Wealthy chocolate and shiny citrus come collectively on this straightforward, one-layer Chocolate Orange Cake that’s as beautiful as it’s easy. Topped with a whipped darkish chocolate orange buttercream, it’s a dessert that feels fancy—with out the fuss. No layers to stack, no electrical mixer required for the cake itself, and only one chunk may have everybody asking for the recipe.
Chocolate and orange is a type of taste combos that usually flies below the radar—however when you attempt it, you’ll marvel why you waited so lengthy. This chocolate orange cake recipe is wealthy and moist, because of bitter cream and brown sugar, with a splash of orange juice and recent zest including a burst of brightness that cuts by means of the richness.
This cake is baked in a single 8-inch pan, making it excellent for on a regular basis baking or small celebrations. No layers or sophisticated steps—simply combine, bake, cool, and frost.
The frosting is a tender, fluffy cocoa buttercream that comes collectively shortly and spreads like a dream. It’s not too candy, simply sufficient to enrich the cake with out overpowering that orange-chocolate steadiness.
Should you’ve received a recent orange and a few cocoa powder, this cake is perhaps your new go-to chocolate repair.
Why This Recipe Works
- Dutch-process cocoa powder creates a deep, easy chocolate taste.
- Orange juice and zest brighten up the cake and complement the richness. You get an exquisite pure orange taste!
- A chocolate orange frosting brings the very best taste mixture and even a brighter punch of citrus with the mix of chocolate.
- Bitter cream provides moisture and a young crumb.
- Brown sugar provides depth and retains the cake tender, and makes for a moist cake
- No fancy instruments wanted for the cake—simply two bowls and a whisk!
Components Wanted
For the Cake:
- All-purpose flour – Offers construction and a tender crumb.
- Gentle brown sugar – Provides moisture and a refined molasses taste.
- Baking soda – Helps the cake rise.
- Dutch-process cocoa powder – Provides the cake a wealthy chocolate taste. I don’t suggest an unsweetened cocoa powder.
- Salt – Balances the sweetness.
- Orange juice – Provides brightness and moisture. You need to use bottled orange juice or juice from recent oranges.
- Bitter cream – Retains the cake moist and tender.
- Impartial oil – Provides moisture with out affecting taste. I like to recommend vegetable oil or canola oil. I don’t suggest an olive oil which might impart taste, however will nonetheless work.
- Vanilla extract – Enhances all the opposite flavors.
- Egg – Offers construction and richness. Make certain your eggs are at room temperature, and at all times use giant eggs when baking. Learn my full tutorial on the best way to deliver eggs to room temperature quick.
- Orange zest – Intensifies the citrus taste.
For the Frosting:
- Unsalted butter – The bottom of the buttercream.
- Powdered sugar – Sweetens and smooths the frosting.
- Heavy cream – Helps create a creamy, fluffy texture.
- Vanilla extract – Provides heat.
- Dutch-process cocoa powder – For that wealthy chocolate frosting taste.
Methods to Make Chocolate Orange Cake
Preheat oven to 350°F. Grease and line an 8-inch spherical cake pan. I prefer to grease with shortening, line with parchment, then grease once more and dirt with flour.
Combine dry substances. In a big bowl, whisk collectively the flour, brown sugar, baking soda, salt, and cocoa powder.
Combine moist substances. In one other bowl, whisk collectively the orange juice, bitter cream, oil, vanilla, egg, and orange zest.
Mix. Add the dry substances to the moist and whisk till simply mixed. Don’t overmix.
Bake. Unfold the cake batter into the ready pan.
Bake for 30–35 minutes, or till a toothpick comes out with a number of moist crumbs and the highest springs again when frivolously touched.
Cool. Let the cake cool within the pan for 10 minutes, then take away and funky utterly on a wire rack.
Make frosting. In a stand mixer with the paddle attachment, beat butter and powdered sugar for two–3 minutes till fluffy.
Add heavy cream and vanilla, then beat to mix.
Add cocoa powder, combine on low, then beat on medium for five–7 minutes till fluffy.
Frost and serve. As soon as cooled, unfold the frosting on prime of the cake with an offset spatula and luxuriate in!
Recipe Ideas
- Use room temperature substances for a smoother batter and higher texture.
- Don’t overmix as soon as the dry substances are added—this helps maintain the cake tender.
- Be beneficiant with the orange zest for a stronger citrus taste.
- The frosting whips up finest with softened butter, not melted or chilly.
- For clear slices, chill the frosted cake for 10–quarter-hour earlier than slicing.
