Chocolate Orange Cake

Description:

Chocolate Orange Cake is a luxurious dessert that combines rich, moist chocolate cake with the vibrant brightness of fresh orange. This elegant treat is layered (or glazed) with silky chocolate ganache or orange buttercream, creating a perfect harmony of flavors — ideal for celebrations or indulgent afternoon tea.

Origin:

Inspired by European confections (notably British Terry’s Chocolate Orange), the pairing of orange and chocolate dates back centuries. This cake adapts those classic flavors into a modern, decadent layered dessert.

Ingredients Quantity:

Chocolate Cake:

All-purpose flour – 1¾ cups (220g)
Granulated sugar – 1¾ cups (350g)
Unsweetened cocoa powder – ¾ cup (75g)
Baking powder – 1½ tsp
Baking soda – 1½ tsp
Salt – ½ tsp
Eggs – 2 large
Milk – 1 cup (240ml)
Vegetable oil – ½ cup (120ml)
Freshly squeezed orange juice – ½ cup (120ml)
Orange zest – from 2 oranges
Vanilla extract – 2 tsp
Hot water or coffee – ½ cup (120ml)

Chocolate Orange Ganache (optional frosting/glaze):

Dark chocolate – 200g (7 oz), chopped
Heavy cream – ½ cup (120ml)
Orange zest – 1 tsp
Orange liqueur (e.g., Grand Marnier) – 1 tbsp (optional)

Optional Ingredients:

Orange extract – ½ tsp (for extra citrus punch)
Orange segments or candied peel – for garnish
Mini chocolate chips – ½ cup (mixed into batter)
Almond flour – substitute ¼ cup for a nutty touch

Instructions:

1. Prep:

Preheat oven to 350°F (175°C).
Grease and line two 8- or 9-inch round cake pans with parchment paper.

2. Make Cake Batter:

In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
In another bowl, mix eggs, milk, oil, orange juice, zest, and vanilla.
Combine wet and dry ingredients; mix until smooth.
Stir in hot water or coffee (batter will be thin — this is normal).
Divide evenly between pans.

3. Bake:

Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
Let cool in pans for 10 minutes, then turn out onto wire racks to cool completely.

4. Make Ganache:

Heat cream until just boiling.
Pour over chopped chocolate in a heatproof bowl. Let sit for 2 minutes.
Add orange zest and liqueur if using. Stir until smooth and glossy.
Let cool slightly before spreading or pouring over cake.

5. Assemble:

Spread ganache between cake layers and over top and sides, or simply glaze the top for a rustic finish.
Garnish with orange zest, chocolate curls, or candied orange peel.

Tips for Success:

Use fresh orange zest — it’s key for flavor!
Don’t skip the coffee or hot water; it enhances the chocolate richness.
Let ganache cool enough to spread thickly, or pour while warm for a glossy glaze.
For extra moistness, brush cooled cake layers with orange syrup before frosting.

Recommendation:

Pair with espresso or black tea. Also makes a stunning birthday or holiday cake, especially garnished with gold leaf, chocolate shards, or sugared orange slices.