Chocolate Orange Layer Cake

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Every year for Christmas I find myself with a chocolate orange in hand (among many other varieties of chocolate, of course). Something about the combination of chocolate & orange flavours reminds me of the winter season. The flavour combination inspired me to make this gorgeous cake for the upcoming holiday season!  I utilized my classic chocolate cake recipe, but infused it with freshly squeezed orange juice & orange zest. The frosting is a rich chocolate buttercream with a touch of orange zest.  To give it that final orange flair, this cake is topped with homemade candied orange slices. The orange flavour is not meant to be overpowering, but rather a subtle complement to the classic taste of chocolate.

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One of the advantages of this dessert is that it can be prepared in advance, eliminating some holiday stress on the day of your party! The cake layers can be frozen for up to two weeks when wrapped well in cling wrap. Regardless of time, I always freeze my cakes prior to frosting them because it is much easier to get a smooth buttercream finish & avoid any crumbs coming through. The cake can be frosted one to two days in advance & refrigerated until ready to serve.

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So if you really want to present a show stopping dessert this Christmas, this is your golden ticket! Happy Holidays! xo

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Comments

5 responses to “Chocolate Orange Layer Cake”

  1. this looks so flawless~ my mom isn’t into orange-flavored things, so i’ll just have to spring this one on her (;

  2. 1 cup of vegetable oil will be enough for this cake or can I adjust the amount accordingly? By the way, the whole recipe and page is looking interesting and beautiful. Good work…

  3. Gene Hunter Avatar
    Gene Hunter

    Just made this exactly following the recipe. The batter is overflowing the pans in the oven. Used 2 – 8 inch round pans. Maybe recipe should read 2 – 9 inch pans? My oven is a mess!

    1. I am so sorry this didn’t work out for you! I have not had this issue before using two deep 8-inch pans (which I slice in half to create a 4 layer cake). You may have to use 3 8-inch round pans, depending on the depth of them. Just be sure not to fill each pan more than half full before baking.

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