Chocolate Orange Cake
User Reviews
5
Chocolate Orange Cake
Description
The Chocolate Orange Cake combines classic cake elements including softened butter, granulated sugar, flour, cocoa powder, eggs, baking powder, and soda, enhanced by orange zest and extract for a citrus twist. The batter is poured into pans and baked until a skewer comes out clean, indicating a moist but cooked interior. Afterwards, cakes cool before being assembled and frosted with a buttery icing flavored by cocoa powder and orange zest to echo the cake’s flavor.
The texture balances moistness from milk and butter with lightness from leavening agents, while the chocolate and orange provide a distinctive flavor combination. It can be served as a layered cake or adapted to cupcakes by adjusting baking time and pan type. Fresh zest added atop the frosting gives a final citrus note and visual appeal.
Storage recommendations note the cake keeps well at room temperature for several days, preferably stored loosely covered or in a cake tin. It can also be refrigerated or frozen, with thawing advised before serving to maintain texture and flavor. Un-frosted layers freeze better for longer storage.
Ingredients
- 1 cup butter softened, unsalted, 220g
- 1 cup granulated sugar 200g
- 1 ½ cups plain flour 200g
- 6 tablespoon milk
- 5 tablespoon cocoa powder
- 4 egg large, free-range
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoon orange extract
- 1 teaspoon vanilla extract
- orange zest of 1
For the frosting
- ⅔ cup butter softened
- 3 cups powdered sugar confectioner's sugar, icing sugar, 400g
- 6 tablespoon cocoa powder unsweetened
- 3 tablespoon water
To decorate
- orange zest
Instructions
- Preheat oven to 350F / 180C. Grease and line 2 x 8”/20cm round cake pans.
- Beat the butter and sugar in a large bowl until combined and pale. Add all the remaining cake ingredients and beat well.
- Divide the batter evenly between the cake pans and spread to the edges. Place in the oven and bake for 25 minutes or until an inserted toothpick or skewer comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
For the frosting
- Beat the ingredients together until fluffy. If it's too runny, add a little more icing sugar. If it's too thick, add a little milk, a tablespoon at a time.
To assemble
- When the cake is completely cooled, frost the top of the bottom layer, add the top layer and spread the frosting around the top and sides. Decorate with orange zest.
Notes
- To make cupcakes, divide batter into 12 muffin cups and bake for 15-20 minutes.
- Increase ingredients by 50% to create a three-layer cake variation.
- Store frosted cake on the counter up to 5 days; use a cake tin to keep moist.
- In warm weather, refrigerate in airtight container and bring to room temperature before serving.
- Freeze unfrosted layers well wrapped for up to one month; thaw before frosting and assembling.
- Frosted cakes can also be frozen loosely wrapped; thaw before serving for best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 502 kcal
% Daily Value*
| Calories | 502kcal | 25% |
| Carbohydrates | 62g | 21% |
| Protein | 5g | 10% |
| Fat | 28g | 43% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 123mg | 41% |
| Sodium | 298mg | 12% |
| Potassium | 211mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 47g | 94% |
| Vitamin A | 879IU | 18% |
| Calcium | 69mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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