Description
This Chocolate Orange Cake features moist, rich cocoa-infused layers elevated with a zesty orange flavor both in the batter and the creamy orange buttercream frosting. Perfectly balanced with the brightness of fresh orange juice and zest combined with deep chocolate notes, this cake makes a delightful treat for any occasion.
Ingredients
Scale
Cake Ingredients
- 2 large Eggs (substitute with flax eggs for a vegan option)
- 1 cup Sugar
- 1/2 cup Coconut Oil (can be swapped with any vegetable oil or melted butter)
- 1 cup Milk (for dairy-free option, use non-dairy milk)
- 1/2 cup Orange Juice (choose unsweetened juice for best results)
- 1 teaspoon Vanilla Extract
- 1 1/2 cups All-purpose Flour (gluten-free 1:1 flour can be used)
- 3/4 cup Cocoa Powder
- 1 tablespoon Orange Zest (use the zest from approximately one orange)
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 1/2 teaspoon Sea Salt
- 1 cup Hot Water (essential for mixing)
Frosting Ingredients
- 1/2 cup Unsalted Butter (dairy-free butter works as an alternative)
- 2 cups Powdered Sugar
- 1/4 cup Orange Juice (best when freshly squeezed)
- 1 tablespoon Orange Zest (use additional zest for more vibrant taste)
- 1/2 cup Shaved Chocolate (adjust the amount for preference)
Instructions
- Preparation Steps: Begin by preheating your oven to 350°F (175°C). This ensures the cake rises properly during baking.
- Mix Wet Ingredients: In a large mixing bowl, whisk together eggs, sugar, melted coconut oil, milk, orange juice, and vanilla extract until the mixture is smooth and well combined.
- Incorporate Dry Ingredients: Gently fold in the all-purpose flour, cocoa powder, orange zest, baking soda, baking powder, and sea salt into the wet mixture until just combined to avoid overmixing.
- Add Hot Water: Quickly stir in the hot water to the batter to help achieve a smooth, thin consistency which will contribute to the cake’s moist texture.
- Prepare and Bake: Divide the batter evenly into two greased 8-inch cake pans. Place them in the preheated oven and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Make the Frosting: While the cakes bake, cream together unsalted butter and sea salt in a mixing bowl until fluffy. Gradually incorporate powdered sugar, orange juice, and orange zest until the frosting reaches your desired consistency.
- Assemble the Cake: Once the cakes have cooled, level the tops if necessary. Place one cake layer on a plate or cake turntable, spread one-third of the frosting evenly over the top. Add the second layer and spread another one-third of the frosting. Use the remaining frosting to cover the sides for a smooth, finished look.
- Garnish: Sprinkle shaved chocolate over the top for a decorative and tasty finishing touch.
Notes
- For a vegan version replace eggs with flax eggs and use dairy-free milk and butter.
- Use unsweetened orange juice for best balance of sweetness and acidity.
- If using gluten-free flour, make sure it is a 1:1 substitution blend for best texture.
- Don’t overmix batter to keep the cake tender.
- Allow cakes to cool completely before frosting to prevent melting.
- Adjust orange zest in frosting to your personal taste for a stronger or subtler orange flavor.
