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moist Chocolate Orange Layer Cake

Moist Chocolate Orange Layer Cake

A decadent three-layer dark chocolate cake infused with fresh orange zest, covered in a silky chocolate orange buttercream and topped with candied orange slices. The perfect balance of rich cocoa and bright citrus.
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Prep Time 45 minutes
Cook Time 35 minutes
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Cake, Dessert
Cuisine: American, British
Calories: 680
Ingredients Method Notes

Ingredients
  

For the Chocolate Orange Cake
  • 2.5 cups all-purpose flour
  • 2 cups granulated sugar
  • 2 tbsp fresh orange zest approx. 2 oranges
  • 0.75 cups Dutch-processed cocoa powder sifted
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 large eggs room temperature
  • 1 cup buttermilk room temperature
  • 0.5 cup vegetable oil
  • 1 cup hot brewed coffee or hot water
For the Chocolate Buttercream
  • 1.5 cups unsalted butter softened
  • 4 cups powdered sugar
  • 0.5 cup cocoa powder
  • 4 oz dark chocolate melted and slightly cooled
  • 1 tsp pure orange extract
  • 2 tbsp heavy cream as needed for consistency

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour three 8-inch cake pans and line the bottoms with parchment paper.
  2. In a small bowl, combine the granulated sugar and orange zest. Rub the zest into the sugar with your fingertips until fragrant and moist.
  3. In the bowl of a stand mixer, whisk together the flour, orange sugar, cocoa powder, baking soda, baking powder, and salt.
  4. Add the eggs, buttermilk, oil, and vanilla extract. Beat on medium speed for 2 minutes.
  5. Reduce speed to low and slowly pour in the hot coffee. The batter will be very liquid. Mix until just combined.
  6. Divide batter evenly among prepared pans. Bake for 30-35 minutes or until a toothpick inserted comes out clean.
  7. Allow cakes to cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.
  8. For the Frosting: Beat the butter on high speed until pale and creamy (5 minutes). Gradually add powdered sugar and cocoa powder on low speed.
  9. Add the melted (cooled) chocolate and orange extract. Whip on high speed for 3 minutes. Add heavy cream 1 tablespoon at a time until desired consistency is reached.
  10. Assembly: Spread frosting between layers and coat the outside of the cake. Use a piping bag with a 1M star tip to pipe a rope border on top. Decorate with candied orange slices.

Notes

Make Ahead: The cake layers can be baked, wrapped, and frozen for up to 1 month. Thaw in the fridge before frosting.
Cocoa Powder: For the darkest color and richest flavor, use a high-quality Dutch-processed cocoa (like Valrhona or Guittard).