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Dark chocolate and blood oranges come together in this show-stopping cake that is perfect for winter gatherings or when you want to impress someone with a dessert that tastes as striking as it looks. Bright citrus flavors shine through both the moist layers and the luscious buttercream, and those glossy drips of ganache take it over the top. Homemade candied orange slices add a stunning final touch.
Ingredients
- Blood oranges: give bursts of sweet tartness and vivid color. Choose ones that feel heavy for their size
- Olive oil: keeps the cake incredibly moist yet light. Use good quality extra virgin olive oil for the best flavor
- Unsweetened cocoa powder: adds depth and intense chocolate notes. Sift well to avoid lumps in the batter
- All purpose flour: forms the cake’s tender crumb. Spoon and level gently for accurate measurements
- Granulated sugar: sweetens both the cake and the candied oranges. Look for pure white sugar for clean flavor
- Baking soda: ensures a lofty rise and balances the acid in the juice
- Salt: sharpens both the chocolate and citrus flavors. Fine sea salt is best
- Unsalted butter: creates a creamy buttercream. Softened to room temperature is easiest to whip
- Powdered sugar: sweetens and stabilizes the frosting. Always sift for a silky smooth texture
- High quality dark chocolate: gives the ganache a rich finish. Look for 60 percent or higher for intense character
- Half and half: brings the ganache to just the right silky consistency. Or mix equal parts milk and cream for a similar result
- Oranges for candying: are sliced thin and add decorative, bittersweet bite. Pick ones without blemishes
Step-by-Step Instructions
- Prepare Candied Oranges:
- Slice a medium orange into thin rounds and simmer gently in a shallow pan with water and sugar for a glossy finish. After 15 minutes, flip the slices and continue simmering so each side becomes translucent before drying them on a rack.
- Mix Dry and Wet Ingredients:
- Combine all purpose flour, granulated sugar, unsweetened cocoa powder, salt, and baking soda and whisk for aeration and even distribution. Grate the blood oranges directly before zesting to catch all their citrus oils and mix with olive oil for deep fragrance. Juice your oranges, measuring out what you need for both cake and buttercream before proceeding.
- Combine and Bake:
- Stir the dry ingredients into the olive oil mixture and water until just smooth. Divide batter evenly between cake pans that have been greased to ensure easy release. Bake in a preheated oven at 350 degrees convection for about 25 minutes checking for doneness with a toothpick.
- Make Blood Orange Buttercream:
- Beat softened unsalted butter with blood orange zest until creamy and pale lightening the flavor. Add powdered sugar in two additions whipping thoroughly between each one for extra fluffy icing. Drizzle in blood orange juice and vanilla extract slowly with the mixer running to unify the flavors and prevent separation.
- Prepare Chocolate Ganache:
- Warm half and half until just simmering not boiling. Pour over chopped dark chocolate and let sit one minute before stirring slowly to glossy smoothness. Once slightly cooled the ganache should ribbon off a spoon but still flow easily over the cake.
- Assemble and Finish:
- Layer the cakes with generous swipes of buttercream ensuring stability with a short chill if needed. Coat the outside for a smooth finish and let set before pouring ganache over the top. Chill again then adorn with candied oranges for a dramatic presentation.
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Storage Tips
This cake stays moist for days if wrapped well and refrigerated. I like to slice off only what I need and return the rest to the fridge. For longer storage you can freeze the frosted cake and simply add the ganache and oranges just before serving. Let slices come to room temperature for the best flavor and texture.
Ingredient Substitutions
If blood oranges are out of season regular oranges or even tangerines work well and still offer a citrusy punch. Try coconut oil or melted butter if you do not have olive oil on hand. For a dairy free version sub in your favorite plant based butter and use coconut cream for the ganache.
Serving Suggestions
This cake shines with hot coffee or espresso and is lovely as a winter dessert centerpiece. Add extra candied oranges on the side or a scoop of vanilla ice cream. If serving for a birthday try adding a sparkler or a few edible gold flakes for extra flair.
Cultural and Historical Context
Blood oranges are a winter treasure in Mediterranean climates and appear in both sweet and savory Italian recipes. Their dramatic hue and bright taste have made them a pastry favorite for generations. Layered chocolate cakes featured at celebrations around the world but the blend of citrus and chocolate is a classic that feels both modern and timeless.
Recipe FAQs
- → How do I achieve a moist chocolate cake?
Using olive oil and blood orange juice in the batter creates a tender, moist crumb that keeps the cake light. Properly measuring ingredients and not overbaking ensures the right texture.
- → Can I substitute regular oranges for blood oranges?
Yes, you can use regular oranges. Blood oranges add a distinct floral note and color, but navel or cara cara oranges work well too.
- → What's the key to smooth buttercream?
Allow the butter to reach room temperature before whipping with zest. Add powdered sugar gradually, mixing until dissolved, and beat well for a light, smooth finish.
- → How do I make perfect candied oranges?
Simmer thin orange slices in sugar syrup until translucent, then cool on a rack or toss in additional sugar for a sparkling texture.
- → Can the cake be made in advance?
Absolutely. Bake layers a day ahead, wrap tightly, and refrigerate. Assemble and frost on serving day for best freshness.
- → How is chocolate ganache made glossy?
Pour warmed cream over chopped chocolate, rest for one minute, and stir gently until fully smooth. This creates a shiny, luscious ganache ideal for drizzling.