If you love chocolate-orange flavors, this Chocolate Orange Cake is for you! It’s a delicious chocolate cake filled with tangy orange buttercream and topped with a chocolate glaze and chocolate orange slices.
Every year we buy chocolate oranges to put in our family Christmas stockings, and every year we’re left looking at a pile of uneaten chocolate oranges in mid-January. It’s not that we don’t like chocolate oranges–we do! The whacking, the novelty of the orange slice shapes…what’s not to love?
I think it’s more that they get lost in the flurry of holiday treats, and then when we do unearth them, we’re deep into January resolution/regret territory, so we set them aside to enjoy days or weeks or even months later.
This year, I was determined to make up for our neglect and do something fun with our chocolate oranges. I was tempted by the idea of chocolate orange brownies, but ultimately decided to go bigger–waaaaay bigger–with this towering Chocolate Orange Layer Cake.
This cake features 4 thick layers of chocolate cake. The cake is moist already, but gets extra help from a simple orange syrup that’s brushed onto each layer. The orange buttercream is flavored with orange zest, orange oil (you can use orange extract if that’s what you have), and my secret weapon–citric acid.
Don’t be scurred by the name “citric acid.” It’s a common baking/candy additive made from the acid that naturally occurs in citrus fruits. It’s a granular white powder (similar in texture to salt) and is SUPER sour. Just a pinch will add a realistic tangy flavor to any fruit dessert. I love using it in fruity buttercreams, fillings, and candies like marshmallows. It’s not just used for citrus flavors, either–try adding some to your strawberry or raspberry desserts, too!
You know how sometimes you’ll use a lemon extract (for instance) and it gives your recipe a lemon-ish flavor, but it still doesn’t actually taste like lemon, because it’s not sour enough? That’s where citric acid comes in! It’s technically optional in the recipe, because I know it’s not a common pantry staple for everyone, but if you’re a regular baker it’s probably worth it to pick up a package. Since you’ll probably only use 1/4-1/2 tsp in any given recipe, it lasts forever and is well worth the money. I’ve found it in grocery stores before, but it seems to be hit or miss, and you might have better luck finding it online.
Now that we’ve covered how to make an amazing orange flavored frosting, let’s talk decorating! I was worried an orange and brown cake would look too Halloweeny, which is fine in October but not such a cute look in January. So rather than leave the sides of the cake a plain orange color, I added some streaks of chocolate buttercream. I used a metal spatula to really thin out the chocolate color and work it into the orange frosting, which ended up giving it almost a wood grain texture.
On top of the frosting, there’s a pretty, glossy dripping chocolate glaze, and on top of THAT, orange frosting rosettes. (I told you going big was the name of the game with this cake!)
Finally, I took some of those poor neglected chocolate orange slices, and used them as decorations on top of the rosettes. (I didn’t specify this in the recipe, but you can also use chocolate orange slices to make the chocolate glaze, if you’re trying to use up lots of them like I was.) If you don’t have any chocolate orange slices, chocolate sprinkles, orange Sixlets, or slices of candied orange rind would all be great decorations too.
The end result is an ultra-decadent slice of cake that’s just bursting with chocolate and orange flavor. It’s a wonderful cure to the drab winter blues, and a very strong argument in favor of continuing the orange chocolate stocking tradition!
Chocolate Orange Cake
Ingredients
For the Chocolate Cake:
- 3 cups water
- 4.5 oz unsweetened cocoa powder (1 ½ cups)
- 18 oz all-purpose flour (4 cups)
- 1 TBSP baking soda
- ¾ tsp baking powder
- 1 ½ tsp salt
- 12 oz unsalted butter at room temperature
- 26.25 oz granulated sugar (3.75 cups)
- 6 eggs
- 2 TBSP vanilla extract
For the Buttercream:
- 1 oz unsweetened chocolate finely chopped
- 6 fl oz pasteurized liquid egg whites (3/4 cup, see Note below)
- 24 oz powdered sugar (6 cups)
- 1/2 tsp salt
- 24 oz unsalted butter at room temperature (6 sticks)
- 2 TBSP vanilla extract
- Orange gel food coloring
- 1 tsp orange oil or 2 tsp orange extract
- Zest of 2 oranges
- ¼ tsp citric acid optional
To Assemble:
- 5 fl oz orange juice (2/3 cup)
- 4.6 oz granulated sugar (2/3 cup)
- 4 oz semi-sweet chocolate finely chopped
- 6 fl oz heavy cream
- Chocolate sprinkles
- Chocolate orange slices or other decorations optional
Instructions
To Make the Chocolate Cake:
- Preheat the oven to 350 F. Line four 8-inch cake pans with sides at least 2” high with parchment rounds, and spray the insides with nonstick cooking spray.
