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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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4.21 from 24 votes
Chocolate and Orange is a popular flavor combination around the holidays. Wow friends and family with this gorgeous cake.
Chocolate & Orange Cake
Prep Time
25 mins
Cook Time
40 mins
Total Time
1 hr 5 mins

A Chocolate and Orange Cake combines two incredible flavors perfect for the holidays. Try my best Chocolate Cake recipe and buttercream for a winning combo!

Course: Dessert
Cuisine: American
Servings: 10 servings
Author: Gemma Stafford
  • 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
  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.

Watch the Recipe Video!




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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.

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Write a Comment and Review

  1. ShirleyK on April 19, 2019 at 6:16 am

    Hi Gemma,

    I made this cake for my brother’s birthday recently and am making it again today by special request :).
    I enjoy your videos and they have really given me the confidence to bake. Thanks so much. By the way some of the people who I shared this cake with don’t normally have a sweet tooth but they polished off slabs of cake 🙂

    • Gemma Stafford on April 20, 2019 at 2:32 am

      Hi Shirley,
      how kind you are to bake this cake for your brother, well done!
      I think you are right, this is not the sweetest cake. I am delighted it is generally liked in your family,
      Gemma 🙂

  2. Aamna mushtaq on March 20, 2019 at 7:55 am

    Hi Gemma.i really liked your recipes n home made options.started baking n tried your recipes they were really good .i have some problems plz help me out .firstly the temperature u suggest for baking mine stuff take longer to bake n my cakes collapses right in the middle although I do tap batter to counter before putting in oven..thank you n keep continuing this work.awesome.Bless you

    • Gemma Stafford on March 22, 2019 at 6:30 am

      Hi there Aamna,
      You omitted a crucial piece of information. The type of oven you are using will be important here too. Let me know what it is, how old it is etc. I wil ltry to help,
      Gemma 😉

  3. Padmini on February 11, 2019 at 6:05 am

    What is the substitute for eggs?

    • Gemma Stafford on February 12, 2019 at 9:58 am

      Hi there, i would use flax egg here instead of eggs. Enjoy!

  4. Arpita Bhattacharya on February 8, 2019 at 6:56 am

    I have become a big fan of your recipes after I baked this chocolate orange cake on my daughter’s birthday.I also loved the brownie recipe.I baked brownies for my colleagues at work and they all loved it ????

    • Gemma Stafford on February 9, 2019 at 2:16 am

      Hi Arpita,
      Good! delighted to hear you are baking with us. You have to be careful about baking for work colleagues! haha, you will have a job for life!
      Gemma 🙂

  5. Dawn on December 23, 2018 at 7:22 am

    I made this for my sons girlfriends Birthday and I turned out amazing! Thank you for the recipe. I used a chocolate orange for the ganache!

    • Gemma Stafford on December 23, 2018 at 2:16 pm

      Happy to hear it, Dawn. Well done to you! Be sure to share any photos you have of the recipe. 🙂

  6. Sharon Goldwasser on December 16, 2018 at 9:14 pm

    Hi Gemma

    I made your recipe for a party today, using two nine inch layers. I put orange zest into the batter as well as the buttercream. I also put a thin layer of orange curd between the layers, as well as the buttercream. The orange curd was at room temperature and somewhat thin, and some of it started leaking out on the sides. I patched things up by spreading buttercream on the sides of the layers, ganache on the top and piped a little of the buttercream on top of the cake. So it didn’t look as beautiful as I hoped it would, but everyone at the party was impressed anyway and it was absolutely delicious! I thought the orange curd was a nice addition- a little extra burst of citrus flavor.

    • Gemma Stafford on December 17, 2018 at 3:52 am

      Hi Sharon,
      All is well when it ends well, that is what I say.
      I have had more than one disaster in my baking life too, a fair bit of patching up done! Well done you for getting there, that is what matters,
      Gemma 🙂

  7. LISA WOOD on December 2, 2018 at 7:53 am


  8. Olivia Eder on November 28, 2018 at 10:26 pm

    Hi Gemma,
    I was looking for a great chocolate cake and this is it! I didn’t have the pans you used so baked the entire mixture in one 9 inch tin. The cake took 45 minutes to bake at 180 and I did cover it for the last 5 minutes or so because I was concerned it would burn. I read through the comments before baking and used 2 teaspoons of coffee to make up the cup of coffee as you suggested in your comments in November last year. It is a perfect cake. Thank you so much for this wonderful recipe!

    • Gemma Stafford on November 30, 2018 at 4:31 pm

      I’m delighted to hear that, send us a photo next time!

  9. Foram- adam on October 7, 2018 at 1:18 am

    I wanna share the picture can u please tell me how ??

