The first time I tasted a Chocolate Orange Cake. I wasn’t expecting fireworks. I was expecting, well… confusion. Citrus and chocolate? Together? But then the fork hit my mouth, and everything changed.
It was rich. Velvety. Deep chocolate with a bright orange twist that cut through like a little spark of sunshine. I didn’t just eat it, I felt it. Like waking up from a flavor nap you didn’t know you were taking.
Ever since that bite, I’ve been chasing the perfect balance, and this recipe is it. A tender, ultra-moist chocolate cake infused with fresh orange juice, espresso, and zest, finished with a silky ganache that makes it impossible to stop at one slice.
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You might call it an Orange Chocolate Cake. I call it my favorite kind of surprise, the kind that reminds you dessert can be bold, unexpected, and exactly what you didn’t know you were craving.
If you’re craving more of that irresistible chocolate and orange combo, check out my prolific oven chocolate orange almond cake, it’s another delicious way to enjoy these bold flavors.
Why You’ll Love This Chocolate Orange Cake
- Moist & Tender: This cake is everything you want in a dessert, soft, moist, and the kind that practically melts in your mouth. And let’s be real, who doesn’t love that? (Spoiler: nobody.)
- Elevates Every Occasion: Whether it’s a family dinner, a birthday, or just a random Tuesday (because, why not?), this cake makes any moment feel a little more special.
- Easy to Make: No complicated steps or fancy equipment, just pure, simple ingredients that come together to create magic. Baking doesn’t get more satisfying than this.
- A Guaranteed Crowd-Pleaser: Whether you’re serving it at a dinner party or enjoying it solo (we don’t judge), this cake is sure to leave a lasting impression. Believe me, your guests will be begging to know your secret ingredients.
The Ingredients You’ll Need
- All-purpose flour: This is the base of your cake. It gives it structure and makes sure every slice is perfectly tender. No cake without it, right?
- Dutch-process cocoa powder: The secret to a deeper, richer chocolate flavor. It’s the kind of cocoa that makes your cake feel extra luxurious and intense.
Baking powder: This little helper does the magic, making sure your cake rises up light and fluffy, with a nice crumb. - Espresso powder: Wait, coffee in a chocolate cake? Trust me, this just enhances the chocolate flavor and gives it a deeper, richer taste. It’s like a little flavor boost you won’t even see coming.
Salt: Just a pinch. Salt is a must in any baked good, it helps balance out all the sweet flavors and enhances the richness of the chocolate. - Unsalted butter: The key to moistness and flavor. It adds richness to the cake and helps make every bite melt in your mouth.
- Granulated sugar: Sweetness, obviously! It brings everything together, giving your cake just the right amount of sweetness without overwhelming the chocolate.
- Light brown sugar: This adds a touch of caramel flavor and moisture. Plus, it gives your cake that soft, melt-in-your-mouth texture.
- Orange zest: Here’s where the magic happens. Orange zest brightens up the rich chocolate and gives that irresistible citrus kick. It’s like sunshine in cake form.
- Eggs: The building blocks of texture! Eggs help bind everything together and give the cake that soft, airy feel we’re after.
- Fresh orange juice: This is what brings the real orange flavor. It’s juicy, tangy, and makes sure every bite is bursting with citrusy goodness.
Olive oil: Yes, olive oil. It keeps the cake moist, adds a bit of richness, and gives it a slight fruity flavor that pairs perfectly with the orange. - Vanilla extract: The essential flavor booster. Vanilla is the subtle backdrop that lets the other ingredients shine and makes the whole cake come together in harmony.
How to Make the Chocolate Orange Cake
Get the Oven Ready & Prep the Pan
Before anything, let’s get the oven heating up to 350°F (175°C). While that’s happening, grab an 8-inch round cake pan. I like to line the bottom with parchment paper to make sure nothing sticks.
Whisk the Dry Ingredients Together
In a medium-sized bowl, combine your flour, cocoa powder, baking powder, and salt. Whisk it all together to make sure it’s evenly mixed. This is a simple step, but it’s important to prevent clumps and ensure every bite of cake is perfectly balanced.
Cream the Butter and Sugar
Place your softened butter into a large mixing bowl to begin. Use a mixer to beat it for a few seconds until it’s smooth and creamy.
Now, add the sugars and orange zest, and beat for a good 2 minutes until the mixture looks light and fluffy. This is where the magic happens, the zest brings a burst of citrusy fragrance, and the butter makes everything melt-in-your-mouth smooth.
