Chocolate & Orange Cake

  • 23 Dec - 29 Dec, 2017
  • Mag The Weekly
  • Cookery


· 250g all-purpose flour

· 400g sugar

· 50g unsweetened cocoa powder

· 2tsp baking soda

· 1tsp baking powder

· 1tsp salt

· 225g buttermilk

· 225g freshly brewed hot coffee

· ½ cup vegetable, canola or sunflower oil

· 2 large eggs

· 1tsp vanilla extract

· Butter cream frosting

· 2tsp orange extract or zest of an orange

· Chocolate ganache


Sift the flour, sugar, cocoa, baking soda, baking powder and salt into a large bowl and whisk the ingredients together by hand. In another bowl, combine the buttermilk, oil, eggs, vanilla and coffee.

Add the wet ingredients to the dry ingredients and gently mix the batter just to combine. Do not over mix or beat as this cake can toughen up. Pour the batter into the prepared pans and bake for 25-35 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes then turn them out onto a cooling rack and cool completely.

To make the orange butter cream frosting, add in orange extract or the orange zest in the frosting after bringing it to room temperature before use. Add in orange food colouring, one drop at a time, until you have reached your desired colour. Fill a piping bag fitted with a round nozzle with butter cream and pipe big round dollops of butter cream on each layer. Make sure the butter cream is very firm, so it will hold each layer of cake. When you get to the last layer, you can pour chocolate ganache over the top and let it drip down the sides for a rustic look. Finish the cake by piping more orange butter cream on top of the cake.