Chocolate Orange Cake

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This Chocolate Orange Cake is layers of rich chocolate orange flavored cake, with a sweet chocolate orange buttercream frosting. It has all the flavors of your favorite Christmas treat.

Prep Time20

Cook Time30

Total Time50

Course: Dessert

Cuisine: American

Servings: Slices

Calories: 669kcal

Author: Wendy

Equipment

9 inch round cake pans
Large Mixing Bowl
Large bowl
electric mixer - hand mixer or stand mixer
Sifter
off-set spatula - for icing

Ingredients

2 cups all-purpose flour
1 cup unsweetened cocoa powder
1 ½ cups granulated sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
Zest of 2 oranges
1 cup freshly squeezed orange juice
1 cup buttermilk
¾ cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
1 cup chocolate chips optional

For the Chocolate Orange Buttercream:

1 cup unsalted butter softened
3-4 cups powdered sugar adjust for desired sweetness and consistency
¼ cup unsweetened cocoa powder
Zest of 1 orange
2-3 tablespoons fresh orange juice
1 teaspoon pure vanilla extract
A pinch of salt

For the garnish:

1 ½ cups chocolate ganache
Sliced or candy oranges

Instructions

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Add the orange zest and mix well.
In another bowl, whisk together the orange juice, buttermilk, vegetable oil, eggs, and vanilla extract until well combined.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix. If desired, fold in the chocolate chips.
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, transfer them to a wire rack to cool completely.
For the chocolate orange buttercream frosting:
In a mixing bowl, beat the softened butter until it becomes creamy and smooth using a hand mixer or a stand mixer with a paddle attachment. This usually takes about 2-3 minutes.
Sift in the cocoa powder and add a pinch of salt to the creamed butter. Mix on low speed until well combined.
Gradually add the powdered sugar, one cup at a time, mixing well after each addition. Start with 3 cups of powdered sugar and adjust to your desired sweetness and consistency.
Once the sugar is well combined, add the orange zest and 2 tablespoons of fresh orange juice to the frosting. Mix until fully incorporated.
If the frosting is too thick, add more orange juice, a little at a time, until you reach the desired consistency. If it's too thin, add more powdered sugar, a quarter cup at a time, until it thickens.
Add the vanilla extract to the frosting and beat for an additional minute until the frosting is smooth and fluffy.
Taste the frosting and adjust the sweetness or orange flavor if needed by adding more powdered sugar or orange zest/juice.
To decorate the cake:
Place one cake layer on a serving plate. Dollop a generous amount of buttercream over the top and spread it evenly. Place the second cake layer on top and cover it with the remaining buttercream, spreading it down the sides.
Optionally, garnish the cake by pouring chocolate ganache over the cake and decorating with orange slices, candied oranges, additional orange zest, or chocolate shavings.

Notes

Make sure that your butter is completely at room temperature before you start to make the orange butter cream so that it comes out smooth.

Nutrition