Chocolate Orange Cake

Chocolate Orange Cake is a rich and decadent dessert that combines the deep flavor of cocoa with the bright, citrusy zing of orange. Finished with a glossy chocolate orange ganache and topped with fresh orange slices and chocolate shavings, this cake is as stunning as it is delicious.

Why You’ll Love This Recipe
This cake offers a delightful fusion of bold and fresh flavors. Here’s why it’s sure to become a favorite:

Combines the richness of chocolate with the brightness of orange zest

Moist and tender texture thanks to buttermilk and coffee

Made with simple pantry staples

Layered for an elegant presentation

Perfect for holidays, dinner parties, or birthdays

Ganache adds a luxurious finish

Can be made in advance

Easy to decorate with fresh ingredients

Suitable for chocoholics and citrus lovers alike

A guaranteed crowd-pleaser

ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Cake

all-purpose flour

unsweetened cocoa powder

baking powder

baking soda

salt

granulated sugar

brown sugar

unsalted butter, melted

large eggs

vanilla extract

orange zest

buttermilk

hot coffee

Chocolate Orange Ganache

semisweet chocolate chips

heavy cream

orange zest

Topping

orange slices

chocolate shavings

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

Combine dry ingredients: In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, and orange zest until well mixed.

Mix wet ingredients: In a separate bowl, beat together the granulated sugar, brown sugar, melted butter, eggs, and vanilla extract until smooth and well combined.

Combine and mix: Alternate adding the dry ingredients and buttermilk into the wet mixture, beginning and ending with the dry ingredients. Stir in the hot coffee until the batter is smooth and glossy.

Bake the cakes: Divide the batter evenly between the prepared pans. Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean. Let cakes cool completely in the pans before removing.

Prepare the ganache: Heat the heavy cream in a small saucepan until it just begins to simmer. Pour over the chocolate chips in a bowl and let sit for 1–2 minutes. Stir until smooth, then mix in the orange zest.

Assemble the cake: Place one cake layer on a serving plate. Spread with ganache, then place the second layer on top and cover with remaining ganache. Smooth the top and sides.

Decorate: Garnish with fresh orange slices and chocolate shavings.

Servings and timing
Prep time: 15 minutes

Cooking time: 30–35 minutes

Total time: 50 minutes

Servings: 10 to 12 slices

Difficulty: Moderate

Variations
Gluten-free version: Substitute with a gluten-free all-purpose flour blend.

Dark chocolate twist: Use dark chocolate chips for a more intense ganache.

Nutty crunch: Add chopped walnuts or almonds between layers for texture.

Spiced orange: Incorporate a pinch of cinnamon or nutmeg into the batter.

Orange liqueur: Add a tablespoon of orange liqueur to the ganache for a boozy kick.

Cupcake format: Bake the batter in cupcake tins for individual servings.

Vegan version: Use plant-based butter, egg replacers, and dairy-free milk/cream alternatives.

Extra citrus: Add a bit of orange juice to the ganache for extra zest.

Single-layer cake: Bake in a 9×13-inch pan for a more casual presentation.

Fruit topping: Top with candied orange peel or dried citrus slices for a decorative flair.

storage/reheating
Store the cake in an airtight container in the refrigerator for up to 4 days. Allow to come to room temperature before serving for the best flavor and texture.

To freeze, wrap the unfrosted cake layers tightly in plastic wrap and freeze for up to 2 months. Thaw completely before frosting and serving.

Reheating is not necessary, but if desired, a single slice can be microwaved for 10–15 seconds to slightly warm the ganache.

FAQs
Can I make this cake ahead of time?
Yes, you can bake the cake layers a day in advance and assemble the next day. Store layers tightly wrapped at room temperature or refrigerated.

Does the coffee make the cake taste like coffee?
No, the coffee enhances the chocolate flavor without making the cake taste like coffee.

Can I use orange juice instead of zest?
Zest is more concentrated in flavor, but you can use a bit of juice if zest is unavailable. The flavor will be milder.

How do I prevent the cake from sticking to the pan?
Grease the pans thoroughly and line the bottoms with parchment paper for easy removal.

Can I use milk instead of buttermilk?
Yes, but for best results, add a teaspoon of vinegar or lemon juice to the milk and let it sit for 5 minutes before using.

What kind of chocolate is best for the ganache?
Semisweet or dark chocolate chips work best, but you can use chopped chocolate bars as well.

How do I store leftovers?
Store in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving.

Can I double the recipe?
Yes, you can double the recipe and bake it in a larger pan or as two double-layer cakes.

Is this cake suitable for freezing?
Yes, freeze the unfrosted layers for up to 2 months. Wrap tightly in plastic wrap and foil.

How do I get a glossy ganache?
Stir the ganache gently and avoid overmixing. Use high-quality chocolate and warm cream, and let it sit undisturbed before mixing.

Conclusion
Chocolate Orange Cake is an indulgent and flavorful dessert that strikes a perfect balance between rich chocolate and refreshing citrus. Whether you’re celebrating a special occasion or just want to impress guests with a stunning homemade treat, this cake delivers on taste and presentation. With simple ingredients and a few extra touches, it becomes a truly unforgettable dessert.

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