Chocolate Orange Cake
User Reviews
5
165 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
35 mins
-
Total Time
50 mins
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Servings
12 servings
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Calories
697 kcal
-
Course
Dessert
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Cuisine
International
Chocolate Orange Cake
Report
The Chocolate Orange Cake combines deep cocoa and bright orange flavors to create moist, layered chocolate cakes with a light hint of citrus. The batter incorporates coffee and sour cream, which add richness and moisture, while the chocolate orange buttercream frosting blends melted orange-flavored chocolate and marmalade for a smooth and citrusy topping. This cake is suited for special occasions where a distinctive chocolate and orange fusion is desired.
Description
Chocolate Orange Cake blends cocoa powder, brown sugar, and orange zest with espresso-flavored coffee and sour cream to achieve moist, tender cake layers. The preparation includes careful mixing to avoid overworking the batter, preserving the cake's delicate crumb. Baking in two pans with parchment-lined bottoms ensures even cooking and easy removal.
The buttercream frosting enhances the cake with a combination of softened butter, sifted icing sugar and cocoa powder, melted orange-flavored chocolate, orange juice, and marmalade. This blend creates a creamy frosting that highlights the orange notes alongside traditional chocolate, providing both sweetness and citrus brightness.
The cake is ideal when layers are uniform in height; weighing the batter for each pan helps achieve this. The recommendation to chill the cake before frosting eases even spreading of buttercream, and tips for handling domed cakes ensure a neatly finished presentation. This cake serves well as a centerpiece dessert for those appreciating nuanced chocolate-orange combinations.
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Ingredients
For the cake
- 400 grams light brown sugar
- 220 grams all-purpose flour
- 85 grams cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon bicarbonate of soda
- 1 teaspoon salt
- 2 egg at room temperature
- 240 grams sour cream at room temperature
- 120 millilitres coffee use one heaped teaspoon of instant espresso or coffee granules dissolved in 120ml water, strong, black
- 120 millilitres orange juice
- 120 millilitres vegetable oil
- 1.5 teaspoons vanilla extract
- orange zest
For the chocolate orange buttercream
- 250 grams butter softened, unsalted
- 460 grams icing sugar sifted
- 100 grams chocolate like Cadbury's orange chocolate or Terry's chocolate orange, orange flavoured, melted
- 50 grams cocoa powder sifted
- 1-2 tablespoons orange juice to loosen up the buttercream
- 120 grams orange marmalade smooth or fine-cut
Instructions
To make the cake
- Preheat the oven to 180C/356F/gas mark 4.
- To prep the cake tins, cut two circles of parchment paper to fit the bottoms of your 20cm (8") pans. Place the parchment circles in the tins, then lightly butter or spray the sides with a non-stick spray.
- In a large mixing bowl, add the light brown sugar, all-purpose flour, cocoa powder, baking powder, bicarbonate of soda and salt.
- Use a balloon whisk to thoroughly combine the dry ingredients, breaking up any lumps, especially in the brown sugar, which tends to be a bit clumpy.
- In a small bowl, whisk the eggs with a fork to break them up.
- Add the beaten eggs, sour cream, prepared coffee, orange juice, oil, vanilla extract and orange zest to the dry ingredients.
- Using an electric hand mixer on low speed, beat the ingredients until just combined. Be careful not to overmix.
- Divide the cake batter evenly between the two cake tins. If you want to weigh it, you should have around 700g of batter per tin.Give each tin a gentle tap on the counter to release any air bubbles.
- Bake the cakes in the preheated oven for 35 minutes or until a cake tester inserted into the centre comes out mostly clean. Since this is a moist cake, a few crumbs on the tester are normal. The cakes are done when they feel firm to the touch on top.
- Let the cakes cool in their tins for at least 10 minutes. Use a palette knife or offset spatula to gently loosen the cakes' edges from the tins.
- Carefully tip the cakes upside down onto a wire rack, remove the parchment paper and let them cool completely before decorating.
To make the chocolate orange buttercream
- Add the softened butter and icing sugar to the bowl of a stand mixer.
- Beat the mixture on medium-high speed until it’s light and fluffy, about 5 minutes.
- Next, add the melted chocolate and cocoa powder. Beat until everything is well combined, creating a smooth and creamy chocolate orange buttercream.
- Add the orange juice a little at a time, starting with one tablespoon, until the buttercream is spreadable. Mix well after each addition. If you want it thinner, add another tablespoon. Adjust as needed to get the texture you like.
Assemble the cake
- Spread a layer of marmalade on the first cake, then add a layer of buttercream. Place the second cake on top to sandwich them together.
- Finally, spread the remaining buttercream over the top and sides of the cake, smoothing it out for an even finish.
- Add any extra decorations to the top of the cake if you like, such as chocolate shavings or orange slices.
Notes
- Use a digital kitchen scale to measure ingredients accurately for even layers and consistent results.
- Scrape batter from the bowl bottom to ensure thorough mixing and avoid flour pockets.
- Weigh batter per pan to produce layers of equal height for a balanced cake.
- Sift icing sugar and cocoa powder to prevent lumps in the buttercream.
- Chill cakes in the freezer before frosting to make spreading easier.
- Flip warm cakes to flatten domed tops or carefully trim with a serrated knife for an even surface.
Nutrition Information
Show Details
Calories
697kcal
(35%)
Carbohydrates
110g
(37%)
Protein
11g
(22%)
Fat
29g
(45%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
8g
(47%)
Monounsaturated Fat
10g
(50%)
Trans Fat
0.1g
(5%)
Cholesterol
39mg
(13%)
Sodium
401mg
(17%)
Potassium
445mg
(9%)
Fiber
6g
(24%)
Sugar
85g
(170%)
Vitamin A
194IU
(4%)
Vitamin C
7mg
(8%)
Calcium
127mg
(13%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 697 kcal
% Daily Value*
| Calories | 697kcal | 35% |
| Carbohydrates | 110g | 37% |
| Protein | 11g | 22% |
| Fat | 29g | 45% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 39mg | 13% |
| Sodium | 401mg | 17% |
| Potassium | 445mg | 9% |
| Fiber | 6g | 24% |
| Sugar | 85g | 170% |
| Vitamin A | 194IU | 4% |
| Vitamin C | 7mg | 8% |
| Calcium | 127mg | 13% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
165 reviews
Excellent
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