Chocolate Orange Cake

Much like the more popular peanut butter and chocolate combination popularized by chocolate manufacturers (thankfully) and the hazelnut spread (even more thankfully) – orange and chocolate is also one of those combinations gaining popularity.  Here is a cake that will introduce many of your friends (if they haven’t already) to the wonderful world of orange chocolate, prepare to blow their minds.


1 hour



Good for:

  • Unique flavour
  • Beautiful look – impressive dessert
  • For those that enjoy a tangy and sweet dessert


  • 1 cup all-purpose flour
  • ¼ cup dark unsweetened cocoa powder
  • 1 cup sugar
  • 1 tspn baking soda
  • ½ tspn baking powder
  • ½ tspn salt
  • 2 tspn orange zest
  • 1 large egg
  • ½ cup buttermilk (or substitute)
  • ¼ cup oil – ¼ cup
  • ½ cup of fresh orange juice (slightly warm)
  • ½ tspn vanilla extract
  • ¼ tspn orange extract

 For the Frosting:

  • ½ cup heavy cream
  • 1 tbsp dark unsweetened cocoa powder
  • ½ tspn instant coffee powder
  • 2 tbsp powdered sugar
  • ¼ tsp vanilla extract

 Kitchen things you’ll need:

  • 9” round cake pan
  • Parchment paper
  • Whisk
  • Sifter
  • Medium Bowl
  • Citrus zester
  • Measuring cup
  • Electric hand mixer

Making it:

  • Pre-heat the oven to 350°F (180°C) and grease a 9″ round cake pan with oil. Dust it with cocoa powder then line the bottom of the pan with parchment paper and grease the paper thoroughly.
  • Sift the dry ingredients into a large mixing bowl.
  • Add orange zest and stir or whisk until evenly mixed.
  • Take the wet ingredients in a measuring cup or bowl. Slowly add to the dry ingredients and whisk by hand or use an electric beater on medium-speed to combine until smooth. Batter will be runny.
  • Pour batter into the prepared cake pan. Tap the pan a few times on the counter top to get rid of air bubbles.
  • Bake for 30 minutes or until the cake passes the toothpick test. Do not over-bake.
  • Remove the pan from the oven and place on a wire rack for 20 minutes. Run a blunt knife around the cake’s edges, then invert to a plate, and remove the baking paper.
  • Cool the cake completely before frosting or dusting with powdered sugar.
  • For the frosting, take all the ingredients in a cold mixing bowl and using a cold whisk attachment, beat on low-speed to dissolve the powders in the heavy cream. Then increase the speed and beat on high-speed until stiff peaks are formed.
  • Spread the whipped cream frosting evenly on top of the cooled chocolate orange cake.


  • You can also use a home made frosting recipe as an option to reduce the caffeine
  • Instead of buttermilk, you can use half milk and half yogurt.
  • The whipped cream can be made ahead and stored in the refrigerator.
  • Decorate with grated chocolate or sprinkles, as an option.
  • Store leftover cake covered in the refrigerator.

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