Description
A decadent and flavorful layered cake combining a moist Orange Almond Cake with a rich Chocolate Cake, finished with a zesty Orange Cream Cheese Frosting and a glossy Chocolate Frosting. Perfect for celebrations or indulgent dessert moments, this cake offers a balanced blend of citrusy brightness and deep chocolate richness with a hint of almond.
Ingredients
Scale
Orange Almond Cake
- 2 large eggs
- 2/3 cup sour cream
- 1 tsp almond extract
- 1/4 tsp vanilla extract
- 1/2 tsp orange extract
- Zest of 3/4 orange (reserve a quarter for the frosting)
- 1 2/3 cup sifted cake flour
- 1/3 cup ground almonds or almond flour
- 1 cup sugar
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 12 tbsp unsalted butter, at room temperature, plus extra for greasing the pan
Chocolate Cake
- 1/4 cup cocoa powder
- 1/4 cup boiling water
- 1 1/8 cup all-purpose flour
- 3/4 tsp baking soda
- 1/8 tsp salt
- 6 tbsp unsalted butter, at room temperature
- 7/8 cup sugar
- 1/2 tsp vanilla extract
- 1 large egg
- 2/3 cup sour cream
Orange Cream Cheese Frosting
- 3 oz cream cheese, at room temperature
- 2 tbsp unsalted butter, at room temperature
- Zest of 1/4 orange
- 1/2 cup confectioner’s sugar
Rich Chocolate Frosting
- 7 1/2 oz semisweet chocolate
- 1/2 cup heavy whipping cream
- 3 tbsp unsalted butter, at room temperature
Optional Decoration
- 50g sliced almonds
Instructions
- Prep the orange almond cake pan: Preheat your oven to 350°F (175°C) and grease and flour a 9-inch cake pan to prevent sticking.
- Mix wet ingredients for orange almond cake: In a bowl, whisk together the eggs, sour cream, almond extract, vanilla extract, orange extract, and zest of 3/4 orange, reserving some zest for the frosting.
- Mix dry ingredients for orange almond cake: In a stand mixer fitted with the paddle attachment, combine sifted cake flour, ground almonds, sugar, baking powder, baking soda, and salt. Mix at low speed until combined.
- Combine wet and dry orange almond cake ingredients: Add softened butter and the remaining sour cream to the dry mix and mix at low speed until incorporated. Increase to medium speed and beat for 1-2 minutes. Gradually add the wet mixture in parts, scraping sides to mix evenly.
- Bake the orange almond cake: Pour batter into the prepared pan and bake for 35-45 minutes until a toothpick inserted comes out clean. Let cool on a wire rack before removing from the pan.
- Prep the chocolate cake pan: Grease and flour another 9-inch cake pan for the chocolate layer to avoid sticking.
- Prepare cocoa slurry: Mix cocoa powder with boiling water until smooth in a bowl; set aside.
- Mix dry ingredients for chocolate cake: In a separate bowl, whisk together all-purpose flour, baking soda, and salt.
- Cream butter and sugar for chocolate cake: Using a stand mixer, beat butter and sugar until light and fluffy. Add egg and vanilla extract and mix until incorporated.
- Combine chocolate cake ingredients: Alternately add dry ingredients and sour cream to the creamed mixture, blending well after each addition. Stir in the cocoa slurry until smooth.
- Bake the chocolate cake: Pour batter into prepared pan and bake for 35-40 minutes until a toothpick inserted comes out clean. Cool fully on wire rack.
- Prepare orange cream cheese frosting: Beat room temperature cream cheese and butter until smooth and creamy, then gradually add confectioner’s sugar and reserved orange zest, beating until completely smooth.
- Prepare rich chocolate frosting: Heat heavy cream in a saucepan over medium heat until bubbles form at edges. Chop semisweet chocolate and add to hot cream; let sit one minute then whisk until smooth. Stir in butter until glossy and allow to cool slightly.
- Assemble the cake layers: Once both cakes are completely cooled, level tops if needed. Place the orange almond cake on a cake stand or plate and spread a thin layer of orange cream cheese frosting evenly over the top.
- Add the chocolate cake layer: Place the cooled chocolate cake layer on top of the frosted orange almond cake.
- Frost with chocolate frosting: Pour the rich chocolate frosting over the assembled cake, spreading evenly and allowing some to drip down the sides for a smooth finish.
- Decorate: Optionally press sliced almonds onto the frosting-covered sides or pipe decorative swirls on top for an elegant presentation.
Notes
- Ensure cakes are completely cool before frosting to prevent melting.
- Ground almonds can be substituted with almond flour for a finer texture.
- Reserve orange zest carefully to enhance the frosting’s citrus flavor.
- Use room temperature butter and cream cheese for smooth frosting.
- For best texture, sift flours and cocoa powder before measuring.
- Allow chocolate frosting to cool to a spreadable consistency before applying.
- Decorative almonds add a nice crunch and aesthetic; they can be toasted lightly for extra flavor.