- Line the cake pan with parchment paper for simply launch.
Storage Directions
- Room Temperature: Retailer the cake coated for as much as 2 days.
- Fridge: Retailer in an hermetic container for as much as 5 days. Let come to room temp earlier than serving.
- Freezer: Freeze unfrosted or frosted slices wrapped tightly in plastic and foil for as much as 2 months.
Recipe Variations
- Add mini chocolate chips or chopped nuts to the batter for texture.
- Use blood orange juice or zest for a enjoyable seasonal twist.
- Make it into cupcakes and cut back the bake time to 18–22 minutes.
- Add a teaspoon of espresso powder to the batter to deepen the chocolate taste.
- Add orange slices on prime for adornment.
Recipe FAQ
Dutch-process is most well-liked for its mellow taste and coloration, however pure cocoa will work—simply notice the style could also be barely extra bitter.
A impartial oil like canola or vegetable oil works finest so the citrus and chocolate can shine.
Sure! Double the cake and frosting quantities and divide the cake batter into two 8-inch cake pans to make two cake layers.
Completely. Bake the cake a day forward, retailer coated, and frost simply earlier than serving.
It’s refined however current. For extra citrus punch, add a bit extra zest or you might attempt including a 1/2 teaspoon orange extract.
Extra Recipes To Strive
Craving extra chocolate? Then ensure to attempt my no bake chocolate cheesecake. It’d simply be my favourite dessert on the weblog!
And in case you’re craving extra chocolate cake then attempt my chocolate peanut butter sheet cake or chocolate peppermint sheet cake!
For the chocolate cake
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Preheat oven to 350°F (180℃). Grease and line a 8-inch spherical cake pan. I prefer to grease the pan with shortening and line with parchment paper. I then grease once more with shortening and dirt with flour.
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In a big bowl whisk collectively flour, brown sugar, baking soda, salt, and cocoa powder. Put aside. 1 cup (125 g) all objective flour 1 cup (213 g) packed gentle brown sugar ¾ teaspoon baking soda ⅓ cup (25 g) Dutch-process cocoa powder ½ teaspoon salt
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In a second giant mixing bowl, whisk collectively the orange juice, bitter cream, oil, vanilla, egg and orange zest. ½ cup (120 ml) orange juice ⅓ cup (80 g) bitter cream ¼ cup (60 ml) neutral-tasting oil 1 teaspoon vanilla extract 1 giant egg 1 Tablespoon Orange zest
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Whisk cocoa combination into the egg combination till the flour combination is simply integrated. Don’t overmix. Cease mixing as soon as the final of the flour combination has been blended in.
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Unfold batter into the ready pan. Bake within the heart of the preheated oven till a toothpick inserted comes out with a number of moist crumbs and the highest springs again when frivolously touched, about 30 to 35 minutes. Let cool within the pan for 10 minutes then flip the cake out of the pan onto a wire rack, take away the parchment paper and permit to chill utterly.
For the frosting
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Whereas the cake is cooling, make the frosting. Within the bowl of the stand mixer fitted with the paddle attachment, beat on medium pace the butter and powdered sugar till gentle and fluffy, about 2 to three minutes. 10 Tablespoons (141 g) unsalted butter, softened 1 ¼ cups (141 g) powdered sugar
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Add the heavy cream and vanilla and beat till integrated. Add the cocoa powder and beat on low pace till integrated. Enhance pace to medium pace and beat till gentle and fluffy, about 5 to 7 minutes. 1 Tablespoon heavy cream 1 teaspoon vanilla extract ¼ cup (21 g) Dutch-process cocoa powder
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As soon as the cake has cooled, unfold the frosting on prime of the cake with an offset spatula. Slice and serve.
- Room Temperature: Retailer the cake coated for as much as 2 days.
- Fridge: Retailer in an hermetic container for as much as 5 days. Let come to room temp earlier than serving.
- Freezer: Freeze unfrosted or frosted slices wrapped tightly in plastic and foil for as much as 2 months.
Energy: 320kcal | Carbohydrates: 42g | Protein: 3g | Fats: 17g | Saturated Fats: 8g | Polyunsaturated Fats: 2g | Monounsaturated Fats: 6g | Trans Fats: 0.4g | Ldl cholesterol: 44mg | Sodium: 181mg | Potassium: 139mg | Fiber: 2g | Sugar: 31g | Vitamin A: 392IU | Vitamin C: 6mg | Calcium: 36mg | Iron: 1mg
