This moist, single-layer Chocolate Orange Cake is rich, decadent, and bursting with chocolate flavor infused with bright orange notes. Made with fresh orange zest, two types of chocolate, and olive oil, it has a rich, tender crumb and it is topped with a thick, generous layer if sulky chocolate ganache that melts in every bite.
When you are looking for a way to truly indulge, then this Orange Cake With Chocolate Ganache is for you. A rich dark chocolate and orange cake made with two types of chocolate, two types of orange flavoring, and topped with the smoothest chocolate ganache.
And spoiler alert, just like in this Moist orange pound cake with sour cream the orange flavor comes from fresh oranges and no artificial flavoring is needed, plus I am sharing my tips and trick on how to enhance both orange and chocolate flavors while increasing the cake’s moist texture.
The Key Ingredients
The complete ingredients list is at the bottom of this post in the recipe card, here is a breakdown to the essential ingredients including substitutions when possible.
- Cake flour and All purpose flour. The combination of the two types of flour will give us a tender crumbly cake texture. If you do not have cake flour, Use all-purpose flour and add 1 tsp of potato starch.
- Natural Cocoa Powder, and Unsweetened Chocolate. Natural unsweetened Cocoa powder is the best way to achieve an intense chocolate flavor. Then, adding chopped unsweetened chocolate adds another layer of tender texture coming from the cocoa butter in the chocolate.
- Warm Olive oil. My secret ingredient in this recipe. Olive oil rounds up the orange and chocolate flavors and it adds another layer of moistness we won’t get when we use butter. Mixing it warm into the bloomed chocolate is the best way to infused the flavors and add another layer of unique flavor.
- Chopped candied orange slices. It’s optional and can be replaced with mini chocolate chips, mostly because the small bites are very chewy, but adds flavor and texture to the cake.
Make It!
Below are step by step images for a visual cues, and I have included all the tips and tricks for best results.
- Grease only the bottom of the pan and line it with 8-inch parchment paper. Leaving the sides un greased helps the cake rise evenly. Once baked, run a knife around the edges for easy release.
- Pay attention to the cake and not the timer, the cake is ready when a toothpick comes out with a few moist crumbs from the center of the cake.
The secrets to this recipe is in these two steps:
- Blooming the cocoa powder and chopped chocolate in half-and-half, which unlocks their full depth of flavor.
- Warming the oil: when baking with olive oil and especially extra virgin olive oil, it can sometimes add bitter notes. Warming the oil up to 160°F helps mellow some of those sharp, bitter flavors, giving us a smoother, slightly more enhanced olive oil flavor that complements the chocolate and orange without overpowering them.
Decorating the cake
Once the cake has cooled completely, remove it from the cooling rack and place it on top of a serving plate or a cake stand.
Use an offset spatula, or the back of a spoon to evenly spread the ganache over the top of the cake. Spread the ganache up to about ½” away from the edges of the cake for easy slicing. Decorate with extra candied orange slices.
Yields, Make ahead and store
This recipe makes one 8-inch pan, about 10-12 slices, depending on the size of each slice.
You can make it a day ahead and keep it at room temperature. Same with the ganache.
The cake should be stored at room temperature for up to 4 days, and leftovers can be frozen for up to three weeks in an airtight container.
Double Chocolate Orange Cake (8″ Round)
Ingredients
- 2 Tablespoons (30g) Chopped unsweetened chocolate
- 1/3 Cup (30g) Cocoa Powder
- 3/4 Cup (180ml) Half and Half
- 3/4 Cup (180ml) Olive oil
- 3/4 Cup (90g) Cake Flour
- 1/4 Cup (30g) AP Flour
- 1/2 tsp Baking powder
- 1/4 tsp Baking Soda
- 1/2 Salt
- 1 + 2 TBS Cup (225g) Sugar
- 1 Zest of 1 medium orange
- 2 Large Eggs at room temperature
- 6 Slices (60g) Candied orange, finely chopped
Chocolate Ganache
- 1 1/2 Cups (245g) Semi-sweet chocolate chopped (56%)
- 1 Cup (240ml) Heavy cream
- 1/3 Cup (70g) Light brown sugar
Instructions
- Preheat your oven to 350°F and grease the bottom of an 8-inch pan. Line with parchment paper, and do not grease the sides.
- Pour the half and half (180ml) into a microwave proof measuring cup then warm it in the microwave using 30 second increments. Until its temperature is about 160°F, meaning it is too hot to touch of your finger, but not at a boiling temperature.
- Place the cocoa powder (30g) and chopped chocolate (30g) 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.
- Measure the olive oil (180ml) and warm it in the microwave for 30 seconds. Pour it into the cocoa mixture and stir until smooth.
