Chocolate Orange Cake Recipe
I absolutely love this recipe because it combines the rich decadence of chocolate with a refreshing hint of orange, creating a perfect balance of flavors that dance on my taste buds. Plus, the smooth chocolate ganache is like a hug for my soul, making every bite feel like a special treat.
Combining rich chocolate with refreshing citrus may be one of my favorite flavor combos, and this Chocolate Orange Cake does exactly that. The unsweetened cocoa powder and mini chocolate chips (if you choose to add them) provide a deep, decadent flavor, while freshly squeezed orange juice and vibrant zest brighten every bite.
The cake is perfectly moist, thanks to whole milk, and a touch of vanilla rounds out the flavors.
Ingredients
All-Purpose Flour: A basic ingredient that gives a dish its form.
The flour’s carbohydrate concentration is what makes it function as a basic building block.
Cocoa powder, unsweetened: Injects profound chocolate taste.
Loaded with antioxidants.
Sugar, in its most basic form, is a carbohydrate.
Granulated sugar is a kind of sugar.
It has a very sweet taste and a very moist structure, which are both essential qualities for the kind of caramelization you want to achieve in a cake.
Whole Milk: Imparts moisture and richness, being rich in calcium and protein.
Juice & Zest from Oranges: Delivers the infusion of citrus flavor, with a surplus of vitamin C and an abundance of antioxidants.
Oil derived from vegetables: Adds a wet consistency, with nutritious unsaturated fats.
Eggs serve to bind the components together, and they add richness, providing both protein and fat.
Chocolate Chips: They are optional, but I like to add bursts of chocolate to my cornbread.
You could also use chunks, but honestly, who doesn’t like chocolate chips? They’re nearly foolproof when it comes to melting, and those little morsels just look so darn cute.
Used for ganache, adding richness and silky texture, is heavy cream.
Ingredient Quantities
- 1 and 3/4 cups (220g) all-purpose flour
- 3/4 cup (65g) unsweetened cocoa powder
- 2 cups (400g) granulated sugar
- 1 and 1/2 teaspoons baking powder
- 1 and 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup (240ml) whole milk
- 1/2 cup (120ml) vegetable oil
- 2 teaspoons vanilla extract
- 3/4 cup (180ml) freshly squeezed orange juice
- 1 tablespoon orange zest
- 1 cup (240ml) boiling water
- 1/2 cup (90g) mini chocolate chips (optional)
- 1/2 cup (120ml) heavy cream
- 4 ounces (115g) semisweet or dark chocolate, chopped
Instructions
1. Warm your oven to 350 degrees Fahrenheit (175 degrees Celsius). Prepare two cake pans, each 9 inches across and round, by greasing and flouring them; set them aside.
2. In a sizable mixing bowl, combine the flour, cocoa powder, sugar, baking powder, baking soda, and salt, and mix well.
3. In a separate bowl, vigorously combine the eggs, milk, vegetable oil, and vanilla extract until well integrated and evenly mixed.
4. Slowly incorporate the moist components into the dry mixture, blending until the two are barely integrated.
5. Mix the batter until smooth, adding the orange juice and orange zest.
6. With precision, pour the water at a rolling boil into the batter. Mix it with the speed of a gentle breeze until it becomes smooth and looks like it was meant to look all along—well combined! The batter may look a little thin, but we’ll get to that in a moment. If you’re using mini chocolate chips (and why wouldn’t you?), they’re folded in now.
7. Evenly distribute the batter between the cake pans you’ve prepared and smooth the tops with a spatula.
8. Cook for 30 to 35 minutes, or until a toothpick poked into the middle of the cakes comes out clean. Allow the cakes to sit in the pans for 10 minutes before moving them to a wire rack, where they will finish cooling.
9. To make the ganache, pour the chopped chocolate into a heatproof bowl. Cut the heavy cream into a saucepan. Heat over medium until it simmers. Then, remove from the heat and pour over the chocolate. Stir until smooth.
10. When the cakes have cooled thoroughly, spread ganache over the top of one of the layers. Place the second layer on top. Cover the whole cake with ganache. Let set before serving.
Equipment Needed
1. Oven
2. Two 9-inch round cake pans
3. Parchment paper (optional)
4. Measuring cups and spoons
5. Large mixing bowl
6. Medium mixing bowl
7. Whisk
8. Spatula
9. Saucepan
10. Heatproof bowl
11. Toothpick or cake tester
12. Cooling rack
FAQ
- Can I use a different type of flour?For a lighter texture, you can use cake flour, but avoid whole wheat flour, as it can change the flavor and texture.
- Is there a substitute for freshly squeezed orange juice?If freshly squeezed orange juice is not available, then bottled orange juice can be used. However, the flavor will be better with fresh juice.
