chocolate orange cake

This Orange Chocolate Cake is made with three layers of super moist chocolate cake and a fudgy chocolate buttercream that are all flavored with orange! The orange flavor pops just enough without being overwhelming and gives this chocolate cake a really fresh and yummy flavor!

Orange Chocolate Cake

(260 grams) all purpose flour

(414 grams) sugar

(85 grams) natural unsweetened cocoa powder

tsp baking soda

salt

eggs

(240 milliliters) milk

(240 milliliters) vegetable oil

tsp vanilla extract

tsp orange extract

tbsp orange zest

(240 milliliters) fresh orange juice

(560 grams) unsalted butter, room temperature

(1035 grams) powdered sugar

(114 grams) natural unsweetened cocoa powder

orange juice

Salt,

Orange slices

Prepare three 8 inch cake pans with parchment paper circles in the bottom, and grease the sides. Preheat oven to 300°F (148°C).

Add the flour, sugar, cocoa powder, baking soda and salt to a large bowl and whisk together.

Add the eggs, milk, vegetable oil, vanilla extract, orange extract and orange zest to the dry ingredients and mix until well combined.

Add the orange juice and mix until well combined.

Divide batter evenly between cakes pans and bake for 30-35 minutes, or until a toothpick comes out with a few crumbs.

Remove cakes from oven and allow to cool for about 5 minutes, then remove to cooling racks to cool completely.

When the cakes have cooled, make the buttercream frosting. Add the butter to a large mixer bowl and beat until smooth.

Add about half of the powdered sugar and the cocoa powder and beat until well combined and smooth.

Add the vanilla extract, orange extract, orange zest and 5 tablespoons of orange juice and beat until well combined and smooth.

Add the remaining powdered sugar and beat until well combined and smooth.

Add additional orange juice until it reaches the right flavor and consistency. Add salt to taste.

To build the cake, use a large serrated knife to remove the domes from the top of the cakes so that they’re flat.

Place first layer of cake on cake plate. Spread about 1 cup of frosting on top in an even layer.

Add second layer of cake and add another cup of frosting on top in an even layer.

Add final layer of cake on top and frost the outside of the cake. Feel free to use my tutorial for frosting a smooth cake.

Use the remainder of the frosting to pipe a border around the top edge of the cake, then decorate with orange slices.

Store cake in an airtight container. It’s best if eaten within 4-5 days.

This orange chocolate cake is super moist, decadent and easy to make! Plus, easy chocolate orange layer cake tips to make your cake look super duper fancy.

all purpose flour (see notes to measure flour)

sugar

cocoa powder (natural not dutch)

tsp baking powder

canola, vegetable oil oil

buttermilk

water

Optional Garnish: Candied oranges.

Preheat oven 350 degrees.

Grease two 9-inch round cake pans with butter, oil or pan spray. Line with parchment paper. grease parchment paper. Parchment paper is critical to make sure your cake doesn&#039;t stick. See parchment paper notes.

In large bowl, mix flour, sugar, cocoa powder, baking soda, baking powder and salt. Stir to combine. Set aside.

In large bowl, mix olive oil, eggs, orange extract, buttermilk, orange juice and water. use hand beaters or whisk to combine.

Add dry ingredients to wet ingredients and beat until combined.

Divide batter and pour each half into your 9-inch round cake pan.

Bake 22-24 minutes until cooked through. You can test with a toothpick. If it comes out clean with no batter, the cake is done.

Place cake on cooling rack and allow to fully cool before removing from pan.

Once fully cooled, remove from pan and frost. See notes regarding frosting.

This chocolate orange cake is packed with citrus flavor! It&#x27;s made with tender chocolate orange cake layers that are filled with a decadent orange chocolate  frosting.

Chocolate Orange Cake

unsalted butter, room temp (2 sticks, 226 grams)

sugar (500 grams)

large eggs, room temp (224 grams)

orange juice (250 grams)

buttermilk, room temp (240 grams)

baking cocoa (100 grams)

orange

tsp orange emulsion or orange extract (10 grams)

self-rising cake flour (360 grams)

tsp orange emulsion or orange extract (5 grams)

tsp salt (3 grams)

sugar (375 grams)

dark cocoa powder (100 grams)

heavy cream (115 grams)

milk

orange marmalade (160 grams)

Chocolate ganache drip

Candied orange slices

Orange peel spirals

Orange Zest

Begin by preheating the oven to 325 degrees...

Begin by preheating the oven to 325 degrees Fahrenheit or 165 degrees Celsius.

Line three 8-inch pans with parchment rounds and...

Line three 8-inch pans with parchment rounds and spray with non-stick baking spray.

Add 1 cup unsalted butter and 2 1/2...

Add 1 cup unsalted butter and 2 1/2 cups of sugar into the bowl of a stand mixer and mix on high for 1 minute with a whisk attachment or a hand mixer. The mixture should become light in color.

