Chocolate Orange Cake
This chocolate orange cake is the kind of dessert you’ll want to make again and again. A decadent chocolate cake with just the right amount of orange flavor topped with a smooth chocolate orange ganache.
Why You’ll Love This REcipe
01. Easy to make
This chocolate orange cake recipe is simple to follow and can be made in under 30 minutes! With just a few basic ingredients and minimal equipment, it’s the perfect cake to make if you’re looking for a quick treat.
02. Moist and Flavorful
This cake itself is so soft and moist with hints of orange flavor throughout.
03. Chocolate Orange Ganache
The cake is finished with luscious chocolate ganache flavored with orange zest for an extra burst of citrus. To make it, simmer heavy cream and orange zest over low heat, then pour it over chopped semi-sweet chocolate. Let it sit covered for about 5 minutes to melt the chocolate, then refrigerate for at least 30 minutes. Once chilled, whip it with a hand mixer until fluffy and smooth, and then spread it over your cake!
04. Delicious for Days
This cake actually gets even better after it sits for a little while. The ganache firms up beautifully, making it just as good (if not better!) on day two or three. Just be sure to keep it covered at room temperature to keep it moist.
Ingredients You’ll Need
For the Cake
- Flour
- Granulated Sugar
- Brown Sugar
- Orange Zest
- Unsweetened Cocoa Powder
- Cornstarch
- Baking Powder
- Baking Soda
- Salt
- Eggs
- Vanilla Extract
- Vegetable Oil
- Warm Coffee
For The Ganache
- Semi Sweet Chocolate
- Heavy Cream
- Orange Zest
What Pan Should I use?
You can use an 8-inch round pan, 8-inch square pan, or 9-inch round pan for this recipe. Just keep in mind that if you choose a 9-inch pan, the cake will be thinner and may require less time in the oven.
Our favorite pans are USA Pan— they’re durable, non-stick, and help create the perfect bake every time!
Recipe Tips
Use high quality ingredients: Using good quality ingredients makes all the difference in this recipe. Our favorite chocolate brands include Ghirardelli and Guittard.
Do not overbake: Overbaking will cause your cake to become dry. To check if the cake is done, insert a toothpick into the center. It should come out with a moist crumb, but not wet batter.
Prepare your pan: There’s nothing worse than a cake that won’t come out of the pan! To make sure your cake releases easily, we recommend greasing the pan with baking spray or buttering it and lining the bottom with parchment paper.
Shop the Post:
Storing & Freezing
Storage: You can store any leftovers in an airtight container at room temp for up to 3 days or in the fridge for up to 5 days.
Freezing: Make sure the cake is completely cooled to room temp, then wrap it tightly in plastic wrap, followed by a layer of aluminum foil. It will stay fresh for up to 3 months. When ready to serve, make the ganache and spread it over your cake.
Chocolate Orange Cake
Ingredients
For the Cake
- 1 1/4 cup all purpose flour
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- Zest of 1 medium orange
- 1/2 cup unsweetened cocoa powder
- 1 tsp cornstarch
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 eggs
- 2 tsp vanilla extract
- 1/2 cup buttermilk*
- 1/3 cup vegetable oil
- 1/3 cup warm coffee*
For the Ganache
- 1 cup chopped semi sweet chocolate
- 1 cup heavy cream
- Zest of 1 medium orange
Instructions
- Preheat the oven to 350℉. Grease a 9-inch round cake pan and line with parchment paper.
- In a large bowl, add the granulated sugar, brown sugar, and orange zest. Using your fingers, rub together the sugars and zest to release the fragrant oils from the zest.
- Add the flour, sugars, cocoa powder, cornstarch, baking powder, baking soda, and salt. Whisk until combined.
- In a separate bowl, whisk together the eggs, vanilla extract, buttermilk, and vegetable oil. Make a well in the dry ingredients and pour the wet ingredients into the center of the dry mixture.
- Whisk until combined, then add the warm coffee. Mix well.
- Pour the batter into the prepared pan and bake at 350℉ for 25-30 minutes.
- To make the chocolate ganache: In a small pan over low heat, bring the heavy cream and orange zest to a simmer. Be careful not to boil. Then, add the heavy cream to a bowl with the chocolate. Cover and let sit for 5 minutes, allowing the chocolate to melt. Whisk until smooth.
- Refrigerate for at least 30 minutes, then whip the mixture using a handheld electric mixture until fluffy and smooth.
- Allow the cake to completely cool to room temperature, then spread the ganache on top.
