In fact, chocolate paired with oranges go together like strawberries and cream. It’s one of my favorite flavor profiles, so I had to pair that with my favorite type of dessert – cake. Think of the recipe as the cake version of those addicting chocolate covered candied orange peels you get in specialty chocolate stores.
The cake is rippled with Cara Cara zest and punched up with some fresh squeezed Cara Cara juice. If you’ve never had Sunkist’s Cara Cara Oranges, that needs to change! It’s one of my new favorite varieties. It’s dark orange on the outside and pinkish-red on the inside. It’s super sweet with a slight cranberry –like zing—which made it perfect for this cake.
To finish the cake, the frosting is a simple chocolate buttercream infused with some orange oil. If you can use orange oil vs. orange extract, then pay the few extra dollars for the oil. The flavoring is so much deeper and more authentic tasting than extract.
CHOCOLATE ORANGE CAKE
YIELD: Serves 8-10
Ingredients:
Orange Cake
- 2 eggs
- 1 cup sugar
- 2 ¼ cup all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon kosher salt
- 1/2 cup extra virgin olive oil
- 2 tablespoons Cara Cara orange zest
- ½ cup fresh squeezed Cara Cara orange juice
- ½ cup sourcream
- 1 teaspoon vanilla
Chocolate Buttercream Frosting
- 3 sticks butter, softened
- 2/3 cup unsweetened cocoa powder
- 4 cups powdered sugar, sifted
- 4-5 tablespoons milk
- ½ teaspoon orange oil
See Full Recipe please visit : Chocolate Orange Cake
