While chocolate and orange might sound like an odd combo, it reminds me of being a kid. My Grandma always used to buy us chocolate oranges for the holidays, and they’re the inspiration behind this chocolate orange cake.

I wanted this cake to be just as delicious and full of chocolate and orange flavor.

To do that, I used one of my favorite chocolate cake recipes as a starting point. Then I tested out the best way to incorporate that bright, citrus flavor into this cake.

Packing This Orange Chocolate Cake with Citrus Flavor

This chocolate orange cake use pretty much every part of an orange! The cake batter is made with orange juice and orange zest, and the top is even decorated with orange peel spirals!

But the real secret to getting that amazing orange flavor into this cake is using an orange emulsion.

While an orange extract would also work, using an orange emulsion really steps up the flavor of this cake. Why, you ask? It has a secret ingredient. Citric acid!!

Now before you get creeped out by the sound of that, citric acid is made naturally by citrus fruits. It’s what gives them their tart, sour taste.

I find that both the cake batter and frosting have that wonderfully bright, citrus flavor when I use an orange emulsion.

Cake Flour vs. All-Purpose Flour

Now some of you might be asking, why self-rising cake flour?? Your recipes usually use all-purpose flour!

Cake flour makes baked goods that are fluffier and lighter, like angel food cake. They also give baked goods a finer crumb.

And that’s exactly what I was after with this cake. The chocolate orange frosting is pretty rich, and these light as air cake layers balance out the textures and flavors in this cake.

Why Self-Rising Cake Flour is Your Best Friend

Now onto the self-rising part. Self-rising cake flour is pre-mixed, so salt and baking powder are already perfectly incorporated into the cake flour.

I love this because it helps you skip three steps.

Rather than getting out the ingredients, placing them a in a separate bowl, and whisking them together, you just use 3 cups of your self-rising cake flour. Viola!

Surprisingly, my neighborhood grocery store ONLY carries the self-rising type of cake flour. If you forgot to grab some at the store or can’t find any, don’t worry.

I guide you through how to make your own self-rising cake flour below!

How To Make Your Own Self-Rising Cake Flour

For every cup of self-rising flour that this recipe calls for, measure out 1 cup of cake flour, then add 1/4 teaspoon salt and 1 1/4 teaspoons baking powder.

Or if you are more of a metrics person, here’s the same formula in grams.

You can swap 100 grams of self-rising flour with 100 grams of cake flour, plus 5 1/2 grams baking powder and 1 gram salt. 

Substitutions and Swaps – Chocolate Orange Cake

This chocolate orange cake recipe uses quite a few ingredients and I know you might not have them all on hand. Or if you have food allergies or restrictions, I’ve got you covered.

Below are some swaps and substitutions that you can make:

• Self-Rising Cake Flour – To make your own self-rising cake flour, measure out 3 cups of cake flour, then add 3/4 teaspoon salt and 1 Tbsp baking powder.
• Granulated Sugar – I do not recommend reducing the amount of sugar or changing the type of sugar, as it will change the texture of the cake layers.
• Eggs – If you have an egg allergy you can use 4 flaxseed eggs or 1 cup of unsweetened applesauce + 1 extra Tbsp baking powder
• Unsalted Butter – If you only have salted butter on hand you can use it in place of the unsalted butter. You can also use vegan butter in its place!
• Orange Juice – If you don’t have orange juice you can use warm water instead.
• Buttermilk – You can also use full fat yogurt, sour cream, whole milk, or an alternative yogurt or milk (almond, soy, oat) if you’re dairy free.
• Orange Emulsion – If you can’t get a hold of orange emulsion, you can use orange extract or vanilla extract in its place. The orange flavor won’t be quite as strong, but it’ll still taste great.

Substitutions and Swaps – Orange Chocolate Frosting

• Unsalted Butter – If you only have salted butter on hand you can use it in place of the unsalted butter. You can also use vegan butter in its place!
• Heavy Cream – Whole milk or alternative milk (soy, almond, oat) will work fine in this frosting recipe if that’s what you have on hand.
• Orange Emulsion – If you can’t get a hold of orange emulsion, you can use orange extract or vanilla extract in its place. The orange flavor won’t be quite as strong, but it’ll still taste great.
• Cocoa Powder – If you’re out of cocoa powder, you can use additional powdered sugar in its place.
• Dark Chocolate – you can use milk, dark or semi-sweet chocolate to make this chocolate frosting! Just be sure it’s a good quality chocolate, so it will melt down smoothly.

Tips for Making the Best Orange Chocolate Cake:

• Properly measure your flour! Either spoon it into the cup measure, then level with a knife or use a kitchen scale.
• Make sure your ingredients are at room temperature to help them mix together better.
• Don’t level your cake layers until they are completely cooled.
• Use an orange emulsion to really pack this cake with citrus flavor!
• Spread a layer of orange marmalade on top of each cake layer before adding the frosting. It makes the cake layers even more moist!
• This recipe can also be used to make four, 6″ cake layers. They will need slightly longer to bake, and I recommend baking them at 325 F for 33-36 minutes.
• One batch of batter can also be used to make one 9×13-inch orange chocolate sheet cake. Bake it at 325 F for 40-50 minutes.
• Make this orange chocolate cake vegan or dairy free! Use your favorite type of dairy free milk to replace the buttermilk and heavy cream, vegan butter sticks in place of the butter, and flax seed eggs.

Making These Cake Layers in Advance and Storage Tips:

Make your cake layers in advance and freeze them. It breaks the process up and makes it more approachable.

Make your frosting ahead of time too, or save any leftover frosting! It can be stored in an airtight container in the fridge for up to a month, or in the freezer for up to 3 months. Be sure to give it a good stir once it thaws to get the consistency nice and smooth again.

A frosted cake can last in the fridge for up to a week, or in the freezer for up to a month. The ganache locks in all the moisture, keeping the cake fresh and delicious!

If you cut into the cake and have leftovers, use any remaining ganache to cover the cut section to keep it moist and store in the fridge for up to a week.

Let Me Know What You Think

If you try this chocolate orange cake recipe, please tag me @chelsweets and use #chelsweets so I can see your beautiful creations!!

And don’t forget to leave a comment and rating below.

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