Chocolate Orange Cake

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1. pangibear January 14, 2022

   # Chocolate Orange Cake

   Get the full recipe, tips, and tricks at: [https://maplewoodroad.com/chocolate-orange-cake/](https://maplewoodroad.com/chocolate-orange-cake/)

   **INGREDIENTS**
   ***Chocolate Orange Cake***

   * 2 c all-purpose flour, sifted
   * 1-½ c granulated sugar
   * ¾ c cocoa powder
   * 2 teaspoon baking soda
   * ½ teaspoon baking powder
   * 1 teaspoon salt
   * ½ c vegetable oil
   * 2 large eggs
   * ½ c orange juice
   * 2 tablespoon orange zest (about 1 large orange)
   * ½ c whole milk
   * ½ c hot, freshly brewed coffee
   * 1 teaspoon vanilla extract
   * Vegetable shortening or cooking spray to grease two 9″ round baking pans
   * Parchment paper

   ***Chocolate Orange Buttercream***

   * 3 sticks unsalted butter, softened to room temperature
   * 6 oz bittersweet chocolate bar
   * ½ c heavy cream
   * 3 c powdered sugar
   * ¼ c orange juice
   * 2 tablespoon orange zest (about 1 large orange)
   * 2 teaspoon vanilla extract
   * ½ c cocoa powder
   * ½ teaspoon salt

   ***Candied Orange Slices (optional)***

   * 1 large orange, cut in thin slices
   * 2 c granulated sugar
   * 2 c water

   **INSTRUCTIONS**
   ***Chocolate Orange Cake***

   1. Preheat oven to 350°F.
   2. Using vegetable shortening or cooking spray, grease two 9″ round cake pans, then place a circle of parchment to line the bottom of each.
   3. Whisk together vegetable oil, eggs, orange juice, orange zest, milk, hot coffee, and vanilla.
   4. In a separate bowl, stir together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
   5. Slowly add dry ingredients to wet and mix just until all ingredients are combined (but in order to keep the cake light and fluffy, don’t overmix).
   6. Divide batter equally between two greased and lined cake pans.
   7. Bake on middle rack for 25 minutes or until a toothpick inserted in the center comes out clean.
   8. Let cool a few minutes, then turn out onto a plate, remove the parchment from the bottom of each cake, and flip right side up onto cooling racks to cool completely.

   ***Chocolate Orange Buttercream Frosting***

   1. While the cakes are cooling, make the chocolate orange buttercream frosting.
   2. Break the chocolate bar into small pieces and add to a microwave-safe bowl, along with the heavy cream.
   3. Microwave for 30 seconds, then stir. Then microwave in 15-second increments, stirring after each one, until smooth. This should take about 1-½ to 2 minutes total.
   4. Once the chocolate and cream are melted together, let it cool on the counter for a few minutes while you start the frosting mixture.
   5. Whisk softened, room temperature butter until smooth (scraping down sides of bowl as necessary).
   6. Add powdered sugar, 1 cup at a time, blending until smooth between each one.
   7. Next, add the orange juice, vanilla extract, cocoa powder, salt, and orange zest, and mix well.
   8. Finally, add the melted chocolate and mix one more time until the frosting is smooth and fluffy.

   ***Frosting The Cake***

   1. First, apply thin layer of frosting to both 9″ cake rounds, then place in the fridge to cool and set the crumb coat (while a crumb coat is not absolutely necessary, it does help seal in any loose crumbs that get mixed into the first layer of frosting).
   2. Then, finish frosting your cake by adding a nice thick layer of frosting on top of one of the cake rounds, to act as the middle layer.
   3. Place the second cake on top and add frosting to the top and sides of the layer cake.
   Finally, add any decoration that your heart desires, using candied orange slices, some extra sprinkles of orange zest, and shaved chocolate.

   ***Candied Orange Slices (optional)***

   1. Candied orange slices should be made the day before, but, in a pinch, can be made the same morning.
   2. Slice an orange into thin slices (I was able to slice a large navel orange into about 12 slices).
   3. Make a simple syrup by combining 2 cups of granulated sugar with 2 cups of water in a saucepan. Bring to a light boil until sugar has completely dissolved.
   4. Add orange slices and turn heat down to a simmer. Simmer the orange slices for 20 minutes.
   5. After 20 minutes, gently remove the orange slices and dry them.
   6. Here, you have two options: Either place the orange slices on a drying rack for up to 24 hours to dry. Or, if you have a food dehydrator, place the slices on a lined tray. Turn on the dehydrator to 160°F. After about 1 hour, if you wish, twist the orange slices and hold them in place with toothpicks, then continue drying. I found that by using a dehydrator, my orange slices were dry after about 5 hours.

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