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:
- 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.
- Mix Dry Ingredients:
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Mix Wet Ingredients:
- In another bowl, beat the eggs. Add milk, vegetable oil, orange zest, orange juice, and vanilla extract. Mix well.
- Combine Wet and Dry Ingredients:
- Gradually add the wet ingredients to the dry ingredients, mixing until well combined and smooth.
- 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:
- 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.
- 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.
- 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.
Chocolate Orange Cake
12
servings20
minutes30
minutesIngredients
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)
Directions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, beat the eggs. Add milk, vegetable oil, orange zest, orange juice, and vanilla extract. Mix well.
- Gradually add the wet ingredients to the dry ingredients, mixing until well combined and smooth.
- 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.
- 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.
- 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.
- Garnish with orange zest, if desired.
Notes
- This Chocolate Orange Cake combines the rich flavors of chocolate with the citrusy brightness of fresh orange zest and juice, creating a delightful balance of tastes in every bite. The moist texture and decadent frosting make it a perfect dessert for any occasion, especially for those who enjoy a combination of chocolate and citrus flavor.
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