Whoever invented this flavor combination, we’re talking chocolates and oranges, knew what they were onto because it’s one irresistible duo. The citrus goes so well with chocolate that it feels like a pair of lovers who fought wars and sailed seas to meet each other for the perfect union. This chocolate orange cream cake is not far off the mark and combines the sinfully rich chocolate cake with orange frosting for the perfect orange chocolate cake.
Chocolate Cake with Orange Forsting
(Serves 18)
Ingredients
For the Chocolate Cake:
- 750 ml water
- 130 gm Cadbury cocoa powder
- 510 gm allpurpose flour
- 1 tbsp baking soda
- ¾ tsp baking powder
- 1 ½ tsp salt
- 340 gm unsalted butter, room temperature
- 750 gm granulated sugar
- 6 large eggs, room temperature
- 2 tbsp vanilla extract
For the Buttercream:
- 30 gm Cadbury Bournville 70% Dark Chocolate, finely chopped
- 6 large egg whites (180 ml)
- 680 gm powdered sugar
- ½ tsp salt
- 680 gm unsalted butter, room temperature
- 2 tbsp vanilla extract
- Orange food coloring
- 2 tsp orange extract
- 4 tbsp orange zest (from oranges)
- ½ tsp citric acid, optional
To Assemble:
- 150 ml orange juice
- 130 gm granulated sugar
- 115 gm Cadbury Bournville 50% Dark Chocolate, finely chopped
- 180 ml heavy cream
For Decorating: Chocolate flakes, sprinkles, chocolate orange slices
Instructions
For the Chocolate Cake:
- Preheat the oven to 180°C. Line four 8inch cake pans with parchment paper rounds and spray the insides with nonstick cooking spray.
- Pour the water into a medium bowl and microwave it until it starts to boil. Add the cocoa powder and whisk well until the cocoa is completely dissolved. Cover the bowl with plastic wrap to prevent evaporation, and let the cocoa mixture cool until it's warm but not hot.
- Sift allpurpose flour, baking soda, baking powder, and salt in a large bowl.
- In a stand mixer with a paddle attachment, cream the unsalted butter with granulated sugar for 810 minutes until very light and fluffy. Add the eggs one at a time, beating for about a minute between each addition, then mix in the vanilla extract.
- Alternate adding the dry ingredient mixture and the cooled cocoa mixture to the buttersugar batter, mixing just until combined after each addition.
- Divide the batter evenly between the prepared cake pans.
- Bake the cakes for about 30 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs. Allow the cakes to cool completely before assembling.
For the Buttercream:
- Melt the unsweetened chocolate in the microwave, stirring until smooth. Set aside to cool slightly.
- In the bowl of a stand mixer fitted with a paddle attachment, combine the egg whites, powdered sugar, and salt. Mix on low speed until no dry pockets remain.
- Increase the mixer speed to medium and beat for 5 minutes.
- With the mixer still running, gradually add the softened unsalted butter 12 tablespoons at a time. Once all the butter is incorporated, add the vanilla extract and mix well.
- Separate about 1/2 cup of the buttercream and mix in the melted chocolate to create a chocolateflavored frosting.
- To the remaining orange buttercream, add orange gel food coloring, orange zest, orange oil/extract, and a pinch of citric acid. Mix until well combined.
For the Assembly:
- Make an orange syrup by simmering the juice and granulated sugar in a small saucepan. Allow to cool to room temperature.
- Place one cake layer on a turntable or flat surface. Generously brush the top with the orange syrup.
- Spread about 1 cup of the orange buttercream evenly over the cake layer, going all the way to the edges to cover any gaps.
- Repeat the syrup brushing and orange buttercream layering with the remaining cake layers.
- Apply a thin crumb coat of buttercream all over the top and sides of the assembled cake. Refrigerate for 4560 minutes until firm.
- Smooth on a thicker layer of the orange buttercream over the crumb coat, using a bench scraper or metal spatula to get a clean finish.
- Make the chocolate ganache drips by heating the chopped chocolate and cream until smooth. Transfer to a squeeze bottle and drizzle around the top edges of the cake.
- Fill the center of the cake with the remaining ganache and smooth it out.
- Chill the cake until the ganache is set, then pipe the remaining orange buttercream into rosettes around the top edge.
- Decorate the rosettes with chocolate shavings, orange slices, or other toppings as desired.