Introduction

This Chocolate Orange Cake is a delightful combination of rich cocoa and bright citrus, perfect for any occasion. Moist and tender, it features a luscious chocolate orange buttercream that brings a refreshing twist to classic chocolate cake.

A round chocolate cake with thick, rough textured dark brown frosting covering all sides, placed on a white cake stand with a slight gold trim. The top of the cake is decorated with a mix of glossy orange candied slices and smooth dark chocolate pieces, arranged evenly around the surface. The background shows a white marbled texture, enhancing the rich colors of the cake. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ¼ cups (290 grams) all purpose plain flour
1⅔ cups (340 grams) granulated white sugar (can be increased to 2 cups if you prefer more sweet)
⅔ cup (57 grams) unsweetened cocoa powder
1½ teaspoons baking powder
½ teaspoon baking soda
Pinch salt
6 tablespoons (3 ounces/85 grams) unsalted butter (at room temperature)
⅓ cup (70 mls) light flavored oil
3 eggs (at room temperature)
¾ cup (180 mls) buttermilk (at cool room temperature)
½ cup (120 mls) fresh orange juice
2 tablespoons finely grated orange zest
1 cup (2 sticks/230 grams) unsalted butter (at room temperature) for frosting
1 teaspoon finely grated orange zest for frosting
4 ½ cups (540 grams) powdered sugar
⅔ cup (57 grams) unsweetened cocoa powder (Dutch processed is best)
4 tablespoons orange juice for frosting
Candied orange slices and orange chocolate to decorate

Instructions

Step 1: Preheat the oven to 340ºF (170ºC). Butter two 8-inch (20cm) round cake pans, line the bases, and flour the sides. Tap out any excess flour.
Step 2: In the bowl of a stand mixer, whisk together the flour, granulated sugar, cocoa, baking powder, baking soda, and salt to combine and break up any lumps. Sift the cocoa beforehand if it is lumpy.
Step 3: Add the butter, oil, eggs, buttermilk, orange juice, and orange zest to the dry ingredients.
Step 4: Turn the mixer on low speed to combine all ingredients gently.
Step 5: Stop the mixer and scrape down the sides and bottom of the bowl.
Step 6: Increase the mixer to medium speed and beat for 3 minutes until the batter is light in color and creamy.
Step 7: Divide the batter evenly between the prepared pans. Bake for 30-35 minutes or until the cakes have risen slightly, are coming away from the sides, and a skewer inserted comes out clean.
Step 8: Cool the cakes in the pans for 10 minutes, then turn onto a wire rack. Flip the cakes so the top is facing up, and cool completely before frosting.
Step 9: For the chocolate orange buttercream, beat the butter until creamy. Add the orange zest and beat until light and fluffy, about 2 minutes.
Step 10: Sift the powdered sugar and cocoa together, then add to the butter along with the orange juice.
Step 11: Beat on low speed for 30 seconds, then increase to high speed and beat for 1-2 minutes until fluffy.
Step 12: Once cakes are fully cooled, level the tops with a serrated knife if domed.
Step 13: Place one cake layer right side up on a serving plate. Spread a generous cup of frosting evenly over it, allowing some to go just over the edge.
Step 14: Place the second cake upside down on the frosting to create a flat top.
Step 15: Use a long metal spatula to spread the remaining frosting evenly over the top and sides of the cake. Smooth or texture as desired.
Step 16: Decorate the top with alternating candied orange slices and chocolate orange wedges. To twist the orange slices, cut a slit from edge to center, twist, and press into the frosting.
Step 17: Serve immediately or cover and store in the fridge for up to 3 days. For best flavor and texture, allow the cake to come to room temperature for an hour before serving.

Tips & Variations

Use Dutch-processed cocoa for a smoother, richer chocolate flavor in the frosting.
Substitute buttermilk with a mix of milk and 1 tablespoon vinegar or lemon juice if you don’t have buttermilk on hand.
For a stronger orange aroma, increase the zest slightly or add a few drops of orange extract to the batter and frosting.
Decorate with dark chocolate curls or candied peel as alternatives to candied orange slices.

Storage

Store the cake covered in the refrigerator for up to 3 days. Before serving, remove from the fridge and let it come to room temperature for about an hour to enhance the flavors and texture. The frosting may firm up when chilled, so softening slightly before eating improves the eating experience.

How to Serve

The image shows a two-layer chocolate cake with thick, smooth chocolate frosting covering the whole cake, sitting on a white cake stand. The top is decorated with several bright orange slices. In front of the stand, two slices of the chocolate cake are placed on separate white plates, each slice showing two layers of dark chocolate cake with a thick layer of chocolate frosting in between. One of the plates has a gold fork placed beside the cake slice, and a dark blue textured cloth is spread casually on the white marbled surface beneath the plates. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free baking blend that is suitable for cakes. Make sure it contains xanthan gum or add it separately to help with structure.

How do I prevent the cake from drying out?

Be careful not to overbake the cakes; check them a few minutes before the recommended time using a skewer. Also, allowing the cake to cool properly and storing it wrapped or covered helps maintain moisture.