Print

Chocolate and Orange Vanilla Cake Recipe

Print Recipe

★★★★★

4.5 from 150 reviews

This decadent Chocolate and Orange Vanilla Cake features a moist vanilla-orange infused sponge layered with tangy homemade orange curd and luscious chocolate buttercream, finished with a glossy dark chocolate ganache drip. Perfect for special occasions, it combines bright citrus flavors with rich chocolate indulgence for a stunning presentation and extraordinary taste experience.

Ingredients

Scale

Cake Batter

  • 4 large eggs (room temperature, separated)
  • 120 grams unsalted butter (1/2 cup, room temperature)
  • 120 grams oil (1/2 cup)
  • 2 teaspoons vanilla extract
  • 300 grams granulated sugar (1 ½ cups)
  • 350 grams all-purpose/plain flour (12.3 oz, 2 ¾ cups)
  • 40 grams cornstarch (1.4 oz, 1/3 cup)
  • ½ teaspoon salt
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 300 grams buttermilk (1 ¼ cups, room temperature)
  • zest of one large orange (1 tablespoon)

Orange Curd

  • 100 ml freshly squeezed orange juice (3.5 oz)
  • Zest of one large orange (1 tablespoon) [included above in cake]
  • 60 grams unsalted butter (1/4 cup)
  • 100 grams granulated sugar (1/2 cup)
  • 1 large egg (60 g)
  • 1 large egg yolk

Chocolate Buttercream

  • 150 grams granulated sugar (3/4 cup, 5.3 oz)
  • 20 grams cocoa powder (0.7 oz, 3 tablespoons) – Dutch processed preferred
  • 35 grams all-purpose flour (5 tablespoons, 1.23 oz)
  • 250 ml milk (1 cup)
  • 200 grams unsalted butter (7.5 oz, softened)
  • 60 grams quality dark chocolate (2 oz, melted and cooled)
  • pinch of salt
  • 1 teaspoon vanilla extract

Chocolate Ganache

  • 100 grams heavy cream (3.5 oz)
  • 100 grams semi-sweet chocolate (3.5 oz, chopped)
  • 1 teaspoon honey (optional, for shine)

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 180°C (350°F). Grease three 20 cm (8-inch) springform pans and line them with baking paper, then grease the paper to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Set this mixture aside.
  3. Cream Butter and Sugar: Using a hand or stand mixer with a paddle attachment, beat the butter and sugar on medium-high speed for 2-3 minutes until creamy, scraping down the sides as needed. Add oil and mix well. Then add the egg yolks and vanilla extract, beating on high for 1 minute.
  4. Combine Wet and Dry Ingredients: Lower mixer speed and add the dry ingredients in three parts, alternating with buttermilk (dry, wet, dry, wet, dry), mixing just until combined.
  5. Whip Egg Whites and Fold: Beat the four egg whites on high until stiff peaks form. Gently fold the whipped egg whites into the cake batter with a rubber spatula to keep the batter light and airy.
  6. Divide and Bake: Evenly divide the batter among the prepared pans. Bake for 25-30 minutes, starting to check at 20 minutes by inserting a toothpick into the center—when it comes out clean, the cakes are done. Avoid overbaking.
  7. Cool Cakes: Let the cakes cool in the pans for 20 minutes, then remove the springform sides and leave the cakes to cool completely. Keep the baking paper on until assembly.
  8. Make Orange Curd: In a heatproof bowl set over simmering water, combine orange zest, orange juice, butter, and sugar. Stir occasionally until butter begins to melt. In a separate bowl, beat the egg and egg yolk well. Temper the eggs by whisking in a few tablespoons of the warm orange mixture, then slowly pour egg mixture back into the orange mixture, whisking continuously. Cook for 9-10 minutes, stirring often, until thick and glossy enough to coat the back of a spoon. Cool completely and refrigerate for at least 2 hours before using.
  9. Chocolate Buttercream Preparation: Melt the dark chocolate in 30-second bursts in the microwave, stirring between sessions until smooth; set aside to cool. In a small saucepan, whisk together flour, cocoa powder, sugar, milk, and salt. Heat gently over medium heat, whisking frequently, until the mixture thickens to a pudding-like consistency (1-2 minutes). Remove from heat, cover with plastic wrap touching the surface to prevent a skin, and chill until room temperature.
  10. Beat Butter and Combine: Beat the softened butter in a bowl until smooth, fluffy, and light in color (about 5 minutes). Add the cooled chocolate pudding gradually, one tablespoon at a time, beating well after each addition. Then add the melted chocolate and vanilla extract, beating until smooth and fluffy, about 2 more minutes. Scrape sides as needed.
  11. Level Cakes: Use a cake leveler or serrated knife to level the tops of the cooled cakes if needed for even stacking.
  12. Assemble Cake: Place one cake layer on your serving plate. Spread one-third of the chocolate buttercream over the top, creating a cream border. Fill the center with orange curd, being careful not to overfill. Repeat layering with the second cake, buttercream, and curd. Top with the third cake layer. Spread the remaining buttercream over the top and sides evenly with an offset spatula. Refrigerate for about 30 minutes.
  13. Prepare Ganache: Heat the heavy cream in a small saucepan until just simmering. Place chopped semi-sweet chocolate and optional honey in a bowl. Pour the hot cream over the chocolate and let sit for 2-3 minutes to soften. Stir gently until smooth and pourable.
  14. Decorate with Ganache: Using a teaspoon, carefully apply ganache around the edges to create drips, then pour ganache on top and smooth with an offset spatula.
  15. Chill and Serve: Refrigerate the assembled cake wrapped in cling film. Bring to room temperature at least 30 minutes before serving for the best texture and flavor.

Notes

  • Ensure all eggs and dairy are at room temperature for better mixing and texture.
  • Careful not to overbake the cake layers to maintain moistness.
  • Orange curd can be made a day ahead to save time; keep refrigerated.
  • The chocolate buttercream requires the pudding to be at room temperature to properly combine with butter.
  • Honey in the ganache is optional but adds shine and smoothness.
  • Use a gentle folding technique with the egg whites to retain airiness in the cake batter.
  • This cake is best stored refrigerated and brought to room temperature before serving.

Keywords: Chocolate cake, orange curd, vanilla cake, chocolate buttercream, chocolate ganache, layered cake, citrus cake, dessert, baking

Find it online: https://dailysimplerecipe.com/chocolate-and-orange-vanilla-cake-recipe/