Description
This Orange Chocolate Cake with Blood Orange Buttercream Frosting is a moist, richly chocolatey dessert enhanced with zesty orange flavors and a bright, tangy frosting made from blood orange juice reduction.
Ingredients
Scale
- ⅔ Cup All Purpose Flour
- ½ Cup Cocoa Powder
- ⅔ tsp Baking Soda
- ⅓ teaspoon Baking Powder
- ½ tsp Salt
- ⅓ Cup Buttermilk
- 2 tablespoon Neutral Oil (grapeseed, olive, or avocado oil)
- 1 Large Egg (room temperature)
- ⅔ Cup Brown Sugar (packed)
- 3 Tablespoons Orange zest
- ¼ Cup Dark Chocolate (melted & cooled)
- ⅓ Cup Espresso (or coffee)
- 3 Egg Whites
- 1 Cup Granulated Sugar
- 1 ⅓ Cup Unsalted Butter (room temperature)
- ¼ Cup Cooled Blood Orange Juice Reduction (simmer ½ cup juice on medium low until ¼ remains)
- Zest of 2 Blood Oranges
- Dried Orange Slices
- Fresh Organic & Food Safe Flowers
Instructions
- Pour ½ cup of blood orange juice into a small saucepan and simmer gently over medium-low heat until reduced to ¼ cup, concentrating the flavor. Allow the reduction to cool completely before using.
- In a medium bowl, sift together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
- In another bowl, whisk the buttermilk, neutral oil, large egg, brown sugar, and orange zest until smooth and well combined. Stir in the melted and cooled dark chocolate and espresso or coffee.
- In a clean bowl, beat the 3 egg whites until soft peaks form, then gradually add the granulated sugar while continuing to beat until stiff, glossy peaks form.
- Gently fold the dry ingredients into the wet mixture until just combined. Then carefully fold in the beaten egg whites to maintain the airy texture.
- Preheat the oven to 350°F (175°C). Pour the batter into a greased or lined cake pan and bake for about 35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely on a wire rack.
- Using a mixer, beat the unsalted butter until creamy and fluffy. Gradually add the blood orange juice reduction and the zest of 2 blood oranges while continuing to beat until light and smooth.
- Once the cake is fully cooled, spread the blood orange buttercream frosting evenly over the cake layers.
- Decorate the frosted cake with dried orange slices and fresh organic, food-safe flowers for an elegant finish. Slice and serve.
Notes
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 303
- Sugar: 22 g
- Sodium: 200 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 45 mg