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chocolate orange cake with black cocoa frosting top down view of cake on a wooden cake stand one slice has been cut and is being removed with a cake server. left side of cake has 6 orange slices as a garnish. top corner of photo is 3 white plates printed with orange flowers
Heather Wolf

Chocolate Orange Cake

Indulge your taste buds with the smooth flavors of Chocolate Orange Cake. Infused with freshly squeezed juice and orange zest, this tender chocolate cake is topped with an unforgettable chocolate sour cream frosting.
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Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings: 8
Course: Cakes and Cupcakes
Cuisine: American
Ingredients Equipment Method

Ingredients
  

Chocolate Orange Cake
  • 1 3/4 cups all-purpose flour unbleached
  • 3/4 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp sea salt fine
  • 3 large eggs room temperature
  • 1 cup granulated sugar
  • 3/4 cup dark brown sugar
  • 2 tbsp orange zest freshly grated
  • 3/4 cup olive oil extra virgin
  • 1/2 cup orange juice freshly squeezed
  • 1 cup buttermilk room temperature
Chocolate Sour Cream Frosting
  • 1/4 cup finely chopped dark chocolate 60 to 70% cacao
  • 1/4 cup unsalted butter cut into small cubes
  • 1/3 cup heavy cream
  • 1/3 cup granulated sugar
  • 1/3 cup black cocoa powder
  • 1/8 tsp sea salt fine
  • 1/3 cup full fat sour cream room temperature
  • 1 tsp vanilla extract pure
  • 1 tbsp orange zest freshly grated
Garnish
  • 6 orange slices

Equipment

  • 9-inch springform pan

Method
 

Chocolate Orange Cake
  1. Preheat oven to 350 degrees. Grease and flour a 9-inch springform pan then set aside.
  2. In a large bowl, sift together flour, cocoa powder, baking powder, baking soda and salt. Set aside.
  3. In a separate mixing bowl, beat eggs, both sugars and orange zest with an electric mixer for 4 minutes until light and fluffy, scraping down the sides of the bowl with a spatula as needed.
  4. Reduce mixer speed to low then gradually drizzle in olive oil. Beat until oil is evenly distributed.
  5. Keeping mixer on low, add 1 cup of the flour mixture then beat until blended.
  6. Next, add orange juice and buttermilk, beating until incorporated.
  7. Finally, add remaining flour mixture and beat until just combined. Do not overmix. Note: batter will be thin.
  8. Pour batter into prepared springform pan then bake for 55 to 60 minutes. Cake is done when a toothpick inserted into the center comes out clean and the top is golden brown. Avoid overbaking.
  9. Place pan on a wire rack and allow cake to cool for 30 minutes before releasing the springform ring then allow cake to cool completely before frosting.
Chocolate Sour Cream Frosting
  1. Place chopped chocolate and butter cubes in a large heat-safe bowl. Set aside.
  2. In a small saucepan, bring heavy cream to a simmer over medium heat.
    Note: do not allow cream to come to a boil.
  3. Pour hot cream over chocolate and butter then allow mixture to sit undisturbed for 5 minutes.
  4. Stir until chocolate is completely melted and evenly combined with cream.
  5. Add sugar, black cocoa powder and salt to chocolate mixture. Whisk until combined.
  6. Add sour cream, vanilla and orange zest. Whisk until smooth.
  7. Allow frosting to cool for 15 minutes then whisk again and cool for 15 additional minutes.
  8. Spread frosting on cake and garnish with fresh orange slices.
  9. Store leftovers in an airtight container in the refrigerator up to 3 days.