Name: Chocolate Orange Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 1 ¾ cups (220g) all-purpose flour; ¾ cup (65g) unsweetened cocoa powder; 2 tsp baking powder; ½ tsp baking soda; ½ tsp salt; 1 cup (200g) granulated sugar; ½ cup (100g) brown sugar; ½ cup (120ml) vegetable oil; 2 large eggs; 1 tsp pure vanilla extract; ¾ cup (180ml) orange juice (freshly squeezed); 1 tbsp orange zest (from about 2 oranges); ½ cup (120ml) buttermilk; ½ cup (120ml) hot water; 1 cup (170g) semi-sweet chocolate chips; ½ cup (120ml) heavy cream; 1 tsp orange extract or 1 tsp orange zest; Optional: Orange slices, candied orange peel, or chocolate curls for garnish

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Moist, decadent, and brimming with bright citrus flavor, this Chocolate Orange Cake combines the richness of chocolate with the zestiness of fresh oranges. It's layered with a velvety chocolate orange ganache that turns every bite into a bakery-style experience. Whether I’m baking for a holiday table or just celebrating something sweet, this cake always delivers.

Chocolate Orange Cake

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:

1 ¾ cups (220g) all-purpose flour

¾ cup (65g) unsweetened cocoa powder

2 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 cup (200g) granulated sugar

½ cup (100g) brown sugar

½ cup (120ml) vegetable oil

2 large eggs

1 teaspoon pure vanilla extract

¾ cup (180ml) orange juice (freshly squeezed)

1 tablespoon orange zest (from about 2 oranges)

½ cup (120ml) buttermilk

½ cup (120ml) hot water

For the Chocolate Orange Ganache:

1 cup (170g) semi-sweet chocolate chips

½ cup (120ml) heavy cream

1 teaspoon orange extract or 1 teaspoon orange zest

Optional Garnish:

Orange slices, candied orange peel, or chocolate curls

Directions

I start by preheating my oven to 350°F (175°C) and prepping two 8-inch round cake pans with parchment paper and a light greasing.

In a large bowl, I whisk together the flour, cocoa powder, baking powder, baking soda, and salt.

In another bowl, I beat the sugars with the oil until smooth, then add the eggs, vanilla, orange juice, and zest, mixing everything until well blended.

I stir in the buttermilk, then gradually mix in the dry ingredients until just combined.

Finally, I pour in the hot water and whisk until the batter is smooth and slightly runny.

I divide the batter evenly between the pans and bake for 30–35 minutes, until a toothpick inserted in the center comes out clean.

After cooling the cakes in the pans for 10 minutes, I transfer them to wire racks to cool completely.

For the ganache, I heat the heavy cream just to a simmer, pour it over the chocolate chips, and let it sit for 2 minutes before stirring until smooth. I stir in the orange extract or zest.

Once the cakes are cool, I layer and frost them with the ganache, then garnish with orange slices or chocolate curls if I’m feeling fancy.

I like to chill the cake briefly before slicing to help the ganache set.

Servings and timing

Prep Time: 20 minutes

Cooking Time: 35 minutes

Total Time: 55 minutes

Servings: 10 servings

Calories: 360 kcal per serving

Variations

I sometimes swap the semi-sweet chocolate for dark chocolate chips in the ganache for a more intense flavor.

Instead of orange extract, I use Grand Marnier or Cointreau for a boozy twist.

I’ve made this in a bundt pan for a different presentation — just adjust the baking time slightly.

If I’m short on buttermilk, I use a mix of milk and lemon juice or vinegar as a substitute.

Storage/Reheating

I keep leftover cake covered in the fridge for up to 4 days. The ganache stays firm but soft enough to slice easily. If I want to warm a slice, I pop it in the microwave for about 10–15 seconds — just enough to soften it without melting the ganache. For longer storage, I wrap slices in plastic wrap and freeze for up to 2 months.

FAQs

What kind of oranges should I use for this cake?

I prefer using navel oranges because they’re juicy and easy to zest. Any sweet orange will work as long as it’s fresh.

Can I make this cake ahead of time?

Yes, I often bake the cake layers a day in advance and store them tightly wrapped. I make the ganache fresh before assembling for the best texture.

Can I make this without eggs?

Absolutely. I’ve used flax eggs (1 tablespoon flaxseed meal + 3 tablespoon water per egg) with good results, though the texture becomes slightly denser.

How do I get the cake layers even?

I use a kitchen scale to divide the batter equally between pans. Leveling the tops with a knife after baking also helps for a cleaner stack.

Can I use store-bought orange juice?

Fresh orange juice really enhances the flavor, but if I’m short on time, I use a high-quality, pulp-free orange juice without added sugar.

Conclusion

This Chocolate Orange Cake is a delicious blend of deep cocoa and bright citrus, dressed in a rich ganache that feels luxurious without being complicated. Whether I’m baking for the holidays or just craving something sweet and special, this recipe always hits the mark. It’s vibrant, festive, and incredibly satisfying — a true celebration in cake form.

📖 Recipe:

Chocolate Orange Cake

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Author: Cheryl
Total Time: 55 minutes
Yield: 10 servings
Diet: Vegetarian

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Description

This Chocolate Orange Cake is a rich and moist dessert combining the deep flavor of cocoa with the brightness of fresh orange juice and zest. Topped with a luxurious chocolate orange ganache, it’s perfect for holidays or any celebration.

Instructions

Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
In another bowl, beat the granulated sugar, brown sugar, and oil until smooth. Add eggs, vanilla extract, orange juice, and orange zest; mix well.
Stir in the buttermilk until combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Pour in the hot water and whisk until the batter is smooth and slightly runny.
Divide the batter evenly between the prepared pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
To make the ganache, heat the heavy cream until just simmering. Pour it over the chocolate chips and let sit for 2 minutes. Stir until smooth and glossy. Add orange extract or zest and mix well.
Once cakes are completely cool, spread ganache between the layers and over the top and sides of the cake.
Garnish with orange slices, candied orange peel, or chocolate curls if desired.
Chill the cake briefly before slicing to help set the ganache.