Ingredients:


For the Cake:

  1. 2 cups all-purpose flour
  2. 1 and 3/4 cups granulated sugar
  3. 3/4 cup unsweetened cocoa powder
  4. 2 teaspoons baking powder
  5. 1/2 teaspoon baking soda
  6. 1/2 teaspoon salt
  7. 1 cup unsalted butter, at room temperature
  8. 4 large eggs, at room temperature
  9. 1 teaspoon vanilla extract
  10. 1 cup milk
  11. Zest of 1 orange
  12. 1/4 cup freshly squeezed orange juice

For the Chocolate Orange Ganache:

  1. 1 cup heavy cream
  2. 8 ounces semisweet chocolate, chopped
  3. Zest of 1 orange

For the Orange Buttercream Frosting:

  1. 1 cup unsalted butter, at room temperature
  2. 4 cups powdered sugar
  3. Zest of 1 orange
  4. 1/4 cup freshly squeezed orange juice
  5. 1 teaspoon vanilla extract
  6. Orange food coloring (optional)

For Garnish (optional):

  1. Chocolate curls or shavings
  2. Orange slices
  3. Fresh mint leaves

Instructions:

Preheat your oven to 350°F (177°C). Grease and flour three 8-inch round cake pans.


In a medium mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.


In a separate large mixing bowl, beat the butter until creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.


Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.


Fold in the orange zest and freshly squeezed orange juice.


Divide the batter evenly among the prepared cake pans. Tap the pans on the counter to remove any air bubbles.


Bake the cakes in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.


While the cakes are baking, prepare the chocolate orange ganache. In a small saucepan, heat the heavy cream until it just begins to simmer. Remove from heat and pour over the chopped chocolate in a heat-proof bowl. Let it sit for a few minutes, then stir until smooth. Stir in the orange zest. Let the ganache cool to room temperature, then refrigerate until it thickens to a spreadable consistency.


Once the cakes are baked, remove them from the oven and let them cool in the pans for 10 minutes. Then, transfer the cakes to wire racks to cool completely.


While the cakes are cooling, prepare the orange buttercream frosting. In a large mixing bowl, beat the butter until creamy. Gradually add the powdered sugar, orange zest, freshly squeezed orange juice, and vanilla extract. Beat on low speed until the ingredients are combined, then increase the speed to medium and beat for 2-3 minutes until the frosting is light and fluffy. Add orange food coloring if desired to achieve the desired color.


Once the cakes are completely cooled, spread a layer of chocolate orange ganache on top of one cake layer. Place another cake layer on top and spread a layer of orange buttercream frosting on top. Repeat with the remaining cake layer.


Use the remaining orange buttercream frosting to frost the sides of the cake.


If desired, garnish the cake with chocolate curls or shavings, orange slices, and fresh mint leaves.


Slice and serve the luscious Chocolate Orange Cake, and enjoy the combination of rich chocolate and tangy orange flavors in a decadent dessert!