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Chocolate and Orange is a popular flavor combination around the holidays. Wow friends and family with this gorgeous cake.

Best-Ever Chocolate and Orange Cake

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Hi Bold Bakers!

Chocolate and Orange is a popular flavor combination around the holidays. It reminds me of Christmas in Ireland so I’m making a Big and Bold Chocolate and Orange cake perfect for any celebration.

The chocolate and orange combo is most commonly associated with Terri’s Chocolate Oranges around Christmas. Terri’s Chocolate Oranges are something you would find in the bottom of your stocking on Christmas Day. After eating turkey and ham all day you would eat one while watching the movie, Home Alone.

This recipe is going to be an easy one for you because a lot of ingredients you can make from scratch as you have seen in my Bold Baking Basics series. I added my Homemade Orange extract to my Buttercream recipe to give it that lovely orange flavor. The cake is one of my favorite kinds because it’s made on Buttermilk. I really want you to use buttermilk instead of milk so that’s why I show you how to make your own. Check out my Buttermilk recipe here.

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The chocolate cake I used is my “Best Ever Chocolate Cake Recipe”. Now, I wouldn’t say it was the “Best Ever” without hundreds of comments and emails telling me so.

This cake doesn’t only look out of this world but it tastes amazing too. The cake is incredibly soft due to the buttermilk and is a good contrast for the firmer texture of the buttercream. Neither flavors overpower one other, they only compliment.

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3.5 from 2 reviews
Chocolate & Orange Cake
 
Prep time
Cook time
Total time
 
Serves: 10 servings
Ingredients
  • 1¾ cups (250g/9oz) all-purpose flour
  • 2 cups (400g/14oz) sugar
  • ¾ cup (2oz/50g) unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 cup (225g/8floz)buttermilk*
  • 1 cup (225g/8floz) freshly brewed hot coffee
  • ½ cup (115G/4oz) flavorless oil (veg, canola or sunflower)
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • Buttercream Frosting
  • 2 teaspoons of orange extract or zest of 1 orange
  • Orange food coloring (optional)
  • Chocolate ganache
Instructions
  1. Preheat the oven to 350oF (180oC). Butter and line 3 8-inch x 2-inch round cake pans. You can use 2 tins, I just wanted 3 layers in mine.
  2. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into a large bowl. Whisk the ingredients together by hand.
  3. In another bowl, combine the buttermilk, oil, eggs, vanilla and coffee.
  4. Add the wet ingredients to the dry and GENTLY mix the batter just to combine. Do not over mix or beat as this cake can toughen up.
  5. Pour the batter into the prepared pans and bake for 30 to 35 minutes, until a cake tester comes out clean. Note: this cake cooks fast so check if after 25 minutes. You don’t want to overcook it.
  6. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
  7. To make the Orange Buttercream Frosting: Follow my mater recipe for Buttercream Frosting. Add in Orange extract or the zest of 1 orange. Add in orange food coloring a drop at a time until you have reached your desired color. You can use the frosting immediately, or store it in the refrigerator for 3 days, or freeze if for up to 3 months. Allow frosting to come to room temperature before using.
  8. Fill a piping bag fitted with a round nozzle with buttercream. Pipe big round dollops of buttercream on each layer. make sure your buttercream is very firm so it will hold each layer of cake.
  9. When you place on the last layer firm you can pour Chocolate Ganache over top. let it drip down the sides for a rustic look. Finish the cake by piping more orange buttercream on top pf the cake.
  10. Store at room temperature or in the fridge for up to 4 days. If storing in the fridge make sure it reaches room temperature before eating.

 

 

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Muhriza Salih

44 Comments

  1. Zainab on December 15, 2016 at 9:30 am

    Hi gemma how much buttercream and ganache do I need for this recipe ?

    • Profile photo of Gemma Stafford Gemma Stafford on December 15, 2016 at 1:11 pm

      Did you read the recipe?