Add in 4 large eggs, two at a...

Add in 4 large eggs, two at a time. Mix on medium high until they're fully incorporated.

In a separate bowl, combine the 1 cup...

In a separate bowl, combine the 1 cup orange juice, 1 cup of buttermilk, 1 cup of black cocoa, 2 Tbsp of fresh orange zest, and 2 tsp orange emulsion or extract. Whisk until no clumps remain.

Next, mix 1 cup of self-rising cake flour...

Next, mix 1 cup of self-rising cake flour into the butter/egg mixture on a low speed. Scrape the sides of the bowl with a rubber spatula to make sure the flour gets fully mixed in.

Pour in half of the orange juice/cocoa mixture...

Pour in half of the orange juice/cocoa mixture and gently pulse the mixture at first to incorporate the liquid (if you don't, you'll end up splattering the cocoa mixture all over you kitchen!). Then mix on low until incorporated.

Repeat with another cup of cake flour followed...

Repeat with another cup of cake flour followed by the remaining orange juice/cocoa mixture, scraping the sides of the bowl as needed.

Add in the 3rd cup of self-rising cake...

Add in the 3rd cup of self-rising cake flour and mix on low until the flour is just incorporated. Scrape the sides as needed. You want to be careful not to overmix the batter or else you'll end up with dense cake layers!

Pour the batter evenly between the prepared cake...

Pour the batter evenly between the prepared cake pans. I like to use a kitchen scale to ensure each pan has exactly the same amount of batter.

Bake for 32-35 minutes, or until a toothpick...

Bake for 32-35 minutes, or until a toothpick comes out clean.

Allow the layers to cool in the pans...

Allow the layers to cool in the pans for about 10 minutes, then run an offset spatula around the edge of the pans to help separate the layers from the pans.

Once the layers are fully cooled, carefully flip...

Once the layers are fully cooled, carefully flip the pans and remove the layers from the pans.

Use a serrated knife to level the tops...

Use a serrated knife to level the tops of the layers, then set aside.

While the cake layers bake and cool, make...

While the cake layers bake and cool, make the chocolate orange buttercream frosting.

Beat 1 1/2 cups of unsalted butter on...

Beat 1 1/2 cups of unsalted butter on a medium speed for 30 seconds with a paddle or whisk attachment until smooth. 

Mix in 1 tsp orange emulsion or extract,...

Mix in 1 tsp orange emulsion or extract, 2 Tbsp fresh orange zest and 1/2 tsp salt on a low speed.

Slowly add in 3 cup powdered sugar on...

Slowly add in 3 cup powdered sugar on at a time.

Scrape the sides and bottom of the bowl...

Scrape the sides and bottom of the bowl as need with a rubber spatula.

Add 1/2 cup of heavy cream half through...

Add 1/2 cup of heavy cream half through adding in the powdered sugar to make it easier to mix.

Mix in 1 cup dark cocoa powder on...

Mix in 1 cup dark cocoa powder on a low speed.

Pour in 2 cups of cooled, melted chocolate.

Beat on low until the ingredients are fully...

Beat on low until the ingredients are fully incorporated and the desired consistency is reached.

If the frosting is too thick, add an...

If the frosting is too thick, add an extra Tbsp of heavy cream. If it's too thin, add in another 1/4 cup of powdered sugar. Repeat until the frosting is the right consistency.

Stir by hand with a rubber spatula to...

Stir by hand with a rubber spatula to get the frosting SUPER smooth. Cover with plastic wrap and set aside.

If possible, chill your cake layers in the...

If possible, chill your cake layers in the freezer for 20 minutes before assembling the cake. It makes them cold to the touch, which minimizes crumbing and makes them so much easier to frost and stack them.

Spread about 1 Tbsp of orange chocolate frosting...

Spread about 1 Tbsp of orange chocolate frosting onto a greaseproof cake board or plate, then place your first cake layer on top of frosting smear. This helps the layer stay in place as you assemble the cake.

Spread 1/4 cup of orange marmalade directly onto...

Spread 1/4 cup of orange marmalade directly onto the cake layer, being careful not pull up too many crumbs.

Spread an even layer of orange chocolate frosting...

Spread an even layer of orange chocolate frosting on top of marmalade with a large offset spatula.

Repeat with the remaining cake layers, being sure...

Repeat with the remaining cake layers, being sure to flip the top cake layer upside down (cut side down). This makes it easier to get sharp edges on your cake!

Cover the cake in a thin coat of...

Cover the cake in a thin coat of chocolate orange frosting. Smooth using a bench scraper, then chill the cake in the fridge (10 minutes) or freezer (5 minutes) until the frosting is firm to the touch.

Add a second, thicker layer of orange chocolate...

Add a second, thicker layer of orange chocolate frosting to the cake, and smooth using a bench scraper or icing comb. I chose to use an icing comb to give the sides of the cake a bit of texture.

