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Ingredients
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- 1 1/3 cups all-purpose flour
- 1/4 teaspoon baking soda
- 2 teaspoons baking powder
- 3/4 cup unsweetened cocoa powder
- 1/8 teaspoon salt
- 3 tablespoons unsalted butter, softened
- 1 1/2 cups white sugar
- 2 large eggs
- 3/4 teaspoon vanilla extract
- Zest of 2 oranges
- 1 cup unsalted butter, softened
- 3–4 cups icing sugar
- 1 cup unsweetened cocoa powder
- 2 teaspoons vanilla extract
- Pinch of salt
- 2–3 tablespoons milk or heavy cream
- 1 cup melting chocolate or chocolate chips
- 1 tablespoon shortening (optional)
- 2 oranges, sliced into 1/4” thick slices
- 2 cups sugar (for candied oranges)
- 2 cups water
Instructions
- Preheat oven to 325°F (165°C) and prepare three 9-inch round cake pans.
- Sift together dry ingredients in a large bowl.
- Cream together softened butter and sugar, then add eggs and vanilla.
- Gradually mix the dry ingredients into the wet ingredients, alternating with milk.
- Fold in the orange zest, then divide the batter among the prepared pans.
- Bake for 20 to 22 minutes; cool completely in the pans.
- Prepare the chocolate buttercream by mixing all ingredients until smooth.
- Level the cakes and frost between layers, then apply a crumb coat.
- Chill and apply a final layer of frosting, decorating with chocolate drips and candied oranges.
Notes
For best results, ensure all ingredients are at room temperature.
Chill the cake after the crumb coat to simplify the decorating process.
Try adding a layer of orange curd for an extra citrus kick.
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 28
- Sodium: 200
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 2
- Protein: 4
- Cholesterol: 50