Chocolate Orange Cake

WHY THIS RECIPE WORKS

The combination of rich chocolate and zesty orange flavors creates a harmonious balance in this cake. The moist texture and decadent taste make it a favorite for dessert lovers, perfect for any occasion.

Ingredients

For the Cake:

• 1 3/4 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup cocoa powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 large eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons orange zest
• 1/4 cup fresh orange juice
• 1 teaspoon vanilla extract

For the Chocolate Orange Frosting:

• 1 cup unsalted butter, softened
• 3 cups powdered sugar
• 1/2 cup cocoa powder
• 2-3 tablespoons fresh orange juice
• Orange zest for garnish (optional)

HOW TO MAKE THIS RECIPE

For the Cake:

1. Preheat Oven:
   • Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
2. Mix Dry Ingredients:
   • In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Mix Wet Ingredients:
   • In another bowl, beat the eggs. Add milk, vegetable oil, orange zest, orange juice, and vanilla extract. Mix well.
4. Combine Wet and Dry Ingredients:
   • Gradually add the wet ingredients to the dry ingredients, mixing until well combined and smooth.
5. Bake the Cake:
   • Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
   • Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
   • Remove from the oven and let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

For the Chocolate Orange Frosting:

1. Prepare Frosting:
   • In a large mixing bowl, beat the softened butter until creamy.
   • Gradually add powdered sugar and cocoa powder, beating well after each addition.
   • Add fresh orange juice, one tablespoon at a time, until desired consistency is reached.
2. Frost the Cake:
   • Place one cake layer on a serving plate. Spread a layer of frosting evenly over the top.
   • Place the second cake layer on top and frost the top and sides of the cake.
3. Decorate:
   • Garnish with orange zest, if desired.

FREQUENTLY ASKED QUESTIONS (FAQS)

Q: Can I use orange extract instead of fresh orange juice and zest? A: Yes, you can substitute orange extract for the zest and juice. Start with 1-2 teaspoons of orange extract and adjust to taste.

Q: How should I store the Chocolate Orange Cake? A: Store the cake in an airtight container in the refrigerator for up to 3-4 days. Bring it to room temperature before serving for the best taste and texture.

Q: Can I freeze the Chocolate Orange Cake? A: Yes, you can freeze the unfrosted cake layers. Wrap them tightly in plastic wrap and aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before frosting and serving.

EXPERT TIPS

• Orange Flavor Intensity: Adjust the amount of orange zest and juice to suit your preference for a stronger or lighter orange flavor.
• Room Temperature Ingredients: Ensure the butter and eggs are at room temperature for smoother mixing and better incorporation of ingredients.
• Frosting Consistency: Add orange juice gradually to the frosting to achieve the desired spreading consistency without making it too runny.

HOW TO STORE THIS RECIPE

• At Room Temperature: Store the frosted cake in an airtight container at room temperature for up to 2 days.
• In the Refrigerator: For longer storage, store the cake in the refrigerator for up to 5 days. Bring it to room temperature before serving.
• In the Freezer: Freeze the unfrosted cake layers wrapped tightly in plastic wrap and aluminum foil for up to 3 months. Thaw overnight in the refrigerator and frost before serving.