Chocolate Orange Halloween Cake (100% whole grain)
This chocolate orange Halloween cake is 100% whole grain and sure to be a crowd pleaser!
I originally posted this chocolate orange Halloween cake shortly after I started blogging two years ago. So why am I reposting it? Because after two years – only a handful of people have actually seen it!
Got time to waste? Here’s your cake! :D I wish I could say that I put this together in a jiffy but that’d be a gigantic lie. I recommend starting it at least eight hours before serving. There’s cooling and chilling time involved so it’s not all active time.
Have you ever seen Bakingdom’s Halloween Chocolate Orange Layer Cake? It’s amazing, and I did my best to recreate it. You can tell that I’m not an expert cake decorator. But I brought it to a party and people freaked out. That was all worth it! :)
So. This is half orange cake and half chocolate cake. It has chocolate cream cheese filling, orange buttercream, and chocolate ganache. So, yeah. That means there are five different parts to the recipe. But if you want, you could whip up your favorite frosting and top and fill the cake with that. It just wouldn’t be as pretty!
Nobody will be able to tell that this is whole grain. Or made with olive oil. I know because I made the same chocolate orange cake last year, but using white flour and butter. It tastes the same. :)
I know that this was very bad of me, but I used some orange dye in the cake and the frosting. I’ve looked at some alternative “natural” dyes, but they’re insanely expensive, and the reviews are pretty bad. So I just used Wilton food gel that I got at Michael’s. You can certainly just leave it out.
Whatever you do, don’t put the pumpkins on until just before serving! Or if you want to put them on a few hours before serving, that’d be okay. I put my little pumpkins on in the evening, and in the morning, they had fallen all over the place. And they were oozing. It wasn’t pretty.
So good luck with the cake! And remember… start it well before you want to serve it!
Chocolate Orange Halloween Cake (100% whole grain)
Ingredients
Chocolate cake:
- 2/3 cup (166 grams) granulated sugar
- 3/4 cup + 2 tablespoons (115 grams) whole wheat flour or whole spelt flour
- 1/4 cup + 2 tablespoons (42 grams) cocoa powder I used Dutch-process
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg 50 grams, out of shell
- 1/2 cup (118 ml) milk of choice
- 1/4 cup (60 ml) olive oil or canola or vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup (118 ml) boiling water
Orange cake:
- 7 tablespoons olive oil or canola or vegetable oil
- 1/2 cup + 2 tablespoons (125 grams) granulated sugar
- 2 large eggs 50 grams each, out of shell
- 2 tablespoons orange zest
- 1 1/4 cup (125 grams) whole spelt or whole wheat pastry or whole wheat flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3 tablespoons orange juice
- orange food coloring if desired
Chocolate cream cheese filling:
- 8 ounces (225 grams) cream cheese
- 1/4 cup (56 grams) unsalted butter room temperature
- 2 to 3 cups (260 to 390 grams) powdered sugar sifted
- 1/2 cup (55 grams) cocoa powder I used Dutch-process
Orange buttercream:
- 6 tablespoons (85 grams) butter room temperature
- 5 to 6 cups (650 to 780 grams) powdered sugar
- 1/4 cup (60 ml) orange juice
- 1/2 teaspoon vanilla
- 2 tablespoons orange zest
- 2 tablespoons milk of choice if needed
- food coloring orange, if desired
Chocolate ganache:
- 4 1/2 ounces (125 grams) semi-sweet chocolate chips or chopped chocolate
- 1/2 cup (118 ml) heavy cream
Instructions
For the chocolate cake:
- Preheat the oven to 350°F / 175°C. Grease two 6-inch pans. You could use 8-inch pans, but the layers will be thinner and you need to reduce the baking time.
