This moist, layered chocolate orange cake is loaded with decadent chocolate and real orange zest, topped with a chocolate orange buttercream frosting, for a flavor combination made in heaven.
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If you know me, then you know I'm a chocoholic. Any excuse to make a chocolate dessert...whether it's my mint chocolate cheesecake, or chocolate cake in a mug, or chocolate zucchini bread, or edible brownie batter, or, well you get the point. And for another orange-flavored dessert, go straight to my mandarin orange cake with pineapple frosting.
But the first time I made this particular chocolate confection and presented it to Erich for a taste testing, he was absolutely blown away. He said that it was such a high-quality dessert, I'd found my baking specialty.
The next question out of his mouth was to ask me if there was Grand Marnier in the batter. When I told him no, he didn't believe me at first. I explained that there is a lot of orange zest in the recipe, so that's where that flavor is coming from.
The cake batter has cocoa, fresh brewed coffee to enhance the chocolate flavor even more, orange juice, and loads of orange zest. And between the layers and coating the entire cake is a delectable chocolate orange buttercream, made with cocoa, real melted chocolate, and even more refreshing orange zest. Finally, if you want to get fancy, finish it all off with candied orange slices (which are super easy to make).
Yes, it may be a long list of ingredients, but they're mostly common pantry ingredients that you probably already have at home.
π§Ύ Ingredients
Chocolate orange cake
- All purpose flour
- Granulated sugar
- Cocoa powder
- Baking soda
- Baking powder
- Salt
- Vegetable oil
- Eggs
- Orange juice
- Orange zest
- Milk
- Coffee
- Vanilla extract
- Vegetable shortening or cooking spray to grease two 9" round baking pans
- Parchment paper
Chocolate orange buttercream
- Unsalted butter
- Chocolate bar
- Heavy cream
- Powdered sugar
- Orange juice
- Orange zest
- Vanilla extract
- Cocoa powder
- Salt
Candied orange slices
- Sliced oranges
- Granulated sugar
- Water
See the recipe card below for full list of ingredients and their measurements.
π₯£ Make the cake batter
If you'd like to make candied orange slices for the top of your cake, this is something that should be done the day before, but can be done that morning, in a pinch. See my instructions below.
Preheat oven to 350Β°F. Using vegetable shortening or cooking spray, grease two 9" round cake pans, then place a circle of parchment to line the bottom of each.
Whisk together vegetable oil, eggs, orange juice, orange zest, milk, hot coffee, and vanilla.
In a separate bowl, stir together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
Slowly add dry ingredients to wet and mix just until all ingredients are combined (but in order to keep the cake light and fluffy, don't overmix).
Divide batter equally between two greased and lined cake pans.
β²οΈ Baking
Bake on middle rack for 25 minutes or until a toothpick inserted in the center comes out clean.
Let cool a few minutes, then turn out onto a plate, remove the parchment from the bottom of each cake, and flip right side up onto cooling racks to cool completely.
Tip: Make sure cakes are completely cooled before attempting to frost them. Otherwise, the frosting will just slide right off the sides of a too warm cake.
π₯ Make the frosting
While the cakes are cooling, make the chocolate orange buttercream frosting.
Break the chocolate bar into small pieces and add to a microwave-safe bowl, along with the heavy cream. Microwave for 30 seconds, then stir. Then microwave in 15-second increments, stirring after each one, until smooth. This should take about 1-Β½ to 2 minutes total.
Once the chocolate and cream are melted together, let it cool on the counter for a few minutes while you start the frosting mixture.
Whisk softened, room temperature butter until smooth (scraping down sides of bowl as necessary). Add powdered sugar, 1 cup at a time, blending until smooth between each one.
Next, add the orange juice, vanilla extract, cocoa powder, salt, and orange zest, and mix well.
Finally, add the melted chocolate and mix one more time until the frosting is smooth and fluffy.
π° Frosting the cake
Once the cakes have completely cooled, it's time to frost the cake!
