Go Back

Dark Chocolate Blood Orange Cake

A decadent cake combining rich dark chocolate and zesty blood oranges, perfect for any gathering.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American, Bakery
Calories: 350
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 3/4 cups all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
Wet Ingredients
  • 1 cup unsalted butter, softened
  • 1 1/4 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk Can substitute with milk and vinegar mix.
  • 1/2 cup freshly squeezed blood orange juice
  • Zest of 1 blood orange
  • 1 cup dark chocolate chips

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a bowl, combine the dry ingredients: flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
Mixing
  1. In a large mixing bowl, beat the softened butter and granulated sugar on medium speed until light and fluffy—about 3-5 minutes.
  2. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  3. Gradually mix in the buttermilk and blood orange juice until well blended.
  4. Slowly add the dry mixture to the wet mixture, folding gently until just combined.
  5. Gently fold in the dark chocolate chips and blood orange zest.
Baking
  1. Divide the batter between the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  2. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

Notes

Store cake at room temperature for up to 2 days or in the fridge for up to a week. Wrap each layer tightly in plastic wrap and foil for freezing for up to 3 months. Reheat individual slices in the microwave for 15-20 seconds.