⅔cup(66 grams) unsweetened cocoa powder(Dutch processed is best)
4tablespoonsorange juice
Candied orange slices and orange chocolate to decorate
Instructions
Preheat the oven to 340ºF/170ºC. Butter two 8 inch (20cm) round cake pans, line the bases and flour the sides. Tap out any excess flour.
In the bowl of a stand mixer, place the flour, granulated white sugar, cocoa, baking powder, baking soda and salt. Whisk to combine and break up any lumps. If the cocoa is particularly lumpy, pass it through a sieve beforehand.
Add the remaining ingredients to the bowl.
Turn the mixer on to a low speed to just combine all the ingredients.
Stop the mixer and scrape down the sides and bottom of the bowl.
Turn the mixer on medium speed and beat for 3 minutes or until light in color and creamy.
Divide evenly among the two prepared cake pans and bake for 30-35 minutes in the preheated oven. The cakes will be ready when slightly risen, just coming away from the sides and a skewer inserted comes out clean.
Cool in the pans for 10 minutes, then turn out onto a wire rack. Use a second wire rack to flip each cake so that the top is the right way up and allow to cool completely before frosting.
Chocolate Orange Buttercream
Beat the butter until creamy then add the orange zest and beat until fluffy and light - about 2 minutes.
Sieve the powdered sugar and cocoa and add to the creamed butter along with the orange juice.
Beat on low speed for 30 seconds, then increase to high speed and beat for 1-2 minutes or until fluffy.
Assemble the Chocolate Orange Cake
Once the cakes have cooled completely, use a serrated knife to level the cakes if they have domed on top.
Place the first cake on a serving plate the right side up.
Spread about a generous cup of the frosting on top of the cake, spreading it evenly and pushing it so that it just goes over the edge.
Place the second cake upside down on the frosting so that the top is perfectly flat.
Use a long metal spatula to spread the remaining frosting evenly all over the cake. You can smooth the frosting or give it a textured look like I have.
Decorate the top with alternate candied orange slices and chocolate orange wedges or your choice of topping. To twist the orange slices as in the photos, make a slit from the edge to the middle of the slice then twist and press into the frosting.
Serve immediately or cover and store in the fridge for up to 3 days. For best taste and texture, allow the cake to come to room temperature for an hour before serving.
Notes
Tips for Success
Always preheat your oven properly.
Line the bases of the cake pans with parchment paper.
Have ingredients at a cool room temperature.
Measure the flour correctly is very important. See the information above for details.
Sieve or whisk dry ingredients if necessary.
If the buttercream is too thick, adjust with a little more orange juice. If it’s too thin, add a little more powdered sugar.
Cool the cake completely before frosting.
Bring Chocolate Orange Cake to room temperature for an hour before serving.
Remember that fresh squeezed orange juice makes all the difference to the flavor!For more Tips and FAQ's see the post above.