Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chocolate Orange Cake Recipe

★★★★★

4.9 from 120 reviews
  • Author: Elara
  • Total Time: 1 hour 15 minutes
  • Yield: 12 servings 1x

Description

This delightful Chocolate Orange Cake combines rich cocoa and fresh orange zest and juice for a moist, flavorful treat. Layered with a creamy chocolate orange buttercream frosting and decorated with candied orange slices and chocolate orange wedges, this cake is perfect for celebrations or any special occasion.

Ingredients

Scale

Cake

  • 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

Chocolate Orange Buttercream Frosting

  • 1 cup (2 sticks/230 grams) unsalted butter (at room temperature)
  • 1 teaspoon finely grated orange zest
  • 4 ½ cups (540 grams) powdered sugar
  • ⅔ cup (57 grams) unsweetened cocoa powder (Dutch processed is best)
  • 4 tablespoons orange juice

Decoration

  • Candied orange slices
  • Chocolate orange wedges

Instructions

  1. Prepare the pans: 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 to prevent sticking.
  2. Mix dry ingredients: In the bowl of a stand mixer, combine the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Whisk to thoroughly combine, ensuring to break up any lumps. If the cocoa powder is lumpy, sift it before adding.
  3. Add wet ingredients: Add the room temperature butter, light oil, eggs, buttermilk, orange juice, and orange zest to the dry ingredients in the mixer bowl.
  4. Combine ingredients: Turn the mixer on low speed to mix all ingredients just until combined, avoiding overmixing at this stage.
  5. Scrape bowl: Stop the mixer and scrape down the sides and bottom of the bowl to ensure an even mix.
  6. Beat batter: Increase mixer speed to medium and beat the batter for 3 minutes until it is light in color and creamy in texture.
  7. Bake the cakes: Divide the batter evenly between the two prepared pans. Bake for 30-35 minutes in the preheated oven. The cakes are done when slightly risen, pulling away from the sides, and a skewer inserted in the center comes out clean.
  8. Cool cakes: Let the cakes cool in their pans for 10 minutes, then transfer them onto wire racks. Flip each cake with a second rack so the top side is facing up, and cool completely before frosting.
  9. Prepare buttercream frosting: Beat the room temperature butter until creamy. Add the orange zest and continue beating for about 2 minutes until light and fluffy.
  10. Add sugar and cocoa: Sift together the powdered sugar and cocoa powder, then add to the creamed butter along with the orange juice.
  11. Beat frosting: Beat on low speed for 30 seconds to combine, then increase to high speed and beat for 1-2 minutes until the frosting is fluffy.
  12. Level cakes: Once cake layers have fully cooled, use a serrated knife to level any domed tops for even stacking.
  13. Assemble cake layer 1: Place the first cake layer right side up on a serving plate. Spread a generous cup of frosting evenly over the top, letting it slightly drip over the edges.
  14. Add layer 2: Place the second cake upside down onto the frosted layer so that the top is flat.
  15. Frost entire cake: Use a long metal spatula to spread the remaining frosting evenly over the entire cake. Smooth or texture the frosting as desired.
  16. Decorate cake: Garnish the top with alternating candied orange slices and chocolate orange wedges. To create twisted orange slices like in photos, make a slit from edge to center of the slice, twist, and carefully press into the frosting.
  17. Serve or store: Serve immediately or cover and refrigerate for up to 3 days. For best flavor and texture, allow the cake to come to room temperature for about an hour before serving.

Notes

  • The cake pans should be well prepared with butter and flour to prevent sticking and ensure easy removal.
  • For best results, use Dutch-processed cocoa powder in the frosting for a smoother, less acidic chocolate flavor.
  • Be sure all cold ingredients like eggs and buttermilk are at room temperature to achieve a better batter consistency and rise.
  • Sifting powdered sugar and cocoa powder before adding to the frosting prevents lumps and ensures a smooth texture.
  • Allow the cake to reach room temperature before serving after refrigeration to enjoy optimum flavor and texture.
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Chocolate Orange Cake, chocolate cake, orange zest cake, chocolate buttercream, citrus dessert, layered cake

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://kitchenflavorspot.com/chocolate-orange-cake-recipe/