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dark chocolate blood orange cake

Dark Chocolate Blood Orange Cake Recipe

Bernice Baran
Moist dark chocolate cake infused with blood orange juice and frosted with blood orange buttercream and dark chocolate ganache.
4.53 from 133 votes
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Prep Time 1 hour 30 minutes
Cook Time 25 minutes
Additional Time 30 minutes
Total Time 2 hours 25 minutes
Course Cakes
Cuisine American
Servings 12 slices
Calories 909 kcal

Equipment

Ingredients
  

Candied Oranges

  • 1 1/2 (355mL) cups water
  • 1 1/2 cups (300g) granulated sugar
  • 1 medium orange

Dark Chocolate Cake

  • Zest from 2 blood oranges
  • 3/4 cup (177mL) olive oil
  • 3/4 cup (177mL) blood orange juice (about 4 large oranges - reserve the zest for frosting)
  • 2 cups (240g) all-purpose flour spooned and leveled
  • 1 1/2 cup (300g) granulated sugar
  • 3/4 cup (60g) unsweetened cocoa powder spooned and leveled
  • 1/2 tsp salt
  • 2 tsp baking soda
  • 1 1/4 cup (296mL) water

Blood Orange Buttercream

  • 1 1/2 cups 3 sticks unsalted butter room temperature
  • zest from 3 blood oranges
  • 6 cups (720g) powdered sugar*, spooned and leveled
  • 1 tsp vanilla extract
  • 1/4 cup (59mL) blood orange juice

Chocolate Ganache

  • 1/2 cup (3oz) dark chocolate
  • 1/2 cup (118mL) half and half (or 1/4 cup cream with 1/4 cup milk)

Instructions
 

Candied Oranges

  • Begin with making candied oranges to give them time to set. In a large shallow saucepan, bring water to a simmer. Add sugar and simmer until the sugar is dissolved in water.
    1 1/2 (355mL) cups water, 1 1/2 cups (300g) granulated sugar
  • Place sliced oranges in water (not overlapping them) and simmer them on medium heat for 15 minutes. Flip and simmer them on low heat for another 15 minutes.
    1 medium orange
  • Remove the oranges and place them on a drying rack to cool OR remove them and roll them in granulated sugar and then place on a drying rack to cool.

Chocolate Cake

  • Preheat the oven to 350F/177C convection (or 325F/162C conventional) and grease four 6 inch cake pans (or two 8 inch pans).
  • Use a small grater to zest 5 blood oranges. Place the zest of 2 blood oranges in a large measuring cup with the olive oil. Set aside the zest of 3 blood oranges for the buttercream.
    Zest from 2 blood oranges, 3/4 cup (177mL) olive oil
  • Use a citrus juicer to juice all 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.
    3/4 cup (177mL) blood orange juice (about 4 large oranges - reserve the zest for frosting)
  • Combine the flour, sugar, cocoa powder, salt and baking soda in a large bowl and whisk them together.
    2 cups (240g) all-purpose flour, 1 1/2 cup (300g) granulated sugar, 3/4 cup (60g) unsweetened cocoa powder, 1/2 tsp salt, 2 tsp baking soda
  • Add the olive oil mixture and water to the dry ingredients and fold them until smooth.
    1 1/4 cup (296mL) water
  • Distribute the batter evenly between the pans and bake for 20-25 minutes, until a toothpick inserted in the center comes out clean.

Blood Orange Buttercream

  • Use a stand mixer to beat the butter with the remaining blood orange zest until it's pale and fluffy.
    1 1/2 cups 3 sticks unsalted butter, zest from 3 blood oranges
  • Add half of the powdered sugar and beat until it's incorporated. Add the second half of powdered sugar and beat for 5-10 minutes, until the sugar is fully dissolved and the buttercream feels smooth.
    6 cups (720g) powdered sugar*,
  • With the mixer on low-medium speed, SLOWLY pour in the vanilla and blood orange juice. Beat until everything is fully combined.
    1 tsp vanilla extract, 1/4 cup (59mL) blood orange juice

Chocolate Ganache

  • Place the chocolate in a medium bowl.
    1/2 cup (3oz) dark chocolate
  • In a small sauce pan (or in the microwave), bring the half and half to a simmer. Remove it from the heat and pour it over the chocolate and let it sit for one minute.
    1/2 cup (118mL) half and half (or 1/4 cup cream with 1/4 cup milk)
  • Stir the chocolate until it is completely smooth.
  • Let the chocolate ganache cool for 5-10 minutes before pouring it on top of cake to get nice drips. If it cools too much, microwave it for 10 seconds and stir.

Assemble

  • Place the first layer of cake on a flat surface and spread about 1/4 of the buttercream on top. Repeat with the next three layers and use the rest of buttercream to frost the outside of the cake.
  • If at any point the cake feels unsteady, refrigerate it for 15-30 minutes. Once the cake is fully frosted, refrigerate it for at least 30 minutes and then pour the chocolate ganache on top.
  • Let it set in the refrigerator for another 15 minutes and then top with the candied orange slices.

Notes

  • *You can always add a little more powdered sugar or a little less, make it to your taste and make sure it's firm enough to keep the cake standing.

Nutrition

Calories: 909kcalCarbohydrates: 136gProtein: 5gFat: 42gSaturated Fat: 19gPolyunsaturated Fat: 3gMonounsaturated Fat: 17gTrans Fat: 1gCholesterol: 65mgSodium: 294mgPotassium: 240mgFiber: 4gSugar: 114gVitamin A: 814IUVitamin C: 16mgCalcium: 41mgIron: 3mg
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