Orange Chocolate Cake

Klaudia

Hello Bakers!

Ready to spice up your regular chocolate cake with orange extract, orange zest and surprise cherry layer in middle? This cake is fudgy and delicious. Ready to try it? This cake is made with doctored cake mix.

Why I bake with Cake Mixes? Click here to read my post
https://sprinkleswithklaudia.com/2021/01/18/why-i-use-doctored-cake-mix/

Cake Tips:

  • Recipe calls for three 6inch or two 8 inch cake layers.
  • Make sure all your ingredients are room temperature.
  • Do not overmix your cake batter.
  • Cannot emphasize this enough! Use kitchen scale to measure your dry ingredients or spoon into the cup measure then level with a knife.
  • Once your cake baked and cooled, wrap each layer in plastic wrap twice, then freeze for at least 3 hours. You want to frost this cake when it’s cold for better results.
  • Level your cake layers once they’re fully cooled, to make it easier to assemble and frost your cake
  • Make your cake layers in advance and freeze them: Such a timesaver!
  • Make your frosting ahead of time too, or save any leftover frosting! It can be stored in an airtight container in the freezer for up to 3 months. Re whip the frosting once it thaws to get the consistency nice and smooth again.
  • A frosted cake can last in the fridge for up to a week, or in the freezer for up to a month. The buttercream locks in all the moisture, keeping the cake fresh and delicious!
  • Listen to your tastebuds: Taste your frosting as you make it! You are the cake artist here, and if you feel like it needs more sugar or vanilla just go for it. I tend to cut out sugar as much as I can in my cakes.
  • My recipe calls for buttermilk. You do not have one on hand? Do not worry, you can actually make it on your own! Read my post below. https://sprinkleswithklaudia.com/2021/08/30/how-to-make-buttermilk/

* This post contains affiliate links. That means I receive a small commission to no cost to you from any purchases you make through these links *

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Chocolate Orange Cake

  • Prep time: 30 minutes
  • Cook time: 30 minutes
  • Total time: 1 hour 30 minutes
  • Serves: 8 people

Ready to spice up your regular chocolate cake with orange extract, orange zest and surprise cherry layer in middle? This cake is fudgy and delicious. Ready to try it? This cake is made with doctored cake mix.

Ingredients

Cake Ingredients

  • 2/3 cup sour cream
  • 3/4 cup buttermilk
  • 1/3 cup vegetable oil
  • 1 tbsp vanilla extract
  • 3 whole +1 egg whites
  • 1/2 cup dark chocolate cocoa powder
  • 1 box Duncan Hines Dark Chocolate Mix
  • 1 whole orange zest
  • 1 tsp orange extract

Frosting

  • cherry pie filling, store brought
  • 2 cup butter, 4 stick
  • 1 cup powdered sugar
  • 24 oz cream cheese, 3 (8oz) stick
  • 1 tbsp vanilla extract
  • 1 + 1/2 cup cocoa powder
  • 2 tsp orange extract
  • 1/2 tsp salt
  • 1 to 2 tbsp heavy cream, depending on frosting consistency

Method

FOR THE DARK CHOCOLATE CAKE:

  • 1)

    Preheat oven to 325 degrees. Prep three 6″ cake (or two 8” cake ) rounds with butter and dust with flour. Set aside.

  • 2)

    In a medium bowl, whisk together the sour cream, buttermilk, oil, eggs, orange extract, orange zest and vanilla until thoroughly combined. Sift in the cocoa and cake mix.

  • 3)

    Split cake batter evenly between prepared cake rounds.

  • 4)

    Bake for 25-30 minutes.  Note: the cake rounds will resemble a brownie, middle of the cake will not look done. It will get harden once it cools.  Remove rounds from the oven, let cool in the pan for 20 minutes, then flip out onto a wire rack to cool completely. Wrap up in plastic wrap twice for each round, then freeze for at least 3 hours until solid. You want to frost this cake when it’s cold for better results.

FOR THE FROSTING:

  • 1)

    Beat butter and cream cheese at medium speed with an electric mixer until creamy. Add powdered sugar, cocoa powder, vanilla extract and orange extract Beat until smooth.  Add heavy cream if needed.

CAKE ASSEMBLY

  • 1)

    Place down first cake layer and pipe on a thin layer of frosting. Spread flat, then pipe a thick rim around the outside rim of the cake layer to act as a dam. Spoon in about ¼ cup of the cherry pie filling.  Top with the next layer and repeat.

  • 2)

    Crumb coat, then freeze or place in the fridge for 20 minutes. Pipe on some of the frosting  and top with any decorations you like.

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