Chocolate Orange Cake (Rich and Moist Recipe) - Olives + Thyme (2024)

Orange Chocolate Buttercream Frosting

Gather butter, cocoa powder, powdered sugar, orange extract, salt and orange juice. The orange marmalade and candied oranges are optional, but if you’re using, add those too!

3. With the mixer on low, mix the dry ingredients into the wet, alternating with the milk and orange juice until just combined. Be careful not to over mix. If needed, incorporate any stray streaks of dry ingredients with a spoon or flexible spatula.
4. Evenly pour the chocolate orange cake batter into each of the prepared cake pans. Each of the pans will have about (690 g) of cake batter. Bake the cakes for about 35 - 40 minutes. Cool the cakes in the pan for 15 minutes then carefully remove the cakes from the pan to cool completely. Once cooled, place the cake layers in the fridge for 1 - 2 hours before frosting. If you are using orange marmalade in the cake layer, place it in the fridge now.

Chocolate Orange Cake

• 2 cups (240 g) all purpose flour
• 3 teaspoons baking powder
• ½ teaspoon salt
• ¾ cup (60 g) Dutch processed cocoa powder
• 2 cups (400 g) granulated sugar
• 3 oranges, zested
• ½ cup (118 ml) olive oil
• ½ cup (113 g) unsalted butter, room temperature
• 3 large eggs, room temperature
• 2 teaspoons (10 ml) orange extract
• 1 cup (237 ml) milk, room temperature
• ½ cup (118 ml) orange juice

Orange Chocolate Buttercream

• 1½ cups (339 g) unsalted butter, room temperature
• 3 cups (360 g) powdered sugar
• ½ cup (40 g) cocoa powder
• 1 teaspoon (5 ml) orange extract
• ¼ teaspoon salt
• 2 - 3 tablespoons (30 - 45 ml) orange juice
• ½ - ¾ cup (160 - 240 g) orange marmalade, cold optional
• 1 package candied orange slices, for topping optional

• Preheat the oven to 350 F(177 C). Lightly grease and line the bottom of (2)8 inch cake panswith parchment paper. If using cake strips on the cake pan, put them on now.

• In a large bowl, whiskthe all purpose flour, dutch process cocoa powder, baking powder and salt until well combined. Sift in the cocoa powder and whisk again until fully combined.

  2 cups (240 g) all purpose flour, 3 teaspoons baking powder, ½ teaspoon salt, ¾ cup (60 g) Dutch processed cocoa powder

• In a mixing bowl fitted with the whisk attachment,mix the sugar and orange zest togetheruntil the sugar resembles wet sand.Whisk in the butter and oilon low to combine. Increase the speed to medium speed and mix for 3 - 4 minutes or until the mixture is light, pale and well combined.

  On low speed,mix in the eggs and orange extractuntil smooth and well combined.

  2 cups (400 g) granulated sugar, 3 oranges, zested, ½ cup (118 ml) olive oil, ½ cup (113 g) unsalted butter, room temperature, 3 large eggs, room temperature, 2 teaspoons (10 ml) orange extract

• With the mixer on low,mix the dry ingredients into the wet, alternating with the milk and orange juiceuntil just combined. Be careful not to over mix. If needed, incorporate any stray streaks of dry ingredients with a spoon or flexible spatula.

  1 cup (237 ml) milk, room temperature, ½ cup (118 ml) orange juice

• Evenly pour the chocolate orange cake batter into each of the prepared cake pans.Each of the pans will have about (690 g) of cake batter.

  Bake the cakes for about 35 - 40 minutes.The edges of the cake will slightly pull away from the edges of the pan and the center of the cake will bounce back quickly when lightly pressed.

• Cool the cakes in the pan for 15 minutes thencarefully remove the cakes from the panto cool completelyfor 30 -60 minutes. Once cooled, place the cake layers in the fridge for 1 - 2 hours before frosting.

  If you are usingorange marmaladein the cake layer,place it in the fridge now to get cold.

• While the cakes cool, make the orange chocolate buttercream frosting. In a stand mixer fitted with the paddle attachment,cream the butter on low until smooth.Add the cocoa powder, powdered sugar, orange extract, salt and 1 tablespoon (15 ml) orange juiceon low speed until smooth and well combined. Increase the speed to medium-high for 1 - 2 minutesuntil light and fluffy.

  If needed, mix in up to 2 tablespoons additional orange juice to achieve your preferred whipped frosting consistency.Scoop about ¼ - ½ cup of frosting into a frosting bag or zip lock bag. Cut the pointed tip of the bag.

  1½ cups (339 g) unsalted butter, room temperature, 3 cups (360 g) powdered sugar, ½ cup (40 g) cocoa powder, 1 teaspoon (5 ml) orange extract, ¼ teaspoon salt, 2 - 3 tablespoons (30 - 45 ml) orange juice

• Assemble the cake:Remove the cakes from the fridge. If needed,level the cake layers.Smear a small amount of frosting onto the serving plate or cake stand. Place the first chocolate and orange cake layer on top.Apply a thin layer of orange chocolate frosting to the first layer of cake. Pipe a ring of frosting around the perimeter of the cake.

  Evenlysmooth the marmalade on topof the thin layer of frosting. Top the marmalade with the second layer of orange chocolate cake. Apply another layer of frosting to the top, smoothing it out along the sides. This is the crumb coat. Place the cake in the fridge to set for at least 30 minutes.

  ½ - ¾ cup (160 - 240 g) orange marmalade, cold

• Apply the rest of the frosting to the cake.Smooth the sides with an icing knife or bench scraper. Top the cake with any leftover icing, creating swirls if you like.Add candied orange slices to the topand sides for a decorative touch. Return to the fridge to chill at least an additional 30 minutes, slice and enjoy.

  1 package candied orange slices, for topping

Store: This chocolate orange cake is super moist and will do just fine when stored in the fridge. Keep the cake in an airtight container or covered in plastic wrap in the fridge for up to 5 days.

See Tips and Tricks section of the blog post for lots of helpful information about this recipe.

If you need to use unsweetened cocoa powder instead of Dutch processed cocoa powder, use an equal amount of unsweetened cocoa powder and make these changes. For this recipe use ¾ cup unsweetened cocoa powder, 2 teaspoons baking soda, 1 teaspoon baking powder and use buttermilk instead of milk.