Jill aka Jo (sireesanwar) wrote,
Jill aka Jo
sireesanwar

My Orange Chocolate Birthday Cake


I didn't take a picture by this what it looked like minus the orange peel on top and mine was square.

I think the idea came from The Great British Baking Show because I adore watching it and they happened to have a baker on there that made something chocolate orange and my mind was a whirl with possibilities.

What You Need
3 cups flour
2 teaspoons baking soda
8 tablespoons cocoa powder (unsweetened)
1 teaspoon salt
2 cups granulated sugar
2 teaspoons white vinegar
3 tablespoons fresh orange juice (you'll need 2 oranges)
2 tablespoons orange zest
10 tablespoons vegetable oil
2 cups of water

Frosting
3 1/2 cups confectioners sugar (powdered sugar)
1 cup cocoa powder
12 tablespoons unsalted butter, room temperature
1/2 cup milk approximately, room temperature
2 teaspoons orange juice
2 teaspoons vanilla extract

It was interesting getting the right mix of ingredients. I, of course, started with a cake recipe but I had to do some customizing. We actually made this twice and the first time we didn't add enough orange so we upped it just a bit and it was amazing. The first cake was shared with friends and family so we didn't have to eat it.

How To Make It

  1. Preheat the oven to 350F. This might vary. Our oven runs a little hot and doesn't bake evenly always so we did 325F. Ours is also a gas oven and sometimes that can mean bringing that temperature down to 325F also.

  2. Use baking parchment to prevent your cake from sticking. No reason to use more oil or butter with parchment. The cake above is round but I used 2 8x8 square pans because round cakes are a pain to cut. I recommend the Cake Boss's cake pans because they are amazing.

  3. In large bowl mix together dry cake ingredients: flour, salt, baking soda, cocoa powder, and granulated sugar

  4. Add the wet ingredients on top of the dry ingredients: vinegar, orange juice, zest, oil, water and mix well.

  5. Pour the batter into your cake pans as evenly as possible and then put them in the oven for about 20-25 minutes or until toothpick inserted in center comes out clean.

Here is a tip I learned somewhere. Never take a cake out of the pan right away. A cake should sit in the pan for about 10-15 minutes and then be removed to cool. Leaving a cake in the pan to cool completely can cause it to cook a little more or even become difficult to remove which isn't a bit deal if you used parchment when baking. Still it is a good rule of baking.

When the cake has cooled for the 10-15 minutes you can literally just life it out of the pan:
I typically have parchment going both vertically and horizontally so be careful when grabbing the parchment but it should come out cleanly.

This cake didn't come with a frosting recipe but rather a chocolate drizzle but I'm a frosting person so here is one I altered.

Frosting (same as above)
3 1/2 cups confectioners sugar (powdered sugar)
1 cup cocoa powder
12 tablespoons unsalted butter, room temperature
1/2 cup milk approximately, room temperature
2 teaspoons orange juice
2 teaspoons vanilla extract

Making Delicious Frosting

  1. In a small bowl, sift together the confectioners sugar and cocoa powder.

  2. In your measuring cup for your milk put the orange juice in first and then top with milk. This way you are not adding additional liquid but substituting a small amount of the milk.

  3. Add the milk/juice, butter, and vanilla to the sugar/cocoa mixture and beat until smooth and free of lumps.

When you cake is fully cooled you can peel the parchment off and start the frosting process.

I liked having this with a glass of milk because it is rich though very delicious and super moist while holding it's shape. And that was my birthday cake this year. So yummy. Have to keep this in mind in the future.

Tags: food, food: baking, recipes, recipes: dessert, recipes: favorites
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