This Dark Chocolate Blood Orange Cake is a decadent and visually striking dessert that brings together the richness of dark chocolate and the bright, tangy flavor of blood oranges. With layers of tender chocolate cake, citrus-infused buttercream, glossy ganache, and candied orange slices, every bite feels like a celebration. Dark Chocolate Blood Orange Cake

Why You’ll Love This Recipe

I love how this cake balances the deep, bittersweet notes of dark chocolate with the fresh, zesty brightness of blood oranges. The buttercream is light yet rich, with a citrus punch that cuts through the chocolate perfectly. Making the candied orange slices adds a touch of elegance and crunch, making the final presentation look just as good as it tastes. It’s ideal for a special occasion—or just when I want something a little extra.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Candied Oranges:

Water
Granulated sugar
1 medium orange

Dark Chocolate Cake:

Zest from 2 blood oranges
Olive oil
Blood orange juice (from about 4 large oranges)
All-purpose flour
Granulated sugar
Unsweetened cocoa powder
Salt
Baking soda
Water

Blood Orange Buttercream:

Unsalted butter, room temperature
Zest from 3 blood oranges
Powdered sugar
Vanilla extract
Blood orange juice

Chocolate Ganache:

Dark chocolate
Half and half (or equal parts cream and milk)

Directions

To Make Candied Oranges:

Simmer water and sugar until sugar dissolves.
Add thin orange slices in a single layer, simmer 15 minutes, flip, and simmer another 15.
Transfer to a rack to cool. Optional: coat in sugar before drying.

To Make the Cake:

Preheat the oven to 350°F (or 325°F conventional). Grease and line four 6-inch pans or two 8-inch pans.
Zest the oranges. Combine 2 orange zests with olive oil; save the other 3 for the buttercream.
Juice the oranges. Set aside ¼ cup for buttercream and mix ¾ cup into the oil mixture.
In a large bowl, whisk flour, sugar, cocoa, salt, and baking soda.
Add the wet ingredients and water. Mix until smooth.
Divide into pans and bake 20–25 minutes. Cool completely.

To Make the Buttercream:

Beat butter with zest until fluffy.
Add half of the powdered sugar, beat until smooth. Add the rest and beat well.
Slowly add vanilla and juice while mixing until smooth and spreadable.

To Make the Ganache:

Heat half and half until simmering, pour over chopped chocolate. Let sit 1 minute.
Stir until smooth. Let cool slightly before using.

To Assemble the Cake:

Layer cake rounds with buttercream in between.
Frost the outside and chill for stability.
Pour cooled ganache over the top and let it drip.
Chill again briefly, then top with candied orange slices.

Servings and Timing

Servings: 12
Prep Time: 1 hour 30 minutes
Cook Time: 25 minutes
Additional Chill Time: 30 minutes
Total Time: About 2 hours 25 minutes

Variations

I swap blood oranges with regular oranges or Cara Cara oranges when out of season.
The chocolate cake base is vegan; I can make the buttercream and ganache vegan by using dairy-free alternatives.
For added crunch, I sprinkle crushed pistachios or almonds between the layers or over the ganache.
Sometimes I use cream cheese frosting instead of buttercream for a tangy twist.
I like to infuse the ganache with orange zest for extra citrus aroma.

Storage/Reheating

I store this cake at room temperature for up to two days if it’s not too warm. For longer storage, I refrigerate it and let it come to room temperature before serving for the best texture. Slices keep well in an airtight container, and I avoid drying by covering exposed cake with plastic wrap.

FAQs

How do I keep my cake moist?

I make sure not to overbake and use ingredients like olive oil and blood orange juice, which help lock in moisture.

Can I freeze this cake?

Yes, I freeze the cake layers before frosting by wrapping them tightly. Fully assembled cake can be frozen too, just without the candied oranges on top.

Do I need a mixer for the buttercream?

A stand mixer helps, but I’ve made it with a hand mixer too—it just takes a little more time and effort to get that fluffy texture.

What if I don’t have half and half for the ganache?

I use equal parts heavy cream and whole milk as a substitute, and it works just as well.

How far in advance can I make this cake?

I like baking the cake layers 1–2 days ahead, wrapping them tightly. I assemble and frost it the day I plan to serve it for the freshest texture.

Conclusion

This Dark Chocolate Blood Orange Cake is a true showstopper in both taste and appearance. I always enjoy how the deep chocolate pairs with the vibrant citrus flavor, and the combination of textures—from soft cake to smooth ganache to crisp candied oranges—makes each slice irresistible. It’s a cake I come back to whenever I want something that looks impressive and tastes unforgettable.