This super moist and decadent cake is perfect for chocolate orange lovers!
2 cups water
1 pound (4 sticks) butter
1/2 cup Dutch processed cocoa powder
4 cups cake flour or White Lily All Purpose Flour
4 cups sugar
5 teaspoons baking powder
1 teaspoon salt
1 cup buttermilk
4 large eggs
Zest of 3 oranges, finely minced
2 tablespoons orange extract
1 tablespoon vanilla extract
Preheat oven to 325°F. Prepare Old Country Kitchenware square tube pan by brushing with chocolate pan coat and lining the bottom with parchment paper (if using two piece pan, also fit with a parchment paper square between the two pieces first). In a medium saucepan, bring water, butter, and cocoa powder to a boil. In a large bowl, sift together all dry ingredients. Make a well in the center. Pour in cocoa mixture and stir until combined. Add remaining ingredients and stir together until ingredients are fully incorporated. Pour batter into prepared tube pan and bake for 1 hour 35 minutes or until a skewer inserted into the cake comes out nearly clean. Let cool until the pan is comfortable enough to handle, then use a thin spatula to release the sides of the cake. Transfer the cake to a wire rack in two steps: first, turn the cake up on its side, then invert fully. (If using two-piece pan, invert the entire cake without separating the pieces). Let cool completely.
Chocolate Orange Icing
1/2 cup orange juice
1/4 cup Dutch processed cocoa powder
1 stick (1/2 cup) butter
2 teaspoons vanilla extract
2 teaspoons orange extract
4 cups powdered sugar
Thinly sliced oranges and orange zest
In a medium saucepan, bring orange juice, cocoa powder, butter, and extracts almost to a boil. Remove from heat and beat in powdered sugar with an electric mixer. Pour over cooled cake. Slice orange rounds halfway through then twist the edge to decorate cake and sprinkle with orange zest.
