Why I Love This Recipe

I love this recipe because it transforms simple ingredients into a show-stopping dessert. The combination of dark chocolate and blood orange creates a sophisticated flavor profile that’s both indulgent and refreshing. The moist cake layers, creamy buttercream, and rich ganache come together harmoniously, making each bite a luxurious experience. Plus, the candied orange slices add a beautiful and tasty garnish that elevates the presentation.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Candied Oranges:

1½ cups (355 mL) water
1½ cups (300 g) granulated sugar
1 medium orange, thinly sliced

Dark Chocolate Cake:

Zest from 2 blood oranges
¾ cup (177 mL) olive oil
¾ cup (177 mL) blood orange juice (about 4 large oranges)
2 cups (240 g) all-purpose flour
1½ cups (300 g) granulated sugar
¾ cup (60 g) unsweetened cocoa powder
½ teaspoon salt
2 teaspoons baking soda
1¼ cups (296 mL) water

Blood Orange Buttercream:

1½ cups (3 sticks) unsalted butter, room temperature
Zest from 3 blood oranges
6 cups (720 g) powdered sugar
1 teaspoon vanilla extract
¼ cup (59 mL) blood orange juice

Chocolate Ganache:

½ cup (3 oz) dark chocolate, chopped
½ cup (118 mL) half and half (or ¼ cup cream and ¼ cup milk)

Directions

Candied Oranges:

In a large shallow saucepan, I bring the water to a simmer.
I add the sugar and stir until it’s dissolved.
I place the orange slices in the syrup, ensuring they don’t overlap, and simmer on medium heat for 15 minutes.
I flip the slices and simmer on low heat for another 15 minutes.
I remove the oranges and place them on a drying rack to cool. For a sugared effect, I roll them in granulated sugar before cooling.

Dark Chocolate Cake:

I preheat the oven to 350°F (177°C) and grease four 6-inch cake pans (or two 8-inch pans).
I zest 5 blood oranges, placing the zest of 2 into a large measuring cup with the olive oil. I set aside the zest of 3 oranges for the buttercream.
I juice all 5 blood oranges, reserving ¼ cup for the buttercream and adding ¾ cup to the olive oil mixture.
In a large bowl, I whisk together the flour, sugar, cocoa powder, salt, and baking soda.
I add the olive oil mixture and water to the dry ingredients, folding until smooth.
I divide the batter evenly among the prepared pans and bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
I let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Blood Orange Buttercream:

In a stand mixer, I beat the butter with the reserved blood orange zest until pale and fluffy.
I add half of the powdered sugar and beat until incorporated.
I add the remaining powdered sugar and continue beating for 5–10 minutes, until the sugar is fully dissolved and the buttercream is smooth.
With the mixer on low speed, I slowly pour in the vanilla extract and blood orange juice, beating until fully combined.

Chocolate Ganache:

I place the chopped dark chocolate in a medium bowl.
In a small saucepan, I bring the half and half to a simmer, then pour it over the chocolate.
I let it sit for one minute, then stir until the chocolate is completely smooth.
I allow the ganache to cool for 5–10 minutes before using.

Assembling the Cake:

I place the first cake layer on a flat surface and spread about ¼ of the buttercream on top.
I repeat with the remaining layers, then use the remaining buttercream to frost the outside of the cake.
If the cake feels unsteady, I refrigerate it for 15–30 minutes.
Once fully frosted, I refrigerate the cake for at least 30 minutes before pouring the ganache on top.
I let the ganache set in the refrigerator for another 15 minutes, then top the cake with the candied orange slices.

Servings and Timing

Servings: 12 slices
Prep time: 1 hour 30 minutes
Cook time: 25 minutes
Additional time: 30 minutes
Total time: 2 hours 25 minutes

Variations

Citrus Swap: I can substitute blood oranges with regular oranges or even tangerines for a different citrus flavor.
Vegan Option: The cake itself is vegan; I can use plant-based butter and non-dairy milk to make the buttercream and ganache vegan-friendly.
Nutty Addition: Adding chopped nuts like pistachios or almonds between the layers can provide a delightful crunch.

Storage and Reheating

I store the assembled cake in the refrigerator, covered, for up to 5 days. Before serving, I let it sit at room temperature for about 30 minutes to soften. For longer storage, I can freeze the cake (without the candied oranges) for up to 2 months, wrapping it tightly in plastic wrap and aluminum foil. To thaw, I place it in the refrigerator overnight and bring it to room temperature before serving.

FAQs

Can I make the cake layers ahead of time?

Yes, I can bake the cake layers in advance. Once cooled, I wrap them tightly in plastic wrap and store them at room temperature for up to 2 days or freeze them for up to a month.

What if I can’t find blood oranges?

If blood oranges aren’t available, I use regular oranges. The flavor will be slightly different, but still delicious.

Can I use a different size cake pan?

Yes, I can use two 8-inch pans instead of four 6-inch pans. The baking time may vary, so I keep an eye on the cakes and test for doneness with a toothpick.

How do I prevent the buttercream from curdling?

To prevent curdling, I ensure that all ingredients are at room temperature before mixing. If the buttercream does curdle, I continue beating it until it comes back together.

Can I make the ganache thicker?

For a thicker ganache, I use more chocolate or less cream. Adjusting the ratio allows me to achieve the desired consistency.

Conclusion

This Dark Chocolate Blood Orange Cake is a delightful fusion of rich chocolate and bright citrus flavors. Its elegant appearance and decadent taste make it a perfect centerpiece for any celebration. Whether I’m baking for a special occasion or simply indulging my sweet tooth, this cake never fails to impress.