Meskoutcho Cake with Chocolate Orange Sauce

Ingredients

• 2 cups All‑purpose flour (Sifted to avoid lumps)
• 1.25 cups Granulated sugar (Can be adjusted slightly to taste)
• 0.5 teaspoons Salt (A pinch of fine salt)
• 2 teaspoons Baking powder (cake leavening) (Ensure it’s fresh for proper rise)
• 0.33 cup Olive oil (Extra‑virgin for best flavor)
• 1 cup Fresh orange juice (Preferably freshly squeezed)
• 3 each Large eggs (Room temperature)
• 2 teaspoons White vinegar (Helps tenderize the crumb)
• 2 tablespoons Milk (Whole milk preferred)
• 2 tablespoons Cocoa powder (unsweetened) (For the chocolate sauce)
• 1 tablespoon Sugar (for sauce) (Granulated)
• 1 teaspoon Cornstarch (Maizena) (Thickening agent for sauce)
• 0.25 cup Water (For the sauce)
• 1 tablespoon Unsalted butter (Adds shine to the sauce)

Instructions

1. Preheat Oven

   Set the oven to 180 °C (350 °F) and let it preheat for about 10 minutes. Position the rack in the middle of the oven.

   Time: PT10M

   Temperature: 180°C

2. Prepare Dry Ingredients

   In a large mixing bowl sift the flour, then add the granulated sugar, salt, and baking powder. Stir briefly to combine.

   Time: PT5M

3. Whisk Wet Ingredients

   In a second bowl whisk the eggs until light, then whisk in the olive oil, fresh orange juice, white vinegar, and milk until smooth.

   Time: PT5M

4. Combine Wet and Dry

   Make a well in the center of the dry mixture and pour in the wet mixture. Gently fold with a spatula until just combined; a few small flour streaks are okay.

   Time: PT5M

5. Prepare Pan and Pour Batter

   Grease the 9‑inch cake pan with a thin layer of butter or oil and dust lightly with flour. Pour the batter in, smoothing the top with a spatula.

   Time: PT3M

6. Bake the Cake

   Place the pan in the preheated oven and bake for 25 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.

   Time: PT25M

   Temperature: 180°C

7. Make Chocolate Orange Sauce

   While the cake bakes, combine cocoa powder, 1 Tbsp sugar, cornstarch, and water in a small saucepan. Heat over medium heat, whisking constantly until the mixture thickens (about 5‑6 minutes). Remove from heat and stir in the butter until melted and glossy.

   Time: PT10M

8. Cool and Serve

   Allow the cake to rest in the pan for 10 minutes, then turn out onto a cooling rack. While still warm, drizzle the chocolate orange sauce over the top and slice.

   Time: PT10M

Nutrition Facts

Calories

300

Protein

5 g

Carbohydrates

45 g

Fat

12 g

Fiber

1 g

Ingredient Substitutions

• Instead of All‑purpose flour: whole wheat flour, cake flour
• Instead of Granulated sugar: coconut sugar, brown sugar
• Instead of Salt: sea salt
• Instead of Baking powder (cake leavening): baking soda + cream of tartar (1 tsp + 1/2 tsp)
• Instead of Olive oil: vegetable oil, canola oil
• Instead of Fresh orange juice: store‑bought 100% orange juice
• Instead of Large eggs: egg replacer, flax egg (1 tbsp ground flax + 3 tbsp water)
• Instead of White vinegar: lemon juice
• Instead of Milk: almond milk, soy milk
• Instead of Cocoa powder (unsweetened): melted dark chocolate (use 1 tbsp)
• Instead of Sugar (for sauce): honey, maple syrup (reduce liquid)
• Instead of Cornstarch (Maizena): all‑purpose flour (2 tsp)
• Instead of Unsalted butter: margarine

Equipment Needed

• Oven
• 9‑inch round cake pan
• Mixing bowls (2)
• Whisk
• Measuring cups
• Measuring spoons
• Sifter (optional)
• Spatula
• Saucepan (small)
• Wooden spoon
• Cooling rack (optional)

Critical Steps — Do Not Skip

• Preheat the oven to the correct temperature.
• Do not over‑mix the batter after adding wet ingredients.
• Check cake doneness with a toothpick; avoid under‑ or over‑baking.
• Stir the sauce continuously to achieve a smooth, glossy texture.

Chef Tips from the Video

• Use freshly squeezed orange juice for a bright, natural flavor.
• A pinch of sea salt in the chocolate sauce balances the sweetness.
• For extra aroma, add a few drops of orange zest to the batter.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Wrap tightly in plastic wrap and foil; freeze for up to 1 month. Thaw in the fridge before reheating.

Room temperature: If consumed within 4 hours, keep at room temperature covered.

Make-Ahead Tips

• Bake the cake a day ahead; reheat gently in the oven before serving.
• The chocolate sauce can be made up to 2 days in advance and stored refrigerated; re‑warm over low heat.