Updated: Nov 2
Indulge your cravings with this ultra rich chocolate cake, featuring a little pop of orange flavor. This recipe has been edited from my "ultimate rich chocolate cake" recipe to include orange flavor. I made this cake for my grandma for her birthday at her request. Chocolate and orange pair so well together, it was a hit. Elevate your cake with a chocolate ganache drip and filling as well as an orange flavored swiss meringue buttercream. In this recipe I have included all of my recipes in one place to make it more convenient. I hope you enjoy this recipe and if you give it a try please leave me a comment.
FOR THE CHOCOLATE ORANGE CAKE:
- 3 cups all-purpose flour
- 3 cups granulated sugar
- 1 1/2 cups unsweetened cocoa powder
- 1 tablespoon baking soda
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons salt
- 4 large eggs
- 1 1/2 cups Buttermilk ( to make add 1 1/2 tbsp vinegar to a measuring cup then fill until your reach 1 1/2 cups with milk, stir then let sit 5 min)
- 1 1/2 cups fresh brewed coffee
- 1/2 cup vegetable oil
- 2 tbsp fresh squeezed orange juice
- 1 Tbsp Orange Zest
- Preheat your oven to 350 Fahrenheit allowing it to be at that temperature for at least 10 minutes before putting your cakes in the oven (see TIPS AND TRICKS for more details).
- Line two 10-inch or three 9 inch, round cake pans with parchment paper and set aside.
- Mix together your all purpose flour, sugar, cocoa powder, baking soda, baking powder, and salt in your stand mixer with the whisk attachment on low speed until combined.
- Next add eggs one at a time, then your buttermilk, brewed coffee, oil, orange juice and extract. Beat together on medium speed until combined and smooth. Approximately 2 minutes. Don't over mix!
- Divide batter evenly into your pans. Approximately 3 cups each pan.
- Bake for 30-35 minutes (or 20 to 25 for cupcakes) at 350 degrees until a toothpick inserted comes out clean. Cake will have a shiny appearance on top.
- Cool in the pan for 15 minutes and then turn out the cakes onto a cooling rack, flat side down, and allow to cool completely before icing.
- Cover with desired frosting. For this cake I used my Swiss meringue buttercream with orange flavor.
For The Orange Swiss Meringue Buttercream:
(Edited from my strawberry swiss meringue buttercream recipe)
- Please see my "creamy and smooth swiss meringue buttercream" recipe for detailed tips and tricks.
- 2 Tbsp reduced fresh Squeezed Orange Juice
- 4 Egg whites
- 1 Cup Granular sugar
- 1 Cup Unsalted Butter, room temp
- 1 Tsp Orange Extract (optional)
- Using a double boiler, dissolve sugar into your egg whites whisking continuously to avoid cooking the eggs.
- Once sugar has dissolved, pour into your stand mixer with the whisk attachment, and whip until egg whites are cool and stiff peaks form (5 to 10min). Start at low speed and gradually increase to medium high speed, over a 2 min period. Once stiff peaks form, can place in the fridge to cool for a while and then return to whipping before adding the butter.
- Meanwhile, add your Orange Juice (1/4 Cup) to a pot to reduce. Puree and strain. If using jam add a 1/4 cup or so to a pot and reduce for a few min with a tsp sugar and 1 tsp lemon juice. Puree and strain. Let cool before adding to buttercream.
- Once egg whites have cooled, change to the paddle attachment and add your room temperature butter. TIP: Once combined, allow it to continue to whip on medium speed for 2 min to help reduce that buttery flavor. (this will remove extra air bubbles and create a smoother finish as well).
- Add Orange Extract if you have some and 2 tablespoons of Orange reduction. Check the taste and add an additional Tbsp or so if desired. Keep an eye on the consistency.
- Tip: allow this buttercream to cool in the fridge for 10 min once complete to allow it to thicken up a bit. Then give it a quick whip again with your paddle attachment.
For the Chocolate ganache filling and drip, follow the recipe below. One batch was enough to fill and cover the cake shown below
CHOCOLATE GANACHE RECIPE :
1 1/3 cup chocolate chips (semi- sweet)
1 cup heavy whipping cream
- Bring cream to a simmer using medium heat, then remove from heat.
- Place chocolate chips in a bowl and pour hot cream on top. Cover the bowl and let sit for 5 min.
- Stir the chocolate chips and cream together until velvety smooth. It will develop a nice shine when it is done.
- Then let sit uncovered for approximately 15min. This will allow it to thicken up a bit and cool. Make sure your cake is nice and cold before pouring for best results.
- To fill the cake, create a damn around the outer layer of the bottom layer of cake. Then pour your chocolate ganache on in the center. Add your next layer and cover with buttercream. Chill the cake in the fridge for 20 minutes before pouring the drip on top. If your ganache becomes to hard while waiting, place it over a pot of boiling water to loosen it up again.
- Once the cake is cooled, pour your ganache on the cake starting at the center and allowing it to slowly make its way to the edges, allowing it to naturally drip over the sides. If you prefer a more uniform drip, pour just enough ganache on the top of the cake to cover the top. Then add the rest to piping bag or squeeze bottle with a fine tip on the end, and work your pay around the cake adding adding drips from the top outer edge of the cake.
- Then chill your cake in the fridge to allow it to firm up
Whether it's Sweet or Savoury, let it be made with love!
SWISS MERINGUE BUTTERCREAM - with detailed tips and tricks
Also check out and subscribe to my YOU TUBE channel: "Sweet and Savoury @hollysrecipes22"
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