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Dark Chocolate Blood Orange Cake Recipe

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4.1 from 20 reviews

  • Author: Sophia
  • Total Time: 1 hour 10 minutes plus chilling time
  • Yield: 12 servings
  • Diet: Vegetarian

Description

This decadent Dark Chocolate Blood Orange Cake features moist layers infused with fresh blood orange zest and juice, complemented by a creamy blood orange buttercream and a rich chocolate ganache. Topped with vibrant candied orange slices, it offers a perfect balance of citrus brightness and deep chocolate flavor—a stunning dessert for any occasion.

Ingredients

Candied Oranges

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

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 the 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. Candied Oranges: In a large shallow saucepan, combine water and granulated sugar, bringing to a simmer until the sugar is fully dissolved. Add thinly sliced orange slices in a single layer without overlapping. Simmer on medium heat for 15 minutes, then flip slices and simmer on low heat for another 15 minutes. Remove the orange slices and place them on a drying rack to cool. Optionally, roll them in granulated sugar before drying for extra sweetness and texture.
  2. Prepare the Cake Batter: Preheat your 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 using a fine grater, set aside 3 zests for the frosting. Combine the zest of 2 blood oranges with olive oil in a large measuring cup. Juice all 5 blood oranges, reserving 1/4 cup for the buttercream. Add 3/4 cup of the blood orange juice to the olive oil and zest mixture.
  3. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, salt, and baking soda until evenly combined.
  4. Combine Wet and Dry Ingredients: Add the olive oil and blood orange juice mixture and 1 1/4 cups of water to the dry ingredients. Gently fold the ingredients together until the batter is smooth and uniform.
  5. Bake the Cake Layers: Evenly distribute the batter into the prepared pans. Bake for 20 to 25 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Allow cakes to cool completely before assembling.
  6. Make the Blood Orange Buttercream: Using a stand mixer, beat the room temperature unsalted butter with the reserved zest from 3 blood oranges until pale and fluffy. Gradually add half of the powdered sugar and mix until incorporated. Add the remaining powdered sugar and continue beating for 5 to 10 minutes until the sugar dissolves and the buttercream is smooth. With mixer on low-medium speed, slowly pour in the vanilla extract and reserved 1/4 cup blood orange juice. Beat until fully combined and creamy.
  7. Prepare the Chocolate Ganache: Place the dark chocolate in a medium bowl. Heat the half and half (or cream and milk mixture) in a small saucepan or microwave until it just begins to simmer. Pour the hot liquid over the chopped chocolate and let sit for one minute. Stir gently until the ganache is smooth and glossy. Allow it to cool for 5 to 10 minutes before using. If it becomes too thick, warm briefly in the microwave for 10 seconds and stir.
  8. Assemble the Cake: Place the first cake layer on a flat surface or cake stand. Spread about one-quarter of the blood orange buttercream evenly on top. Repeat this process for the remaining layers. Use the leftover buttercream to frost the outside of the entire cake. If the cake feels unstable, refrigerate for 15 to 30 minutes to firm up.
  9. Final Decoration: Once the cake is fully frosted and firm from chilling, pour the cooled chocolate ganache over the top to create elegant drips down the sides. Refrigerate the cake for at least 30 minutes to let the ganache set. Finally, decorate the top with the candied orange slices. Chill for an additional 15 minutes before serving.

Notes

  • Make the candied oranges ahead of time to allow them plenty of time to set and dry.
  • Use fresh blood oranges for the best citrus flavor and vibrant color.
  • If you don’t have half and half for the ganache, a mixture of equal parts cream and milk works perfectly.
  • Chilling the cake between frosting layers helps maintain structure and ease assembly.
  • To prevent the ganache from setting too hard, serve the cake at room temperature after chilling.
  • Store leftover cake refrigerated in an airtight container and consume within 3-4 days.
  • Prep Time: 40 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American with Mediterranean influences

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