Chocolate Orange Cake
User Reviews
5.0
33 reviews
Excellent
Chocolate Orange Cake
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This easy Chocolate Orange Cake brings together an amazing flavor combination. Rich chocolate and zingy orange are merged into a delicious, decadent layer cake. It’s an easy one-bowl recipe.
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Ingredients
- 1 cup (220g) unsalted butter softened
- 1 cup (200g) granulated sugar
- 1 ½ cups (200g) plain flour
- 6 tablespoon milk
- 5 tablespoon cocoa powder
- 4 large free-range eggs
- 2 teaspoon baking powder
- ½ teaspoon bicarb of soda
- 2 teaspoon orange extract
- 1 teaspoon vanilla extract
- Zest of 1 orange
For the frosting
- ⅔ cup (150g) butter softened
- 3 cups (400g) powdered icing sugar confectioner's sugar
- 6 tablespoon unsweetened cocoa powder
- 3 tablespoon water
To decorate
- orange zest
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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
- Turn this into choc orange cupcakes by filling the 12 cups of a lined muffin pan and bake for 15-20 mins.
- Increase the ingredients by an extra 50% for a three layer cake.
- The frosted cake is best stored on the kitchen counter for up to 5 days. You don’t need to tightly wrap it, but a cake tin will ensure the cut edges don’t dry out and keep it clean.
- If the weather is very warm, you can keep the cake in the fridge. Put it into an airtight container or wrap it. Let the cake warm up to room temperature before eating.
- You can store un-frosted cake layers, well wrapped, on the kitchen counter for up to 6 days. If you need to keep them longer than that, then it's best to freeze them.
- This chocolate orange cake is freezable: you can freeze the un-frosted cake layers for up to 1 month. Wrap each completely cooled layer well in plastic wrap and freeze them. Then let them defrost and add your favorite frosting.
- If you've already frosted the cake, you can still freeze it. Wrap it a little looser, then freeze. Allow to thaw and enjoy.
Nutrition Information
Show Details
Calories
502kcal
(25%)
Carbohydrates
62g
(21%)
Protein
5g
(10%)
Fat
28g
(43%)
Saturated Fat
17g
(85%)
Cholesterol
123mg
(41%)
Sodium
298mg
(12%)
Potassium
211mg
(6%)
Fiber
2g
(8%)
Sugar
47g
(94%)
Vitamin A
879IU
(18%)
Calcium
69mg
(7%)
Iron
2mg
(11%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
33 reviews
Excellent
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