Bring a classic flavour combination together with this Chocolate Orange Cake! Orange infused cake layers with a silky chocolate buttercream.
Well, I am happy to report that I’ve kicked the nasty cough (for the most part). The prescription cough syrup helped immensely, though it hasn’t totally gotten rid of it. I am nursing an injured rib from all the coughing, but it’s infinitely less painful than the cracked ribs I’ve had before (due to coughs). I am so grateful to everyone who provided tips and suggestions. Thank you!!
So, no ranting or complaining today, just talk about this pretty Chocolate Orange Cake!
Chocolate and orange is one of my favourite combos. Second only to chocolate mint… and I just realized that it’s a little ridiculous that I don’t have a chocolate mint cake recipe on the blog. Adding it to the list as we speak.
This cake was inspired by Terry’s Chocolate Orange. It’s especially popular around the holidays, but you can get it year round. The chocolate and orange flavour pairing is a perfect match.
This Chocolate Orange cake is fairly simple to make, as are the candied orange slices that adorn it. The cake layers, infused with orange juice and zest, are paired with a simple (and delicious) chocolate Swiss meringue buttercream. The buttercream didn’t turn out as dark as I wanted, but it’s challenging with a Swiss meringue because the meringue starts super white. Still, it tastes chocolatey and delicious.
I probably sliced the candied oranges a bit thick, so they were a challenge to keep up on the cake (especially while I was taking pics). I’d recommend slicing them thinner if you decide to make them. Read more about my tips on The Cake Blog.
Once again, I struggled a bit with these pics. I don’t know why I insist on doing the white backdrops when they give me so much trouble. I guess I just love that bright white look and hope that someday I might be able to make my pics look good on it! Oh well, it’s the taste of the cake that’s important, right? And this cake tastes perfectly delicious.
Head on over to The Cake Blog for the recipe!
Janet says
Re photos on white background
White background is the best! Makes cakes look the best. And I think your. Photos are pretty d—- good!
But here are some other ideas which might help.
Make sure you are using a “white” light
Ie temperture of bulb is 3500k ….. or up to 4000k. Temp should be on the side of the bulb box) (LED is best…. because no heat to compromise cake.)
3000-3200k – warm white color
4000k starts to get a faint blue tinge
5000k and up – cold white color with blue tinge
Also make sure several lights at different angles or use a silver Light bounce umbrella (or bounce 4-5 lights off of white foam core (at several angles)
Olivia says
Hi Janet! Thank you so much for this! I shoot with natural light, which can be very fickle. I think I need to look into an artificial lighting setup to get more consistent results. Thank you for your tips!
Marilyn says
I was expecting a chocolate cake with an orange frosting Have you ever done one like that? However, this looks very delicious, and those are two of ;my favorite flavor combos so I’m sure this is as scrumptious as it looks. All your cakes look like beyond delicious and every one I see, that’s the one I want to make…..until I see the next one, and the next one! Thank you for all these beautiful cakes.
Olivia says
Hi Marilyn! I know, that was the combo that initally came to mind, but I wanted to try something different. A chocolate cake with orange buttercream is on my radar though! Thank you so much for your sweet comment!! xo <3
Karen says
This is one gorgeous cake! So talented! Glad you are feeling better!
Olivia says
Thanks so much Karen! 🙂
Lynn | The Road to Honey says
Such a beautiful cake Liv. I love those little juicy candied oranges clinging to the side. You did a great job capturing them before they decided to take a rest on the plate. I also like the color of the frosting; however, if you want it a tad darker. . .did you try black cocoa? It’s my “go to” when I want a darker cake or frosting.
Olivia says
Aww thanks Lynn! I thought about adding black cocoa actually! But thought I’d have to add too much of it to give it the color I wanted. I’ll have to experiment 🙂