Chocolate Orange Cake
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: One 9" cake
 
This soft and moist chocolate orange cake has the richness of chocolate and the freshness from seasonal winter oranges to make a delightful Valentine's Day or Holiday treat!
You will need:
For Chocolate Orange Cake,
  • All-purpose flour - 1 cup
  • Dark unsweetened cocoa powder - ¼ cup
  • Sugar - 1 cup
  • Baking soda - 1 tsp
  • Baking powder - ½ tsp
  • Salt - ½ tsp
  • Orange zest - 2 tsp
  • Egg - 1, large
  • Buttermilk - ½ cup (see Notes)
  • Oil - ¼ cup
  • Fresh orange juice - ½ cup, slightly warmed up
  • Vanilla extract - ½ tsp
  • Orange extract - ¼ tsp
For Mocha or Chocolate Whipped Cream,
  • Heavy cream - ½ cup
  • Dark unsweetened cocoa powder - 1 tbsp, heaped
  • Instant coffee powder - ½ tsp (leave it out for plain chocolate whipped cream)
  • Powdered sugar - 2 tbsp
  • Vanilla extract - ¼ tsp
How to:
  1. Chocolate Orange Cake: Pre-heat oven to 350 deg.F. Grease a 9" round cake pan with oil and dust with cocoa powder. Line the bottom of the pan with parchment paper and grease the paper thoroughly. Set aside.
  2. Sift the dry ingredients into a large mixing bowl. Add orange zest and stir or whisk until evenly mixed.
  3. 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.
  4. Pour batter into the prepared cake pan. Tap the pan a few times on the countertop to get rid of air bubbles.
  5. Bake for 30 minutes or until the cake passes the toothpick test. Do not over-bake.
  6. 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.
  7. Cool the cake completely before frosting or dusting with powdered sugar.
  8. Whipped Cream 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. Whipped cream can be made ahead and stored in the refrigerator.
  9. Frosting the Cake: Spread the whipped cream frosting evenly on top of the cooled chocolate orange cake. Decorate with grated chocolate or sprinkles, if desired.
  10. Store leftover cake covered in the refrigerator.
Notes:
1. For buttermilk, you can also use half milk and half yogurt.
Recipe by At The Corner of Happy And Harried at https://www.happyandharried.com/2018/02/04/chocolate-orange-cake/