At Baran Bakery I created the ultimate dark chocolate blood orange cake topped with blood orange buttercream, glossy dark chocolate ganache and candied orange slices, a showpiece for Decadent Desserts.

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I’ve been obsessed with this Dark Chocolate Blood Orange Cake for months. It’s a dense, super moist chocolate experience made darker by unsweetened cocoa powder and then zings with bright blood orange zest.

I wanted something that felt grown up but still a little mischievous, something that makes you pause and wonder what’s hiding under the gloss. I can’t tell you everything, but expect layers that melt together and a finish that makes you reach for another slice.

This one sits firmly in Decadent Desserts territory and whatever you imagine, it’s probably richer, tangier and more foolproof than you think.

Why I Like this Recipe

* I love how the flavor feels deep and cozy, yet still has a bright pop that keeps it from being one note
* I like that the texture stays moist even the next day, so it’s still great to eat later
* I enjoy how it looks on the table, fancy enough to impress but not so fussy I cant pull it off
* I always get compliments when I bring it, which makes me feel proud and kinda smug

Ingredients

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Cocoa powder: deep chocolate flavor, adds antioxidants, provides bitter complexity and dry structure.
Blood orange juice and zest: bright acidic punch, vitamin C, floral notes, cuts sweetness.
Dark chocolate: rich bittersweet boost, amps cocoa intensity and makes a glossy ganache.
Unsalted butter: adds richness, moisture and silky mouthfeel helps with frosting texture.
Eggs: bind, add structure and protein, give lift and tender crumb.
All purpose flour: gives bulk and gluten carbs for energy, creates cake body.
Granulated sugar: sweetens, helps with browning and texture and adds carbohydrates and tenderness.
Hot brewed coffee: intensifies chocolate flavor, adds depth without overtly tasting like coffee.

Ingredient Quantities

For the cake: 2 cups (250g) all purpose flour

3/4 cup (75g) unsweetened cocoa powder

1 3/4 cups (350g) granulated sugar

1 1/2 tsp baking powder

1 1/2 tsp baking soda

1 tsp fine salt

2 large eggs, room temperature

1/2 cup (120ml) vegetable oil

1/2 cup (115g) unsalted butter softened

1 cup (240ml) buttermilk

1/2 cup (120ml) fresh blood orange juice (about 2 to 3 oranges)

2 tsp blood orange zest (from about 2 oranges)

1/2 cup (120ml) hot brewed coffee

1 tsp vanilla extract

For the blood orange buttercream: 1 cup (227g) unsalted butter softened

4 cups (480g) powdered sugar, sifted

1/3 to 1/2 cup (80 to 120ml) fresh blood orange juice, more or less to taste

1 tbsp blood orange zest

Pinch of fine salt

1 tsp vanilla extract

For the dark chocolate ganache: 8 oz (225g) dark chocolate, chopped (60 to 70% cocoa)

3/4 cup (180ml) heavy cream

1 tbsp unsalted butter (optional, for shine)

For candied blood orange slices: 2 medium blood oranges, thinly sliced

1 cup (200g) granulated sugar

1 cup (240ml) water

Optional finishing: flaky sea salt for sprinkling

How to Make this

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1. Preheat oven to 350°F (175°C). Grease and line two 8 or 9 inch round cake pans with parchment. In a large bowl sift or whisk together 2 cups flour, 3/4 cup cocoa, 1 3/4 cups sugar, 1 1/2 tsp baking powder, 1 1/2 tsp baking soda and 1 tsp salt so there are no lumps.

2. In another bowl whisk 2 room temp eggs, 1/2 cup vegetable oil, 1/2 cup softened unsalted butter, 1 cup buttermilk, 1/2 cup fresh blood orange juice, 2 tsp blood orange zest and 1 tsp vanilla until smooth. Don’t overbeat, just combine.

3. Pour the wet into the dry and stir until just combined, then stir in 1/2 cup hot brewed coffee until the batter is smooth and pourable. Hot coffee amplifies the chocolate flavor so don’t skip it.

4. Divide batter evenly between prepared pans and bake 30 to 35 minutes, or until a toothpick comes out with a few moist crumbs. Let cakes cool in pans 10 minutes, then invert onto racks to cool completely.

5. While cakes bake make candied blood orange slices: combine 1 cup sugar and 1 cup water in a wide saucepan, bring to a simmer until sugar dissolves, add 2 thinly sliced blood oranges and simmer gently 10 to 15 minutes until slices are translucent. Remove with tongs to a wire rack over parchment to dry and cool. You can let them dry overnight for best result.

6. Make the blood orange buttercream: beat 1 cup softened unsalted butter until creamy, gradually add 4 cups sifted powdered sugar. Add 1/3 cup fresh blood orange juice to start, then more (up to 1/2 cup) until you reach a spreadable consistency. Fold in 1 tbsp blood orange zest, pinch of salt and 1 tsp vanilla. Taste and adjust juice or sugar as needed; chill briefly if too soft.

7. Make the dark chocolate ganache: place 8 oz chopped dark chocolate in a bowl. Heat 3/4 cup heavy cream to just simmering, pour over chocolate and let sit 2 to 3 minutes, then stir until glossy. Stir in 1 tbsp butter if you want extra shine. Let ganache cool until thick but still pourable.

8. Level cake layers if needed, place one layer on your cake board or plate, spread a generous layer of buttercream, top with second layer. Apply a thin crumb coat of buttercream around the whole cake and chill 15 to 30 minutes so it firms up.

