When you are looking for a way to truly indulge this Chocolate Orange Cake is the best way. A rich cake made with two types of chocolate, two types of orange flavoring, and topped with the smoothest chocolate ganache.
When I think about it, there is only one thing better than the smell of a fresh orange zest spraying the air.
Hence, Chocolate Orange Cake.
This cake my friends is not for the weak hearted. It is a rich, dense and a mouthful of chocolate cake accompanied by fresh orange flavors. Plus it is loaded with the smoothest most indulging chocolate ganache.
Can I skip the Chocolate Ganache:
Yes. BUT I highly recommend you don’t. The ganache adds texture and moisture into the cake and is why the cake is super-rich.
This recipe was developed and is designed to be served as a rich and festive dessert. While one can use a loaf cake to bake it and skip the ganache, it might be too dense to enjoy as a snack/pound cake.
I love chocolate but not a fan of oranges:
No judgment and no problem, simply replace the orange zest with 1 TBS of vanilla (add with the eggs) and the chopped candied oranges with mini chocolate chips (or just remove them from the recipe).
What Ingredients are in this Chocolate Orange Cake?
- Cake flour and AP (All purpose flour). The combination of the two types of flour will give us a tender crumbly cake texture.
- Baking powder
- Baking soda
- Orange zest
- Olive oil. The olive oil really complements and brings out all of the chocolate flavors.
- Cocoa Powder, I like to use dark cocoa powder
- Unsweetened chocolate
- Chopped candied orange slices. The chopped slices will add flavor and texture to the cake. However, please note that the small bites are very chewy for those who are not fans.
How to make this Chocolate Orange Cake:
Firstly, we will start by preparing the ingredients. Sift the flour, baking powder, and baking soda together and set aside.
In a separate bowl, place the cocoa powder, unsweetened chocolate and pour over the half and half. Let sit for a few minutes then use a fork to mix it all into a smooth paste. Set aside.
If the mixture does not seem to melt, warm it up in the microwave using 15 seconds bursts. Also, note that some tiny lumps are ok.
Next, in a bowl of a standing mixer place the sugar and use a fork to rub the orange zest in. Add the eggs and beat on low until light and fluffy, about 4-5 minutes.
Reduce speed to low then drizzle in the olive oil. Once the oil has been fully incorporated add the flour mixture alternating with the chocolate mixture starting and finishing with the flour.
Next, fold in the chopped candied oranges and lastly, pour the batter into the pan.
Making the Chocolate Ganache:
This chocolate ganache is an amazing recipe I use to frost many other cakes, such as THIS chocolate celebration cake.
Making it is very simple, bring the heavy cream and sugar to a simmer then pour it over the chocolate. Allow a few minutes for the hot mixture melt the chocolate then use a small whisker to mix it all together.
The ganache takes about 1-2 hours to reach room temperature and be ready to apply on the cake, so plan a head.
Storing the cake:
The cake is best when at room temperature for up to 3 days. You can place it in the refrigerator, covered for up to 5 days. Remove few hours before eating.
Also, don’t forget to tag @OneSarcasticBaker on Instagram if you bake this recipe. I would love to see your creations!
Here are some more recipes you might enjoy:
Thinking of baking this recipe soon? Pin THIS pin on your Cake or Baking boards
Chocolate Orange Cake
- 3/4 Cup Cake Flour (90 g / 3 oz)
- 1/4 Cup AP Flour (30 g / 1 oz)
- 1/2 tsp Baking powder
- 1/4 tsp Baking Soda
- 1/2 Salt
- 1 + 2 TBS Cup Sugar (225 g / 4 oz)
- 1 Zest of 1 medium orange
- 2 Large Eggs
- 3/4 Cup Olive oil (180 ml / 6 oz)
- 1/4 Cup Cocoa Powder ( 30 g / 1 oz)
- 1/8 Cup Chopped unsweetened chocolate (30 g / 1 oz)
- 1/2 Cup Half and Half, hot (120 ml / 4 oz)
- 6 Slices Candied orange, finely chopped (60 g / 2 oz)
- 2 Cups Dark chocolate chopped (450 / 16 oz)
- 1 Cup Heavy cream (240 ml / 8 oz)
- 1/4 Cup Light brown sugar (56 g / 2 oz)
Place the cocoa powder and chopped chocolate in a medium bowl and pour over the hot half and half. Let sit for about 4-5 minutes.
Use a spoon or a fork to mix the ingredients together into a smooth paste. Set aside.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt, mix to blend. Set aside.
In a bowl of a standing mixer, place the sugar and orange zest and use a fork to rub the zest into the sugar.
Add the egg and beat on medium until light and fluffy, about 4 minutes.
Reduce speed to low and drizzle in the olive oil, beat until fully incorporated.
Starting and finishing with the dry ingredients, add the flour alternating with the chocolate mix.
Right after adding the last part of the flour, stop the mixer and use a rubber spatula to incorporate any flour and the chopped candied oranges.
Pour the batter into a grease 8" round cake and bake for 35-40 minutes in a 350F preheated oven.
The cake is ready when a toothpick comes out clean from the center of the cake.
Over the stove, heat the cream and sugar to a simmer while stirring. Do not let it boil.
Pour the cream mixture over the chocolate and set aside for about 5 minutes.
Slowly stir the chocolate and cream until smooth and shiny. If you notice some unmelted chocolate bumps heat in the microwave for 15-20 seconds.
Let the chocolate mixture cool. As it cools it will get a paste-like texture.