Chocolate Cake With Orange Buttercream

One of my favorite flavor combo is chocolate and orange. I once dated a guy who HATED the pairing – why would anyone hate it?!? The bitterness of the chocolate goes so well with the perky citrus taste of orange! Hello?!?! Jaffa cakes are awesome!

My go-to recipe for chocolate cakes involves one unexpected ingredient – mayonnaise. When I first told my business partners that I had used mayo in my chocolate cakes, they went, “Ewwww…” But after they tried it, they realized it didn’t taste weird at all. Using mayo also saves you a lot of trouble because it basically is eggs, oil and vinegar – essentials in chocolate cake making, really.

For this cake, I have decided to present it in the form of a naked cake – cake with unfrosted side. This is, apparently, a new trend in wedding cakes as well, especially for those going for the rustic theme.

This recipe makes enough for 2 layers of 8-inch cake and enough buttercream to frost the ENTIRE cake (top, middle and side). If you are doing a naked cake, you will have frosting leftover. Not to worry … always better to have more frosting than less.


alpha bakes chocolate cake with orange buttercreamFor the chocolate cake
1 cup water
1/4 cup espresso coffee
1 cup mayonnaise
1 tsp vanilla bean paste
Zest of 1 orange
2 cups all-purpose flour
1 cup caster sugar
3 tbsp unsweetened cocoa powder
2 tsp baking soda

For the orange buttercream
4 egg whites
1 cup sugar
2 – 4 tbsp of orange juice (depending on your taste)
227g butter, cubed and slightly softened


To make the cake
Heat your oven to 170C and line 2 8-inch springform pans with baking sheet, greasing the sides with a bit of butter.

In one bowl, sift the flour, cocoa powder and baking soda. Combine with sugar. Mix well.

In another bowl, combine water, mayo, coffee, vanilla bean paste and orange zest until well blended. Then pour into the dry ingredients and mix well. Evenly distribute the cake batter between the 2 pans and bake in oven for 15 minutes.

To make the buttercream
Whisk the egg whites and sugar in a bowl placed over a pot of gently boiling water. Your temperature shouldn’t be too hot cos you are not cooking scrambled egg. Once the mixture reaches 60C, remove from heat and whip on the highest speed until stiff, glossy white peaks form. Then add the butter in one cube at a time, beating on medium speed, making sure each cube is completely incorporated before adding the next. When you are done adding the butter, the mixture could look clumpy and curdled. Proceed to beat at high speed until the entire thing comes together into one smooth, creamy lump. Then add the orange juice until it achieves the flavor you want.

Once the cakes are cooled, Using a serrated knife, level the domed side of the “uglier” cake as best as you can. Spread buttercream. Then press the other cake on top so the cream “ooze” out towards the boundary. Then plop down more buttercream on the top, using a palette knife to create the textured surface. Decorate with orange peel.

To order, click here.

Check out other Alpha Bakes’ creations here.

Chocolate Cake with Orange Buttercream, $40 (delivery within Singapore), $35 (self-collection)

Chocolate Cake with Orange Buttercream, $40 (delivery within Singapore), $35 (self-collection)


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