Description

This rich and moist Chocolate Orange Cake combines the deep flavors of dark cocoa with the bright zest of fresh orange juice. Featuring a luscious three-layer cake with a smooth orange curd and decadent chocolate buttercream frosting, this dessert is perfect for special occasions or any time you crave a sophisticated treat with citrus undertones.

Ingredients

Scale

Cake Batter

2 1/4 cups (270 g) all-purpose flour
2 1/4 cups (450 g) white sugar
3/4 cup (60 g) dark cocoa powder
1 1/4 tsp. (9 g) baking powder
1 1/2 tsp. (9 g) baking soda
1 1/2 tsp. (14 g) salt
1 1/2 Tbsp. (12 g) cornstarch
1 1/2 cups whole milk
1/2 cup + 1 Tbsp. vegetable oil
3 eggs
1 Tbsp. vanilla extract
2/3 cup orange juice
1 Tbsp. lemon juice

Orange Curd

1/2 cup sugar
Pinch of salt
6 egg yolks
8 Tbsp. unsalted butter, cut into chunks
1 Tbsp. lemon juice
2/3 cup orange juice

Chocolate Buttercream Frosting

5 egg whites
1 1/4 cups white sugar
1 tsp. vanilla extract
2 cups + 4 Tbsp. soft butter
4 oz. (1/2 cup) whipping cream
4 oz. chopped dark chocolate (at least 60% cocoa)

Decoration

Candied orange slices

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Instructions

Preheat and Prepare Pans: Preheat your oven to 350°F (175°C), then grease two 8-inch cake pans and dust them with cocoa powder to prevent sticking and add extra chocolate flavor.
Mix Wet and Dry Ingredients: In a stand mixer bowl, combine all the wet ingredients (milk, vegetable oil, eggs, vanilla extract, orange and lemon juice) and mix on low speed until well combined. Sift in the dry ingredients (flour, sugar, cocoa powder, baking powder, baking soda, salt, cornstarch) and mix on medium-low for about 2 minutes, scraping the bowl to ensure thorough blending.
Bake the Cake Layers: Divide the cake batter evenly between the two prepared pans. Bake for 28 to 30 minutes, or until the tops spring back gently when pressed, or a toothpick inserted comes out clean or with just a few crumbs attached.
Cool the Cake Layers: Remove cakes from the oven and let them sit for 5-10 minutes in their pans. Then turn them out onto cooling racks to cool completely before leveling or frosting.
Prepare the Orange Curd: In a small bowl, beat egg yolks until smooth. In a saucepan, combine orange juice, lemon juice, sugar, and a pinch of salt; heat over medium-low until sugar dissolves and mixture is steaming. Gradually whisk the hot juice mixture into the egg yolks to temper them, then pour everything back into the pan. Cook over low heat, stirring constantly, until thick enough to coat the back of a spoon. Remove from heat, stir in butter chunks until melted. Transfer to a bowl, cover with plastic wrap touching its surface, and refrigerate until fully cooled.
Prepare the Chocolate Buttercream: In a clean bowl, whisk egg whites with sugar over a bain-marie until sugar dissolves and mixture is warm to the touch. Remove from heat and whip until stiff peaks form. Gradually add soft butter, beating continuously to create a smooth frosting. In a separate saucepan, heat whipping cream and chopped dark chocolate until melted and combined, cool slightly, then fold gently into the buttercream along with vanilla extract.
Assemble the Cake: Level cooled cakes if needed. Place one layer on a serving plate, spread a generous amount of orange curd over the top. Add the second layer and cover the entire cake with the chocolate buttercream frosting, smoothing the sides and top.
Decorate: Garnish the finished cake with candied orange slices for an elegant citrus touch.
Chill and Serve: Refrigerate the cake for at least an hour before serving to allow the flavors to meld and the frosting to set.

Notes

Make sure all ingredients are at room temperature for best mixing results.
Tempering the eggs in the curd is essential to prevent scrambling and ensure a smooth texture.
If preferred, the cake layers can be baked in three pans for thinner layers.
Store the cake covered in the refrigerator and consume within 3-4 days for optimal freshness.
This cake pairs wonderfully with a cup of black tea or freshly brewed coffee.