- Pour the water into a medium bowl and microwave until it starts to boil, 3-4 minutes. Add the cocoa powder and whisk well, until all of the dry cocoa dissolves. Cover the bowl with plastic wrap to prevent water from evaporating, and let it sit until the paste is warm but not burning hot.
- In a large bowl, sift together the flour, baking soda, baking powder, and salt, and set aside.
- Combine the butter and sugar in the bowl of a mixer fitted with a paddle attachment, and beat on medium speed for 8-10 minutes, until very light and fluffy. Add the eggs two at a time, beating for about a minute between each addition, then mix in the vanilla.
- Alternate adding the dry ingredients and the cocoa mmixture in batches, beginning and ending with the dry ingredients. Finish by scraping the bottom and sides of the bowl with a rubber spatula to mix the cake batter well.
- Divide the batter between the prepared pans—if you have a kitchen scale, each pan should get about 22-23 oz of batter. Bake at 350 F for 55-60 minutes, until the cakes spring back when lightly pressed with a fingertip and a toothpick inserted into the center comes out with just a few moist crumbs attached.
- Cool the cakes completely before using them. They can be made in advance and kept, well-wrapped, in the refrigerator for a week or in the freezer for several weeks. Allow them to partially defrost before assembling.
To Make the Buttercream:
- Place the unsweetened chocolate in a small bowl and microwave for 30 seconds. Stir, and microwave in smaller increments if necessary until melted and smooth. Set aside until the melted chocolate is no longer hot.
- Meanwhile, combine the whites, powdered sugar, and salt in the bowl of a large stand mixer fitted with a paddle attachment. Mix everything together on low speed, until the sugar is moistened and no dry patches remain. Turn off the mixer, scrape down the sides and bottom of the bowl with a spatula, then turn the mixer to medium speed. Beat on medium for 5 minutes.
- After 5 minutes, turn the mixer to medium-low and start adding the softened room temperature butter, 1-2 tablespoons at a time. Once all of the butter is incorporated, add the vanilla extract and mix it in. Stop the mixer and scrape down the bottom and sides once more. Turn the speed to medium and beat the buttercream for 10 minutes. At the end, you’ll have a frosting with a wonderfully light and creamy texture.
- Separate out approximately 1/2 cup of frosting, and mix the melted chocolate into the frosting to make a deep, rich chocolate color.
- To the rest of the frosting, add several drops of orange gel food coloring, the orange zest, the orange oil or extract, and the citric acid (if using). Mix well, and adjust the color and flavoring until you’re satisfied.
- At this point, the frostings can be used right away, or transferred to an airtight container. If you’ll be using them within a day they can be left out on the counter, or stored in the refrigerator for up to 2 weeks. If you have chilled the frosting, let it come to room temperature COMPLETELY and then beat it for several minutes to smooth it out and restore its texture before using it.
To Assemble and Decorate:
- Combine the orange juice and granulated sugar in a small saucepan over medium heat. Stir frequently while the mixture heats up and comes to a simmer. Once simmering, remove it from the heat and allow it to cool to room temperature.
- Place the cake rounds on 8-inch cardboard cake circles. Place one layer on a cake turntable. Take a pastry brush, and generously brush the top of the chocolate cake with the orange syrup.
