Description
This Orange Chocolate Cake with Blood Orange Buttercream Frosting is a moist, deeply chocolatey dessert featuring a bright, acidic buttercream made from blood orange juice reduction. It's a festive treat inspired by chocolate oranges, perfect for special occasions and loved by all who enjoy a rich, flavorful cake balanced with citrusy frosting.
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 and cooled)
- ⅓ cup espresso (or coffee)
- 3 egg whites
- 1 cup granulated sugar
Buttercream Frosting Ingredients
- 1⅓ cups unsalted butter (room temperature)
- ¼ cup cooled blood orange juice reduction (simmer ½ cup blood orange juice on medium low until ¼ cup remains)
- Zest of 2 blood oranges
Garnish
- Dried orange slices
- Fresh organic & food safe flowers
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350 degrees Fahrenheit. Grease and flour an 8-inch round cake pan to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, sift together the all purpose flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
- Combine Wet Ingredients: In a large bowl, whisk the buttermilk, neutral oil, large egg, brown sugar, orange zest, melted dark chocolate, and espresso until well combined.
- Mix Dry into Wet: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until just combined. Avoid over mixing to keep the cake tender.
- Beat Egg Whites: In a separate clean bowl, beat the 3 egg whites until soft peaks form. Slowly add granulated sugar and continue beating until stiff peaks form.
- Fold Egg Whites: Gently fold the beaten egg whites into the cake batter in three additions, maintaining as much airiness as possible for a light texture.
- Bake the Cake: Pour the batter into the prepared cake pan and bake for 35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan on a wire rack.
- Prepare Blood Orange Buttercream: In a mixing bowl, beat the room temperature unsalted butter until light and fluffy. Gradually add the cooled blood orange juice reduction and blood orange zest, continuing to beat until creamy and well incorporated.
- Assemble and Frost: Once the cake is fully cooled, remove from the pan and place on a serving plate. Spread the blood orange buttercream evenly over the cake’s surface.
- Garnish: Decorate the cake with dried orange slices and fresh organic, food safe flowers for an elegant, festive look.
Notes
- The blood orange juice reduction intensifies the citrus flavor; simmer gently to avoid bitterness.
- You can substitute espresso with strong brewed coffee if preferred.
- Ensure egg whites are beaten to stiff peaks for optimal cake rise and lightness.
- Butter should be at room temperature for smooth buttercream icing.
- Use fresh, food-safe flowers to ensure safe decoration.
- For a dairy-free version, substitute butter with vegan butter and buttermilk with almond milk mixed with a splash of vinegar.
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
