Chocolate Orange Cake
This Chocolate Orange Cake is moist, rich, and full of bright citrus flavor. The perfect balance of deep chocolate and zesty orange makes it a comforting dessert for any occasion. It’s easy to make, beautifully soft, and topped with a glossy chocolate ganache.
Yield: 4 people
Calories: 420kcal
Cost: $5
Equipment
- 1 Mixing Bowl Large bowl for combining ingredients
- 1 Whisk For blending wet and dry mixtures
- 1 9-inch round cake pan Greased and lined with parchment paper
- 1 Cooling rack For cooling cake before frosting
- 1 Saucepan To heat cream for ganache
- 1 Offset spatula For spreading ganache evenly
Materials
For the Cake
- 2 cups All-purpose flour Gives the cake a soft crumb
- ¾ cup Unsweetened cocoa powder Use Dutch-processed for deeper flavor
- 2 tsp Baking powder Helps the cake rise
- ½ tsp Baking soda Adds lift and light texture
- ¼ tsp Salt Enhances the chocolate flavor
- 1 ½ cups Granulated sugar Keeps the cake moist
- ½ cup Vegetable oil Keeps texture tender
- 2 large Eggs Room temperature
- ½ cup Fresh orange juice Adds brightness and moisture
- 1 tbsp Orange zest Gives fragrance and flavor
- ½ cup Whole milk For a soft crumb
- 1 tsp Vanilla extract Deepens flavor
For the Ganache
- 200 g Dark chocolate Finely chopped
- ½ cup Heavy cream Heated until just simmering
- ½ tsp Orange zest Brightens ganache flavor
- 1 tbsp Butter Adds shine
Instructions
- Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan.
- In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, mix sugar, oil, and eggs until smooth. Add orange juice, zest, milk, and vanilla.
- Gradually combine the wet and dry ingredients until just mixed. Do not overmix.
- Pour the batter into the prepared pan and bake for 35–40 minutes. Check doneness with a toothpick.
- Let the cake cool in the pan for 10 minutes. Transfer to a wire rack to cool completely.
- For the ganache, pour hot cream over chopped chocolate. Let sit for 1 minute, then stir until smooth. Add butter and orange zest.
- Spread the ganache over the cooled cake. Allow to set for 30 minutes before slicing.
Notes
For a lighter version, replace half the oil with unsweetened applesauce.
To make it dairy-free, use plant-based milk and vegan chocolate.
This cake tastes even better the next day as the flavors blend.
Store covered at room temperature for 3 days or refrigerate for up to a week.