- Place a big dollop of orange frosting on the cake layer—about 1 generous cup—and use a metal spatula to spread the frosting into an even layer going all the way out to the edges of the cake.
- Top the cake round with a second cake layer, and repeat the syrup and frosting process again. Do it with a third layer, and finally, add the last cake layer. Brush the top of the cake with the orange syrup, then cover the top and sides of the cake with a very thin layer of frosting—this is the crumb coat, which locks crumbs into the frosting and also provides some stability to the cake. Refrigerate the cake for 45-60 minutes, until the crumb coat is set and the cake feels firm and stable.
- If the orange buttercream has started to get spongy, re-whip it briefly until it is smooth and silky. Cover the top and sides of the chilled cake with a thicker layer of frosting. Use a bench scraper or metal spatula to smooth out the sides and top of the cake as much as possible. Chill for 30-45 minutes, until firm.
- Take a small metal spatula and dab the chocolate buttercream in small spots all around the sides of the cake. Use a bench scraper or large metal spatula to smooth out the buttercream and create a smooth surface with subtle chocolate streaks. (You can add more orange frosting or chocolate frosting until you get an effect you love.)
- Combine the chopped semi-sweet chocolate and the cream in a medium bowl, and microwave for 1 minute. Whisk well, and if any chunks of chocolate remain, whisk again briefly until it is completely melted and smooth. The chocolate glaze should have a fairly thin texture, and if you dip a spoon in and let excess drip out, it should almost immediately blend back into the glaze in the bowl.
- Transfer the chocolate to a squeeze bottle with a narrow tip. Squeeze a dime-sized amount of glaze along the top edge of the cake, and nudge it gently so it starts to slide down the side. Repeat right next to the first drip, and continue around all the edges of the cake. Squeeze the remaining glaze into the center of the cake, and use a small spatula to smooth it into an even layer that joins with the outer ring. Let the glaze set for 10 minutes in the refrigerator, or about minutes at room temperature, so that it’s not completely soft and liquid when adding the decorations on top.
- Transfer the remaining orange buttercream to a piping bag fitted with a large star tip, and pipe frosting rosettes all along the edges of the cake. Top the rosettes with chocolate sprinkles, chocolate orange slices, or any other decorations you’d like.
- For the best taste and texture, serve this cake at room temperature. Leftovers keep well, and can be stored in an airtight container in the refrigerator for up to a week, but will taste best when eaten within 3-4 days.
This is such a beautiful cake! That orange is stunning!
Thank you, Lauren! My family and I totally loved it!
These cake looks incredible. Love orange and chocolate flavor and that drip.. yum!
Thanks Veena! You can’t go wrong with a chocolate drip, haha! 🙂
This cake ALMOST looks to pretty to eat… ALMOST 😉
Haha, no such thing as a cake too pretty to eat! 😀
What an amazing looking dessert, I love oranges and love chocolate even more. I think you’ve got a hot spot!
Stunning cake! I normally don’t love fruit flavors with chocolate, but this cake looks like the ideal balance of orange and chocolate. I would love this!
Hi,
Your cake is stunning and perfect.
Oranges and chocolate – do you need more?
I don’t.
It was fun to make and delish although some of the measurements were odd in particular the cocoa showing 4.5 oz or 1 1/2 cups……4.5 ozs is less than one cup ey?? We actually used 2 cups of cocoa and it worked great
Also used blood oranges for the grated rind yum!11. We dig your site and make many of your recipes
Hi i absolutely love your no cook Smbc recipe, however i find when it comes out of the fridge from chilling the frosting starts to melt very quickly! Not sure if i am just not chilling it long enough (last couple of times has been 1 hour or so) or if it is because i substitute some of the butter for shortening…..i was thinking it wouldnt be that because shortening makes it more stable! Any help would be much appreciated
Hi Hannah! I’m not quite sure what you mean–what do you mean it starts to melt? Like after you’ve frosted the cake and chilled the cake, or just the frosting refrigerated on its own? Shortening should make the frosting more stable, you’re right. If you can give a few more details I can try and troubleshoot!
