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.

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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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.

Notes

Use fresh orange juice and zest for the best flavor.

Substitute buttermilk with milk and lemon juice or vinegar if needed.

Ganache can be made with dark chocolate for a richer taste.

Store leftovers in the fridge for up to 4 days, or freeze slices for up to 2 months.

Microwave slices for 10–15 seconds to soften before serving.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 360
Sugar: 30g
Sodium: 180mg
Fat: 18g
Saturated Fat: 7g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 46g
Fiber: 3g
Protein: 4g
Cholesterol: 40mg