Chocolate Orange Layer Cake with Orange Curd
An exquisite dessert that combines rich chocolate layers with bright and zesty orange curd, perfect for celebrations and family gatherings.
Ingredients
For the cake
- 250 g plain flour light and silky to give structure to the cake.
- 50 g cocoa powder aromatic and rich, adding a deep chocolate flavor.
- 2 tsp baking powder to ensure a lovely, fluffy rise.
- 1 tsp bicarbonate of soda helping to create a tender crumb.
- 1/2 tsp salt enhancing the sweetness and balancing the flavors.
- 200 g caster sugar for a smooth sweetness.
- 200 g soft brown sugar delivering a deep, caramelized flavor.
- 240 ml buttermilk creamy and tenderizing for moist layers.
- 120 ml vegetable oil keeping the cake luscious and buttery.
- 2 large eggs binding the ingredients together and adding richness.
- 2 tsp vanilla extract infusing a delightful, warm note.
- 240 ml hot coffee enhancing the chocolate flavor with depth.
- 200 ml fresh orange juice brightening the cake with fruity freshness.
- Zest of 2 oranges orange zest offering a fragrant burst of citrus aroma.
For the orange curd
- 150 g caster sugar another layer of sweetness.
- 3 large eggs giving the curd a velvety texture.
- 100 g unsalted butter, cubed enriching the curd with creaminess.
For the buttercream
- 250 g unsalted butter, softened creating a fluffy base.
- 500 g icing sugar for sweet, creamy frosting.
- 50 g cocoa powder deepening the chocolate flavor.
- Zest of 1 orange orange zest brightening the frosting.
- 3-4 tbsp orange juice achieving the perfect spreadable consistency.
Instructions
Preparation
- Preheat your oven to 180°C (160°C fan) and grease and line three 20cm round cake tins.
- Sift together the plain flour, cocoa powder, baking powder, bicarbonate of soda, and salt into a large bowl.
- In a separate bowl, whisk together the caster sugar, soft brown sugar, buttermilk, vegetable oil, eggs, and vanilla extract until well combined.
- Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined.
- Carefully add hot coffee to the mixture, stirring until the batter is smooth and velvety.
Baking
- Divide the rich chocolate batter evenly into the prepared cake tins and bake for 25-30 minutes, or until a skewer inserted comes out clean.
- Cool in the tins for 10 minutes before transferring to a wire rack to cool completely.
Making the Orange Curd
- Whisk together fresh orange juice, orange zest, caster sugar, and eggs in a heatproof bowl placed over a pan of simmering water.
- Stir continuously until the mixture thickens.
- Once thickened, remove from heat and whisk in the cubed unsalted butter until smooth and glossy.
Making the Buttercream
- Beat the softened unsalted butter in a large bowl until it’s light and fluffy.
- Gradually add icing sugar and cocoa powder, mixing well.
- Stir in the zest and orange juice until the frosting reaches a spreadable consistency.
Assembling the Cake
- Place one cake layer on a serving plate. Generously spread a layer of orange curd on top, followed by the second layer of chocolate cake.
- Repeat the process with another layer of orange curd. Finally, place the third chocolate layer on top.
- Frost the entire cake with the chocolate orange buttercream, smoothing the surface with a spatula or palette knife.
- Feel free to decorate with additional orange zest, chocolate shavings, or edible flowers for an extra special touch.
Notes
For best results, use room temperature ingredients and avoid overmixing the batter. The cake pairs well with freshly whipped cream or vanilla ice cream.