Winter's comfort: clementine & dark chocolate cake recipe
Winter's coziest cake
When the grey skies of winter hang heavy, and the house craves warmth and sweetness, this citrusy cake is a perfect remedy. I make it every Sunday for a reason. The combination of fresh clementine zest and rich dark chocolate balances refreshing and comforting flavors. Here's the recipe that's won over my family.
Ingredients
- 3 organic clementines (zest and juice)
- 200g all-purpose flour, sifted
- 150g powdered sugar
- 100g melted unsalted butter (semi-salt or sweet)
- 3 room-temperature eggs
- 100g dark chocolate chips (60% cacao minimum)
- 1 packet active dry yeast (about 11g)
- Pinch of salt
Recipe steps
Preheat the oven to 170°C (335°F). Grease and flour a 24-26cm cake pan.
Zest the 3 clementines finely, then squeeze out the juice for about 80-100ml. In a large mixing bowl, whisk eggs with 150g powdered sugar until light and fluffy. Add the sifted flour and yeast. Then, gradually pour in the melted butter while mixing for a smooth batter. Stir in the clementine juice and zest gently.
Delicately fold in 100g dark chocolate chips until they're evenly distributed throughout the batter.
Baking and finishing
Pour the cake batter into the prepared pan and level the top. Bake for 40-50 minutes or until a toothpick comes out clean. Let it cool in the pan for 15-20 minutes before transferring to a wire rack to cool completely.
Tips for a moist cake
The acidity of clementine juice prevents drying and ensures a moist texture. Use eggs at room temperature for better emulsification with the butter. Sifting flour and yeast removes lumps, leading to a smoother batter.
Enjoyment and variations
Serve the cake warm, 20-30 minutes after baking, when the chocolate chips are still slightly melted. It pairs beautifully with a bergamot tea or a rich espresso. For variations, substitute clementines with 2 oranges and 1 lemon for a tangier flavor profile. Add 50g sliced almonds or 30g orange zest for crunch and color.
Storage
Store the cake at room temperature, covered with plastic wrap or aluminum foil, for up to 3 days. For longer storage, refrigerate for up to 5 days. Bring to room temperature before serving for the chocolate chips to melt again. You can also freeze individual slices for up to 1 month. Thaw at room temperature or microwave for 30 seconds.
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