Chocolate Orange Cake
Experience the delightful combination of rich chocolate and zesty orange in this moist and easy-to-make cake, perfect for any occasion.
Servings 12 servings
Calories 350kcal
Ingredients
Dry Ingredients
- 2 cups All-Purpose Flour Stick with classic AP flour for the best cake structure.
- 3/4 cup Cocoa Powder Use good-quality unsweetened cocoa powder for deep flavor.
- 1 1/2 cups Sugar Granulated sugar keeps the cake super soft.
- 1 tsp Baking Powder Essential for a beautiful lift.
- 1/2 tsp Salt Enhances chocolatey and orangey flavors.
Wet Ingredients
- 1 cup Fresh Orange Juice Squeeze your own for the best flavor.
- 1/2 cup Vegetable Oil Adds moisture without overpowering flavors.
- 3 pieces Eggs Provides structure and richness.
- 1 tsp Vanilla Extract Rounds out the flavors.
- 1 tbsp Orange Zest Zest first before juicing for easier handling.
For Layering and Topping
- 1 cup Orange Marmalade Acts as a tangy layer.
- 1/2 cup Whipped Cream Balances bold flavors.
- 1 cup Dark Chocolate, Melted Use 60-70% cocoa for a silky ganache.
- 1/2 cup Heavy Cream Transforms into rich ganache.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
- In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, and salt.
- In another bowl, combine eggs, orange juice, vegetable oil, vanilla, and orange zest. Whisk until combined.
- Pour the wet ingredients into the dry ingredients and mix gently until just smooth—avoid overmixing.
Baking
- Divide the batter evenly between the prepared pans.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Assembly
- Place one cake layer on a serving plate and spread with orange marmalade and a thick layer of whipped cream.
- Top with the second cake layer.
- To make the ganache, heat heavy cream just to a simmer, pour it over the melted dark chocolate, and whisk until smooth.
- Pour the ganache over the top of the cake, allowing it to drizzle down the sides. Decorate with fresh orange slices or zest if desired.
Serving
- Let the ganache set for a few minutes, then slice and enjoy your cake!
Notes
For best results, use room temperature ingredients. Chill whipped cream and mixing tools if your kitchen is warm. Store leftovers in the refrigerator for up to 3 days.
