Chocolate Orange Cake

I actually did NOT host Easter this year. Instead, we went to Mike and Lauren’s for our Easter celebration. However, just because I did not host does not mean I did not cook. Lauren asked me to bring some asparagus and mashed potatoes, which of course, I did. But I also made a chocolate orange cake for dessert. I was inspired by another recipe I saw for something else, but thought that an orange and chocolate combination would be just perfect for Easter.

My frosting did not come out exactly as I was hoping, but it still tasted good and was enjoyed by all, and that’s really all that matters. Once again, that’s what happens when I follow directions. I am much better doing my own thing, at least in the kitchen, than following directions (though there are a lot of things I don’t follow the directions for outside of the kitchen too). 🙂

Chocolate Orange Cake

Preheat the oven to 350* F or 180* C.

Spray two 8 1/2 inch cake pans with cooking spray and line the bottoms with parchment paper.

1 3/4 cup flour

1 3/4 cup sugar

3/4 cup cocoa powder – I used my black onyx cocoa powder

2 tsp baking powder

1 tsp baking soda

1 tsp salt

1/2 cup oil – I did 1/2 canola oil and 1/2 blood orange oil

2 eggs

1 cup buttermilk

1 tsp orange extract

1 tsp orange zest

1/2 cup orange juice

1/2 cup hot water

Combine all the dry ingredients together and mix well. I have different kinds of cocoa powder and use them for different recipes. Since I like the combination of dark chocolate and orange, I used my black onyx cocoa powder. If you do not have this, no worries. Any kind of cocoa powder will be just fine.

Mix the sugar, oil(s), orange extract, orange juice and eggs together until smooth and creamy. I had some blood orange oil that I mixed with the canola oil to really give an good orange flavor. Don’t sweat it if you don’t have orange oil though. I am very lucky, and we have a specialty oil shop close by, but I realize these specialty oils can be challenging to find. Canola oil is just fine on its own.

Add 1/2 the flour mixture and 1/2 the buttermilk, mix and repeat until it is all mixed in together. This is supposed to be a very liquidy mix. The more liquidy the mix, the moister the cake will be.

Once the batter is done, pour equal amounts of the batter into the prepared cake pans and evenly distribute. Bake for about 30 minutes, or until a toothpick inserted in the middle comes out clean.

Allow the cake to cool completely, then place in the refrigerator for at least a couple of hours to set before icing it .

The Frosting

1 1/2 cups or 3 sticks softened butter

1 cup cocoa powder

5-5 1/2 cups powdered sugar

1/4 cup orange juice

1 tsp orange extract

Mix everything together well until smooth and creamy. Then add a thick layer in between the cakes, and frost the whole cake and decorate.

I added orange slices all around the top for decoration. Chill until ready to serve. Then slice and enjoy with family and/or friends. If you like chocolate and you like oranges, you are going to love this cake, even if the frosting doesn’t quite come out like you were hoping for. 🙂

We all have little hick-ups in life, but my philosophy is you can either have sour lemons or you can make lemonade. Personally, I like lemonade, so I don’t let these little hick-ups bother me too much. I just move on. My mentor, the one and only Ms. Julia Child, said “never apologize in the kitchen”. So, I don’t, and neither should you. 🙂

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.