First, apply thin layer of frosting to both 9" cake rounds, then place in the fridge to cool and set the crumb coat (while a crumb coat is not absolutely necessary, it does help seal in any loose crumbs that get mixed into the first layer of frosting).
Then, finish frosting your cake by adding a nice thick layer of frosting, about Β½" thick, on top of one of the cake rounds, to act as the middle layer. Place the second cake on top and add frosting to the top and sides of the layer cake.
Finally, add any decoration that your heart desires, using candied orange slices, some extra sprinkles of orange zest, and shaved chocolate.
β Tip: You may have some frosting left over. Just cover the bowl and place it in the fridge for a few days. With a spoon nearby. I'm just sayin'...
π Candied orange slices
These candied orange slices are not only decorative, they're delicious!
Candied orange slices should be made the day before so they have time to dry, but, in a pinch, can be made the same morning.
Thinly slice an orange (I was able to cut a large navel orange into about 12 slices).
Make a simple syrup by combining 2 cups of granulated sugar with 2 cups of water in a saucepan. Bring to a light boil until sugar has completely dissolved.
Add orange slices and turn heat down to a simmer. Simmer the orange slices for 20 minutes.
β Tip: While making my candied orange slices, I noticed that they have a tendency to float on top of the water. So, stand by and occasionally submerge them under the water by lightly pressing down on them with a wooden spoon. Also, about 10 minutes into simmering, I found it helpful to gently flip them over, using tongs, so both sides of all slices get cooked.
After 20 minutes, gently remove the orange slices and dry them. Here, you have two options: Either place the orange slices on a drying rack for up to 24 hours to dry. Or, if you have a food dehydrator, place the slices on a lined tray.
Turn on the dehydrator to 160Β°F. After about 1 hour, if you wish, twist the orange slices and hold them in place with toothpicks, then continue drying. I found that by using a dehydrator, my orange slices were dry after about 4-5 hours, so check on them every hour or so.
β Tip: Keep that orange-flavored simple syrup! It will be delicious in iced tea! Just place in an airtight container in the fridge and it will keep for at least several days.
β FAQ
You can use any chocolate you like for this recipe. My favorite is Ghirardelli 60% cacao bittersweet chocolate (found in the baking aisle).
While coffee itself enhances chocolate flavor, the reason the coffee should be hot it because it helps the cocoa "bloom," bringing out the rich chocolate flavor even more.
You can use any kind of oranges you like, but I found that navel oranges were large enough to get 2 tablespoon of zest of out each of them. Plus, they make nice big slices for the candied orange slices on top of the cake.
Any citrus fruit can easily be zested by using a microplaner, or my personal preference is the finest side on a box grater. Just lightly scrape the orange part of the peel with the grater, making sure to avoid the white part (the pith) as much as possible, as it's quite bitter.
This chocolate orange cake will stay good when stored at room temperature, in a covered container, for several days.
Yes! If you'd like to make cupcakes instead of a cake, just fill cupcake liners ΒΎ full and bake at 350Β°F for 20 minutes or until a toothpick inserted in the center comes out clean. Let cool and frost as usual.
While this cake is at its most moist and fluffy when served fresh, you can make the cake layers and buttercream frosting ahead of time. The cake layers can be baked, then wrapped in plastic wrap, then aluminum foil, then placed in a freezer bag and frozen for up to 3 months, then thawed. The buttercream frosting can also be made ahead of time, placed in an airtight container, and frozen for up to 2 months, then just re-whisk it before using, to get the frosting fluffy again.
Can I make cupcakes instead?
Love desserts? Check out a few more of our delicious recipes now!
- Mandarin Orange Cake with Pineapple Frosting
- Chocolate Cake in a Mug
- Edible Brownie Batter
- Brownie Blondies
- Mint Chocolate Cheesecake
- Chocolate Zucchini Bread
- Berry Chantilly Cake
- Hummingbird Carrot Cake
- Coffee Bean Cookies
- Easy Fudge Recipe
- Chocolate Peanut Butter Cupcakes
- Homemade Cinnamon Rolls
Did you make this Chocolate Orange Cake? Let us know in the comments below!
