Chocolate Orange Cake

1Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

2In a large mixing bowl, whisk together the flour, sugar, cocoa powder (¾ cup), baking powder (2 teaspoons), baking soda (½ teaspoon), and salt (½ teaspoon).

3Add the vegetable oil (½ cup), eggs (2 large), milk (1 cup), orange juice (½ cup), orange zest (2 tablespoons), and vanilla extract (1 teaspoon) to the dry ingredients. Mix until well combined and smooth.

4Divide the batter equally between the prepared cake pans.

5Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

6Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer the cakes to a wire rack to cool completely.

7To make the Chocolate Orange Buttercream, beat the softened butter in a large mixing bowl until creamy and smooth.

8Gradually add the powdered sugar (3 cups) and cocoa powder (½ cup), mixing well after each addition.

9Add the orange juice (¼ cup), orange zest (1 tablespoon), and vanilla extract (1 teaspoon). Beat until the buttercream is light and fluffy.

10Once the cakes have completely cooled, spread a layer of the Chocolate Orange Buttercream on top of one cake layer. Place the second cake layer on top and frost the top and sides of the cake with the remaining buttercream.

11Decorate the cake with chocolate curls or shavings, orange slices, and fresh mint leaves.

12Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld together.

13Slice and serve the Chocolate Orange Cake, and enjoy!