Dessertsbiggerbolderbaking4.4
Chocolate & Orange Cake
A Chocolate and Orange Cake combines two incredible flavors perfect for the holidays. Try my best Chocolate Cake recipe and buttercream for a winning combo!
👥 10 Servings⏱️ Prep & Cook: 1h 5m⏳ Prep: 25 min🔥 Cook: 40 min👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- whisk
📝 Preparation Steps
1
Preheat the oven to 350oF (180oC). Butter and line 3 8-inch x 2-inch round cake pans. You can use 2 tins, I just wanted 3 layers in mine.
2
Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into a large bowl. Whisk the ingredients together by hand.
(400g/14oz) sugar2 cupsbaking soda2 teaspoons(225g/8floz)buttermilk*1 cup(225g/8floz) freshly brewed hot coffee1 cupbaking powder1 teaspoon
3
In another bowl, combine the buttermilk, oil, eggs, vanilla and coffee.
(400g/14oz) sugar2 cups(225g/8floz)buttermilk*1 cup(225g/8floz) freshly brewed hot coffee1 cuplarge eggs2
4
Add the wet ingredients to the dry and GENTLY mix the batter just to combine. Do not over mix or beat as this cake can toughen up.
5
Pour the batter into the prepared pans and bake for 30 to ⏱️ 35 minutes, until a cake tester comes out clean. Note: this cake cooks fast so check if after ⏱️ 25 minutes. You don’t want to overcook it.
6
Cool in the pans for ⏱️ 30 minutes, then turn them out onto a cooling rack and cool completely.
7
To make the Orange Buttercream Frosting: Follow my mater recipe for Buttercream Frosting. Add in Orange extract or the zest of 1 orange. Add in orange food coloring a drop at a time until you have reached your desired color. You can use the frosting immediately, or store it in the refrigerator for 3 days, or freeze if for up to 3 months. Allow frosting to come to room temperature before using.
(400g/14oz) sugar2 cups(225g/8floz)buttermilk*1 cup(225g/8floz) freshly brewed hot coffee1 cupButtercream FrostingOrange food coloring (optional)
8
Fill a piping bag fitted with a round nozzle with buttercream. Pipe big round dollops of buttercream on each layer. make sure your buttercream is very firm so it will hold each layer of cake.
9
When you place on the last layer firm you can pour Chocolate Ganache over top. let it drip down the sides for a rustic look. Finish the cake by piping more orange buttercream on top pf the cake.
(400g/14oz) sugar2 cups(225g/8floz)buttermilk*1 cup(225g/8floz) freshly brewed hot coffee1 cupChocolate ganache
10
Store at room temperature or in the fridge for up to 4 days. If storing in the fridge make sure it reaches room temperature before eating.
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