Chocolate Orange Cake
Rich, decadent and intensely flavored with chocolate, the orange twist really brings this cake into another dimension. Perfect any time of the year, you can make it in one bowl, and mix it by hand!
Equipment
- 8" cake pans
- Cooling rack
- Hand mixer (for the frosting)
Ingredients
For the Cake
- 1¾ C flour
- 2 C sugar
- ¾ C cocoa powder
- 1½ teaspoon baking soda
- 1½ teaspoon baking powder
- 1 teaspoon salt
- 2 eggs room temperature
- 2 teaspoon vanilla
- 1 C milk
- 1 tablespoon orange extract
- ½ C vegetable oil
- 1 C hot coffee
For the Frosting
- 5⅓ C powdered sugar
- ½ C margerine
- 1⅓ C cocoa
- ½ C coffee
- 1 teaspoon orange extract
Instructions
For the Cake
- Preheat your oven to 350°F.
- Prepare your baking rounds: Trace the bottom of your 8" rounds onto parchment paper. Cut the circles out, and then line the bottom of your pans with them. Spray the parchment and the sides of the rounds with cooking spray. Set aside.
- Combine the dry ingredients into a large bowl. Whisk until combined.
- Add the eggs, milk, oil, orange extract and vanilla. Slowly stir until just combined. Add the coffee, and stir until just mixed. There might be a few lumps - this is totally fine.
- Pour the batter (it should be quite runny) equally into each pan. Place in the oven and bake for 25-30 minutes, or until a toothpick comes out clean. Let the cakes cool in the pans completely, then turn upside-down on a cooling rack to get them out, then frost.
For the Frosting
- Combine the icing sugar, cocoa, and margarine in a large bowl. Using a stand mixer or a hand mixer, start on a low speed to mix the frosting. Gradually add the coffee, 2 tablespoons at a time. You may not need to use the full amount. Add the orange extract. Gradually increase speed until all the ingredients are combined, and the icing has a smooth and silky consistency. (See notes).
Notes
This is a fairly runny cake batter, so don't worry if you're thinking it looks thin. It's supposed to be!
You may need to use more coffee in the frosting depending on the conditions at your place. I've had to adjust the amount of coffee pretty much every time to make sure that the icing isn't going to dry out.
You can also adjust the amount of orange extract - especially in the frosting. If you want to start with a half teaspoon and then gradually add more until you get it where you like it, go for it!
Nutrition
Serving: 200gCalories: 468kcalCarbohydrates: 77gProtein: 7gFat: 17gSaturated Fat: 4gPolyunsaturated Fat: 8gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 45mgSodium: 606mgPotassium: 230mgFiber: 4gSugar: 52gVitamin A: 109IUCalcium: 104mgIron: 3mg
Tried this recipe?Let us know how it was!