Orange Chocolate Chunk Coffee Cake

 My friend Sarah stopped by for coffee yesterday, and I needed to make something to eat along with it. I knew I needed to make something a couple of days in advance, but I procrastinated. Monday morning came, and I had visions of something chocolate or salted caramel. When I walked into my kitchen to see what I had those decadent visions were soon deflated. I scrounged around and determined I could make a coffee cake, but I didn't want your average coffee cake. The whole chocolate idea had me thinking about those chocolate oranges back home. Since I don't care for milk chocolate, I decided to break out the 80%.

This coffee cake exceeded my expectations, and was even moist after sitting uncovered all day yesterday. It's very orang-y and choco-licious! The calories aren't as low as I would like, but I did cut them down by about 1/2 of what they could have been, I'm sure if I had more time, I could have shaved even more off that number.

Orange Chocolate Chunk Coffee Cake
Topping:
1/4 cup (4.7 grams) of Splenda
2 teaspoons (14.59 grams) molasses
1 teaspoon (2 grams) ground cinnamon
1 tablespoon (8 grams) all-purpose flour
1 tablespoon (15 grams) melted butter


Cake: 
2 cups (198 grams) all-purpose flour
1/4 cup (50 grams) white sugar mixed with 1/4 cup (4.7 grams) of Splenda
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/4 cup (54 grams) olive oil
2/3 cup (160 milliliters) orange juice
1 orange, zested
2 eggs, lightly beaten
1 bar (100 grams) dark chocolate, chopped (I used 80%)


Preheat oven to 350F/175C. 


Lightly grease and flour a round spring form pan.


In a small bowl, mix brown sugar, cinnamon, 1 tablespoon flour, and 1 tablespoon melted butter - for the topping.


In a large bowl, mix 2 cups flour, sugar + Splenda, baking powder, baking soda, and salt.


Add oil, orange juice, orange zest, and eggs. 


Mix batter to combine.


Fold in chocolate chunks, reserving about 1/4 for the topping.

Pour into the cake pan. 


Sprinkle with the brown sugar mixture and chocolate.


Bake for about 30 minutes or until a fork or toothpick inserted in the center comes out clean.


Let cool and run a knife along the edges of the spring form pan before releasing. 


Invert cake onto a plate and run a knife around the bottom to separate the cake from the bottom part of the pan.


Invert the cake again by placing another plate on the bottom and flipping the whole cake over.


Now, dig in!

Nutritional Value for 1/10 of the cake:

229.9 calories 

12.27 grams of fat

3.47 grams of saturated fat

4.48 grams of protein

25.37 grams of carbohydrates

9.55 grams of sugar

1.25 grams of fiber

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Not So Homemade