This Best-Ever Chocolate and Orange Cake is a harmonious blend of rich cocoa and zesty citrus, creating a dessert that’s both indulgent and refreshing. The moist, tender crumb melts in your mouth, while the vibrant orange notes perfectly balance the deep, velvety chocolate. In just over an hour, you’ll have a showstopping treat that’s as easy to make as it is impressive to serve.
The aroma of warm chocolate mingling with fresh orange zest will fill your kitchen, promising a slice of pure bliss. Each bite offers a symphony of textures—smooth ganache, fluffy cake, and a hint of citrus zest for a bright finish. Whether for a special occasion or a cozy afternoon, this cake is guaranteed to delight every palate.
Ingredients for the Best-Ever Chocolate and Orange Cake
- 1¾ cups (250g/9oz) all-purpose flour
- 2 cups (400g/14oz) sugar
- ¾ cup (2oz/50g) unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup (225g/8floz) buttermilk* (or substitute with 1 cup milk + 1 tablespoon lemon juice or vinegar)
- 1 cup (225g/8floz) freshly brewed hot coffee
- ½ cup (115g/4oz) flavorless oil (vegetable, canola, or sunflower)
- 2 large eggs
- 1 teaspoon pure vanilla extract
- Buttercream Frosting (follow master recipe)
- 2 teaspoons orange extract or zest of 1 orange
- Orange food coloring (optional, add drop by drop for desired shade)
- Chocolate ganache (for topping)
Step-by-Step Instructions
- Preheat the oven to 350°F (180°C). Butter and line 3 8-inch x 2-inch round cake pans (or use 2 pans for fewer layers).
- Sift the dry ingredients (flour, sugar, cocoa powder, baking soda, baking powder, and salt) into a large bowl. Whisk to combine.
- Combine the wet ingredients (buttermilk, oil, eggs, vanilla, and hot coffee) in a separate bowl.
- Mix the batter by gently adding the wet ingredients to the dry. Stir just until combined—do not overmix to avoid a tough cake.
- Pour the batter evenly into the prepared pans. Bake for 30-35 minutes, or until a cake tester comes out clean. Check at 25 minutes to prevent overcooking.
- Cool the cakes in the pans for 30 minutes, then transfer to a cooling rack to cool completely.
- Make the Orange Buttercream Frosting: Follow your master buttercream recipe, adding orange extract or zest. Optionally, mix in orange food coloring drop by drop until desired shade is achieved. Let frosting come to room temperature before use.
- Assemble the cake: Fill a piping bag fitted with a round nozzle with buttercream. Pipe firm dollops onto each layer to hold them together.
- Add the final touch: Pour chocolate ganache over the top layer, allowing it to drip down the sides for a rustic look. Pipe additional orange buttercream on top for decoration.
- Store the cake at room temperature or in the fridge for up to 4 days. If refrigerated, let it reach room temperature before serving.
Perfect Pairings: Sauce and Topping Ideas
While the Chocolate Ganache and Orange Buttercream Frosting are divine, consider adding a drizzle of caramel sauce for an extra layer of sweetness. For a tangy twist, a light dusting of citrus zest or a side of orange marmalade can elevate the flavors. If you’re feeling adventurous, sprinkle some chopped nuts or sea salt flakes on top for a delightful texture contrast.
Effortless Elegance: Serving Suggestions
This cake is a showstopper on its own, but pairing it with a scoop of vanilla ice cream or a dollop of whipped cream can make it even more indulgent. For a refreshing contrast, serve with a side of fresh berries. If you’re hosting a brunch, a slice of this cake alongside a cup of espresso or orange tea will surely impress your guests.
Smart Storage: Keep It Fresh
To maintain the cake’s moistness, store it in an airtight container at room temperature for up to 4 days. If you prefer a chilled cake, refrigerate it but allow it to reach room temperature before serving to enhance the flavors. For longer storage, you can freeze the frosted cake for up to 3 months—just wrap it tightly in plastic wrap and foil to prevent freezer burn.
Quick Tips: Time-Saving Hacks
If you’re short on time, consider using store-bought frosting and simply adding the orange extract or zest for a homemade touch. Pre-measuring your ingredients the night before can also streamline the prep process. Additionally, using mini cake pans can reduce baking time and create adorable individual portions perfect for gatherings.
Tool Talk: Essential Equipment Guidance
Having the right tools can make this recipe a breeze. Ensure you have three 8-inch round cake pans for even baking and a piping bag with a round nozzle for the buttercream. A cake tester or toothpick is crucial for checking doneness, and a cooling rack will help your cake layers cool evenly, preventing sogginess.
Best-Ever Chocolate and Orange Cake
Ingredients
Cake Ingredients
- 1¾ cups all-purpose flour 250g/9oz
- 2 cups sugar 400g/14oz
- ¾ cup unsweetened cocoa powder 2oz/50g
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup buttermilk 225g/8floz
- 1 cup freshly brewed hot coffee 225g/8floz
- ½ cup flavorless oil (veg, canola or sunflower) 115G/4oz
- 2 large eggs
- 1 teaspoon pure vanilla extract
Buttercream Frosting
- 2 teaspoons orange extract or zest of 1 orange
- Orange food coloring (optional)
- Chocolate ganache
Instructions
- 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.
- Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into a large bowl. Whisk the ingredients together by hand.
- In another bowl, combine the buttermilk, oil, eggs, vanilla and coffee.
- 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.
- 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.
- Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
- 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.
- 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.
- 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.
- 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.
