Description
This Orange Chocolate Cake with Blood Orange Buttercream Frosting is a moist and deeply chocolatey dessert with a vibrant citrus twist. Featuring a rich combination of cocoa, dark chocolate, and bright orange zest, it’s complemented by a luscious blood orange infused buttercream frosting. Garnished with dried orange slices and edible flowers, this cake offers a visually stunning and flavorful treat perfect for special occasions or festive celebrations.
Ingredients
Scale
Cake Ingredients
- ⅔ cup all purpose flour
- ½ cup cocoa powder
- ⅔ teaspoon baking soda
- ⅓ teaspoon baking powder
- ½ teaspoon salt
- ⅓ cup buttermilk
- 2 tablespoons neutral oil (grapeseed, olive, or avocado oil)
- 1 large egg (room temperature)
- ⅔ cup brown sugar (packed)
- 3 tablespoons orange zest
- ¼ cup dark chocolate (melted & cooled)
- ⅓ cup espresso or coffee
- 3 egg whites
- 1 cup granulated sugar
Buttercream Frosting Ingredients
- 1 ⅓ cup unsalted butter (room temperature)
- ¼ cup cooled blood orange juice reduction (simmer ½ cup blood orange juice on medium low until ¼ cup remains)
- Zest of 2 blood oranges
Garnish
- Dried orange slices
- Fresh organic & food safe flowers
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease and flour an 8-inch round cake pan or line it with parchment paper for easy removal.
- Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
- Combine Wet Ingredients: In a separate large bowl, whisk the buttermilk, neutral oil, room temperature egg, brown sugar, and orange zest until smooth and well combined. Stir in the melted and cooled dark chocolate and espresso or coffee.
- Incorporate Dry into Wet: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix to keep the cake tender.
- Prepare Egg Whites: In a clean bowl, beat the egg whites until soft peaks form. Gradually add granulated sugar and continue beating until stiff, glossy peaks develop.
- Fold Egg Whites: Carefully fold the beaten egg whites into the cake batter in three additions, preserving as much air as possible to keep the batter light.
- Bake the Cake: Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 35 minutes or until a toothpick inserted in the center comes out clean.
- Cool the Cake: Remove the cake from the oven and allow it to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
- Make Blood Orange Buttercream: In a large bowl, beat the room temperature unsalted butter until creamy and smooth. Gradually add the cooled blood orange juice reduction while continuing to beat. Add the blood orange zest and beat until the frosting is light and fluffy.
- Assemble and Frost Cake: Once the cake is completely cool, spread the blood orange buttercream evenly over the top and sides. Decorate with dried orange slices and fresh organic food-safe flowers as desired.
Notes
- Use room temperature eggs and butter for best mixing and texture.
- The blood orange juice reduction intensifies flavor; do not skip this step for best frosting taste.
- If blood oranges are unavailable, substitute with navel orange juice and zest, though flavor will be less intense.
- Ensure egg whites are beaten to stiff peaks to give the cake a light and airy crumb.
- Store the cake refrigerated and bring to room temperature before serving for optimal flavor and texture.
Nutrition
- Serving Size: 1 slice
- Calories: 303 kcal
- Sugar: 45 g
- Sodium: 300 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 1 g
- Carbohydrates: 58 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 22 mg
