Makes one 24cm Cake.
- Prep time: 1h + chilling time
- Cook time: 1h
- Total time: 2h
- Difficulty: Intermediate
Chocolate and orange are a winning combination, and this cake takes it to a whole new level. The moist chocolate cake is the star of this recipe. I used Martha Stewart’s recipe, and it’s by far the best I’ve tried. I recommend baking the cake layers the night before.
Once the cakes have reached room temperature, wrap them tightly in plastic wrap and place them in the refrigerator overnight. When the cakes are cold and firm, it is much easier to trim and level them. Because the cakes will expand significantly, especially in the middle, trimming the tops is an important step.
To add ruffles to the cake, you’ll need a medium-sized petal tip (such as the #104 Wilton tip) and a steady hand. Alternatively, you could simply ice the cake and top it with chocolate shavings.
For the Moist Chocolate Cake.
- 175 g – Cocoa Powder
- 375 g – All-Purpose Flour
- 1 1/2 – Teaspoon Salt
- 1 tablespoon – Baking Soda
- 1 1/2 teaspoon – Baking Powder
- 670 g – Sugar
- 180 ml – Vegetable Oil
- 360 ml – Buttermilk
- 1 teaspoon – Vanilla Extract
- 3 – Large Eggs
- 360 ml – Hot Water
Preheat the oven to 170 degrees Celsius. Butter the bottom and sides of two round cake pans (24cm). Line the bottoms of the pans with parchment paper and butter it. Dust the pans with cocoa powder and tap out any excess.
Sift cocoa and flour together in a large mixing bowl. Stir in the baking soda, baking powder, salt, and sugar until well combined. Using a low-speed mixer, add the oil, buttermilk, vanilla, eggs, and hot water one at a time. 2 minutes later, the mixture should be smooth.
Bake the batter for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Halfway through the baking time, rotate the pans. If you overbake the cakes, they will become crumbly. If you don’t have two identical cake pans, bake half of the batter before inverting the cake onto a cooling rack.
Clean the cake pan, prepare it as before, and bake the remaining cake batter. Allow the cakes to cool completely before trimming the tops (the cakes will rise in the middle and need to be leveled). It’s best to use a serrated knife for this. If you wrap the cakes in plastic wrap and refrigerate them overnight, the results are even better. Trimming the cakes is much easier when they are cold and firm.
To Moisten the Cake.
- 1/2 Orange, Juice and Zest
- 1 tablespoon Sugar
- 1 tablespoon Dark Rum (optional)
In a small saucepan, combine orange juice, orange zest, and sugar. Cook until the sugar has dissolved and some of the juice has evaporated over medium heat. Remove from the heat and add the rum. Allow it to cool slightly before moistening the cake layers.
For the Chocolate Orange Ganache Filling.
- 300 ml Heavy Cream
- 300 g Dark Chocolate, Chopped
- 2 tablespoons Butter
- 1 teaspoon Orange Zest
- 1 tablespoon Grand Marnier (optional)
Bring cream to a boil in a small saucepan. Remove the pan from the heat and stir in the chocolate, butter, orange zest, and Grand Marnier. Allow the ganache to stand for 3 minutes before whisking until the chocolate is melted and the ganache is smooth. Refrigerate for 30-40 minutes, or until the ganache reaches a silky spreadable consistency.
Moisten one cake, cut side up, on a cake stand. Cover the cake evenly with the chocolate filling. Moisten the cut side of the second cake and place it on top of the filling. Refrigerate for at least 30 minutes before frosting the cake, pressing gently with your palms.
For the Orange Icing.
- 500 ml Milk
- 80 g Corn Flour
- 5 tablespoons Sugar
- 2 tablespoons Vanilla Sugar
- 1 Vanilla Pod, Seeds Scraped Out
- 1 1/2 Orange Juice and Zest
- 1 tablespoon Grand Marnier (optional)
- 200 g Softened Butter
In a small bowl, whisk together cornstarch and 3-4 tablespoons milk until a thick but smooth mixture forms. Place aside. Pour the remaining milk into a saucepan with the vanilla seeds and pod. Remove from heat and cover with a lid once it begins to boil. Allow it to soak for 10 minutes.
Return the milk to the saucepan after straining it through a sieve to remove the vanilla bean. Cook until the sugar and vanilla sugar dissolve and the mixture reaches boiling point. Now, slowly stir in the cornstarch mixture into the milk. Cook for a few minutes, or until the sauce thickens (it should resemble a custard).
Remove from the heat, place in a bowl, and wrap in plastic wrap. Allow to cool completely.
Mix in the orange zest, orange juice, and Grand Marnier to the cold custard until combined. In a separate bowl, cream the softened butter. Combine it with the custard and whisk until smooth and creamy. Frost the cake’s bottom and sides, or decorate it with ruffles.
To make the ruffles, crumb coat your cake first, then pipe ruffles with a medium sided petal tip (such as the #104 Wilton tip).
Also known as Torta Od Čokolade I Naranče.
I’ve been working on this recipe for a while now, and I truly believe I’ve hit all the right notes with this one. I wouldn’t change a single thing. This cake, in my opinion, is the perfect combination of not only flavors (I mean, chocolate and orange are epic together), but also texture. It’s a dense and hearty cake that’s also delicate and soothing. As different components hit your palate, the flavor of the cake builds up and progresses in your mouth, and that one bite has the power to take you places you’ve never even imagined.
I’ve been looking for a really good and moist chocolatey cake for a long time, and I’ve finally found it. This chocolate cake recipe is everything you could ever want in a chocolate cake, thanks to Martha Stewart’s expertise. It’s dark and rich, fudgy and moist, but not overly sweet.
The cakes are relatively simple to make and work with. They’re even better the next day, according to my experience. Once the cakes have reached room temperature, wrap them tightly in plastic wrap and place them in the refrigerator overnight. It’s almost as if they grow even more luscious in the cold and moist environment. It’s also much easier to trim and level the cakes when they’re cold and firm. Because the cakes will expand significantly, especially in the middle, trimming the tops is an important step.
The dark chocolate ganache deepens the flavor of the cake. It’s opulent and lavish, but not overly so. The subtle tanginess of orange zest softens it a little and prepares it for the final hit of brightness and freshness from the orange icing. The adorable pastel ruffles highlight the cake’s delicate and feminine side. I’m also a sucker for ruffles. This was my second attempt at making a ruffled cake, and I’m not entirely disappointed with the results. A medium sized petal tip, such as the #104 Wilton tip, and a steady hand are required to make the ruffles.
Many people who have tried this cake, and even earlier test versions, have referred to it as “the best cake ever.” I tend to concur. Perhaps I’m biased, but I recognize a good cake when I see (and taste) one. This cake will blow your socks off.