Chocolate and Orange Cake
An intense pairing of deep cocoa and sun-kissed citrus.
- Prep time: 30 minutes
- Cook time: 40 minutes
When dark chocolate meets fresh orange, it's a bit like a romantic rendezvous between winter and summer. This moist cake, draped in silky frosting and crowned with candied orange slices, turns any afternoon snack into a moment of pure indulgence.
Ingredients
Recipe steps
Prepare the candied oranges
In a saucepan, mix 400 g of sugar and 400 ml of water. Bring to a boil, stirring until the sugar dissolves. Add thin slices from one large orange and let simmer over low heat for 45 minutes to 1 hour, until translucent. Drain them on a wire rack and set aside.
Prepare the batter
Preheat the oven to 180°C. Butter and flour two 23 cm round cake pans. In a large bowl, sift together 250 g of flour, 300 g of sugar, 90 g of cocoa powder, 2 teaspoons of baking soda, ½ teaspoon of baking powder, and 1 teaspoon of salt. Mix well.
Add the wet ingredients
Add 120 ml of vegetable oil, 2 eggs, 120 ml of orange juice, 2 tablespoons of orange zest, 120 ml of whole milk, and 1 teaspoon of vanilla extract. Whisk until you get a smooth batter. Pour in 120 ml of hot coffee and mix quickly. The batter will be quite runny—that’s normal.
Bake the cake
Divide the batter between the two pans. Bake for 30 to 35 minutes, until a toothpick inserted in the center comes out clean. Let cool for 10 minutes in the pans, then turn out onto a wire rack and let cool completely.
Prepare the frosting
Melt 170 g of dark chocolate with 120 ml of heavy cream in a double boiler or microwave. Let cool slightly. In a bowl, whisk 340 g of softened butter until creamy. Add 375 g of powdered sugar, 60 g of cocoa, ½ teaspoon of salt, 60 ml of orange juice, and 2 teaspoons of vanilla. Fold in the melted chocolate and beat until you get a smooth, fluffy frosting.
Assemble the cake
Place one cake layer on a serving plate. Spread a generous layer of frosting, then place the second cake on top. Cover the top and sides with the remaining frosting. Decorate with the candied orange slices.
Tips and variations
- No coffee on hand? Use hot water instead, but coffee really intensifies the chocolate flavor without being noticeable.
- For an even more fragrant version, add a tablespoon of Grand Marnier or Cointreau to the frosting.
- The cake keeps for 3 days at room temperature under a cake dome, or 5 days in the refrigerator. Take it out 30 minutes before serving.
Anti-waste tips
Save the syrup from the candied oranges! It’s delicious for sweetening tea, drizzling over yogurt, flavoring a fruit salad, or making a homemade cocktail.
