Description
A rich and indulgent Chocolate Orange Blackout Cake featuring layers of dark chocolate sponge infused with orange zest, frosted with a creamy orange-scented buttercream, and coated in a dramatic blackout crumb finish. Perfect for holidays, birthdays, or whenever you want to impress.
Ingredients
Scale
- 250 grams plain flour
- 75 grams cocoa powder
- 1½ teaspoons baking soda
- 300 grams caster sugar
- 3 large eggs
- 240 ml buttermilk
- 120 ml vegetable oil
- Zest from 2 oranges
- 1 teaspoon vanilla extract
- 150 grams dark chocolate, melted
- 200 grams unsalted butter, softened
- 300 grams icing sugar
- Candied orange peel, for garnish
Instructions
- Preheat oven to 180°C (350°F). Grease and line three 8-inch cake tins.
- Sift together flour, cocoa powder, and baking soda in a bowl. In another bowl, whisk eggs, sugar, buttermilk, oil, orange zest, and vanilla extract.
- Combine wet and dry ingredients, then fold in melted dark chocolate until smooth.
- Divide batter evenly between tins and bake for 22–25 minutes, or until a toothpick comes out clean. Let cool in tins for 10 minutes, then transfer to a wire rack.
- To make the frosting, beat butter until fluffy, then gradually add icing sugar and additional orange zest until light and creamy.
- Layer the cooled cakes with frosting between each tier. Apply a thin crumb coat and chill, then finish with a thicker layer of frosting and press cake crumbs on the sides.
- Top with candied orange peel and serve slightly chilled or at room temperature.
Notes
- Use room temperature ingredients for best results.
- For more orange flavor, add a tablespoon of orange juice to the frosting.
- Brush cake layers with orange syrup for extra moisture and flavor.