Chocolate Orange Cake
An indulgent dessert that marries rich chocolate with refreshing orange flavor, perfect for any occasion.
Ingredients
Dry Ingredients
- 1 3/4 cups all-purpose flour Spoon into measuring cup and level off.
- 1 3/4 cups granulated sugar
- 3/4 cup Dutch cocoa powder Can use regular cocoa powder but flavor may vary.
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
Wet Ingredients
- 2 large eggs Use room temperature.
- 1 cup fresh orange juice
- 1/2 cup vegetable oil
- 2 teaspoons orange zest
- 1 teaspoon vanilla extract
- 1 cup boiling water To make the batter thin for moisture.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Grease two 9-inch round cake pans with butter or vegetable oil and dust with flour.
- In a large mixing bowl, combine the dry ingredients (flour, sugar, cocoa powder, baking powder, baking soda, and salt) and whisk well.
- Add the wet ingredients (eggs, orange juice, oil, orange zest, and vanilla) to the dry ingredients and beat on medium speed for about two minutes.
- Stir in the boiling water carefully; the batter will be thin.
- Evenly distribute the batter between the prepared cake pans.
Baking
- Bake the cakes for 30-35 minutes, checking with a toothpick for doneness.
- Allow the cakes to cool in the pans for about 10 minutes before transferring to wire racks to cool completely.
Frosting and Assembly
- In a mixing bowl, beat together room-temperature butter, powdered sugar, cocoa powder, orange juice, and orange zest until smooth and fluffy.
- Frost the top of one cooled cake layer, place the second layer on top, and use the remaining frosting to cover the top and sides of the cake.
Notes
For best results, use room temperature ingredients and avoid overmixing.