- In a large bowl, stir together the sugar, flour, cocoa powder, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, and mix for 2 minutes on medium speed with a hand mixer. Then stir in the boiling water. Batter will be very thin, almost as watery as water.2/3 cup (166 grams) granulated sugar, 3/4 cup + 2 tablespoons (115 grams) whole wheat flour, 1/4 cup + 2 tablespoons (42 grams) cocoa powder, 3/4 teaspoon baking powder, 3/4 teaspoon baking soda, 1/2 teaspoon salt, 1 large egg, 1/2 cup (118 ml) milk of choice, 1/4 cup (60 ml) olive oil, 1 teaspoon vanilla extract, 1/2 cup (118 ml) boiling water
- Pour evenly into the prepared pans. I use a scale to make sure that they’re even. Bake for 20 – 25 minutes or until a toothpick inserted in the middle comes out clean. This cake is super super moist. Don’t overbake! Cool for about 5 minutes in the pan, and then turn out onto a wire rack. Clean the pans so you can start with the orange cake.
For the orange cake:
- Preheat the oven to 340°F / 170°C. Grease two 6-inch pans.
- Combine the olive oil and sugar. Add the eggs and orange zest. Beat well. Add the flour, baking powder and salt and then slowly mix in the orange juice. If you want the layers to be orange, you’ll have to use a little food coloring. It doesn’t take much (definitely waaay less than red velvet cake), at least when using icing gel.7 tablespoons olive oil, 1/2 cup + 2 tablespoons (125 grams) granulated sugar, 2 large eggs, 2 tablespoons orange zest, 1 1/4 cup (125 grams) whole spelt, 1 1/2 teaspoons baking powder, 1/4 teaspoon salt, 3 tablespoons orange juice, orange food coloring
- Bake for 25 – 30 minutes or until a toothpick inserted in the middle comes out clean. Let it cool in the pan.
For the chocolate cream cheese filling:
- Beat the cream cheese and butter until fluffy.8 ounces (225 grams) cream cheese, 1/4 cup (56 grams) unsalted butter
- Add the powdered sugar, one cup at a time.2 to 3 cups (260 to 390 grams) powdered sugar
- Add the cocoa powder. Beat until fluffy! And try not to eat it all. You’ll need some for the cake.1/2 cup (55 grams) cocoa powder
- Germans: I used a 300 gram package and drained it a bit. It turned out to be around 225 grams. It’s just too runny if you don’t drain it at all.
For the orange buttercream:
- Cream together the butter and 2 cups of the powdered sugar. Stir in the orange zest and then the juice, and mix thoroughly. Beat in another 2 cups of powdered sugar and then the vanilla. Add the remaining sugar and beat very well. It should be fluffy. If you need a little milk, add it. If you want it orange, use a little food coloring.6 tablespoons (85 grams) butter, 5 to 6 cups (650 to 780 grams) powdered sugar, 1/4 cup (60 ml) orange juice, 1/2 teaspoon vanilla, 2 tablespoons orange zest, 2 tablespoons milk of choice, food coloring
- There was quite a bit leftover, but I’m worried that 2/3 of the recipe might not be enough.
For the chocolate ganache:
- Place the chocolate in heatproof bowl. In a saucepan over medium heat, bring the cream to a boil. Pour the cream over the chocolate and stir until melted.1/2 cup (118 ml) heavy cream, 4 1/2 ounces (125 grams) semi-sweet chocolate chips
To assemble the cake:
- Once your layers are completely cool, cut each layer horizontally in half so you have a total of eight layers. I used a cake leveler, but use whatever way you’re used to. You can start with either orange or chocolate on the bottom. I used about 2 tablespoons of filling on each layer, but I ended up with quite a bit leftover. I’d suggest using about 3 tablespoons of filling per layer.
- Apply a crumb coat using the orange icing. It can be messy. Look at mine. Notice all the crumbs and how crooked my cake is. I’m just not good at this decorating thing.
- I let mine sit in the fridge for a few hours until it was hard. And I mean hard.
- Add more orange icing. Make it pretty this time and then let it sit in the fridge again for another hour or so, or until it’s hard or almost hard.
- Pour on the chocolate ganache. I just poured all the chocolate in the middle of the cake and hoped it would run down nicely.
- Shortly before serving, put on the fondant pumpkins. Here’s the fondant pumpkin tutorial.
