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Candied oranges being used to decorate the rim of the chocolate orange cake.
Elizabeth

Chocolate Orange Frosting

A lovely, light, citrus-infused, chocolate frosting recipe. This recipe pairs perfectly with my chocolate orange cake.
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Prep Time 10 minutes
Servings: 4 cups (approx.)
Course: Dessert
Ingredients Method Notes

Ingredients
  

  • 3 sticks Salted butter
  • 6-7 cups Powdered sugar
  • 2 1/2 Tbsp Vanilla extract
  • 7 Tbsp Heavy whipping cream
  • 2 1/2 Tbsp Freshly squeezed orange juice
  • 3/4 cup Cocoa powder
  • 2 ounces Semi-sweet baking chocolate (melted)
  • 1/2- 1 Tbsp(s) Orange zest

Method
 

  1. In a large mixing bowl, cream butter and powdered sugar together until smooth.
  2. Add the liquid ingredients: (vanilla, heavy whipping cream, and orange juice). Mix to combine.
  3. Melt semi-sweet baking chocolate in a microwave safe bow. Add the melted chocolate to the creamed mixture.
  4. Finally, add the cocoa powder and the orange zest.
  5. Mix until the frosting is your desired consistency (adding more cream if needed to thin the frosting out).
    Make sure the cakes are completely cool before adding the frosting.

Notes

*Make sure to wash your oranges well before zesting the peel. Use organic, unwaxed fruit- if possible.
*This recipe can be adapted to a stronger or lesser citrus content.
*I added my citrus syrup (see recipe in my Banbury Cakes post), to each layer of the cake before adding the frosting. (This created a very moist cake).
*This recipe made enough frosting for a four-layer, round cake (using 8-inch pans).