Dark Chocolate Blood Orange Cake (Print)
Rich chocolate layers paired with blood orange buttercream and luscious citrus chocolate ganache.
# What You'll Need:
→ Candied Oranges
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1 1/2 cups (355mL) water
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1 1/2 cups (300g) granulated sugar
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1 medium orange
→ Dark Chocolate Cake
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Zest from 2 blood oranges
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3/4 cup (177mL) olive oil
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3/4 cup (177mL) blood orange juice (about 4 large oranges)
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2 cups (240g) all-purpose flour, spooned and leveled
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1 1/2 cups (300g) granulated sugar
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3/4 cup (60g) unsweetened cocoa powder, spooned and leveled
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1/2 tsp salt
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2 tsp baking soda
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1 1/4 cups (296mL) water
→ Blood Orange Buttercream
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1 1/2 cups (3 sticks) unsalted butter, room temperature
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Zest from 3 blood oranges
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6 cups (720g) powdered sugar, spooned and leveled
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1 tsp vanilla extract
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1/4 cup (59mL) blood orange juice
→ Chocolate Ganache
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1/2 cup (3oz) dark chocolate
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1/2 cup (118mL) half and half (or 1/4 cup cream with 1/4 cup milk)
# How to Make It:
01 -
In a large shallow saucepan, bring water to a simmer. Add sugar and stir until dissolved. Place sliced oranges in the sugar water without overlapping and simmer on medium heat for 15 minutes. Flip the slices and simmer on low heat for an additional 15 minutes. Remove and place on a drying rack to cool or roll in sugar first before cooling.
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Preheat the oven to 350°F (177°C) convection or 325°F (162°C) conventional. Grease four 6-inch cake pans or two 8-inch pans. Zest 5 blood oranges, saving 2 zests for the batter and 3 for the frosting. Juice the oranges, reserving 1/4 cup for the frosting and mixing 3/4 cup with olive oil.
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In a large bowl, whisk flour, granulated sugar, cocoa powder, salt, and baking soda. Add the olive oil mixture and water. Fold until the batter is smooth.
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Evenly distribute the batter into prepared pans. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
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Using a stand mixer, beat butter and remaining blood orange zest until pale and fluffy. Gradually add powdered sugar in two parts, beating until incorporated. Slowly add vanilla and blood orange juice while mixing on low-medium speed until uniform.
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In a medium bowl, place chocolate. Heat half and half in a saucepan or microwave until simmering, then pour over chocolate. Let sit for 1 minute and stir until smooth. Allow to cool for 5-10 minutes before use.
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On a flat surface, stack the first cake layer and spread 1/4 of the buttercream over it. Repeat with remaining layers and frost the sides. Refrigerate for 15-30 minutes if the cake feels unsteady. Once fully frosted, refrigerate for 30 minutes, then pour cooled ganache on top and let drip. Decorate with candied orange slices.
# Additional Notes:
01 -
Adjust the powdered sugar in the buttercream to taste while ensuring it is stiff enough to support the cake.