    • Gemma Stafford on October 7, 2018 at 3:14 pm


      Scroll down to below the written recipe and you will see a tab ‘SUBMIT PHOTO HERE’. Click that 🙂

      Can’t wait to see it 🙂


  10. Saima on September 18, 2018 at 6:31 am

    Hi gemma,
    Loved all the recipes of yours here my question that i want to bake this chocolate orange cake in 1 pound can u please tell me the exact amount of ingredients for 1 pound cake…

    • Gemma Stafford on September 19, 2018 at 9:23 am

      Hi Samia,
      You can use about 1/2 to 2/3 of this recipe for your cake. fill the pan to about 3/4 full, if there is batter left make a few cupcakes!
      This is math really, write out the recipe, then divide each ingredient according to what you choose to do.
      !/2 is a bit easier, get as close as possible to this and make sure you divide every ingredient.
      Gemma 🙂

  11. Chona hofilena on April 18, 2018 at 2:50 am

    Hi miss gemma thanks a lot ????????????i learned so your best ever brownies so yummy..can u please bake chocolate crinkles next time????????????

    • Gemma Stafford on April 18, 2018 at 3:13 am

      Hi there,
      I am happy to hear that you are baking with us.
      always worth popping what you are looking for into the search bar on the website, for the crinkle cookies, here you go ( Post a pic of the results now!
      Gemma 🙂

  12. Gem BLooch on March 16, 2018 at 12:43 pm

    Hi! Can you please advise if I can use cake flour instead of AP flour? Thanks.

    • Gemma Stafford on March 16, 2018 at 3:20 pm

      Hi there,
      Yes! This is a good flour for any cake, it reduces the gluten and gives a tender result.
      Gemma 😉

      • Gem BLooch on March 17, 2018 at 12:45 am

        Thank you so much for your quick reply. I can’t wait to make this recipe today! ????

  13. marwadonia on January 23, 2018 at 6:58 am

    Hi Gemma!
    I want to ask about the coffee ,I use it hot or let it cool to room temperature before using it
    Can I use orange juice in this recipe instead of the coffee and use coffee granules as it is or dissolved in little water as I want to add orange flavour to the cake and I will use whipping cream

    • Gemma Stafford on January 23, 2018 at 8:16 am

      Hi there,
      You would allow the coffee to cool, it just enhances the chocolate flavor, so you can leave it out if you wish.
      If you want an orange flavor to a cake you use orange zest, not juice. The flavor is all on the natural oils in the skin.
      I am not sure where you will use the whipping cream! Remember ot keep it refrigerated, and use in a day, fresh dairy cream spoils really quickly, but peraps this is not what you have,
      Gemma 🙂

      • marwadonia on January 24, 2018 at 2:31 am

        Thank you so much
        I made it and it is the most delicious , soft and rich chocolate cake I have ever eaten and all my family loved it
        It is so delicious with whipping cream and orange jam, yummy!

        You’re really amazing and thanks god for letting me finding you ,you’re my hero for making cakes

        My questions…
        1- can I reduce the amount of cocoa powder to one half of cup

        2- what kind of liquid to substitute coffee
        Can I use buttermilk as a substitute

        • Gemma Stafford on January 24, 2018 at 1:45 pm

          Hi there,
          Thank you so much for your kind review of this recipe, I wanted some too, after that description!
          Yes, you can reduce the cocoa, it will make a lighter cake, but will be good.
          Yes you can omit the coffee, it really is there to enhance the flavor of the chocolate. Just add a little extra liquid, buttermilk will be good.
          I am happy to have you with us,
          Gemma 🙂

          • marwadonia on January 24, 2018 at 9:53 pm

            Thank you so much for answering me
            And I’m happy too to be with you????

            • Gemma Stafford on January 25, 2018 at 6:15 am

              Thank you,
              Gemma 🙂

  14. Kate on October 29, 2017 at 4:44 pm

    Hi Gemma!

    Do I have to use buttermilk? Or could I use almond milk?

    • Gemma Stafford on October 30, 2017 at 5:42 am

      Hi Kate,
      The acid in the buttermilk is what you are looking for here. You can make a substitute with your almond milk. 1 cup of milk, two tablespoons of white vinegar/lemon juice will do it. (
      Thank you for being in touch,
      Gemma 🙂

  15. Anam Qazi on August 19, 2017 at 2:47 pm

    Hey Gemma,
    This comment is not about the given recipe bt I just wanted u to know this. I just discoverd you on youtube and i was blown away by your easiest-and-the-most-amazing-recipes in the whole wide world. like realy!! you’re so nice and informative u make baking look like a cakewalk..! and u don’t go on fussing over being perfect and professional, that really makes me less anxious of what i’m doing as baking is not so common in India because we gush over the halwas and barfis more.. and one more thing you’re Awesome!! so thank you very much!

