Chocolate orange cake is chocolate cake infused with blood orange juice, frosted with blood orange buttercream, and topped with ganache and candied orange slices.
water granulated sugar orange
orange zest olive oil blood orange juice AP flour granulated sugar unsweetened cocoa powder salt baking soda water
unsalted butter orange zest powdered sugar vanilla extract blood orange juice
dark chocolate half and half
For the candied oranges, simmer sugar and water until the sugar dissolves. Place sliced oranges in water.
Remove and place on a drying rack to cool or remove and roll in granulated sugar, then place on a drying rack to cool.
For the cake, zest 5 blood oranges. Set aside zest from 3 oranges and place the rest in a large measuring cup with olive oil.
Juice 5 blood oranges. Add 3/4 cup to olive oil mixture. Combine flour, sugar, cocoa powder, salt and baking soda and whisk.
Add olive oil mixture and water to dry ingredients and fold until smooth. Distribute batter between pans and bake at 350F for 20 min.
For buttercream, beat butter with the remaining blood orange zest. Add half of powdered sugar and beat.
Add the 2nd half of powdered sugar and beat. Slowly pour in vanilla and 1/4 cup blood orange juice. Beat until combined.
For ganache, bring half and half to a simmer, pour over chocolate, allow to sit for 1 min then stir and allow to cool.
To assemble, spread buttercream on top of 1st layer. Repeat with the next three layers, then frost the outside.
Refrigerate for 30 min, then pour ganache on top. Refrigerate for another 15 min, then top with candied oranges and serve.
Click the link below for the full recipe!