Notes
- The chocolate cake recipe is adapted from the best chocolate cake recipe ever, One Bowl Chocolate Cake.
- The orange cake recipe is adapted from Sicilian Orange Cake.
- The chocolate cream cheese filling is adapted from My favorite chocolate cream cheese frosting from Cupcake Project.
- The orange buttercream is adapted from Bakingdom.
- The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.
This looks beautiful, I am so happy to find another Texan Blogger!
PS. I feel your pain on icing cakes, I struggle with them so much.
Keep baking and blogging!
This cake looks fabulous!!!! I like that you used whole grain AND olive oil..I think you did a great job!!!
This cake is sooo cute!
Carolyn – Me too! Unless if were a bag full of Reese's products, which don't exist in Germany. I would happily trade this entire cake for a bag full of peanut buttery goodness! And the cake isn't really as big as you might think. It's the same amount of batter that'd be in a two layer 9-inch cake. :)
betsy – Thanks!
Laura – Thanks, that's really kind! But really, everyone else seems to be so much better at it than I am. But it's okay because I think I have super tasty recipes. :)
Not good at cake decorating?! I beg to differ. This is beautiful. So festive and fun!
Love it :)
Absolutely gorgeous!
Eight layers?!?!? OMG! I'd rather have a big ol' slice of this over a bag full of candy any Halloween! ;)
Thanks Alicia! What a nice comment. I love the matching is for sissies thing! Your mother is very wise. :)
As a fellow Texan, I love reading your blog! Your cake looks beautiful.. I made this cake, too, but didn't do NEARLY as many layers. And the orange-matching: as my mother always told me growing up, "Matching is for sissies." :) The fondant pumpkins look so pro! Keep baking and blogging!
Healthy Aperture, Cookie and Kate, Jesica – Thanks! I'm happy you all like it. :)
Epicurean Mom – Thanks! I tried. But I was just having an awful two days with the camera. It was frustrating. Your pumpkins are very pretty! And you're very good at the piping thing. :)
Anna – Because I'm awful in comparison to everyone else and I even took all the Wilton cake decorating classes. You know how there's sometimes that one person in class (whatever kind of class) who is just so bad, she sticks out? That was me. Thanks for your kind words. :)
How come you say you are not good in decorating? I find your cake really pretty! Even the one with the crumb coat was really well coated. Love the play of colors! Keep posting!
What a great replica!!! Very impressive! Your photos are great!!
Your pumpkins are pretty similar to the ones I made last year http://www.epicureanmom.com/2011/09/diy-fondant-pumpkins.html.
Also, I'm glad we both agree about the raw eggs…yuck!! ;-)
Very very brilliant colours! :)
My, that is a beautiful cake! Love the dripping chocolate.
Brilliant. And beautiful.
Sneige – Thanks! I made it last weekend and shared a huge chunk of it, which was then shared with some of our colleagues. Everyone was very pleased. :) It'd be super neat to know my neighbors, but I don't. Good idea, though. :)
The cake is beautiful! And chocolate and orange is a classic favourite! They go so well together!
As for eating you could probably share with friends or neighbours? :)
warmvanillasugar – Thanks! I struggled with the pictures, but it actually looked pretty neat in real life. I hope it impresses your friends! :)
Miryam – That's the sad thing. I didn't make it for anyone or anything special. I only made it to see if I could make it whole grain this time and have it taste the same. I was having trouble taking pictures, and so the colors look a little bright in the first picture. The real color (with a little bit of icing gel) is more like the second to last picture. You don't need much, but it definitely helps, especially since the whole wheat flour makes the batter a little tanner than white refined flour would. You could always make a smaller version! I have to admit that there's a ton of sugar in the frosting. We just didn't eat so much of that part (although it's delicious!).
Oh wow….this looks amazing….who is going to eat all of it? I really like the effect of the ganache going down the cake, very pretty. Also, the orange cake has a really deep orange color, did that just come from the orange juice and zest? I love this cake, my kids would go nuts for it….
This cake is absolutely beautiful! Can't wait to have a group over and show this off! Thanks!