This is the perfect chocolate cake. It is moist, soft, and the chocolate flavor Is reinforced by the coffee added to the batter. The oranges add some sweetness and depth to this simple cake. Chocolate and orange is one of my favorite flavor combinations, and this recipe has the right balance of the two. The rose honey mascarpone frosting adds some floral notes that complement the orange flavor, and bring the whole cake together. 

Recipe Details

• Prep Time: 30 minutes
• Cook Time: 35 minutes
• Total Time: ~1 hour and 5 minutes

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Ingredients

Chocolate Orange Cake

• 2 cups (280 g) all-purpose flour
• 1/2 cup (55g) cocoa powder
• 2 tsp baking soda
• 1/2 tsp salt
• 1 1/2 cups (332g) granulated sugar
• zest from 2 oranges
• 3/4 cup vegetable oil
• 2 large eggs, room temperature
• 2 tsp vanilla bean paste
• 1 tsp almond extract
• 1/2 cup fresh-squeezed orange juice (about 2 oranges)
• 1/2 cup whole milk, room temperature
• 1 cup hot coffee

Rose Honey Mascarpone Frosting

• 8oz mascarpone, cold
• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• 1.5 tbsp honey
• 2 tbsp rose water
• 1 tbsp vanilla extract
• pinch of salt

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Instructions

Chocolate Orange Cake

1. Pre-heat oven to 350 degrees.
2. Grease two 9 inch pans, and line the bottom of the pan with parchment paper.
3. In a medium bowl, whisk together all-purpose flour, cocoa powder, baking soda, and salt.
4. In a separate large mixing bowl, combine granulated sugar and orange zest by hand.
5. Whisk sugar and zest mixture with vegetable oil, eggs, vanilla bean paste, and almond extract.
6. In a measuring cup, add orange juice to milk.
7. Add dry ingredients to wet in large mixing bowl, alternating with milk-orange mixture in a couple of batches. Do not over-mix. 
8. Add hot coffee to mixture and whisk until combined. 
9. Divide batter and pour equal amount to both pans.
10. Bake for 35 minutes. Check for doneness by sticking a toothpick in the middle of both cakes and making sure it comes out clean.

Rose Honey Mascarpone Frosting

1. In a stand mixer with a whisk attachment, mix heavy cream, mascarpone, and powdered sugar at low speed until soft peaks form.
2. Add honey, rose water, vanilla extract, and salt to mixture and whisk for one minute at medium speed, or until combined.

Assembly

1. Let the cakes cool down for 15 minutes before removing from pan into a wire rack. Wait for cakes to cool down completely.
2. Level cakes to desired height.
3. Add a small amount of frosting to the middle of the cake stand. Add first cake layer.
4. Top the cake with a layer of the frosting.
5. Add second cake layer on top of frosting.
6. Frost the sides and top of the cake with a generous amount of frosting.
7. Decorate top of cake with dehydrated oranges and a drizzle of honey.

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Buen provecho!