Decorate as desired! I chose add a partial...

Decorate as desired! I chose add a partial chocolate ganache drip, and used some candied orange slices, orange spirals, and orange zest to decorate the top of the cake.

https://mediavine-res.cloudinary.com/video/upload/vpeobvoiqvgkruhnvbcm.mp4

This chocolate orange cake is packed with citrus flavor! It's made with tender cake layers & filled with a decadent chocolate orange ganache frosting.

Learn how to make a healthy chocolate orange fudge cake that doesn&#39;t taste healthy! A rich and moist dark chocolate orange sponge cake with thick layers of creamy, decadent healthy chocolate frosting - this cake is to die for.

Easy and Healthy Chocolate Orange Fudge Cake

Orange (½ cup of juice) (or 1 tsp orange extract and ½ cup of milk)

190 g Thick Yoghurt (¾ cup) (*)

155 g Maple Syrup (½ cup) (*)

g Olive Oil (¼ cup) (*)

120 g Whole Wheat Flour (1 cup) (*)

g Cocoa Powder (¼ cup)

tsp Baking Soda

Salt

Chocolate Frosting

½ tsp Orange Extract

tbsp Apricot Jam

Preheat your oven to 180°C / 350°F / 160°C fan and prepare your two cake tins with parchment paper.

If using a fresh orange, use a grater to remove the orange zest to be used later.

Measure out half a cup of freshly squeezed orange juice and add this to your mixing bowl along with your yoghurt, maple syrup and oil. Use a whisk to mix until combined.

Add your flour, cocoa powder, baking soda and salt to the bowl and whisk until almost combined.

Add in your orange zest and continue to whisk until smooth (see video for consistency).

Evenly distribute your batter into your cake tins (see notes for tips) and bake for 13-15 minutes. The cake should come out of the oven before it has completely cooked (see notes).

Leave the cakes to cool on a wire rack, then carefully remove from the tins.

Prepare your chocolate frosting whilst your cakes cool.

Once your cake has completely cooled down, spread some apricot jam on one half followed by a layer of frosting. Place the other sponge upside down on top and cover the cake with the rest of the frosting. Top with any left over orange zest.

Place in the fridge for half an hour so that the frosting sets, then slice with a sharp, clean knife.

https://player.vimeo.com/video/728053796?h=53bc3b3435&amp;badge=0&amp;autopause=0&amp;player_id=0&amp;app_id=58479

Here's how to make a healthy chocolate orange fudge cake that's nut-free, vegan and refined sugar-free! Look how easy it is!

Healthy Chocolate Orange Fudge Cake Recipe

A stunning three layer keto chocolate cake with a touch of orange extract and a gorgeous chocolate drip glaze. This is a low carb dessert worthy of your time!

Keto Chocolate Orange Cake

coconut flour ((73 grams))

Swerve Sweetener

cocoa powder

unflavored whey protein powder

tsp salt

butter, melted and cooled

eggs, room temperature

water (more if needed)

unsweetened chocolate, chopped

cream cheese, softened

butter, softened

heavy whipping cream, room temperature

tbsp heavy whipping cream

tbsp powdered Swerve Sweetener

tbsp powdered BochaSweet ((or an additional tbsp Swerve))

Long strands of orange zest

Preheat the oven to 350F and grease a 9x13 inch metal rectangular pan. Line the bottom of the pan with parchment paper (cut to fit) and grease the paper.

In a large bowl, whisk together the coconut flour, sweetener, cocoa powder, protein powder, baking powder, and salt.

Stir in the butter, eggs, orange extract, and vanilla extract. Stir in the water until the batter is smooth. If the batter is overly thick, add more water, a tablespoon at a time, until it thins out. It should be thick but still pourable out of the bowl.

Spread the batter evenly in the prepared pan and bake 20 to 25  minutes, until the cake has risen and the top is firm to the touch. Remove and let cool in the pan.

Once the cake has cooled, run a sharp knife around the sides to loosen and flip it out onto a cutting board. Cut the cake crosswise into three even pieces.

Cake

Place the chopped chocolate in a microwave safe bowl and melt on high in 30 second increments, stirring in between, until melted.

In a large bowl, beat the cream cheese and butter together until smooth. Beat in the sweetener and extracts, then add the melted chocolate and beat until well combined.

Beat in the cream. Add more cream as necessary to achieve a spreadable consistency.

Frosting

Place one section of the cake on a cake platter. Spread the top with about 1/4 of the frosting. Repeat with the remaining two layers of cake.

Use some of the frosting to crumb coat the sides of the cake (see the crumb coat section in blog post). Then spread the remaining frosting evenly over the sides of the cake.

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Top 6 chocolate orange cake recipes from across the web

The most viewed chocolate orange cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Orange Chocolate Cake

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Easy and Healthy Chocolate Orange F...

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The most viewed chocolate orange cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine