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Orange Chocolate Cake

August 26, 2015

Happy birthday Erin!  Her only request was chocolate.  I like to make things a little more interesting so I suggested a twist with orange and she gladly accepted.  Surprisingly on my internet quest to get some inspiration there wasn’t much out there that grabbed me.  I wanted to use my new favorite chocolate cake from my recent peanut butter cake and substitute in some orange extract, orange peel, and some tasty orange filling so I ended up mixing and matching a bunch of different ideas to come up with this one.  The custard-like filling was great for a hot day.  I probably could have substituted in more orange extract in the cake, but it’s a fine line to determine how much more.

Erin’s birthday also fell on a rather hot stretch in Seattle so I wanted to bake the cake the day before.  This is never my first choice as cakes aren’t nearly as moist or as good a day old.  But, I followed a recommendation by The Kitchn on how to best preserve it and I actually think it worked really well.  I wrapped each layers in plastic wrap around the entire cake and then placed it in a ziplock bag and stored them at room temperature.

Difficulty: Medium
Prep Time: 30 min
Cook Time: 50 min
Cool Time: 1 hr
Total Time: 2 hr 20 min
Yield: 12-14 servings (one 9-inch 3 layer cake)
Taste: Great

Cake Whole


Make this part first to allow it to chill while you make the remainder of the cake.

Yields: ~ 4 cups, enough for filling a three layer 9-inch cake


2 large eggs
3⁄4 cup sugar
1⁄4 cup cornstarch
1 pinch salt
3⁄4 cup water
1⁄2 cup fresh orange juice
1⁄4 cup lemon juice
2 -3 tsp finely grated orange zest
3 tbs butter

1) In a heatproof bowl whisk the eggs very well.

2) Whisk together sugar, cornstarch and a pinch of salt in a heavy 2-quart saucepan, then whisk in water, orange juice, lemon juice and zest until smooth.  Bring to a boil over medium heat, whisking constantly.
Reduce heat and cook at just a bare simmer whisking constantly for about 2 minutes (the mixture will be thick).

3) Add in HALF of the hot juice mixture into the eggs in a slow stream, whisking continuously.

4) Whisk the egg mixture back into the juice mixture in the saucepan (this is called tempering) cook over medium-low heat whisking just until it reaches a boil.

5) Remove pan from heat and add in butter, mixing until melted.

6) Cover the surface with buttered piece of wax paper (butter side down) or a piece of saran wrap, but make sure it is actually covering the surface of the filling.  Chill until cold about 1 hour.

Orange Choc Cake Pans
I started with the cake I used for Lisa’s peanut butter cake and infused some orangeness into it.  I added 1 tbs of orange peel and replace 1/2 tsp of vanilla with 1/2 tsp of orange extract.  I think next time I would bump it up to 3/4 tsp of orange extract.
2 1/2 cups + 1 tbs all-purpose flour
3 cups granulated sugar
1 cup + 1 tbs Dutch-process cocoa powder
1 tbs orange peel
1 tbs baking soda
1 1/2 tsp baking powder
1 1/2 tsp salt
3 eggs, at room temperature
1 1/2 cups buttermilk, at room temperature
1 1/2 cups strong black coffee, hot
3/4 cup vegetable oil
4 tsp vanilla extract
1/2 orange extract
1. Preheat oven to 350 degrees F. Grease three 8 or 9-inch round cake pans, line the bottoms with rounds of parchment paper, grease the parchment, then flour the insides of the pans, tapping out excess; set aside.2. In the bowl with an electric mixer, sift together the flour, sugar, cocoa powder, orange peel baking soda, baking powder and salt.

2. In a medium bowl, whisk together the eggs, buttermilk, coffee, oil, vanilla, and orange extract.

3. Add the wet ingredients to the dry ingredients and mix for 2 minutes on medium speed. Scrape the sides and bottom of the bowl and mix for an additional 20 seconds (the batter will be very thin).

4. Divide the batter evenly among prepared pans. Bake for 20 minutes and rotate the pans in the oven. Continue to bake until a toothpick inserted into the center of one of the cakes comes out almost clean (with a few moist crumbs), about 7-12 more minutes. Cool the cakes (in the pans) on wire racks for 20 minutes, then carefully turn them out onto cooling racks to cool completely.

Cake Inside

I used the same ganache here as the Peanut Butter cake as well, but used orange chocolate instead.
8 ounces orange flavored chocolate, finely chopped – I used Theo Orange Dark Chocolate bars
3/4 cup heavy cream

1. Place the chocolate in a 4-cup measuring cup; set aside.

2. Place the cream in a small saucepan over medium heat and warm until it just comes to a boil.

3. Pour the cream over the chopped chocolate and let sit for 2 minutes. Begin whisking the mixture in the center, gradually working your way outward until the ganache is completely smooth. Set aside to cool, whisking occasionally, until it has thickened slightly, yet still a pourable consistency.

Cake Piece

From → Dessert

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