Description
This Orange Chocolate Cake with Blood Orange Buttercream Frosting is a decadent and moist dessert that marries the rich depth of dark chocolate with vibrant citrus notes. The cake features a tender crumb infused with espresso and orange zest, layered and frosted with a luscious blood orange buttercream reduction. Finished with dried orange slices and fresh edible flowers, this showstopper is perfect for holiday celebrations or any time you crave a sophisticated sweet treat.
Ingredients
Scale
Cake
- ⅔ Cup All Purpose Flour
- ½ Cup Cocoa Powder
- ⅔ tsp Baking Soda
- ⅓ tsp Baking Powder
- ½ tsp Salt
- ⅓ Cup Buttermilk
- 2 tbsp Neutral Oil (grapeseed, olive, or avocado oil)
- 1 Large Egg (room temperature)
- ⅔ Cup Brown Sugar (packed)
- 3 tbsp Orange zest
- ¼ Cup Dark Chocolate (melted & cooled)
- ⅓ Cup Espresso (or coffee)
- 3 Egg Whites
- 1 Cup Granulated Sugar
Buttercream Frosting
- 1 ⅓ Cup Unsalted Butter (room temperature)
- ¼ Cup Cooled Blood Orange Juice Reduction (simmer ½ cup juice on medium-low until ¼ remains)
- Zest of 2 Blood Oranges
Garnish
- Dried orange slices
- Fresh organic & food safe flowers
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Prepare your cake pans by greasing and lightly flouring them or lining with parchment paper to ensure easy cake release.
- Mix Dry Ingredients: In a medium bowl, sift together all purpose flour, cocoa powder, baking soda, baking powder, and salt. This ensures even distribution and a light, airy cake texture.
- Combine Wet Ingredients: In a separate large bowl, whisk together buttermilk, neutral oil, room temperature egg, brown sugar, orange zest, melted and cooled dark chocolate, and espresso until smooth and well combined.
- Incorporate Dry into Wet: Gradually add the dry ingredients into the wet mixture, folding gently until just combined. Avoid overmixing to keep the cake tender.
- Prepare Meringue: In a clean bowl, beat egg whites until soft peaks form. Gradually add granulated sugar while continuing to beat until stiff, glossy peaks develop. This meringue adds volume and lightness.
- Fold Meringue into Batter: Carefully fold the meringue into the cake batter in batches, maintaining as much air as possible to create a light texture.
- Bake the Cake: Divide the batter evenly between prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely on a wire rack.
- Prepare Blood Orange Buttercream: Using a mixer, whip the room temperature unsalted butter until fluffy. Slowly add the cooled blood orange juice reduction and continue whipping until fully incorporated and creamy. Fold in the zest of two blood oranges for burst of citrus flavor.
- Assemble the Cake: Place one cake layer on your serving plate and spread a generous layer of blood orange buttercream. Top with the second layer and frost the entire cake evenly with the remaining buttercream.
- Decorate: Garnish the frosted cake with dried orange slices and fresh organic, food-safe flowers for an elegant presentation.
Notes
- If you love the combination of chocolate and orange, this cake is a perfect seasonal treat reminiscent of foil-wrapped chocolate oranges.
- Using espresso or coffee in the batter enhances the chocolate flavor without overpowering the orange notes.
- Allow the blood orange juice to reduce slowly to concentrate the flavor for a more vibrant buttercream.
- Make sure butter is at room temperature before whipping to achieve a smooth and light frosting.
- Room temperature eggs incorporate better and help with cake volume and texture.
Nutrition
- Serving Size: 1 slice
- Calories: 303 kcal
- Sugar: 45 g
- Sodium: 300 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 1 g
- Carbohydrates: 58 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 22 mg