Add the Eggs, Juice, Oil, and Vanilla
Now, crack the eggs in one by one. Beat each one in for about 10 seconds before adding the next. This helps the batter stay smooth and gives it that light, airy texture.
After that, pour in the orange juice, olive oil, and vanilla extract. Mix it all together until everything is nicely combined, it’ll smell amazing!
Mix in the Dry Ingredients
Start adding your dry ingredients in halves. Mix gently after each addition, no need to over-beat!
Once everything is combined, if you see any stubborn flour around the edges, just give it a quick fold with a spatula. We want a fluffy cake, not a tough one, so gentle mixing is key!
Time to Bake
Transfer the batter into your prepped pan, using a spatula to level the surface evenly. Slide it into the oven and bake for 30 to 35 minutes until perfectly done.
To check if it’s ready, insert a toothpick into the center, if it comes out clean, you’re good to go! While it’s baking, try to resist the urge to peek too often; we want the heat to work its magic uninterrupted.
Let It Cool
When the cake is fully baked, remove it from the oven and allow it to rest in the pan for roughly 10 minutes to cool slightly. After that, carefully remove it and transfer it to a wire rack.
Let it cool completely before frosting. Patience here is key, you want that cake to cool properly so it doesn’t fall apart when you add the ganache.
Make the Chocolate Orange Ganache
While the cake’s cooling, let’s make the ganache. Break your dark chocolate into small squares and place it in a heatproof bowl.
In a small saucepan, heat your coconut cream (or regular heavy cream) over low heat.
Add the orange zest and warm it until small bubbles start to form around the edges, no boiling, though! Take it off the heat and immediately pour it over the chocolate. Let it sit for a couple of minutes to melt, then gently stir until it’s smooth and creamy.
Let the Ganache Thicken
Let the ganache sit at room temperature for approximately 30 minutes to thicken and settle.
Give it an occasional stir. You want it to thicken just enough so it’s spreadable, but not too thick that it’ll be a challenge to frost.
Frost and Serve
Once your cake has cooled and your ganache is perfectly thickened, it’s time to spread that luscious frosting all over the cake.
Be generous! Give the ganache some time to firm up slightly before cutting into the cake. And then, enjoy every decadent bite!
4 Mistakes to Avoid When Making Your Chocolate Orange Cake
Baking is all about precision, but don’t worry, I’ve got you covered!
1- Skipping the Room Temperature Ingredients
Don’t use cold butter or eggs straight from the fridge! Room temperature butter and eggs help the batter mix more evenly, creating a lighter, fluffier cake.
Take them out ahead of time and let them warm up, it’ll make a world of difference in your texture!
2- Overmixing the Batter
When adding your dry ingredients, be gentle! Excessive mixing can result in a heavy, chewy texture that takes away from the cake’s lightness.
Just mix until everything is combined, and if you notice any stray bits of flour around the sides, fold them in with a spatula. Trust me, less is more!
3- Not Letting the Cake Cool Completely Before Frosting
Patience, my friend! It’s tempting to rush and frost the cake while it’s still warm, but doing so can cause the ganache to melt and slide off.
Let the cake cool completely, this will ensure a perfect finish when you spread that decadent ganache.
4- Not Measuring Your Ingredients Correctly
I know it can be tempting to eyeball it, but precision matters in baking! Use a kitchen scale for accuracy, especially for ingredients like flour and cocoa powder. It ensures your cake has the right texture and doesn’t end up too dry or too dense.
How to Store Your Chocolate Orange Cake
- At Room Temperature- Keep your cake covered with a cake dome or airtight container for up to 2-3 days. The cake will stay fresh and moist. Simply ensure it’s stored in a cool, dry area, well away from any direct sunlight.
- In the Refrigerator- If you need it to last a bit longer, store the cake in the fridge for up to a week. Make sure it’s well-covered with plastic wrap or in an airtight container to prevent it from drying out. Allow it to reach room temperature before serving to enhance both its texture and flavor!
- Freeze for Longer Storage- Want to save some for later? Slice your cake into individual pieces, wrap them tightly in plastic wrap, and place them in a freezer-safe bag. They’ll last for up to 2-3 months. When you’re ready to indulge, just let it thaw at room temperature for a few hours.
