Chocolate Orange Cake
Rich, fudgy cake and fresh citrus go hand-in-hand in this three layer Chocolate Orange Cake.
Servings: 10
Ingredients
For the Chocolate Orange Cake
- 1 ½ cups all-purpose flour
- ⅔ cup unsweetened cocoa powder Dutch Processed
- 1 ¼ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
- 1 ¾ cups granulated sugar
- 1 ½ tablespoon fresh orange zest
- ½ cup neutral oil avocado, vegetable, or canola
- 2 large eggs
- 1 cup buttermilk
- ¾ cup fresh orange juice
For the Orange Syrup
- ¼ cup fresh orange juice
- 2 tablespoon water
- ⅓ cup granulated sugar
For the Orange Fudge Frosting
- 1 ½ cups unsalted butter softened
- 3 to 4 cups powdered sugar sifted as needed
- ½ cup unsweetened cocoa powder Dutch processed
- 2 teaspoon fresh orange zest
- 2 tablespoon fresh orange juice
Instructions
To Make the Chocolate Orange Cake
- Preheat the oven to 350°F. Grease and flour three 6-inch cake pans and set aside. In a large bowl, whisk or sift together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate mixing bowl, add the sugar and orange zest. Rub between your fingertips until it smells very fragrant and zesty. Add the oil and eggs then whisk together until smooth. Whisk in the buttermilk and orange juice to combine.
- Pour the wet ingredients into the flour mixture and stir until combined.
- Evenly distribute the batter into the prepared pans. Bake for 25 to 28 minutes minutes or until a toothpick inserted into the center of the cakes comes out clean or with a few moist crumbs. Cool the cakes in their pans for 10 to 20 minutes before removing them from their pans. Continue to cool the cakes on a wire rack before storing, slicing, or frosting.
To Make the Orange Simple Syrup
- Combine the ingredients in a saucepan and bring to a simmer over medium-low heat. Reduce to low and gently cook just until the sugar dissolves. It will be a thin syrup. Remove from the heat to cool before using.
To Make the Orange Fudge Frosting
- Using a hand or stand mixer, cream the butter until soft and smooth. Stop the mixer and add in 3 cups of powdered sugar and cocoa powder. Turn the mixer back on low speed and mix until the dry ingredients are incorporated.
- Add the orange zest and orange juice. Continue to mix until smooth and combined. Add more powdered sugar if the frosting is too soft to spread.
To Assemble
- After the cakes are cool, trim the tops with a serrated knife until flat. Brush cut-side (tops) of each cake generously with the orange syrup.
- Place one layer of cake on a cake board or serving dish. Dollop about ¾ cup of fudge frosting on top and spread with an offset spatula until even.
- Place the next layer of cake on top and repeat. Spread a thin layer of frosting on the side and top of the cake to create a crumb coat then refrigerate for 15 mintues.
- Smoothly frost the cake with fudge frosting.
- To decorate, fill a piping bag fitted with a 1B star tip with the remaining fudge frosting. Pipe drop stars around the top of the cake by simply holding the piping bag straight down and giving a little squeeze util a frilly dollop of frosting appears.
- Decorate with slices of fresh orange before serving.
Notes
Serve cake at room temperature. Leftover may be stored covered at room temperature overnight or up to 4 days in the refrigerator.