Chocolate Orange Cake

Chocolate and orange is one of those flavor pairings that just works. This from-scratch two-layer cake brings deep cocoa richness in the sponge and bright citrus zing in the frosting.

The secret to the incredibly moist crumb? A full cup of boiling water stirred into the batter right at the end. It thins the batter out more than you’d expect, but trust the process. That extra liquid creates a cake so tender it practically melts.

The orange frosting is built on shortening for stability, with fresh orange zest and juice punching through the sweetness. Garnish with curls of orange zest for a gorgeous finish.

Chef Tips

• The batter will be very thin after adding the boiling water; that’s normal and it’s what makes the cake so moist
• For a special occasion, drizzle a splash of Grand Marnier or Cointreau over each layer before frosting
• Add the cream to the frosting a tablespoon at a time until you hit a smooth, spreadable consistency
• Let the layers cool completely before frosting, or the icing will slide right off

Variations

• Swap the orange frosting for a chocolate ganache and press candied orange peel into the sides
• Add 1 tablespoon of orange zest directly into the cake batter for even more citrus throughout