the top of the cooled cake. Garnish with the long shreds of orange zest, if desired.
If you're looking for a delicious chocolate/orange cake that is pareve, this is it. Moist and flavorful. I used tropicana oj and omitted the water, using 1 full cup of oj. I also made a chocolate glaze and baked in a bundt pan. The cake can also be made in two loaf pans or any 12 cup capacity pan. My cake was done in 55 minutes. I'll be making this again for the family and company. Thanks for sharing the recipe. It's a winner!