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Dark Chocolate Blood Orange Cake Recipe

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4.2 from 25 reviews

This decadent Dark Chocolate Blood Orange Cake combines the rich, deep flavor of dark chocolate with the bright, citrusy notes of blood orange. Layers of moist chocolate cake are infused with blood orange zest and juice, complemented by a creamy blood orange buttercream and finished with a glossy dark chocolate ganache and tangy candied orange slices. Perfect for special occasions or a luxurious dessert treat.

  • Total Time: 1 hour 45 minutes
  • Yield: 12 servings

Ingredients

Candied Oranges

  • 1 1/2 (355mL) cups water
  • 1 1/2 cups (300g) granulated sugar
  • 1 medium orange, sliced

Dark Chocolate Cake

  • Zest from 2 blood oranges
  • 3/4 cup (177mL) olive oil
  • 3/4 cup (177mL) blood orange juice (about 4 large oranges, reserve zest for frosting)
  • 2 cups (240g) all-purpose flour, spooned and leveled
  • 1 1/2 cups (300g) granulated sugar
  • 3/4 cup (60g) unsweetened cocoa powder, spooned and leveled
  • 1/2 tsp salt
  • 2 tsp baking soda
  • 1 1/4 cup (296mL) water

Blood Orange Buttercream

  • 1 1/2 cups (3 sticks) unsalted butter, room temperature
  • Zest from 3 blood oranges
  • 6 cups (720g) powdered sugar, spooned and leveled
  • 1 tsp vanilla extract
  • 1/4 cup (59mL) blood orange juice

Chocolate Ganache

  • 1/2 cup (3oz) dark chocolate
  • 1/2 cup (118mL) half and half (or 1/4 cup cream with 1/4 cup milk)

Instructions

  1. Make Candied Oranges: In a large shallow saucepan, bring 1 1/2 cups water to a simmer. Add 1 1/2 cups granulated sugar and stir until dissolved. Add thinly sliced medium orange slices without overlapping. Simmer on medium heat for 15 minutes, then flip slices and simmer on low heat for another 15 minutes until translucent. Remove and place on a drying rack to cool. Optionally, roll slices in granulated sugar before drying for extra sweetness and texture.
  2. Prepare for Cake Baking: Preheat the oven to 350°F (177°C) convection or 325°F (162°C) conventional. Grease four 6-inch cake pans or two 8-inch pans. Zest 5 blood oranges; mix zest of 2 blood oranges with olive oil and set aside. Reserve zest of 3 blood oranges for buttercream.
  3. Juice Blood Oranges: Juice all 5 blood oranges. Reserve 1/4 cup of the juice for the buttercream and add 3/4 cup of juice to the olive oil and zest mixture.
  4. Mix Dry Ingredients: In a large bowl, whisk together 2 cups all-purpose flour, 1 1/2 cups granulated sugar, 3/4 cup unsweetened cocoa powder, 1/2 teaspoon salt, and 2 teaspoons baking soda until combined.
  5. Combine Wet and Dry Mixtures: Add the olive oil and zest mixture along with 1 1/4 cups water into the dry ingredients. Fold gently until the batter is smooth and uniform.
  6. Bake the Cake Layers: Divide the batter evenly among the prepared pans and bake for 20-25 minutes. Test doneness with a toothpick; it should come out clean when inserted in the center. Allow to cool completely.
  7. Make Blood Orange Buttercream: Using a stand mixer, beat 1 1/2 cups (3 sticks) unsalted butter with the zest of 3 blood oranges until pale and fluffy. Gradually add 6 cups powdered sugar in two halves, beating until smooth and fully incorporated. On low-medium speed, slowly pour in 1 teaspoon vanilla extract and 1/4 cup blood orange juice. Beat until fully combined and creamy.
  8. Prepare Chocolate Ganache: Place 1/2 cup dark chocolate in a medium bowl. Heat 1/2 cup half and half (or a combination of cream and milk) in a small saucepan or microwave until simmering. Pour over the chocolate and let sit for one minute. Stir until smooth. Let cool for 5-10 minutes before use to get perfect drips—if it cools too much, gently reheat in 10-second increments and stir.
  9. Assemble the Cake: Place the first cooled cake layer on a flat surface. Spread about one-quarter of the buttercream evenly over it. Repeat layering with remaining cake layers and buttercream. Use remaining buttercream to frost the exterior of the cake. Chill in refrigerator for 15-30 minutes if the cake feels unsteady.
  10. Add Ganache and Candied Oranges: After the cake is fully frosted, refrigerate for at least 30 minutes. Pour chocolate ganache over the top, allowing it to drip down the sides beautifully. Refrigerate again for 15 minutes to set the ganache. Finally, decorate the top with candied orange slices before serving.

Notes

  • Candied oranges can be rolled in sugar after cooking for extra sweetness and a pretty finish.
  • If the buttercream feels too soft, refrigerate briefly before frosting for easier handling.
  • You can adjust the amount of blood orange juice in the buttercream to taste, adding more for a stronger citrus flavor.
  • Use high-quality dark chocolate for the ganache to enhance the richness of the cake.
  • Store the cake refrigerated and bring to room temperature before serving for the best texture and flavor.
  • This cake layers beautifully and keeps well for 2-3 days refrigerated.
  • Author: Adeline
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://flavorhug.com/dark-chocolate-blood-orange-cake-recipe/