Description
A moist, indulgent chocolate cake infused with bright orange flavor and topped with a creamy orange‑scented frosting—rich yet made with wholesome ingredients and ready in about 45 minutes.
Ingredients
2 cups (265 g) wholemeal flour or all‑purpose flour
⅔ cup (60 g) unsweetened cocoa powder
2 tsp baking soda
½ tsp baking powder
½ tsp salt
Zest of ½–1 orange (about 1 Tbsp)
½ cup (120 ml) fresh orange juice
½ cup (120 ml) whole milk (or plant‑based)
1½ cups (300 g) granulated sugar or natural sweetener
½ cup (120 ml) vegetable oil (olive, canola or neutral)
2 large eggs, room temperature
1½ tsp pure vanilla extract
1 cup (240 ml) hot coffee or hot water (optional, to intensify chocolate)
For the frosting:
1 cup (2 sticks / 226 g) unsalted butter, room temperature
1 Tbsp orange zest
Unsweetened cocoa powder, about 1 cup (90 g)
4–5 cups (500–600 g) powdered sugar, sifted
3–5 Tbsp fresh orange juice
Pinch of salt
Instructions
Preheat oven to 350 °F (175 °C). Grease and line two 8‑inch or three 6‑inch round cake pans.
Whisk flour, cocoa powder, baking soda, baking powder, salt, and orange zest in a bowl.
In another bowl combine sugar with orange zest (if zest isn’t mixed dry), then whisk in orange juice, milk, oil, eggs, vanilla, and hot coffee or water until smooth.
Pour wet ingredients into dry and stir until just combined. Divide batter among prepared pans.
Bake 30–35 minutes, or until a toothpick comes out with a few moist crumbs—do not overbake to maintain moistness.
Cool cakes in pans for 10 minutes, then remove and cool completely on wire racks.
To make frosting, beat butter until smooth. Add orange zest and cocoa powder until combined. Gradually add powdered sugar and orange juice, mixing until light and fluffy. Season with salt to taste.
Stack and frost cakes once fully cooled. Decorate with extra zest, orange slices, or shaved chocolate. Chill briefly for easier slicing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
