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–+ servings
cake from above, with candied orange slices on top
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5 from 3 votes

Chocolate Orange Cake

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.
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American
Keyword: chocolate orange cake
Servings: 12
Calories: 811kcal
Author: Viana Boenzli

Equipment

  • Two 9 inch round cake pans

Ingredients

Chocolate Orange Cake

  • 2 cups all purpose flour, sifted
  • 1 ½ cups granulated sugar
  • ¾ cup cocoa powder
  • 2 teaspoons baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon salt
  • ½ cup vegetable oil
  • 2 large eggs
  • ½ cup orange juice
  • 2 tablespoons orange zest (about 1 large orange)
  • ½ cup whole milk
  • ½ 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
  • ½ cup heavy cream
  • 3 cups powdered sugar
  • ¼ cup orange juice
  • 2 tablespoons orange zest (about 1 large orange)
  • 2 teaspoons vanilla extract
  • ½ cup cocoa powder
  • ½ 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 350°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.
    Vegetable shortening or cooking spray to grease two 9 inch round baking pans , Parchment paper
  • Whisk together vegetable oil, eggs, orange juice, orange zest, milk, hot coffee, and vanilla.
    ½ cup vegetable oil, 2 large eggs, ½ cup orange juice, 2 tablespoons orange zest (about 1 large orange), ½ cup whole milk, ½ cup hot, freshly brewed coffee, 1 teaspoon vanilla extract
  • In a separate bowl, stir together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
    2 cups all purpose flour, sifted, 1 ½ cups granulated sugar, ¾ cup cocoa powder, 2 teaspoons baking soda, ½ teaspoon baking powder, 1 teaspoon 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.
    6 ounce bittersweet chocolate bar, ½ cup heavy cream
  • Microwave for 30 seconds, then stir. Then microwave in 15-second increments, stirring after each one, until smooth. This should take about 1-½ 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).
    3 sticks unsalted butter, softened to room temperature
  • Add powdered sugar, 1 cup at a time, blending until smooth between each one.
    3 cups powdered sugar
  • Next, add the orange juice, vanilla extract, cocoa powder, salt, and orange zest, and mix well.
    ¼ cup orange juice, 2 tablespoons orange zest (about 1 large orange), 2 teaspoons vanilla extract, ½ cup cocoa powder, ½ teaspoon salt
  • Finally, add the melted chocolate and mix one more time until the frosting is smooth and fluffy.
    6 ounce bittersweet chocolate bar

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).
    1 large orange, cut in thin 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.
    2 cups granulated sugar, 2 cups water
  • 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 160°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 ½" 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 ¾ full and bake at 350°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.
 
 
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Nutrition

Calories: 811kcal | Carbohydrates: 105g | Protein: 7g | Fat: 44g | Sodium: 521mg | Potassium: 349mg | Fiber: 5g | Sugar: 80g | Vitamin A: 994IU | Vitamin C: 19mg | Calcium: 76mg