- In a separate bowl, sift together the cake flour (90g), all purpose flour (30g), baking powder (1/2 teaspoon), baking soda (1/4 teaspoon), and salt (1/2 teaspoon) mix to blend. Set aside.
- Measure the sugar (225g) and orange zest (from one medium orange) in your mixing bowl, then use a fork to rub the zest into the sugar.
- Mix in the eggs (2) and whip until light and airy.
- Drizzle in the chocolate mixture and mix until fully incorporated.
- Mix in the flour mixture then fold in the chopped candied oranges.
- Pour the batter into the prepared pan and bake for 35-40 minutes in, over the middle oven rack. The cake is ready when I toothpick comes out of the center of the cake with a few moist crumbs
Chocolate Ganache
- Heat the heavy cream (240g) and light brown sugar (70g) in a medium saucepan over medium heat until the sugar has dissolved and you notice small bubbles on the sides of the pan.
- Pour the cream mixture over the chopped chocolate (240g) in a large bowl and set aside for about 5 minutes.
- Slowly stir the chocolate and cream until smooth and shiny.
- Let the chocolate mixture cool. As it cools it will get a paste-like texture.
Assemble
- Once the cake has completely cooled, run a knife between the sides of the cake and the pan, then transfer the cake onto your serving dish.
- Mount the ganache at the center of the cake, then use an offset spatula, or the back of a spoon, to spread the ganache over the surface of the cake.
- Decorate with candied orange slices, (optional) and serve.
How do you candy the oranges? Do you include the peel?
Hi Teresa,
I use store-bough candied oranges and yes I include the peel.
What is a hot half and a half? Is there a missing ingredient name here? Thanks
Half and half is half milk half heavy cream.
Hi chef…can I make cake flour at home ..it’s difficult to find near my house …or should I use only APF
Yes you can, I would mix 2 tsp potato starch with the APF.
This cake is totally delicious even without the ganache! One comment, the mix of unsweetened chocolate, cocoa powder, and half and half does not make a paste, but rather 6 oz of chocolate liquid. The cake required 50 minutes to bake not 35-40. Was there an error in the amount of half and half?
Thank you Barbara,
As long as you followed the measurements paste or liquid should be ok. About the baking time, keep in mind that different ovens bake differently and the environment (like the weather) can effect the baking time. It sounds like you handled the recipe just well.
Hi there! What can I sub half and half for?
Coffee should be fine.
Hello!
Would Dutch unsweetened cocoa powder work instead?
Instead of what?
Hi, egg substitute pls
Hi Anita,
So sorry but I do not have any egg substitution for you
Hi, I live in Gemarny and am not sure about “Half and Half, hot “what is Half and Half , hot ?
Is this Coffee or Milk ?
Thanks in advance!
Half and half is a combination of milk and cream. You can use half of the amount milk and the rest cream
Hi there, is the cocoa powder unsweetened. By unsweetened chocolate do you mean bittersweet? Or fully unsweetened? If so, can I substitute bittersweet and reduce the sugar?
the cocoa butter is unsweetened and so is the chopped chocolate, you can use bittersweet but I would not reduce the sugar since it contributes to the moistness of the cake.
For the ganache you say dark chocolate. What would you recommend? Unsweetened, 70%, 69%?
Thanks
anything between 56%-75%, and definitely not unsweetened.
Hi Dee, is the measurement of dark choc for the frosting correct? Because it’s double from the choc celebration cake recipe.
Thanks
Different types of chocolate will give different results. Try the recipe as is, if it is too runny, add some more chocolate.
Okay Dee, thanks for the quick reply, I’m making it today for my son’s birthday.
“For even tall cake edges, make sure to only spray the bottom of the cake. The ungreased pan will allow the cake to easily rise. Then when it is time to release the cake, slide a knife between the sides of the cake and the pan and carefully invert the cake.”
I’m curious why you recommend this? My training has me use parchment paper on the bottom, a heat core for the middle and then use a mixture of flour fat/oil that I brush on the sides. I bake my round cakes with a cake strip and do not use the convection setting on my oven. Do you not put on anything on the sides because of taste? or appearance? Since I have the parchment on the bottom, I do not grease the bottom of the pan. Appreciate learning your thoughts about an alternate technique. Thanks.
Hi Bruce,
I found that when I grease the sides of the pan since it is greasy the cake can not rise as tall. When that happens, instead of having a straight tall edges the edges collapse towards the center.
This is why I do not grease the sides, it’s the same reason we don’t grease the pan when we bake Angel food cake or Chiffon cake. Hope this helps!
Hi Dee, do you think this would work okay in a 6” pan? And if I made it a layered cake?
Yes, it should be fine. Remember to adjust the baking time