9. Smooth a final layer of buttercream, chill briefly, then pour ganache over the center and nudge it to the edges so it drips down naturally. Arrange candied blood orange slices on top while ganache is tacky, and sprinkle flaky sea salt if you like a salty contrast.

10. Final tips: measure flour by spoon and level it so cake isn’t dense, use room temp eggs and butter, don’t overmix batter or buttercream, make candied slices and ganache a day ahead if you want less stress. Serve at room temp for best flavor and store in fridge up to 3 days.

Equipment Needed

1. Two 8 or 9 inch round cake pans plus parchment and nonstick spray
2. Large mixing bowl and a medium mixing bowl
3. Fine mesh sieve and a whisk
4. Electric hand mixer or stand mixer (or a strong arm and a whisk)
5. Measuring cups, measuring spoons and a kitchen scale
6. Rubber spatula and an offset spatula for spreading
7. Wide saucepan and tongs for candying the orange slices
8. Wire cooling rack with a baking sheet lined with parchment underneath
9. Heatproof bowl with a small saucepan for the ganache and a whisk
10. Serrated knife or cake leveler and a cake board or serving plate

FAQ

Can I swap regular oranges or navel oranges for blood oranges?

Yes, you can, but blood oranges have a unique floral, raspberry-like note and deep color that changes the flavor and look. Use the same amount of juice and zest, just expect a slightly different taste and less dramatic color.

Do I need to add hot coffee, and what if I dont drink coffee?

The hot coffee just deepens the chocolate flavor, it does not make the cake taste like coffee. If you prefer, use hot brewed black tea or hot water instead. Espresso works too, and makes the chocolate pop even more.

My cake came out dry, what went wrong?

Most likely overbaked or too much flour. Measure flour by spooning into the cup and leveling, or weigh it. Don't overmix once you add the flour, and be sure eggs and buttermilk are room temp. Check for doneness with a toothpick, you want a few moist crumbs not totally dry crumbs.

How do I fix runny or broken ganache or buttercream?

Runny ganache: warm gently (not boil) or add a bit more chopped chocolate, stir until smooth. Broken ganache: try whisking in small cold butter cubes or pop it briefly in the fridge, then stir. Runny buttercream: add more sifted powdered sugar little by little, or chill for 10 minutes and rewhip. Too stiff: add a teaspoon of blood orange juice or milk at a time.

Can I make parts ahead and how should I store the cake?

Yes. Bake layers up to 2 days ahead, wrapped and chilled, or freeze up to 1 month. Ganache and buttercream keep in the fridge for up to 1 week (buttercream may firm). Assemble the cake the day you serve if possible. Once frosted, store in the fridge for 3 to 4 days, bring to room temp 30 to 60 minutes before serving.

Any tips for candying the blood orange slices so they look perfect?

Slice thin and even, simmer gently so they dont fall apart, and let them cool on a rack to dry. If they stick, dust lightly with extra granulated sugar. Store candied slices in an airtight container in the fridge up to 2 weeks, and place them on the cake just before serving so they stay glossy.

Dark Chocolate Blood Orange Cake Recipe Substitutions and Variations

Buttermilk: use 1 cup milk + 1 tbsp lemon juice or white vinegar (stir, let sit 5 minutes) for an easy stand-in; or use 3/4 cup plain yogurt + 1/4 cup milk to match tang and thickness; kefir works 1 for 1 too.
Vegetable oil / softened butter: swap with melted unsalted butter 1 for 1 for richer flavor; or use melted coconut oil 1 for 1 (will add a subtle coconut note); for a lower fat option use unsweetened applesauce 1 for 1, though cake will be a bit denser.
Blood orange juice / zest: if you can’t find blood oranges, use fresh navel or cara cara orange juice plus 1 tablespoon lemon juice for brightness; or use tangerine or clementine juice and zest for a similar sweet-citrus profile; a splash of cranberry or pomegranate juice can add that deep color if you want it.
Dark chocolate (ganache): replace with high quality semisweet or bittersweet chocolate 1 for 1 (adjust sweetness to taste); use chopped baking chocolate or good chocolate chips if you don’t have a bar; for dairy-free, choose a vegan dark chocolate and use a non-dairy cream alternative.

Pro Tips

1. Bring eggs, butter and buttermilk to room temp so they emulsify better, otherwise the batter can be lumpy or a bit heavy. If you’re in a hurry, sit eggs in warm tap water for 5 to 10 minutes, and microwave butter in 5 second bursts till just soft not melted.

2. Use very hot brewed coffee or a shot of espresso to amplify the chocolate, but add it slowly and mix just until smooth. Hot liquid unlocks the cocoa flavor, so don’t skip it, but overmixing after adding it will tighten the crumb.

3. When making the blood orange buttercream start with less juice than you think and add a tablespoon at a time till it spreads. If it gets too soft chill the bowl 10 to 20 minutes then whip again, if it’s too stiff add a teaspoon of juice or milk and rebeat. Sifting the powdered sugar and beating the butter till pale first makes a silkier frosting.

4. For ganache and decoration let the ganache cool until thick but still pourable so it makes neat drips instead of running off, and place candied slices while the ganache is tacky so they stick. Make the candied oranges a day ahead if you can, they look better and are less sticky after resting. Sprinkle flaky sea salt very lightly, it only needs a little to lift the flavors.