Preciosa muchas felicitaciones te deseo de corazón éxitos deseando saber como se hace la masa de la torta de flores quedo totalmente agradecidas
Hi Elizabeth, i find after mixing the cocoa and the water, the consistency has become liquid instead of paste like you mentioned…is the measurement wrong by any chance? Tks
I noticed the same thing. Hope it still turns out.
Jennifer,
Sorry for the confusion! The measurements are correct and should still turn out if you use them! I just did a bad job of describing the consistency. Hope it still worked out!
Lin,
I’m so sorry for the confusion! The measurements are correct, but I just did a bad job of explaining the consistency. It should work out just fine with the measurements given! Good luck, and I hope this didn’t throw you off too much!
Hi!
I just made this cake. Im a builder and this was the first decorated cake I’ve ever made. It turned out fanastic although I did make a few alterations. I only did three layers as I thought that was tall enough!!! And I also candied some orange peel, dusted it in coarse sugar and sprinkled the chocolate glaze top inside the ring of orange frosting blobs.
I wish I could post you a photo so you could see, Im so pleased and very thankful for your recipe.
And if i can do it, so can you dear reader!!!
Hi.
I am thinking of making this cake as the bottom tier for a friend’s wedding cake this October. Would it be possible to make it in two pans so it is wider, then split the layers? If so what size pans would it need do you think? It looks amazing and I’m sure it will make a stunning foundation layer for her cake.
Hi, Elizabeth!
Thanks for a really fun recipe! My daughter and I attempted this cake for my husband’s birthday, as he had asked for a chocolate and orange cake! Came across your recipe and thought we would give it a try. Your directions were great. All-in-all it turned out pretty good. The flavor was great and the cake was so moist! We added a lot more orange oil and a little extra citric acid to boost up the orange zing. The cake ended up being frightfully tall! We had to drive it 40 miles to a party and luckily it didn’t topple over! I think I would only make it three layers tall next time as it was difficult to cut and serve an entire slice from top to bottom. We ended up just cutting through the top two layers and served those first. How do you serve it?
Also, being a somewhat novice cake maker, I didn’t think to level off the top layer of cake before I had already frosted it. OOPS! The rounded surface made the chocolate topping roll off too quickly and most of the drips down the side ended up all the way to the cake plate. (Or maybe the topping was too warm???) Anyway- you might add that tidbit to the directions. I should have trimmed all of the layers a bit. Live and bake and learn! Right?! Thanks again! It was a BIG hit!!!
Hi.
I want to bake this as a 3 layer cake but wider. It’s for the base tier of a friend’s wedding cake. I was thinking maybe 10inch round or even 12 to make a good sized base tier. Could I put it in one big tin to bake instead of baking individual layers. Then I could slice it across. If f so could you give any advice on how to adjust the cooking temp/time. Any guidance on how big a single cake this would make.
Hope I’m explaining myself OK.
Hi.
Id like to use this recipie as the base layer for a friend’s wedding cake. Do you think it would be enough for 3×10″ layers. Would the baking time be different do you think?
I tried to convert 18 oz to cups online,, it says 2.25 cups everywhere and your recipe says 4 cups, Can you please tell all the ingredients for base cake in grams?
Hi , very nice recipe. what will be measurement in grams in half of the quantities. as this would be too big for me so I need measurements for half cake in grams. Please share
Just made this for the first time for my girl’s birthday. Turned out pretty fantastic if I do say myself. I’m a pie baker and this was the first serious cake venture. I did have one question. When I made the chocolate layer for the top glaze and drips, it was very runny and never formed a substantial layer like your photo shows. I had to add it in multiple additions, chilling between each, and it was still pretty thin. I used your measures, and I’m wondering what might have gone awry. Thanks.
Hey Shane, I am so happy to hear this! I’m sorry that the glaze gave you some trouble I think it comes down to a difference in chocolate. Some melt smoother compared to others. Mine must have melted differently and needed more cream. If this happens again I would suggest adding more melted chocolate to the glaze to help thicken it up! Thanks!