Chocolate orange is without a doubt one of the most popular flavours, and it’s the flavour I have the most recipes for on my blog! This Chocolate Orange Cake is an absolute beauty of a cake to add to my chocolate orange recipe collection. I’m so happy with how it turned out, seriously every time I look at it, it makes me smile! Chocolate Orange Cake with a dense and moist chocolate orange sponge with a smooth and delicious buttercream frosting – also with chocolate and orange! It’s a Chocolate Orange lover’s dream dessert and it would make such a stunning showstopper for a birthday or celebration!
1 3/4 cup all purpose flour
3/4 cup unsweetened cocoa powder
1 tsp baking powder
2 tsp baking soda
1 tsp salt
1 1/2 cup granulated sugar
1/2 cup vegetable oil
3 tsp orange extract
1/2 cup orange juice
1 cup buttermilk
1/2 cup water
Orange Buttercream Frosting
1 1/3 cups softened butter
3 cups powdered sugar
5 1/3 oz chocolate (melted)
1 tbsp orange extract
1/2 cup orange juice
Preheat the oven to 180°C (350°F ). Grease two 9-inch round cake pans and line with baking paper, then grease the baking paper.
Whisk the flour, sugar, cocoa powder, baking soda, baking powder and salt together in a large bowl. Set aside.
Using a handheld or stand mixer fitted with a paddle attachment, mix olive oil, eggs, orange extract, buttermilk, orange juice and water to combine.
Add dry ingredients to wet ingredients and beat until combined.
Bake for 22-24 minutes or until a toothpick inserted in the center comes out clean (be careful to not over bake).
Remove cakes from the oven and let cool in the pans for 20 minutes, then remove the springform, and leave it to cool completely.
Beat the butter until it’s pale, light and fluffy. Beat in your powdered sugar, orange extract and orange juice.
Add in the slightly cooled melted chocolate, mix in completely.
When the cakes are completely cold, take a serrated knife to slice the cakes in half to create 4 layers.
Spread equal amounts of chocolate buttercream on each layer and on top of the cake, reserve some for decoration. Place the reserved buttercreams in two piping bags with a round tip. Pipe droplets around the edges of the three lower layers. Decorate using the piping bags as you wish!
Keep 3 days on the counter and about 1 week in the fridge in a cake carrier or something completely enclosed. Best to let it come to room temperature before eating.