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Chocolate Orange Cake with Blood Orange Buttercream Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 20 reviews
  • Author: Lucy
  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Orange Chocolate Cake with Blood Orange Buttercream Frosting is a moist, deeply chocolatey dessert with a bright, acidic, and smooth orange-flavored buttercream. The cake combines rich cocoa and espresso with vibrant orange zest and juice reduction, creating a festive treat perfect for special occasions. Garnished with dried orange slices and fresh edible flowers, it's as visually stunning as it is delicious.

Ingredients

Scale

Cake

  • 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

Frosting

  • 1⅓ 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. Preheat and prepare pans: Preheat your oven to 350 degrees Fahrenheit. Grease and flour an 8-inch cake pan or line it with parchment paper for easy removal.
  2. Mix dry ingredients: In a medium bowl, sift together the all purpose flour, cocoa powder, baking soda, baking powder, and salt to ensure they are evenly combined and aerated.
  3. Combine wet ingredients: In a separate large bowl, whisk together the buttermilk, neutral oil, large egg, brown sugar, and orange zest until smooth and well incorporated.
  4. Melt chocolate and brew espresso: Gently melt the dark chocolate until just liquified, then allow it to cool. Brew the espresso and set aside.
  5. Add chocolate and espresso to wet mix: Stir the melted cooled chocolate and espresso into the wet ingredients until fully blended.
  6. Whip egg whites: In a clean, dry bowl, beat the egg whites until soft peaks form. Gradually add granulated sugar while continuing to beat until stiff peaks develop.
  7. Combine dry and wet mixtures: Slowly fold the dry ingredients into the wet ingredients, mixing just until combined to keep the batter light and airy.
  8. Fold in egg whites: Gently fold the whipped egg whites into the batter in thirds, ensuring not to deflate the mixture to maintain a light texture.
  9. Bake the cake: Pour the batter into the prepared pan and bake in the preheated oven for 35 minutes or until a toothpick inserted into the center comes out clean.
  10. Cool the cake: Remove from oven and allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  11. Prepare blood orange reduction: Simmer ½ cup blood orange juice over medium-low heat until reduced to ¼ cup, then let it cool completely.
  12. Make buttercream frosting: In a large mixing bowl, beat the unsalted butter on medium speed until creamy. Gradually add the cooled blood orange reduction and blood orange zest, continuing to beat until light and fluffy.
  13. Assemble the cake: Once the cake is completely cooled, spread the blood orange buttercream frosting evenly over the top and sides of the cake.
  14. Garnish and serve: Decorate the frosted cake with dried orange slices and fresh organic edible flowers for a beautiful finishing touch. Slice into 8 portions and serve.

Notes

  • If you prefer, substitute espresso with strong brewed coffee to enhance chocolate flavor.
  • Ensure egg whites are beaten in a clean, grease-free bowl for best volume.
  • Use room temperature ingredients to improve cake texture and mixing.
  • The blood orange juice reduction intensifies flavor; do not skip this step for authentic taste.
  • Dried orange slices can be purchased or made at home by slowly dehydrating thin orange slices.
  • Buttercream frosting can be adjusted for sweetness by adding powdered sugar if desired.
  • Store leftover cake covered in the refrigerator for up to 3 days.

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://dotcooks.com/chocolate-orange-cake-with-blood-orange-buttercream-recipe/