π Recipe
Chocolate Orange Cake
Equipment
- Two 9 inch round cake pans
Ingredients
Chocolate Orange Cake
- 2 cups all purpose flour, sifted
- 1 Β½ cups granulated sugar
- ΒΎ cup cocoa powder
- 2 teaspoons baking soda
- Β½ teaspoon baking powder
- 1 teaspoon salt
- Β½ cup vegetable oil
- 2 large eggs
- Β½ cup orange juice
- 2 tablespoons orange zest (about 1 large orange)
- Β½ cup whole milk
- Β½ cup hot, freshly brewed coffee
- 1 teaspoon vanilla extract
- Vegetable shortening or cooking spray to grease two 9 inch round baking pans
- Parchment paper
Chocolate Orange Buttercream
- 3 sticks unsalted butter, softened to room temperature
- 6 ounce bittersweet chocolate bar
- Β½ cup heavy cream
- 3 cups powdered sugar
- ΒΌ cup orange juice
- 2 tablespoons orange zest (about 1 large orange)
- 2 teaspoons vanilla extract
- Β½ cup cocoa powder
- Β½ teaspoon salt
Candied Orange Slices (optional)
- 1 large orange, cut in thin slices
- 2 cups granulated sugar
- 2 cups water
Instructions
Chocolate Orange Cake
- Preheat oven to 350Β°F.
- Using vegetable shortening or cooking spray, grease two 9" round cake pans, then place a circle of parchment to line the bottom of each.
- Whisk together vegetable oil, eggs, orange juice, orange zest, milk, hot coffee, and vanilla.
- In a separate bowl, stir together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Slowly add dry ingredients to wet and mix just until all ingredients are combined (but in order to keep the cake light and fluffy, don't overmix).
- Divide batter equally between two greased and lined cake pans.
- Bake on middle rack for 25 minutes or until a toothpick inserted in the center comes out clean.
- Let cool a few minutes, then turn out onto a plate, remove the parchment from the bottom of each cake, and flip right side up onto cooling racks to cool completely.
Chocolate Orange Buttercream Frosting
- While the cakes are cooling, make the chocolate orange buttercream frosting.
- Break the chocolate bar into small pieces and add to a microwave-safe bowl, along with the heavy cream.
- Microwave for 30 seconds, then stir. Then microwave in 15-second increments, stirring after each one, until smooth. This should take about 1-Β½ to 2 minutes total.
- Once the chocolate and cream are melted together, let it cool on the counter for a few minutes while you start the frosting mixture.
- Whisk softened, room temperature butter until smooth (scraping down sides of bowl as necessary).
- Add powdered sugar, 1 cup at a time, blending until smooth between each one.
- Next, add the orange juice, vanilla extract, cocoa powder, salt, and orange zest, and mix well.
- Finally, add the melted chocolate and mix one more time until the frosting is smooth and fluffy.
Frosting The Cake
- First, apply thin layer of frosting to both 9" cake rounds, then place in the fridge to cool and set the crumb coat (while a crumb coat is not absolutely necessary, it does help seal in any loose crumbs that get mixed into the first layer of frosting).
- Then, finish frosting your cake by adding a nice thick layer of frosting on top of one of the cake rounds, to act as the middle layer.
- Place the second cake on top and add frosting to the top and sides of the layer cake.
- Finally, add any decoration that your heart desires, using candied orange slices, some extra sprinkles of orange zest, and shaved chocolate.
Candied Orange Slices (optional)
- Candied orange slices should be made the day before, but, in a pinch, can be made the same morning.
- Slice an orange into thin slices (I was able to slice a large navel orange into about 12 slices).
- Make a simple syrup by combining 2 cups of granulated sugar with 2 cups of water in a saucepan. Bring to a light boil until sugar has completely dissolved.
- Add orange slices and turn heat down to a simmer. Simmer the orange slices for 20 minutes.
- After 20 minutes, gently remove the orange slices and dry them.