- Can I make this cake without eggs?Absolutely, you can replace every single egg with either 1/4 cup of unsweetened applesauce or 1/4 cup of yogurt.
- How can I make this cake gluten-free?Choose a gluten-free all-purpose flour blend that has xanthan gum in it for structure.
- What if I don’t have mini chocolate chips?Chocolate chips can be regular-sized, or a chocolate bar can be cut into small pieces.
- Can I use milk chocolate instead of dark chocolate?Yes, it will lead to a ganache that is sweeter and will slightly change the flavor balance.
- How should I store this cake?Keep the cake in an airtight container at room temperature for up to 3 days, or put it in the fridge where it will stay fresh for up to a week.
Substitutions and Variations
In place of all-purpose flour, use the same amount of cake flour for a more delicate texture.
Substitute with 1 and 3/4 cups (350g) coconut sugar for a different sweetness profile: Instead of using granulated sugar.
To achieve a dairy-free version, substitute whole milk with 1 cup (240 ml) of almond milk or any non-dairy milk of your choice.
Use 1/2 cup (120 ml) melted coconut oil as an alternative to vegetable oil.
If fresh oranges are not available, use 3/4 cup (180ml) from a bottle of orange juice instead of freshly squeezed orange juice.
Pro Tips
1. Use High-Quality Cocoa Powder: For a richer chocolate flavor, opt for a high-quality unsweetened cocoa powder. This will enhance the depth and complexity of the chocolate in the cake.
2. Room Temperature Ingredients: Ensure your eggs and milk are at room temperature before mixing. This helps the ingredients combine more smoothly, resulting in a better texture.
3. Prevent Sticking: Line the bottom of your cake pans with parchment paper after greasing and flouring. This extra step helps ensure the cakes release effortlessly from the pans.
4. Don’t Overmix: As you combine the wet and dry ingredients, mix just until they are incorporated. Overmixing can lead to a dense cake due to excess gluten development.
5. Chill the Ganache Slightly: Before spreading the ganache over your cake, let it cool and thicken slightly. This makes it easier to spread and prevents it from running off the cake too quickly.
Chocolate Orange Cake Recipe
My favorite Chocolate Orange Cake Recipe
Equipment Needed:
1. Oven
2. Two 9-inch round cake pans
3. Parchment paper (optional)
4. Measuring cups and spoons
5. Large mixing bowl
6. Medium mixing bowl
7. Whisk
8. Spatula
9. Saucepan
10. Heatproof bowl
11. Toothpick or cake tester
12. Cooling rack
Ingredients:
- 1 and 3/4 cups (220g) all-purpose flour
- 3/4 cup (65g) unsweetened cocoa powder
- 2 cups (400g) granulated sugar
- 1 and 1/2 teaspoons baking powder
- 1 and 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup (240ml) whole milk
- 1/2 cup (120ml) vegetable oil
- 2 teaspoons vanilla extract
- 3/4 cup (180ml) freshly squeezed orange juice
- 1 tablespoon orange zest
- 1 cup (240ml) boiling water
- 1/2 cup (90g) mini chocolate chips (optional)
- 1/2 cup (120ml) heavy cream
- 4 ounces (115g) semisweet or dark chocolate, chopped
Instructions:
1. Warm your oven to 350 degrees Fahrenheit (175 degrees Celsius). Prepare two cake pans, each 9 inches across and round, by greasing and flouring them; set them aside.
2. In a sizable mixing bowl, combine the flour, cocoa powder, sugar, baking powder, baking soda, and salt, and mix well.
3. In a separate bowl, vigorously combine the eggs, milk, vegetable oil, and vanilla extract until well integrated and evenly mixed.
4. Slowly incorporate the moist components into the dry mixture, blending until the two are barely integrated.
5. Mix the batter until smooth, adding the orange juice and orange zest.
6. With precision, pour the water at a rolling boil into the batter. Mix it with the speed of a gentle breeze until it becomes smooth and looks like it was meant to look all along—well combined! The batter may look a little thin, but we’ll get to that in a moment. If you’re using mini chocolate chips (and why wouldn’t you?), they’re folded in now.
7. Evenly distribute the batter between the cake pans you’ve prepared and smooth the tops with a spatula.
8. Cook for 30 to 35 minutes, or until a toothpick poked into the middle of the cakes comes out clean. Allow the cakes to sit in the pans for 10 minutes before moving them to a wire rack, where they will finish cooling.
9. To make the ganache, pour the chopped chocolate into a heatproof bowl. Cut the heavy cream into a saucepan. Heat over medium until it simmers. Then, remove from the heat and pour over the chocolate. Stir until smooth.
10. When the cakes have cooled thoroughly, spread ganache over the top of one of the layers. Place the second layer on top. Cover the whole cake with ganache. Let set before serving.