    • Gemma Stafford on August 19, 2017 at 6:49 pm

      Hi Anam,

      Thank you so much for your lovely message. It made my Saturday to read it. I really appreciate you kind words and am thrilled you like my recipes.

      People like you are what the Bold Baking community are all about :).

      Thanks you,

  16. Jeryl on April 3, 2017 at 11:45 pm

    Hi Gemma,

    I was wondering if I could use this cake as a base for fondant.



    • Gemma Stafford on April 4, 2017 at 1:51 am

      Sure you can, it is firm enough to take it. Make a little buttercream for under the fondant, to form a crumb layer.Refrigerate this to firm it up, and away you go!
      Gemma 🙂

      • Beema on November 7, 2017 at 7:59 am

        For 1 cup brewed coffee how much coffee powder do we need to add?

        • Gemma Stafford on November 8, 2017 at 12:31 pm

          Beema, I have lost the thread of this!
          One teaspoon of a good quality coffee powder will make a cup of coffee.
          Adding coffee powder to a cake batter means that you will dissolve it in a little hot water, just enough to make it liquid, sufficient to incorporate it into the batter without over wetting it. Add more if you wish. coffee adds color too. Two teaspoons will give great flavor,
          Gemma 😉

          • Beema on November 8, 2017 at 5:04 pm

            Thankyou 🙂 Actually I have one more doubt.. Can we use whipped cream instead of butter cream?? I hate butter Cream.

            • Gemma Stafford on November 10, 2017 at 2:24 am

              Hi Beema,
              Yes, but it must be kept refrigerated, it will not hold up at room temperature,
              Gemma 🙂

            • Beema on November 10, 2017 at 2:45 am

              Thank-you so much <3 🙂

  17. Shuma83 on March 30, 2017 at 7:39 am

    Could you please tell me about how many cupcakes I can make with this recipe?

    • Gemma Stafford on March 31, 2017 at 3:17 am

      Hi there,
      This will make at least 24 cupcakes, depending on the size of your pan,
      Gemma 🙂

  18. cali1980 on March 21, 2017 at 1:01 am

    Hi Gemma,

    I have been a silent follower of your page, I have used some of your recipes and they were amazing and delicious. Your best ever chocolate cake is the best. I’ve used it as the base of my chocolate cake and I just change the frosting. I’ve also used it for my chocolate cupcakes… You’re the best.

    • Gemma Stafford on March 21, 2017 at 8:18 am

      Thank you so much for your kind words! It is great to hear from you, thank you for your kind support,
      Gemma 🙂

  19. Sarah on March 16, 2017 at 1:42 am

    What can i substitute the coffee for as i cant stand the stuff. can i use milk instead?

    • Gemma Stafford on March 17, 2017 at 1:12 pm

      Haha! Sarah, how can you not love coffee!
      Yes, you can leave it out really, it is not essential,
      Gemma 🙂

  20. Angie on January 31, 2017 at 9:29 am

    Hi Gemma
    I want to make sure is it 2 tsps baking soda and 1 tsp baking powder. Because usually we have 1tsp baking soda n 2 tsps baking powder. Could you please reassure. Thanks.

    • Gemma Stafford on January 31, 2017 at 4:16 pm

      Hi Angie,

      yeah I know what you are saying but it is correct on the website.

      Hope you like this recipe.

  21. JTW13 on January 23, 2017 at 2:32 pm

    Can you make it with
    chocolate cake/cup cake mix

    • Gemma Stafford on January 24, 2017 at 8:51 am

      Sure you can, the Best ever chocolate cake recipe here is really versatile.
      thank you for being with us,
      Gemma 🙂

  22. 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?

    • 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 🙂

  23. 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.

    • 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 🙂

  24. 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?

    • 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 🙂

  25. 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!

    • 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 🙂

  26. 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!

    • 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! 🙂

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

    Can I replace eggs with something else?

    • 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 🙂

  28. mariannejohn 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

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

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

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

    can i use this recipe on microwave?

    • 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 🙂

  30. 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 ?

    • 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 🙂

  31. Char on December 17, 2016 at 4:43 pm

    Sounds great! !!!. Gonna try soon.

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

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

  32. 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.

    • 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 🙂

  33. 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??

    • 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 🙂

  34. 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.


    • 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 🙂

  35. 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.

    • 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 🙂

  36. 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.

    • 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 🙂

  37. 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.

    • 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 🙂

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

    You forgot the coffee……………………..

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

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

  39. 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. 😉

    • 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 🙂

  40. 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 ?

    • 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 🙂

  41. CathieErickson on December 15, 2016 at 9:40 am

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

    • 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 🙂

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

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

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

      Did you read the recipe?

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