Chocolate orange cake is one way to add some vitamin C and citrus into the diet deliciously and easily. This cake is full of orange buttercream and topped with chocolate glaze and slices of Chocolate Orange. If you are a chocolate-orange lover, this cake is specifically for you!
This cake is a family favorite! Everyone loves this chocolate orange cake. It gets eaten before I can take the photos. Take a look at the recipe to find the ingredients you need to bake the chocolate orange cake and its instructions.
Ingredients
Ingredients for Chocolate Cake:
· Milk – 2 tsp· Orange extract - 1 ½ tsp
· Eggs – 4 (Large)
· Butter or margarine – It must be soft if you are using butter - 230 g
· Caster sugar - 230 g
· Cocoa powder – 40 g
· Milk chocolate – 100 g
· Flour – 200 g
Ingredients for Chocolate Buttercream
· Orange extract – ½ tsp
· Cocoa powder – 40 g
· Milk chocolate – 150 g
· Icing sugar – 250 g
· Butter – 250 g (soft at room temperature)
· A little milk (if desired)
Ingredients for Toppings
· Chocolate orange slices – 12
· Orange sprinkles – optional
Instructions
1. Line two 20cm round tins with greaseproof paper. Preheat the oven to 160°C.
2. Start melting the milk chocolate. You can melt it in a saucepan on low heat, over a bain-marie, or in a microwave (heat for half a minute, stir and heat for again for half a minute. Repeat the process till all the chocolate is melted). Cool the melted chocolate.
3. Take a large bowl and add all the ingredients (2 tsp milk, 1 ½ tsp orange extract, four large eggs, 230 g butter or margarine, 230 g caster sugar, 40 g cocoa powder, and 200 g flour). Combine all the ingredients and beat them by hand or using an electric mixer. Add the melted chocolate and mix it at a low speed.
4. Divide the mixture of the cake between the two tins. Take a platelet knife to smooth the mix, or you can use the back of a spoon. Bake for almost half an hour until a toothpick inserted into the cake comes out clean.
5. After both the cakes are cooked, leave them to cool for almost 15 minutes before shifting them to a cooling rack to cool completely.
2. Start melting the milk chocolate. You can melt it in a saucepan on low heat, over a bain-marie, or in a microwave (heat for half a minute, stir and heat for again for half a minute. Repeat the process till all the chocolate is melted). Cool the melted chocolate.
3. Take a large bowl and add all the ingredients (2 tsp milk, 1 ½ tsp orange extract, four large eggs, 230 g butter or margarine, 230 g caster sugar, 40 g cocoa powder, and 200 g flour). Combine all the ingredients and beat them by hand or using an electric mixer. Add the melted chocolate and mix it at a low speed.
4. Divide the mixture of the cake between the two tins. Take a platelet knife to smooth the mix, or you can use the back of a spoon. Bake for almost half an hour until a toothpick inserted into the cake comes out clean.
5. After both the cakes are cooked, leave them to cool for almost 15 minutes before shifting them to a cooling rack to cool completely.
Make the Chocolate Orange Buttercream while Cooling the Cake
1. Melt the milk chocolate and keep it aside to cool – it is significant that the milk chocolate has cooled before mixing it with other ingredients so that it does not melt the butter.
2. Beat the butter to make it soft. You can do it by hand or with the help of an electric mixer at a low speed. Add the other ingredients (orange extract, cocoa powder, and icing sugar) and mix them.
3. After that, add the melted milk chocolate and mix it well. The buttercream should have a spreadable consistency. If it is thick, you can add 1 tsp of milk to get the desired consistency.
Build the Cake
· Put the bottom layer of the chocolate orange sponge in the serving dish. Add 1/3rd of the buttercream and spread it evenly around the sponge with the help of the back of a spoon, a regular knife, or a palette knife).
· Add the uppermost layer of sponge. Add and spread the 1/3rd of the buttercream at this part.
· Take a piping bag with a large star nozzle and put the remaining buttercream into it. Pipe 10 swirls of buttercream spaced around the cake edges. If you like ruffled buttercream, give the piping bag a little wiggle so that it gets squeezed.
· At the top of each buttercream swirl, place a slice of chocolate orange and then add orange sprinkles.
· If you do not like piping, you can simply divide the buttercream between the top and middle of the cake and set the chocolate orange slices around the edges.
All the ingredients are readily available. This recipe is intended to be baked in two sandwich tins, 20 cm each, but you can adapt it to make a different size.
You can store this chocolate orange cake in the airtight container for almost a week after baking. It can be stored in the refrigerator, ideally. If you have no fridge in the room, it can also be stored at room temperature as long as the place is not too hot.
Nutrition:
Calories: 778 kcal | Iron: 3.3 mg | Calcium: 59 mg | Vitamin C: 4.4 mg | Vitamin A: 1665 IU | Sugar: 89 g | Fiber: 3g | Potassium: 287 mg | Sodium: 301 mg | Cholesterol: 190 mg | Saturated fat: 34g | Fat: 55g | Protein: 8g | Carbohydrates: 117g
Calories: 778 kcal | Iron: 3.3 mg | Calcium: 59 mg | Vitamin C: 4.4 mg | Vitamin A: 1665 IU | Sugar: 89 g | Fiber: 3g | Potassium: 287 mg | Sodium: 301 mg | Cholesterol: 190 mg | Saturated fat: 34g | Fat: 55g | Protein: 8g | Carbohydrates: 117g
