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A deliciously sweet cake combined with flavors of orange and peach topped with rich chocolate buttercream. A showstopping cake for sure! This tastes just like one of those chocolate oranges you get at the store. You bang it on the counter to crack it and then you unwrap it and bite into a lusciously creamy chocolate with bursts of orange flavor. This is exactly what this cake tastes but with a bit more of a fruity burst with the peach flavoring. Orange and chocolate just go so good together. I especially love dark chocolate and orange but my husband requested milk chocolate and it was just as delightful! You can of course use dark chocolate Hershey’s cocoa powder to do a dark chocolate buttercream instead. I thought about making just a chocolate orange cake but I wanted to add a little more fruit flavor. Oh man did I! The orange and peach just muddle together so lovely. The combination of the orange peach with the chocolate flavors is just heavenly! If you would like to leave the liquor out, but keep the peach, you can use peach extract. If not, a orange cake with chocolate buttercream will be just as lovely! Also, the recipe below is for you to make half orange buttercream and half chocolate buttercream to give the cake an ombre’ effect. If you would like just one or the other, just double the icing you prefer to use. It’s fairly easy to make this fancy cake but instead of two parts, it’s three. To prepare, mix together dry ingredients (flour, baking powder and salt) and set aside. Zest 1 whole orange and set aside. To make the orange peach cake, in a large bowl, cream the softened butter and sugar together until fluffy. Then add in peach schnapps. You can certainly use peach extract if you prefer to leave out the alcohol. Or you can omit the peach altogether and just do an orange cake, but I think the peach schnapps delivers a delicious flavor. Cut zested orange in half and squeeze half the orange into the batter. (Save the other half for the buttercream). Add in your eggs, one at the time and beat until incorporated after each one. Now, add the dry ingredients you set aside and alternate incorporating it into the batter with the milk and sour cream. (For instance, add a 1/3 dry ingredients, a 1/3 of the milk and 1/3 of the sour cream and mix together.) Lastly, fold the zest into the batter. This chocolate buttercream is smooth, rich, creamy and delicious! I love that it is easy to make and provides nice chocolate flavors to my cake. A few spoonfuls may have not made it to the cake 🙂 Mix together cocoa and powdered sugar and set aside. In a separate large bowl, beat softened butter until smooth. Add in slowly the dry mixture of cocoa and powdered sugar. When you have half the powdered sugar and cocoa mixed in, add in vanilla extract and half the heavy whipping cream. Then add the rest of the powdered sugar and cocoa. Slowly add heavy whipping cream mixing in between each tablespoon to get to your desired consistency. You may not need all the heavy whipping cream, or you may want to add more. You want the buttercream to maintain shape, but make it as thick and creamy as you want it. In a large bowl, cream butter until smooth and then add powdered sugar one cup at a time, mixing each cup thoroughly. squeeze juice of another half of orange. Add a pinch of salt and then some heavy whipping cream. Again, this based on your preference. Some like the icing to be more of a whipped consistency and others like it thick and less of a whipped taste. Be sure to add heavy whipping cream slowly to not make it too soupy. If you accidentally add too much heavy whipping cream, just add a little more powdered sugar to make the icing thick again. Finally, fold in the orange zest. To put the cake together, use a cake leveler or a large serrated knife to remove the dome shape from the cakes so that they’re flat. Place 1 layer of cake on the cake board. Spread a thin layer of orange buttercream on top. Add peach filling/preserves to the middle of the cake. Pipe the chocolate buttercream around the outside of the peach preserves so that the entire cake layer is covered with peach and chocolate buttercream. Add the second cake layer, and repeat the process of adding a thin layer across the top of the cake layer. Then add peach preserves to the center of the cake and add chocolate buttercream around it. Add top (last) layer of cake on top. Add a few scoops of orange buttercream into a piping bag or ziplock bag. To achieve the ombre look. Pipe a large amount of orange buttercream to the bottom cake layer and half the second. Then do the same with the chocolate buttercream except piping the top layer and part of the middle. Using a scraper, apply even pressure and scrape the sides of the icing until smooth. As you scrape the icing