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close up to chocolate cake topped with chocolate ganache

Chocolate Orange Cake

A delicous and flavorful chocolate orange cake

Course Dessert
Cuisine American
Keyword choclate cake, chocolate orange cake
Prep Time 35 minutes
Cook Time 35 minutes
Servings 12 slices

Ingredients

  • 1/8 Cup Chopped unsweetened chocolate (30 g / 1 oz)
  • 1/4 Cup Cocoa Powder ( 30 g / 1 oz)
  • 3/4 Cup Half and Half, hot (180 ml / 6 oz)
  • 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)
  • 6 Slices Candied orange, finely chopped (60 g / 2 oz)

Chocolate Ganache

  • 2 Cups Dark chocolate chopped (280 g / 10 oz)
  • 1 Cup Heavy cream (240 ml / 8 oz)
  • 1/4 Cup Light brown sugar (56 g / 2 oz)

Instructions

  1. 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.

  2. Use a spoon or a fork to mix the ingredients together into a smooth paste. Set aside.

  3. In a separate bowl, sift together the flour, baking powder, baking soda, and salt, mix to blend. Set aside.

  4. In a bowl of a standing mixer, place the sugar and orange zest and use a fork to rub the zest into the sugar.

  5. Add the egg and beat on medium until light and fluffy, about 4 minutes.

  6. Reduce speed to low and drizzle in the olive oil, beat until fully incorporated.

  7. Starting and finishing with the dry ingredients, add the flour alternating with the chocolate mix.

  8. 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.

  9. Pour the batter into a grease 8" round cake and bake for 35-40 minutes in a 350F preheated oven.

  10. The cake is ready when a toothpick comes out clean from the center of the cake.

Chocolate Ganache

  1. Over the stove, heat the cream and sugar to a simmer while stirring. Do not let it boil.

  2. Pour the cream mixture over the chocolate and set aside for about 5 minutes.

  3. 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.

  4. Let the chocolate mixture cool. As it cools it will get a paste-like texture.