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Moist Chocolate Orange Cake Recipe

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4.1 from 15 reviews

This Moist Chocolate Orange Cake is a delightful fusion of rich cocoa and fresh citrus flavors, delivering a tender, flavorful dessert that’s perfect for any occasion. The cake layers are infused with orange juice and zest, paired with a smooth coffee-enhanced batter for extra depth. Topped with a luscious orange-infused chocolate frosting, this cake offers a balanced sweetness and a refreshing twist on a classic chocolate cake.

Ingredients

Cake Ingredients

  • 2 1/2 cups All-purpose flour
  • 1/2 cup Cocoa powder, sifted
  • 2 tsp Baking powder
  • 1 tsp Baking soda
  • 2 cups Granulated sugar
  • 3 Eggs
  • 3/4 cup Vegetable oil
  • 1 cup Freshly squeezed orange juice
  • 1 cup Hot coffee
  • 1/2 tsp Kosher salt
  • 1 tsp Orange zest
  • 1 tsp Vanilla extract

Frosting Ingredients

  • 340 g Unsalted butter, room temperature
  • 2 cups Powdered sugar
  • 1/3 cup Cocoa powder
  • 2 tsp Vanilla extract
  • 100 g Semisweet chocolate, melted and cooled
  • 1 tsp Orange zest

Instructions

  1. Preheat and prepare pans: Preheat your oven to 180°C (350°F) and line two 8-inch cake pans with parchment paper for easy removal.
  2. Mix wet ingredients: In a large mixing bowl, combine the orange juice, eggs, vegetable oil, vanilla extract, granulated sugar, and orange zest. Mix until fully combined and smooth.
  3. Combine dry ingredients: In a separate bowl, sift together the flour, kosher salt, baking powder, baking soda, and cocoa powder to ensure no lumps remain.
  4. Mix dry and wet ingredients: Gradually add the dry ingredients into the wet mixture, stirring gently to combine without overmixing.
  5. Add hot coffee: Pour in the hot coffee and gently mix until the batter is smooth and uniform in texture. Avoid overmixing to maintain moisture.
  6. Bake: Divide the batter evenly between the two prepared cake pans. Optionally use cake strips for even baking or weigh the batter for precision. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely before frosting.
  7. Prepare frosting – cream butter: Using a hand or stand mixer, beat the room temperature butter in a large bowl until it becomes light and fluffy, approximately 3-5 minutes.
  8. Add sugar and cocoa: Add half of the powdered sugar and the cocoa powder to the butter and mix carefully until incorporated. Then add the remaining powdered sugar and beat until the frosting is smooth.
  9. Add melted chocolate: Fold in the melted and cooled semisweet chocolate, mixing until well combined and smooth in texture.
  10. Add flavorings: Stir in the orange zest and vanilla extract, mixing thoroughly to distribute the flavors evenly.
  11. Assemble cake: Place a small dollop of frosting on the serving plate or cake board. Set the first cake layer on this to prevent slipping.
  12. Frost first layer: Spread about one-third of the frosting evenly over the top of the first cake layer.
  13. Add second layer: Place the second cake layer on top of the frosted first layer.
  14. Frost cake: Apply the remaining frosting evenly over the top and sides of the cake.
  15. Decorate: Smooth the sides of the cake with a spatula, allowing slight imperfections for a rustic look. Create wave motions on the top with the spatula. For added decoration, garnish with fresh orange slices.

Notes

  • Using freshly squeezed orange juice and zest enhances the citrus flavor significantly.
  • Be careful not to overmix the batter after adding flour to keep the cake moist and tender.
  • Allow the cake layers to cool completely before frosting to avoid melting the frosting.
  • Cake strips help bake the layers evenly and prevent doming.
  • For a stronger chocolate flavor, choose a high-quality cocoa powder and semisweet chocolate.
  • Store leftover cake covered at room temperature for up to 2 days or refrigerated for up to 5 days.

Find it online: https://bitezly.com/moist-chocolate-orange-cake-recipe/