Description
This Chocolate Orange Layer Cake with Orange Curd is an irresistibly moist and rich dessert perfect for any occasion. The cake layers combine deep cocoa flavor with bright citrus notes from fresh orange zest and juice. Paired with a luscious homemade orange curd filling and topped with a creamy chocolate frosting, this layered cake offers a delightful balance of chocolatey indulgence and fruity freshness. It’s easy to make and sure to impress.
Ingredients
Scale
For the Chocolate Cake
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- Zest of 1 orange
For the Orange Curd
- 1/2 cup fresh orange juice
- 1 tablespoon orange zest
- 1/2 cup granulated sugar
- 3 large egg yolks
- 1/4 cup unsalted butter, cubed
For the Chocolate Frosting
- 1 cup unsalted butter, softened
- 3 1/2 cups powdered sugar
- 3/4 cup unsweetened cocoa powder
- 1/4 cup milk (more if needed)
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Make the Orange Curd: In a saucepan, whisk together the fresh orange juice, orange zest, sugar, and egg yolks over medium heat. Stir constantly until the mixture thickens enough to coat the back of a spoon, about 6 to 8 minutes. Remove from heat and stir in the cubed unsalted butter until the curd is smooth. Let it cool, then refrigerate until set, preferably while you prepare the cake.
- Prepare the Cake Batter: Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper to prevent sticking. In a large bowl, whisk together all-purpose flour, unsweetened cocoa powder, sugar, baking powder, baking soda, and salt. Add the eggs, whole milk, vegetable oil, vanilla extract, and orange zest. Mix thoroughly until combined. Carefully stir in the boiling water—the batter will be thin.
- Bake the Cake Layers: Divide the batter evenly between the two prepared cake pans. Place in the preheated oven and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let the cakes cool in the pans for 10 minutes, then transfer them onto wire racks to cool completely.
- Make the Chocolate Frosting: Beat the softened unsalted butter in a large bowl until creamy. Gradually add powdered sugar and unsweetened cocoa powder, mixing on low speed initially. Add milk, vanilla extract, and a pinch of salt, then beat on higher speed until the frosting becomes smooth and fluffy. Adjust consistency by adding more milk if needed for easy spreading.
- Assemble the Cake: Place one cooled cake layer on your serving plate. Spread a generous layer of the chilled orange curd on top, leaving about a half-inch border around the edges to prevent overflow. Carefully place the second cake layer on top. Use the chocolate frosting to cover the top and sides of the cake evenly. Optionally, garnish with additional orange zest or chocolate curls for an elegant finish.
Notes
- Make the orange curd a day ahead to allow maximum flavor development and to save time on assembly day.
- For a richer, more complex flavor, add a splash of orange liqueur such as Grand Marnier to the chocolate frosting.
- Store the finished cake covered in the refrigerator for up to 3 days to maintain freshness.
