Moist chocolate cake with orange liqueur and crispy cinnamon streusel. The combination of dark chocolate, fruity orange and warm cinnamon makes this winter cake a special treat.
Instructions
Preheat oven to 180°C (160°C fan/350°F). Butter a 26cm (10-inch) springform pan and dust with flour. Roughly chop the dark chocolate and melt in a double boiler or microwave. Set aside and let cool slightly.
For the streusel, mix 80g flour, 60g brown sugar and cinnamon in a bowl. Cut the cold butter into small cubes and rub with fingertips into coarse crumbs. Refrigerate the streusel.
Beat the room temperature butter with brown sugar until light and fluffy. Beat in eggs one at a time, then stir in melted chocolate, orange liqueur and orange zest. Mix flour, cocoa powder, baking powder and salt, then fold into batter alternately with milk.
Pour batter into prepared pan and smooth the surface. Distribute cinnamon streusel evenly over the batter. Bake in preheated oven for 50-55 minutes, until a wooden skewer inserted comes out almost clean.
Let cake cool in pan for 15 minutes, then carefully turn out and cool completely. Dust with powdered sugar before serving. Cut into slices and serve.
Ingredients
- 200g dark chocolate (70% cocoa, chopped) 200 g
- 180g butter (room temperature) 180 g
- 150g brown sugar 150 g
- 3 medium eggs 3 Stück
- 60ml orange liqueur (such as Grand Marnier or Cointreau) 60 ml
- 1 tsp orange zest (finely grated) 1 TL
- 200g plain flour 200 g
- 30g unsweetened cocoa powder 30 g
- 1 tsp baking powder 1 TL
- 1 pinch salt 1 Prise
- 120ml milk (room temperature) 120 ml
- 80g plain flour (for streusel) 80 g
- 60g brown sugar (for streusel) 60 g
- 1 tsp ground cinnamon 1 TL
- 50g cold butter (for streusel) 50 g
- 1 tbsp powdered sugar (for dusting) 1 EL
Baking Timer
The timer appears at the bottom right of the screen.
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