- For the Ganache- If you have leftover ganache, store it in the fridge for up to a week. Simply warm it up slightly in the microwave or on the stovetop to get that perfect, spreadable consistency again.
What to Serve With Your Chocolate Orange Cake
- Orange Sorbet- A refreshing citrus sorbet offers a cool, zesty counterpoint to the rich cake, keeping things light and bright with each bite.
- Caramelized Nuts- Roasted and caramelized almonds or hazelnuts add a satisfying crunch and a toasty sweetness that complements the chocolate and orange flavors beautifully.
- Greek Yogurt with Honey- For a creamy, slightly tangy contrast, serve the cake with a dollop of thick Greek yogurt drizzled with honey, it adds richness without being overwhelming.
- Citrus Salad- A mix of fresh orange, grapefruit, and even a sprinkle of mint makes for a fresh, juicy pairing that perfectly balances the cake’s richness.
More Chocolate Cakes You’ll Love
The Ultimate Chocolate Orange Cake You Need to Try
The first time I tasted a Chocolate Orange Cake. I wasn’t expecting fireworks. I was expecting, well… confusion. Citrus and chocolate? Together? But then the fork hit my mouth, and everything changed.
Ingredients
For the Cake:
- 1 cup 120g all-purpose flour
- ½ cup 45g Dutch-process cocoa powder
- 2 tsp baking powder
- 1 tsp espresso powder enhances the chocolate flavor
- ¼ tsp fine salt
- 125 g 9 tbsp unsalted butter, softened to room temperature
- ½ cup white granulated sugar
- ¼ cup light brown sugar
- Zest of 2 medium oranges
- 2 large eggs at room temperature
- ½ cup fresh orange juice about 2 oranges
- ¼ cup light olive oil or neutral oil like grapeseed or sunflower
- 1 tsp pure vanilla extract
For the Chocolate Orange Ganache:
- 200 g dark chocolate chopped or use good-quality chocolate chips, around 70% cocoa
- 200 ml coconut cream thick part only or heavy cream
- Zest of 1 orange
Instructions
- Start by preheating the oven to 350°F (175°C). While it warms up, prepare an 8-inch round cake pan by lining the bottom with parchment paper to prevent sticking.
- In a medium-sized bowl, combine the flour, cocoa powder, baking powder, and salt, whisking until evenly blended. This ensures everything is evenly mixed and helps prevent clumps, so your cake turns out perfectly smooth.
- In a large bowl, beat the softened butter for a few seconds until creamy.
- Add the sugar and orange zest and continue beating for 2 minutes until light and fluffy. The butter and zest create a wonderfully smooth, fragrant base for the cake.
- Crack in the eggs one at a time, blending for roughly 10 seconds after each addition. This keeps the batter smooth and airy.
- Then, pour in the orange juice, olive oil, and vanilla extract, mixing until everything is well combined.
- Carefully incorporate the dry ingredients in two batches, folding gently and mixing only until combined to maintain a soft, airy texture. If there’s any flour around the edges, fold it in with a spatula. The key here is to avoid over-mixing to ensure a tender cake.
- Pour the batter into the greased pan, using a spatula to evenly smooth out the surface. Bake for 30 to 35 minutes.
- To test if it’s done, stick a toothpick into the center, if it comes out clean, your cake is good to go. Resist opening the oven too often so the heat stays steady.
- Allow the cake to rest in the pan for 10 minutes, then carefully move it to a wire rack to cool fully before adding any frosting.
- While the cake cools, make the ganache by breaking the dark chocolate into pieces and placing it in a heatproof bowl.
- In a small saucepan, warm the coconut cream (or heavy cream) over low heat with orange zest until small bubbles appear, but don’t let it boil.
- Pour the warm cream over the chocolate and let it sit for 2 minutes, then stir gently until smooth.
- Set the ganache aside at room temperature for about 30 minutes, stirring occasionally, until it thickens to a spreadable consistency.
- Once the cake has cooled and the ganache is thickened, generously spread the ganache over the cake.
- Let it set before slicing and serving. Enjoy each delicious bite of this indulgent treat!
Notes
- Watch the oven temperature! Opening it too often can mess with the heat, so try not to peek while it’s baking.
- Be sure to let the butter soften before you start. It’ll mix much better and make the batter smoother.
- If you don’t have coconut cream, regular heavy cream works great too!
- If your ganache is too thin, pop it in the fridge for a few minutes to thicken up before spreading.