off, clean scraper but scraping the excess icing into a bowl. You may have to add dollops of icing in a few spots that had air bubbles. Just repeat the process until fairly smooth. Add chocolate buttercream to the top. Using a scraper, smooth top of cake icing. Add in mini chocolate chips to the sides of the cake and top of the cake. Cut thin slice of orange and pull sides opposite ways to make it twist and place on top. A fantastic fruit flavored cake with flavors of peach and orange topped with chocolate buttercream. To prepare, Heat oven to 350F. Grease 6″ pans and set them aside. Mix together dry ingredients (flour, baking powder and salt) and set aside. Zest 1 whole orange and set aside. In a large bowl, cream the softened butter and sugar together until fluffy. Then add in peach schnapps or peach extract if you prefer to leave out the alcohol. Cut zested orange in half and squeeze half the orange into the batter. (Save the other half for the buttercream). Add in your eggs, one at time and beat until incorporated after each one. Now, add your dry ingredients you set aside and alternate incorporating it into the batter with the milk and sour cream. (For instance, add a 1/3 dry ingredients, a 1/3 of the milk and 1/3 of the sour cream and mix together.) Lastly, fold the zest into the batter. Bake for approximately 40-45 minutes or until toothpick comes out almost clean. ** In a large bowl, cream butter until smooth and then add powdered sugar one cup at a time, mixing each cup in thoroughly. squeeze juice of other half of orange. Add a pinch of salt and then some heavy whipping cream. Again, this based on your preference.* Finally, fold in the orange zest. Mix together cocoa and powdered sugar and set aside. In a separate large bowl, beat softened butter until smooth. Add in slowly the dry mixture of cocoa and powdered sugar. When you have half the powdered sugar and cocoa mixed in, add in vanilla extract and half the heavy whipping cream. Then add the rest of the powdered sugar and cocoa. Slowly add heavy whipping cream mixing in between each tablespoon to get to your desired consistency.You may not need all the heavy whipping cream* To put the cake together, use a cake leveler or a large serrated knife to remove the dome shape from the cakes so that they’re flat. Place 1 layer of cake on the cakeboard. Spread thin layer of orange buttercream on top. Add peach filling/preserves to the middle of cake. Pipe the chocolate buttercream around the outside of the peach preserves so that the entire cake layer is covered with peach and chocolate buttercream. Add second cake layer, and repeat the process of adding a thin layer across the top of the cake layer. Then add peach preserves to the center of the cake and add chocolate buttercream around it. Add top (last) layer of cake on top. Add a few scoops of orange buttercream into a piping bag or ziplock bag. To achieve the ombre look. Pipe a large amount of orange buttercream to the bottom cake layer and half the second. Then do the same with the chocolate buttercream except piping the top layer and part of the middle. Using a scraper, apply even pressure and scrap the sides of the icing until smooth. As you scrape icing off, clean scraper but scraping the excess icing into a bowl. You may have to add dollops of icing in few spots that had air bubbles. Just repeat the process until fairly smooth. Add chocolate buttercream to the top. Using scraper, smooth top of cake icing. Add mini chocolate chip to the sides of the cake and top of cake. Cut thin slice of orange and pull sides opposite ways to make it twist and place on top. Icing Consistency: Some like the icing to be more of a whipped consistency and others like it thick and less of a whipped taste. Be sure to add heavy whipping cream slowly to not make it too soupy. If you accidently add too much heavy whipping cream, just add a little more powdered sugar to make the icing thick again. ** If you are only baking one layer at a time, bake time may be a little less. If you are using a deep pan and cutting the layer after, the bake time will be closer to 45 minutes. Need more delicious recipes? Go here Want to spice up date night? Go here Got the travel bug? Go here Visiting New Orleans? Go here Starting a bucket list? Go here Feeling crafty? Go here Share with friends! 
Orange Peach Cake with Chocolate Orange Buttercream
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Assembling the Cake
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Orange Peach Cake with Chocolate Buttercream
Ingredients
Orange Peach Cake
Orange Buttercream
Chocolate Buttercream
Instructions
Orange Peach Cake
Orange Buttercream
Chocolate Buttercream
Assembly of Cake
Recipe Notes
Chocolate Orange Peach Cake
Servings 6 inch with 3 layers
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