Description
This Orange Chocolate Cake with Blood Orange Buttercream Frosting is a moist, deeply chocolatey dessert with a bright, acidic buttercream made from blood orange juice reduction. It features rich layers of cocoa and espresso cake, complemented by a silky, citrusy frosting adorned with dried orange slices and fresh edible flowers for an elegant finish.
Ingredients
Scale
Cake Ingredients
- ⅔ cup all purpose flour
- ½ cup cocoa powder
- ⅔ teaspoon baking soda
- ⅓ teaspoon baking powder
- ½ teaspoon salt
- ⅓ cup buttermilk
- 2 tablespoons neutral oil (grapeseed, olive, or avocado oil)
- 1 large egg (room temperature)
- ⅔ cup brown sugar (packed)
- 3 tablespoons orange zest
- ¼ cup dark chocolate (melted & cooled)
- ⅓ cup espresso (or coffee)
- 3 egg whites
- 1 cup granulated sugar
Frosting Ingredients
- 1 ⅓ cup unsalted butter (room temperature)
- ¼ cup cooled blood orange juice reduction (simmer ½ cup juice on medium low until ¼ remains)
- Zest of 2 blood oranges
Decoration
- Dried orange slices
- Fresh organic & food safe flowers
Instructions
- Preheat oven and prepare pans: Preheat your oven to 350 degrees Fahrenheit. Grease and flour your cake pans or line with parchment paper to prevent sticking.
- Mix dry ingredients: In a medium bowl, sift together all purpose flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
- Combine wet ingredients: In a separate large bowl, whisk together buttermilk, neutral oil, large egg, brown sugar, and orange zest until well combined. Stir in melted dark chocolate and espresso or coffee.
- Incorporate dry ingredients: Gradually add the dry ingredient mixture into the wet ingredients, folding gently to combine without overmixing.
- Whip egg whites: In a clean bowl, beat the 3 egg whites until soft peaks form. Gradually add granulated sugar while continuing to beat until stiff, glossy peaks form.
- Fold egg whites into batter: Carefully fold the whipped egg whites into the chocolate batter in thirds to keep the mixture light and airy.
- Bake the cake: Divide the batter evenly between prepared pans and bake for 35 minutes or until a toothpick inserted in the center comes out clean. Allow cakes to cool completely before frosting.
- Prepare blood orange buttercream: Using a mixer, beat the room temperature unsalted butter until creamy and pale. Gradually add the cooled blood orange juice reduction and blood orange zest, continuing to beat until light and fluffy.
- Assemble the cake: Place one cake layer on a serving plate, spread a generous layer of blood orange buttercream on top, then place the second cake layer. Cover entire cake with remaining buttercream frosting.
- Decorate: Garnish the top of the cake with dried orange slices and fresh organic edible flowers for an elegant presentation.
Notes
- If you don't have blood oranges, regular oranges can be used, though the color and flavor will be less intense.
- For the blood orange juice reduction, keep an eye on the simmer to prevent burning, stirring occasionally.
- Use room temperature eggs and butter to ensure smooth batter and frosting.
- The espresso in the batter enhances the chocolate flavor but can be substituted with strong brewed coffee or omitted for less caffeine.
- Dried orange slices can be prepared ahead by thinly slicing oranges and dehydrating in a low oven.
Nutrition
- Serving Size: 1 slice
- Calories: 303 kcal
- Sugar: 45 g
- Sodium: 300 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 1 g
- Carbohydrates: 58 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 22 mg
