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Orange Chocolate Cake with Blood Orange Buttercream Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 65 reviews
  • Author: Jasmine
  • Prep Time: 30 min
  • Cook Time: 35 min
  • Total Time: 85 min
  • Yield: 8 servings (8 slices)
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Orange Chocolate Cake with Blood Orange Buttercream Frosting is a delightful dessert combining moist, deeply chocolatey cake layers with a tangy, unctuous blood orange buttercream. It offers a perfect balance of rich chocolate and bright citrus flavors, enhanced with espresso and adorned with dried orange slices and edible flowers for a festive and elegant presentation.

Ingredients

Scale

Cake Ingredients

  • ⅔ Cup All Purpose Flour
  • ½ Cup Cocoa Powder
  • ⅔ tsp Baking Soda
  • ⅓ tsp Baking Powder
  • ½ tsp Salt
  • ⅓ Cup Buttermilk
  • 2 tbsp Neutral Oil (grapeseed, olive, or avocado oil)
  • 1 Large Egg (room temperature)
  • ⅔ Cup Brown Sugar (packed)
  • 3 tbsp Orange zest
  • ¼ Cup Dark Chocolate (melted & cooled)
  • ⅓ Cup Espresso (or coffee)
  • 3 Egg Whites
  • 1 Cup Granulated Sugar

Blood Orange Buttercream Frosting

  • 1 ⅓ Cup Unsalted Butter (room temperature)
  • ¼ Cup Cooled Blood Orange Juice Reduction (simmer ½ cup juice on medium-low until ¼ remains)
  • Zest of 2 Blood Oranges

Garnish

  • Dried Orange Slices
  • Fresh Organic & Food Safe Flowers

Instructions

  1. Prepare the Blood Orange Juice Reduction: Simmer ½ cup of fresh blood orange juice over medium-low heat until it reduces to ¼ cup, concentrating the flavor. Set aside to cool completely.
  2. Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt. Ensure they are well combined for even distribution.
  3. Combine Wet Ingredients: In another large bowl, whisk the buttermilk, neutral oil, large egg, brown sugar, and orange zest thoroughly until smooth. Stir in the melted and cooled dark chocolate and espresso to enrich the cake’s flavor.
  4. Incorporate Dry Ingredients into Wet: Gradually add the dry ingredient mixture into the wet ingredients, stirring gently until fully combined without overmixing to keep the cake tender.
  5. Prepare Meringue: In a clean bowl, whip the 3 egg whites on medium speed until foamy. Gradually add the 1 cup granulated sugar while continuing to whip until stiff, glossy peaks form. This will lighten the batter.
  6. Fold Meringue into Batter: Gently fold the meringue into the chocolate batter in batches, using a spatula to maintain airiness for a moist, fluffy texture.
  7. Bake the Cake: Preheat the oven to 350°F (175°C). Pour the batter into prepared cake pans lined with parchment paper. Bake for approximately 35 minutes or until a toothpick inserted into the center comes out clean.
  8. Cool the Cake Layers: Remove the cake from the oven and allow the layers to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
  9. Make the Blood Orange Buttercream: Using a mixer, beat the unsalted butter until creamy and fluffy. Gradually add in the cooled blood orange juice reduction and the zest of 2 blood oranges, continuing to beat until smooth and light.
  10. Assemble the Cake: Once the cake layers are fully cooled, spread a generous layer of the blood orange buttercream between layers and over the top and sides of the cake.
  11. Decorate: Garnish the cake with dried orange slices and fresh organic, food-safe flowers for an elegant and festive finish.
  12. Serve: Slice the cake into 8 servings and enjoy this perfect blend of bright citrus and rich chocolate flavors.

Notes

  • If you’re someone who loves those foil-wrapped chocolate oranges in your Christmas stocking, you’re going to fall hard in love with this tasty dessert recipe.
  • This cake is moist and deeply chocolatey with a swoosh of brightly acidic, perfectly unctuous icing, making it a treat potentially better than the candy it’s inspired by.
  • The espresso enhances the chocolate flavor depth but can be substituted with coffee or omitted for a milder taste.
  • Ensure the blood orange juice reduction is completely cooled before incorporating it into the buttercream to prevent separation.
  • Use room temperature ingredients to ensure better mixing 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

Find it online: https://jmrecipes.com/orange-chocolate-cake-with-blood-orange-buttercream-recipe/