This chocolate orange cake pairs two cocoa layers with a fresh orange buttercream and a chocolate drizzle that runs down the sides. Orange zest goes right into the batter for flavour. Slice it up with a cup of coffee or tea.

Table of Contents

Ingredients:

For the Cake:

2 cups (250g) all-purpose flour
¾ cup (75g) cocoa powder (unsweetened)
1 ½ tsp baking powder
1 tsp baking soda
½ tsp salt
2 cups (400g) granulated sugar
1 cup (240ml) buttermilk
½ cup (120ml) vegetable oil
2 large eggs
1 tsp vanilla extract
1 tbsp orange zest (freshly grated)
1 cup (240ml) hot water (or hot orange juice for more flavor)

For the Orange Buttercream Frosting:

1 cup (230g) unsalted butter (softened)
4 cups (500g) powdered sugar
3 tbsp orange juice (freshly squeezed)
1 tsp orange zest
1 tsp vanilla extract

For the Chocolate Drizzle:

½ cup (90g) semi-sweet chocolate chips
2 tbsp heavy cream

Step-by-Step Recipe:

1. Prepare the Cake Batter:

Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
In a large mixing bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, and sugar.
Add buttermilk, vegetable oil, eggs, vanilla extract, and orange zest. Mix until smooth.
Gradually add hot water (or hot orange juice) while stirring. The batter will be thin, which is normal.

2. Bake the Cake:

Divide the batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

3. Make the Orange Buttercream Frosting:

In a mixing bowl, beat the softened butter until creamy.
Gradually add powdered sugar, alternating with orange juice, until the frosting reaches a spreadable consistency.
Mix in orange zest and vanilla extract. Set aside.

4. Make the Chocolate Drizzle:

Melt the chocolate chips and heavy cream together in a microwave-safe bowl in 30-second intervals, stirring until smooth. Let cool slightly.

5. Assemble the Cake:

Place one cake layer on a serving plate. Spread a layer of orange buttercream frosting on top.
Add the second layer and frost the top and sides of the cake.
Drizzle the melted chocolate over the cake, letting it drip down the sides for a decorative effect.

6. Serve and Enjoy:

Slice and serve your chocolate orange cake. It pairs beautifully with a cup of coffee or tea.

Nutritional Information (Per Slice):

Calories: 450
Protein: 5g
Carbohydrates: 55g
- Sugars: 38g
Fat: 22g
- Saturated Fat: 12g
Fiber: 3g
Cholesterol: 80mg
Sodium: 270mg

Tips for Success:

Use fresh orange zest and juice for the best flavour.
Allow the cakes to cool completely before frosting to prevent the frosting from melting.
Garnish with candied orange slices or extra orange zest for a festive look.

Try this recipe today and share your experience in the comments below!

Frequently Asked Questions

Can I use orange juice instead of hot water in the batter?

Yes. Hot orange juice works in place of the hot water if you want a stronger orange flavour.

When should I frost the cake?

Wait until the layers have cooled completely. Frosting a warm cake makes the buttercream melt.

How do I make the chocolate drizzle?

Melt ½ cup (90g) semi-sweet chocolate chips with 2 tbsp heavy cream in a microwave-safe bowl, heating in 30-second bursts and stirring until smooth. Let it cool slightly, then drizzle it over the cake.

Browse more in our Cakes Recipes collection.

Chocolate Orange Cake and Its Nutritional Information