Chocolate Orange Cake

Ingredients:

Cupcake

• 2 tablespoons softened unsalted butter
• 0.5 cup + 1 tablespoon cocoa powder
• 3 cups premium flour
• 1.5 cups granulated sugar
• 2 teaspoons of baking soda
• 1 teaspoon of salt
• 1 teaspoon ground cinnamon
• 2 tbsp. freshly squeezed orange juice + 2 tbsp. finely grated zest
• 3/4 cup mayonnaise
• 2 tablespoons balsamic vinegar
• 1 tsp vanilla extract
• Special equipment: bandt cake pan

Chocolate glaze

• 1 cup powdered sugar
• 2 tablespoons cocoa powder
• 2 tablespoons freshly squeezed orange juice

Preparation:

1. Preheat oven to 175°C. Mix softened butter with 1 tablespoon cocoa to form a thick paste. Rub the inside of a cake tin with this paste. Set aside.
2. Cupcake:
   
   In the bowl of a stand mixer, combine the flour, granulated sugar, baking soda, salt, cinnamon, and the remaining 0.5 cup cocoa and mix until smooth. Add the orange juice, mayonnaise, vinegar, and vanilla and mix until smooth, 1–2 minutes. Add the orange zest.
3. Pour the batter into the prepared pan and bake until a toothpick inserted into the cake comes out clean, 45 minutes. Let cool in the pan for 10 minutes, then turn the cake out onto a wire rack to cool completely.
4. Chocolate glaze:
   
   Mix powdered sugar with cocoa. Stir in orange juice, 1 tablespoon at a time, until you achieve the desired pourable consistency. Drizzle the glaze over the cake.
   
   Note
   
   Mayonnaise can be replaced with 2/3 cup plain Greek yogurt.