- Here, you have two options: Either place the orange slices on a drying rack for up to 24 hours to dry. Or, if you have a food dehydrator, place the slices on a lined tray. Turn on the dehydrator to 160Β°F. After about 1 hour, if you wish, twist the orange slices and hold them in place with toothpicks, then continue drying. I found that by using a dehydrator, my orange slices were dry after about 5 hours.
Notes
- Cool the cakes before frosting: Make sure cakes are completely cooled before attempting to frost them. Otherwise, the frosting will just slide right off the sides of a too warm cake.
- Crumb coat: First, apply thin layer of frosting to both 9" cake rounds, then place in the fridge to cool and set the crumb coat (while a crumb coat is not absolutely necessary, it does help seal in any loose crumbs that get mixed into the first layer of frosting). Then, finish frosting your cake by adding a nice thick layer of frosting, about Β½" thick, on top of one of the cake rounds, to act as the middle layer. Place the second cake on top and add frosting to the top and sides of the layer cake. Finally, add any decoration that your heart desires, using candied orange slices, some extra sprinkles of orange zest, and shaved chocolate.
- Extra frosting: You may have some frosting left over. Just cover the bowl and place it in the fridge for a few days. With a spoon nearby. I'm just sayin'...
- Cooking the candied orange slices: While making my candied orange slices, I noticed that they have a tendency to float on top of the water. So, stand by and occasionally submerge them under the water by lightly pressing down on them with a wooden spoon. Also, about 10 minutes into simmering, I found it helpful to gently flip them over, using tongs, so both sides of all slices get cooked.
- Orange flavored simple syrup: Keep that orange-flavored simple syrup! It will be delicious in iced tea! Just place in an airtight container in the fridge and it will keep for at least several days.
- What type of chocolate should I use? You can use any chocolate you like for this recipe. My favorite is Ghirardelli 60% cacao bittersweet chocolate (found in the baking aisle).
- Why do I need to use hot coffee? While coffee itself enhances chocolate flavor, the reason the coffee should be hot it because it helps the cocoa "bloom," bringing out the rich chocolate flavor even more.
- Can I make cupcakes instead? Yes! If you'd like to make cupcakes instead of a cake, just fill cupcake liners ΒΎ full and bake at 350Β°F for 20 minutes or until a toothpick inserted in the center comes out clean. Let cool and frost as usual.
- What kind of oranges should I use? You can use any kind of oranges you like, but I found that navel oranges were large enough to get 2 tablespoon of zest of out each of them. Plus, they make nice big slices for the candied orange slices on top of the cake.
- How do you zest an orange? Any citrus fruit can easily be zested by using a microplaner, or my personal preference is the finest side on a box grater. Just lightly scrape the orange part of the peel with the grater, making sure to avoid the white part (the pith) as much as possible, as it's quite bitter.
- Can I make this cake ahead of time? This chocolate orange cake will stay good when stored at room temperature, in a covered container, for several days. While this cake is at its most moist and fluffy when served fresh, you can make the cake layers and buttercream frosting ahead of time. The cake layers can be baked, then wrapped in plastic wrap, then aluminum foil, then placed in a freezer bag and frozen for up to 3 months, then thawed. The buttercream frosting can also be made ahead of time, placed in an airtight container, and frozen for up to 2 months, then just re-whisk it before using, to get the frosting fluffy again.
- Suggestion: If you enjoy this, then you're gonna love our chocolate castella cake and chocolate zucchini bread! Β
Michael
Have made this Chocolate Orange cake several times and it never fails to get rave reviews
Even my son who doesnβt like chocolate said that itβs fantastic!
Try it you wonβt be disappointed
maplewoodroad
Thank you so much Michael! I'm so glad you all enjoy it so much! π
Mary Jane
This is absolutely delicious! The cake is so moist and the icing is beyond scrumptious!
maplewoodroad
Thank you so much! I'm so glad you enjoyed it! π
Kim
Love the candied oranges! This looks delicious!
maplewoodroad
Thank you! π