Chocolate Orange Cake
A delightful combination of rich chocolate and zesty orange, this Chocolate Orange Cake is a moist and flavorful dessert perfect for any occasion.
Ingredients
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup Dutch cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
Wet Ingredients
- 2 large eggs
- 1 cup fresh orange juice Freshly squeezed recommended
- 1/2 cup vegetable oil Can be substituted with canola or melted coconut oil
- 2 teaspoons orange zest Freshly grated for best flavor
- 1 teaspoon vanilla extract
- 1 cup boiling water Important for maintaining moisture in the cake
Frosting
- 1/2 cup butter, room temperature Should be softened for easy mixing
- 3 cups powdered sugar Adjust the amount for desired sweetness
- 1/4 cup cocoa powder Unsweetened
- 2 tablespoons orange juice For flavor in frosting
- 1 teaspoon orange zest For flavor and decoration
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing and flouring them.
- In a large mixing bowl, combine the all-purpose flour, granulated sugar, Dutch cocoa powder, baking powder, baking soda, and salt. Whisk together until well blended.
- Add in the eggs, fresh orange juice, vegetable oil, orange zest, and vanilla extract to the dry ingredients. Beat the batter on medium speed for about two minutes until smooth.
- Stir in one cup of boiling water carefully; the batter will be thin, which is expected.
Baking
- Evenly distribute the batter between the two prepared cake pans, scraping the bowl to ensure no batter is wasted.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for about 10 minutes before transferring them to wire racks to cool completely.
Frosting
- For the frosting, beat the room-temperature butter, powdered sugar, cocoa powder, orange juice, and zest until smooth and fluffy.
- Once the cakes are completely cooled, place one layer on a serving plate, spread a generous amount of buttercream, then top with the second layer. Frost the top and sides with any remaining buttercream.
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Notes
For the best results, use fresh ingredients and let the cakes cool entirely before frosting. Consider serving with coffee or tea for a delightful pairing.