  2. Profile photo of Cathie Erickson Cathie Erickson on December 15, 2016 at 9:40 am

    Hi Gemma,
    Could I use this recipe to make cupcakes?

    • Profile photo of Gemma Stafford Gemma Stafford on December 15, 2016 at 1:10 pm

      Sure you can, I have done this, i tend to make more of a muffin size, it is perfect. usual baking time will be 20 mins or so, do check after 15 mins.
      Gemma 🙂

  3. Muhriza Salih on December 15, 2016 at 9:55 am

    Hi, Gemma! I need to make this cake ASAP and fix my chocolate+orange combo craving fixed! Lol. The recipe doesn’t state how much coffee we should add. Is it ok to just add instant coffee powder+hot water? And I’ve got only 2×8″ pans. Can you give me a rough amount of baking time please. Thanks so much! ❤️

    • Muhriza Salih on December 15, 2016 at 9:57 am

      Get my cravings fixed I mean 🙈

    • Profile photo of Gemma Stafford Gemma Stafford on December 15, 2016 at 1:08 pm

      I just corrected the recipe now, coffee there, 1 cup/80z/236ml.
      Yes, a good strong instant coffee is perfect for this one.
      2 x 8 inch pans will be perfect too. This will bake in about 35 mins. Do check at the 30 min mark, if it feels firm to the touch it is done.
      Gemma 🙂

  4. Chaia on December 15, 2016 at 11:11 am

    Lovely video, Gemma! This is my go-to chocolate cake base recipe as well. I think it was on the Hershey’s can for several decades, and I found it as the Black Magic Cake on allrecipes long ago. It’s always a winner. However, I think you forgot to list the coffee on your ingredients list even though I saw you use it in the video and you refer to it in the instructions. Just in case you want to edit it before everyone tries it out. 😉

    • Profile photo of Gemma Stafford Gemma Stafford on December 15, 2016 at 12:57 pm

      Ah! this recipe has done the rounds, thank you for telling me, interesting that!
      I just corrected the recipe now, thank you for letting me know, although YouTube spotted it really quickly ooops! I need to slow down a bit lol.
      Gemma 🙂

  5. jane on December 15, 2016 at 11:21 am

    You forgot the coffee……………………..

    • Profile photo of Gemma Stafford Gemma Stafford on December 15, 2016 at 12:47 pm

      Thank you Jane, I just added it to the recipe now 🙂

  6. Jackie on December 15, 2016 at 3:49 pm

    Hi Gemma: My Granddaughter and I, enjoy many of your Big Bolder Baking recipes. However, I am sorry to tell you, that the recipe for the “Chocolate and Orange Cake” still needs to be corrected, as the amount of coffee is still missing, in the above recipe. Thanks for all your great recipes and many baking tips.

    • Profile photo of Gemma Stafford Gemma Stafford on December 16, 2016 at 2:46 am

      THank you Jackie,
      There be gremlins! I corrected this twice yesterday, I am sorry. Thank you for letting me know, thank you for being in touch,
      Gemma 🙂

  7. Farhat on December 15, 2016 at 9:40 pm

    Hi, Gemma, I always enjoy your recepies, it comes amazing, I am a dark chocolate lover will sure try it soon, if I don’t have chocolate ganache, can I use only chocolate butter icing with orange essence? Thanks for sharing wonderful recepies.

    • Profile photo of Gemma Stafford Gemma Stafford on December 16, 2016 at 2:34 am

      Hi Farhat,
      That is great, I am happy to have you with us.
      You can flavor the buttercream with the grated zest of an orange, wash it well before you finely grate it.
      You do not need to add the color, you will get a speckled orange look in the frosting,
      Gemma 🙂

  8. Minahil on December 16, 2016 at 12:19 am

    Hi Gemma, this was an awesome recipe thanks! I have a request can you make a classic lasagna? And remember I am the one who asks a lot of questions and am 10 years old.

