Description
Indulge in a rich Belgian Chocolate Cake featuring vibrant orange-infused salted caramel and silky smooth orange buttercream. This decadent dessert is perfect for special occasions or a delightful treat.
Ingredients
Scale
- 200g (1 ¾ cups) All-Purpose Flour
- 65g (½ cup) Unsweetened Cocoa Powder
- 1 tsp Baking Powder
- ½ tsp Baking Soda
- ¼ tsp Salt
- 200g (1 cup) Granulated Sugar
- 170g (¾ cup) Unsalted Butter, Softened
- 2 Large Eggs
- 1 tsp Alcohol-Free Vanilla Extract
- 120ml (½ cup) Whole Milk
- 100g (3½ oz) Dark Chocolate (70%), Melted
- 150g (¾ cup) Brown Sugar
- 80ml (⅓ cup) Heavy Cream
- 30g (2 Tbsp) Unsalted Butter (for caramel)
- 2 tsp Orange Zest
- ½ tsp Flaky Sea Salt
- 250g (2 cups) Powdered Sugar
- 115g (½ cup) Unsalted Butter (for buttercream)
- 1 Tbsp Orange Zest (for buttercream)
- ¼ tsp Sea Salt (for buttercream)
- 2 Tbsp Candied Orange Peel (for garnish)
- Flaky Sea Salt (for garnish)
Instructions
- Preheat & Prep: Preheat oven to 175°C (350°F), grease & line 20cm (8-inch) cake pans.
- Combine Dry: Whisk flour, cocoa, baking powder, baking soda, & salt.
- Cream Butter & Sugar: Beat butter & sugar until pale & fluffy.
- Add Eggs & Vanilla: Mix in eggs one at a time, then vanilla.
- Alternate Wet & Dry: Gradually add dry & milk, starting & ending with dry.
- Fold in Chocolate: Gently fold in melted dark chocolate.
- Bake Cakes: Divide batter, bake 25-30 minutes until toothpick comes out clean.
- Cool Cakes: Cool in pans 10 minutes, then invert onto a wire rack.
- Make Caramel: Cook sugar, butter, & cream until thickened, stir in zest & salt.
- Make Buttercream: Beat butter, add powdered sugar, zest, & salt.
- Assemble & Frost: Layer cake with caramel & buttercream, frost entire cake.
- Final Touches: Drizzle with caramel, garnish with orange peel & salt.
Notes
For best results, use high-quality dark chocolate and ensure butter is properly softened. Making the caramel and buttercream ahead of time can save time.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Belgian
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 40 g
- Sodium: 200 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 75 mg
Keywords: chocolate cake, orange, caramel, buttercream, dessert, baking, belgian, salted caramel, orange zest