I'm Jonathan Stiers (pronounced Styers). Join me as I share my adventures in food, design, entertaining and travel. I hope you enjoy and find some inspiration!

Chocolate Orange Cake

Chocolate Orange Cake

I've said this before and I'll say it again - you don't need a reason to bake a cake because cake is always a good idea! That said, I thought a cake was appropriate for my first post, post the Stiers Aesthetic. It's a new beginning after all and the world could use more cake!

The recipe below calls for homemade icing which is completely optional. Store-bought, chocolate icing is perfectly fine, especially if you're limited on time. Additionally, I topped my cake with candied-oranges. There are many different ways to do this, but requires making ahead. I looked up various techniques on YouTube, so it's really up to you!

Chocolate Orange Cake

Chocolate Orange Cake


Cake Batter:

  • 1¾ cups all-purpose flour
  • 2 cups granulated sugar
  • ¾ cup of unsweetened cocoa powder
  • 1½ tsp baking powder
  • 1½ tsp baking soda
  • 1 tsp salt
  • 2 large eggs
  • 1 cup whole milk
  • ½ cup vegetable oil
  • 1 tsp of pure vanilla extract
  • 1 tsp pure orange extract
  • 1 cup hot, freshly squeezed or prepared 100 percent pure orange juice

Chocolate-Orange Cream Cheese Icing:

  • 2½ cups Powdered sugar
  • 8 tbsp of butter or one stick at room temperature
  • ½ cup Unsweetened cocoa powder
  • 4 tbsp of very hot orange juice
  • ¼ tsp vanilla extract
  • ¼ tsp of orange extract
  • 4 oz of cream cheese at room temperature


1. Preheat oven to 350°F
2. Grease two 8‐9 inch round cake pans and line with parchment paper rounds, grease/spray the parchment with cooking spray, then lightly dust with cocoa powder.
3. In a large mixing bowl whisk the dry ingredients together until everything is well incorporated.
4. Add the eggs, milk, oil and extracts and beat with a mixer until everything is well incorporated, roughly 2 minutes.
5. In a small saucepan, bring orange juice to a quick boil, then pour it slowly into the batter while you fold and stir by hand. Stir until completely blended. 
6. Divide batter evenly between both cake pans and bake for 35‐40 minutes, until the center is set and a toothpick comes out clean.
7. Remove from the oven and allow cakes to cool on cooling racks for 10‐15 minutes
8. Run the back of a knife around the edges of the cakes and invert onto cooking racks, allowing to cool completely. Peel off parchment paper when cooled.
9. While cakes cool, cream the butter and sugar together in a large bowl, with mixer.
10. Add the cocoa powder, hot orange juice and extract and beat until well blended, scraping sides of bowl if needed.
11. Beat in the cream cheese until smooth and whipped.
12. Refrigerate until firm (I waited roughly 30 minutes)

To assemble cakes, place one layer on a serving plate or cake stand and frost the top of the first layer. Stack the second cake on top of the frosting gently and then frost the top layer.

Refrigerate cake until ready to serve. Decorate with candied orange slices and/or sprinkle chocolate shavings and enjoy!

Photos by Jonathan Stiers ©2018 | Recipe by Olive & Mango

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