Chocolate Orange Cake

I posted this photo forever ago. I just thought about it the other day and realized that I didn’t share the recipe! This cake is not as complicated as it seems. There are several simg_7418teps in it because it is a two layer cake; however, I assure you, the effort will be worth it. This cake is sure to impress anyone’s taste buds and be the hit of any holiday. Enjoy!

Chocolate Cake
6 eggs
1/4 cup coconut oil, plus a little extra to grease the cake pans
1/2 cup honey
1/4 cup coconut milk
1 1/2 tsp vanilla extract
1/4 cup cocoa powder
1/4 cup coconut flour
3/4 cup almond flour
1 tsp baking powder

Orange Icing (Middle of Cake)
2 cups palm shortening
4 tbsp honey
3 tbsp orange juice
1 tbsp orange zest
1 tsp vanilla

Frosting (Outside of Cake)
1 can full fat coconut milk, refrigerated overnight
1/4 cup honey
1 1/2 cup palm shortening

Optional toppings:
Chocolate shavings
Orange Zest

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1. Preheat oven to 325 degrees. Grease cake dish with a little extra coconut oil (bottom and sides of pan).
2. In a large bowl or stand mixer, combine the eggs, oil, honey, milk, and vanilla extract.
3. In a separate bowl, combine the dry ingredients.
4. Sift the dry ingredients into the wet ingredients. Use a hand mixer or stand mixer to blend until smooth.
5. Pour cake batter into the cake pans.
6. Bake for 25 minutes, until toothpick comes out clean.

While the cakes are cooling, make the icings.

1. In a stand mixer, or with a hand mixer, combine the inside frosting ingredients. Whip until smooth. Scoop the frosting into a bowl, cover, and place in the refrigerator.
2. Repeat this process for the outside frosting by whipping the ingredients in a bowl, then placing in the refrigerator.

Once the cakes have cooled:

1. For the bottom cake layer, use a butter knife to slightly release the edges from the pan.
2. Place the cake stand or plate over top of your cake, then flip right side up.
3. Remove the inside icing from the refrigerator and give another quick whip with a hand mixer. Use a spatula and scoop onto the top of the bottom layer of the cake. Evenly spread the icing around, not going too far over the edges, but right to the edge of the cake.
4. For the top layer, use a butter knife to slightly release the edges from the pan. Place a hand on top of the cake and flip upside down gently. Place the top layer on the cake.
5. Remove the outside icing from the refrigerator and give another quick whip with a hand mixer. Use a spatula or cake knife to start spreading the icing around the outside of the cake, rocking back and forth to coat evenly.
6. Once the sides are covered, cover the top of the cake.
7. For optional toppings, use a grater to make chocolate shavings on top and zest some orange.
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4 responses to “Chocolate Orange Cake

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