Description
A decadent layered cake combining rich dark chocolate and bright, tangy blood oranges, topped with citrus-infused buttercream, glossy ganache, and candied orange slices.
Ingredients
- Water (for cake and candied oranges)
- Granulated sugar (for cake and candied oranges)
- 1 medium orange (for candying)
- Zest from 2 blood oranges (for cake)
- Olive oil – 1/2 cup
- Blood orange juice (from about 4 large oranges) – 1 cup (divided: 3/4 cup for cake, 1/4 cup for buttercream)
- All-purpose flour – 2 cups
- Granulated sugar – 1 1/2 cups
- Unsweetened cocoa powder – 3/4 cup
- Salt – 1 tsp
- Baking soda – 2 tsp
- Water – 1 cup (additional)
- Unsalted butter, room temperature – 1 cup (2 sticks)
- Zest from 3 blood oranges (for buttercream)
- Powdered sugar – 4 cups
- Vanilla extract – 1 tsp
- Dark chocolate – 6 oz (chopped)
- Half and half (or equal parts cream and milk) – 1/2 cup
Instructions
- Simmer water and sugar in a saucepan until sugar dissolves. Add thin orange slices and simmer for 15 minutes, flip, then simmer another 15 minutes. Cool on a rack and optionally coat in sugar before drying.
- Preheat oven to 350°F (or 325°F conventional). Grease and line four 6-inch pans or two 8-inch pans.
- Zest the oranges. Mix 2 orange zests with olive oil and 3/4 cup orange juice.
- In a large bowl, whisk flour, sugar, cocoa powder, salt, and baking soda.
- Add the oil mixture and 1 cup water to dry ingredients and mix until smooth.
- Divide batter between pans and bake for 20–25 minutes. Cool completely.
- To make the buttercream, beat butter with zest until fluffy. Add powdered sugar in halves, beating until smooth. Add vanilla and 1/4 cup orange juice until spreadable.
- For ganache, heat half and half until simmering and pour over chopped chocolate. Let sit for 1 minute, then stir until smooth. Cool slightly.
- To assemble, layer cake rounds with buttercream. Frost the outside and chill briefly.
- Pour cooled ganache over the top and allow it to drip. Chill again briefly and top with candied orange slices.
Notes
- You can substitute blood oranges with Cara Cara or regular oranges.
- The chocolate cake is vegan; use dairy-free butter and milk to make the buttercream and ganache vegan.
- Add crushed pistachios or almonds for extra crunch.
- Try cream cheese frosting for a tangy twist.
- Infuse ganache with orange zest for enhanced citrus flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 38g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 35mg
