Dark Chocolate and Orange Layer Cake with Buttercream Frosting
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Happy Birthday to me! Confession: This is really the cake I made for my mom’s birthday a few days ago, because you can’t make your own birthday cake. That’s just the way it is. However, it is my birthday and thus I want to share a birthday cake with you.
And here it is. Dark Chocolate and Orange Layer Cake with Buttercream Frosting. YUM. Dark chocolate and orange is one of my favorite flavor combinations. The citrusy tang from the orange and the bitter but sweet dark chocolate makes me so happy.
This dark chocolate and orange layer cake is a heavy cake, but who doesn’t love buttercream? Everything is such a nice harmony, and it’s easier to eat too much than you’d think… However, when it’s a birthday cake, you’re allowed.
Dark Chocolate and Orange Layer Cake
This recipe is adapted from Taming Twins. Begin with greasing 3 x 18cm (7inch) or 2 x 20cm (8 inch) round cake tins. Preheat the oven to 180C (356F). Cream your room temperature butter with the sugar, until it’s pale, light and fluffy. I like to cut the butter into smaller pieces so it’s easier to cream. Mix in the eggs, one at a time, beating well after each egg.
Mix the flour, cocoa powder, salt and baking powder. Using a spatula, fold in the flour mixture into the butter mixture a small amount at a time. You can also sift it. This helps keep the sponge airy. Stir in the melted and slightly cooled chocolate, orange extract and zest of one orange.
Pour equal amounts of batter into the cake tins, smooth out with the back of a spoon. Bake for around 25-30 minutes or until a skewer comes out clean. Cool completely on a cooling rack.
Dark Chocolate Orange Buttercream
Meanwhile, make the icing. Beat your room temperature butter until it’s pale, light and fluffy. Beat in your icing sugar, orange extract and juice of 1 orange.
Divide the icing into two bowls, 3/4 in one and 1/4 in the other. In the largest bowl, add in the slightly cooled melted chocolate, mix in completely. You can color the other bowl with orange if you want. I had just a hint of color in mine.
More than likely, the buttercream you’ve got is too stiff. You should be able to pipe it from a piping bag, so you might want to add a little water to the bowls. But do it a little at a time, because you don’t need much.
When the cakes are completely cold, level them. Take a serrated knife and make them level. Spread chocolate buttercream on each layer, reserve some for decoration. Place the buttercreams in two piping bags with a round tip. Pipe droplets around the edge of the two lower layers, and fill the top layer with chocolate buttercream on the outer part and the inner circles with orange buttercream.
You will have leftover buttercream, I suggest you eat that with the cake trimmings while you wait for your birthday guests!
Other cakes and birthday goodness:
- Tiramisu Cake with White Chocolate Mousse
- Chocolate Coffee Cupcakes with Irish Baileys Frosting
- Light as Air Carrot Cake Cupcakes with Cream Cheese Frosting
Please let me know what you think of this recipe, either in the comment section below or tag me @thegingerwithspice on Instagram. And don’t forget to Pin it for later!