About This Chocolate Orange Cake Recipe
Do you love your chocolate cake to have a little more complexity? How about the citrusy tang of orange? If you do, then you’re going to love this chocolate orange cake! A delicious fusion of two classic flavors, this cake is super easy to make and perfect to enjoy a slice whenever you want.
There’s something about the combination of chocolate and orange that just works! With the rich flavor of chocolate and the sharp brightness of orange, this cake is a delicious example of that classic flavor pairing.
The recipe delivers a decadent cake with a moist texture and complex flavor; it’s definitely worth trying out! Make it for the holidays, birthdays, or just to indulge yourself over the weekend.
The batter comes together quickly and easily, delivering a wonderfully fluffy cake. The two layers of cake are separated by a layer of chocolate buttercream, which makes this cake even more decadent. I could literally sit down and eat this in one go!
If you’re looking for a show-stopping dessert, look no further than this chocolate orange cake!
What You Need for This Chocolate Orange Cake Recipe
- Flour: I have used self-raising flour for this cake, which is regular flour with baking powder and a bit of salt already added.
- Chocolate: For an intense orange flavor, I like to use dark chocolate orange for the batter, and for that surprising indulgence, I also add some chocolate orange with popping candy that pop and crackles. As for the buttercream, milk chocolate orange adds a creamy layer to the cake.
- Butter: I like to use unsalted butter so that I can control the salt quantity. The butter for the frosting needs to be softened at room temperature so that it will be easy to beat together with the icing sugar.
- Cocoa Powder: I have used unsweetened natural cocoa powder.
- Sugar: For this cake, I like to use golden caster sugar that’s ideal for creamed sponge cakes.
- Eggs: They need to be at room temperature so that they will incorporate easily with the other ingredients.
- Icing Sugar: I like to sift the icing sugar in order to get a creamy and smooth buttercream.
- Toppings: I like to use fresh orange and some more chocolate for a finishing touch.
- Self-raising Flour: It can be substituted with regular flour; just make sure you add baking powder to it.
- Golden Caster Sugar: You can use regular white sugar instead.
- Butter: I have used unsalted butter but salted butter also works fine.
What should I do if my buttercream is too thick?
If the buttercream turns out too thick, just mix in some more cream until you get the desired consistency. On the other hand, if the buttercream is too runny, add some more icing sugar.
Can I make this chocolate orange cake ahead of time?
The cake will be fluffier when served on the same day it’s baked. But you may also prepare it ahead of time. The sponge cake can be wrapped in plastic wrap and kept at room temperature for up to 2 days. The buttercream can be kept in an airtight container in the fridge for 1-2 days. I suggest assembling the cake and frosting it only the day you serve it.
Chocolate Orange Cake
Moist, chocolatey, and bursting with orange flavor, this chocolate orange cake is the perfect treat for any occasion!
Yield: 8-10 servings
For the sponge:
For the icing (buttercream):
How To Make Chocolate Orange Cake Step By Step
Preheat the oven to 180℃ (356℉). Grease and line a 20 cm/8 inch springform cake pan with parchment paper, and set aside.
Melt the butter and the dark chocolate in a saucepan over medium-low heat.
Remove from the heat, add the sugar and eggs, and stir until well combined.
Sift the flour and cocoa powder, and fold them into the batter.
Add the little chunks of popping candy chocolate orange and mix well.
Pour the mixture into the cake pan and bake for about 45 to 50 minutes. You can insert a skewer in the middle of the cake and check if it comes out clean.
Remove the springform pan, and let the cake cool completely on a wire rack.
To make the buttercream, melt the milk chocolate over a bain-marie (in a glass bowl over a pan of simmering water), then leave it to cool down.
Beat the softened butter with the powdered sugar until creamy and fluffy, then stir in the melted chocolate.
When the cake has cooled, cut it in half horizontally, spread 1/3 of the buttercream on top of the base, and sandwich with the other half of the cake. Then, cover the top with the rest of the buttercream and decorate as you please.
- I used one pan and cut my cake in half. But you can also use two cake pans, divide the batter equally, and bake the two cakes separately. In that case, it will take around 25-30 minutes to bake the cakes, and you’ll just need to place the two separate cakes on top of the other.
- Even if using a springform cake pan, I suggest that you line it with parchment paper to make it easier to slide the cake out of the pan.
- If you have enough time, you can prepare the cake the night before and place it in the freezer overnight. So, the next day, it will be easier to cut the cake and frost the layers. Alternatively, just place it in the fridge for the time you have before frosting.