    • Profile photo of Gemma Stafford Gemma Stafford on December 16, 2016 at 2:25 am

      Hi Minahil,
      I know you Minahil, I would miss you if you were not here?
      I usually do not do this type of baking, but it is something I am looking at. There are many recipes out there for this great dish.
      Happy Christmas to you and your family,
      Gemma 🙂

  9. Irene Isaac on December 16, 2016 at 5:32 am

    Dear Gemma,

    I love the combination of chocolate and orange. I very often bake it adding orange zest in my cake batter and in the dark chocolate ganache which I fill and ice the cake with. And I also spread a very thin layer of orange marmalade between the cake layers .The cake smells sooo good, I will surely try it with your butter cream recipe this time.

    Thank you so much for sharing wonderful recipes.

    Irene

    • Profile photo of Gemma Stafford Gemma Stafford on December 17, 2016 at 3:34 am

      Yum! I like your style, i will try the marmalade idea! almost like a gorgeous Jaffa cake. Thank you for sharing this with me, it is going on my list to try,
      Gemma 🙂

  10. Ann on December 16, 2016 at 9:09 pm

    Hi Gemma! Chocolate and orange is one combo I’ve never tried! This cake makes me want to try! I’m guessing your holding the results of the contest for Christmas or new year?😜

    • Profile photo of Gemma Stafford Gemma Stafford on December 17, 2016 at 2:59 am

      Hi Ann,
      I have the results, and i am trying to contact people as I go, shortly now!
      Gemma 🙂

  11. Sumiya on December 17, 2016 at 9:09 am

    I hope this is not a stupid question…but I will ask anyways… Can I use black tea instead of coffee in the recipe??? I wanna make this now but I have all ingredients except coffee…hope to get a reply soon.

    • Profile photo of Gemma Stafford Gemma Stafford on December 18, 2016 at 2:39 am

      Hi there, Yes, but the coffee is there for flavor, so you can leave this out, increase the other liquids to get balance,
      Gemma 🙂

  12. Profile photo of Char Char on December 17, 2016 at 4:43 pm

    Sounds great! !!!. Gonna try soon.

    • Profile photo of Gemma Stafford Gemma Stafford on December 18, 2016 at 2:35 am

      That is great Char, do post a pic when you get to it,
      Gemma 🙂

  13. Muhriza Salih on December 18, 2016 at 8:22 am

    Hi, Gemma! I made cupcakes using this cake recipe today and oh my god they were seriously good! I made dark chocolate ganache and added the orange peel to it. I was planning to core the cupcakes and fill it with the ganache then top it with butter cream frosting. But what I ended up doing was dip the cupcake in the ganache and add a generous amount of the same ganache to my buttercream and oh boy they were out of this world! 😋 I’m uploading a photo here! Thank you again Gemma for the inspiration! Love you 😘

    • Profile photo of Gemma Stafford Gemma Stafford on December 19, 2016 at 2:06 am

      Wow! I am so happy to hear that. Ganache is a wonderful thing, dippind the cupcakes is a great idea, and gives a lovley finish.
      I will take a look at your pics when I am finished, you made my mouth water!
      Gemma 🙂

  14. christ on December 19, 2016 at 12:36 am

    can i use this recipe on microwave?

    • Profile photo of Gemma Stafford Gemma Stafford on December 19, 2016 at 1:26 am

      Hi there, NO!!
      Microwave recipes are designed for the microwave, you can get away with some regular recipes, but I would not try this. Microwave energy cooks in a different way to a regular convection oven, the shap, size and ingrediants all affect the cooking, so I say do not do this!
      Gemma 🙂

  15. Profile photo of marianne john marianne john on December 24, 2016 at 1:26 am

    Hi gemma
    This is me Marianne . I am a big fan of u . LOVE U ALOT . I want some idea to make a cake for my family . but they like vanillla and chocolate i am just confused …….
    Can u help me ………

    Make it easier…..
    love u alot
    bye

    • Profile photo of Gemma Stafford Gemma Stafford on December 24, 2016 at 8:48 am

      This chocolate cake is the best ever! I would choose this,
      Gemma 🙂

  16. SK on December 29, 2016 at 1:29 pm

    Can I replace eggs with something else?

