A while ago I made a Jam Swirled French Yogurt Cake what was extremely delicious. I wanted to try making it with orange zest instead of lemon zest. However, I wanted to make it a little different, so I added cocoa powder because cocoa and orange are a match made in heaven.
I cannot begin to describe how fragrant my house was while the cake was baking in the oven. The lovely aroma of citrus filled the house, and little smiling faces came running into the kitchen asking if I’m baking them a orange cake. And when I said orange and chocolate, their smiles grew even wider! It’s moments like this that I treasure so dearly, and it is such a joy to be able to cook and bake for the people I love.
If you are wondering what to do with the mountain of mandarin oranges you collected for Chinese New Year. This would be a recipe you can make. Substitute the cocoa powder for plain flour if you want to make a plain Orange French Yogurt Cake.
Orange Cocoa Loaf Cake
- 1 cup 128g flour
- 1/2 cup 64g cocoa powder
- 2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup 169g sugar
- Zest of 1 orange
- 3/4 cup 175g + 2 tbsp (35g) greek yoghurt (or natural yoghurt)
- 1/3 cup 74g corn oil / grapeseed / canola
- 2 large eggs lightly beaten
- 1 tsp vanilla extract
- 3 tbsp orange juice
- 1 tsp espresso powder optional
- Preheat oven to 175C.
- Spray loaf tin with non-stick spray.
- In a large bowl, sift baking powder, cocoa powder, espresso powder, flour, and salt together.
- Using your fingertips, rub orange zest and sugar together until moist.
- Combine sugar and flour mixture with a whisk.
- Then mix in eggs, oil, yogurt, vanilla extract, and orange juice until just combined.
- Bake for 50 minutes at 175C or until skewer inserted comes out clean.
- Allow to cool in tin for 10 minutes before removing it from loaf tin to cool completely.
Rachel Helmreich11 February, 2016 at 7:19 pm
This was really good, cut it when it was a bit warm still, could not wait.
Sharon Lam12 February, 2016 at 12:06 pm
Thank you popping by and for the feedback! Glad you enjoyed it. 🙂
Christina17 June, 2016 at 2:40 pm
Hi Sharon, based on the ingredients you have shared for this recipe is it possible to bake in a 7-inches spring form pan? I’d like to bake this for my boss’s birthday. He likes orange and chocolate so this cake would be perfect 🙂
Sharon Lam17 June, 2016 at 8:09 pm
Hi Christina, yes it will fit a 7 inch round pan, with some batter to spare. 🙂
Christina17 June, 2016 at 9:30 pm
Awesome 😉 I look forward to baking this cake tomorrow….a trial one for my neighbor, spinning instructor, my husband and I to try first. Thank you for sharing your recipe, Sharon 🙂
plasterer bristol2 August, 2016 at 2:25 pm
This bloody delcious.
Sharon Lam3 August, 2016 at 5:29 pm
Gim pei7 October, 2016 at 10:06 am
Thank you Sharon for such a nice revipe, i am loving it so much!
Sharon Lam8 October, 2016 at 5:45 pm
You are most welcom, Gim Pei! Glad you enjoyed it!
Tan20 October, 2016 at 4:51 pm
Thank you for this recipe. Can I check if the yoghurt is 175gm + 35gm? What’s the 3/4cup(175g). Much appreciated!
Sharon Lam20 October, 2016 at 10:56 pm
Yes total weight of the yogurt will be 175g + 35g. I separated it because some readers and even myself use US measuring cups measurements.
Tan21 October, 2016 at 8:04 am
Thank you very much! Going to try this lovely cake tomorrow. 🙂