Chocolate orange cake is chocolate cake infused with blood orange juice, frosted with blood orange buttercream & topped with ganache & candied oranges.
water granulated sugar orange
orange zest olive oil blood orange juice AP flour granulated sugar unsweetened cocoa powder salt baking soda water
unsalted butter blood orange zest powdered sugar vanilla extract blood orange juice
dark chocolate half and half
For candied oranges, bring water to a simmer, then add sugar & simmer until sugar dissolves. Add sliced oranges & simmer for 15 min.
Flip oranges & simmer for another 15 min. Remove them & place them on a drying rack to cool.
Zest 5 blood oranges. Place zest of 2 blood oranges in a large measuring cup with olive oil. Set aside the zest of 3 blood oranges for the buttercream.
Juice 5 blood oranges. Reserve 1/4 cup of juice for the buttercream and add 3/4 cup of the blood orange juice to the olive oil mixture.
Whisk flour, sugar, cocoa powder, salt & baking soda. Fold in olive oil mixture & water to the dry ingredients. Pour batter in four 6 inch cake pans & bake on 350F for 20 min.
Beat butter with remaining blood orange zest until it's pale and fluffy. Add half the powdered sugar & beat until incorporated, then add second half of powdered sugar.
Beat until the sugar is dissolved and buttercream feels smooth. Slowly pour in vanilla & blood orange juice. Beat until everything is fully combined.
Bring half and half to a simmer., remove it from the heat & pour it over the chocolate & let it sit for one minute. Stir the chocolate until it is completely smooth.
Spread 1/4 of buttercream on top of 1st layer. Repeat with the next 3 layers & use the rest of buttercream to frost the outside of the cake.
Refrigerate for at least 30 min & then pour chocolate ganache on top. Refrigerate for another 15 min & then top with the candied orange slices.
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