    • Profile photo of Gemma Stafford Gemma Stafford on December 30, 2016 at 2:49 am

      Hi there,
      there is an egg substitute chart here on the website.
      When you change an ingredient you will also change the result. For chocolate recipes it seems from other vegans that ground flaxseed, or applesauce work well, but you need to experiment a little.
      Gemma 🙂

  17. Pallavi on January 3, 2017 at 12:25 am

    Hi Gemma, I made this cake for my niece’s birthday and used apple sauce instead of the eggs since we are vegetarians. It turned out sooo good! So moist and rich. My whole family appreciated it thoroughly 🙂 Thank you for this wonderful recipe!

    • Profile photo of Gemma Stafford Gemma Stafford on January 3, 2017 at 1:07 am

      Hi there Pallavi,
      I am really happy to hear that, it helps me to help others when you let me know what works for you when you use substitute ingredients.
      Happy New year to you and your family,
      Gemma 🙂

      • Pallavi on January 4, 2017 at 1:20 am

        Thankyou so much Gemma! Happy new year to you too! 🙂

  18. Profile photo of xAnnat xAnnat on January 5, 2017 at 5:58 pm

    Hi Gemma, I really need your advice on something. I wanted to make a cake for my moms birthday tomorrow but I always find it too sweet when adding the frosting on. So what can I add to the boxed cake mix to make it less sweet so that when I add the frosting it will even out? I am also using betty crocker’s canned frosting too. Thank you!

    • Profile photo of Gemma Stafford Gemma Stafford on January 7, 2017 at 3:03 am

      Hi there,
      Frosting tends to be sweet, and boxed cakes are sweeter than what you would make yourself, when you have some control over the sweetness.
      The same applies to frosting. it is going to be sweet, as it is sugar, but you can balance this with the addition of unsweetened cocoa, or fruits.
      I really cannot advise on this too easily as I have never used box cakes. or canned frosting. it is easier to make your own. Check out some of the recipes here, see what might suit you best. Happy Birthday to your Mom, I do hope she enjoys her cake,
      Gemma 🙂

  19. Profile photo of xAnnat xAnnat on January 6, 2017 at 4:26 am

    And Gemma, I am using moisten vanilla and chocolate, but what can I add to make it less sweet so when I add frosting it will even out. Is there something like flour I can add?

    • Profile photo of Gemma Stafford Gemma Stafford on January 6, 2017 at 3:55 pm

      Hi there,
      I am not sure what it is you are trying to do. This is sweet, it is the nature of it. I am not sure where you thought extra flour would help!
      When you change an ingredient in a recipe you change the result. I am not sure what it is you are trying to do, cakes tend to be sweet,
      Gemma 🙂

  20. Anuradha Sahu on January 8, 2017 at 3:03 am

    Hi Gemma,

    I m looking to make this cake eggless. Using your egg substitute chart. As this recipe already includes buttermilk, will adding more (as egg replacement) spoil the recipe.

    • Profile photo of Gemma Stafford Gemma Stafford on January 9, 2017 at 2:08 am

      Hi there,
      For this cake i would choose a substitute which has substance, such as applesauce, or milled flax seeds. It will be wet enough,
      Gemma 🙂

  21. Ashwina on January 9, 2017 at 8:39 am

    Hi Gemma!
    As usual another amazing recipe! I just wanted to ask if I could use 2 nine inch cake tins. If yes will it have to be baked for the same time?
    Thankyou!

    • Profile photo of Gemma Stafford Gemma Stafford on January 10, 2017 at 8:14 am

      hi Ashwina,
      The answer is yes, and yes – you may need to check the bake through the cooking, after about 20 mins, when it feels firm to the touch in the center of the cake, it will be baked,
      Gemma 🙂

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