Name: Chocolate Orange Cake
Prep time: 20 min
Cook time: 35 min
Total time: 1 h 55 min
Cuisine: European
Ingredients: Cake:; 2 cups all-purpose flour; 3/4 cup cocoa powder; 1 3/4 cups sugar; 2 tsp baking powder; 1/2 tsp salt; 3/4 cup fresh orange juice; 1/2 cup vegetable oil; 3 large eggs; 2 tsp vanilla extract; 1 tbsp orange zest; Filling:; 1/2 cup orange marmalade; 1 cup whipped cream; Ganache:; 8 oz dark chocolate, melted; 1 cup heavy cream

A decadent twist on a classic treat, this Chocolate Orange Cake brings together the richness of dark chocolate and the bright, citrusy zing of fresh oranges. With fluffy layers, a luscious marmalade-cream filling, and a glossy chocolate ganache topping, it’s the perfect dessert for when I want to impress or simply indulge.

Chocolate Orange Cake

Why You’ll Love This Recipe

I love how this cake strikes the perfect balance between rich and refreshing. The orange zest and juice add a tangy contrast to the deep cocoa flavor, making every bite irresistibly moist and flavorful. Whether I’m baking for a celebration or just because I’m in the mood for something sweet, this cake never fails to delight. Plus, it’s surprisingly easy to make from scratch.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cake:
• all-purpose flour
• cocoa powder
• sugar
• baking powder
• salt
• fresh orange juice
• vegetable oil
• eggs
• vanilla extract
• orange zest

Filling:
• orange marmalade
• whipped cream

Ganache:
• dark chocolate, melted
• heavy cream

Directions

I preheat my oven to 350°F (175°C) and grease two 8-inch cake pans.
In a large mixing bowl, I whisk together the flour, cocoa powder, sugar, baking powder, and salt.
In another bowl, I beat the eggs with the oil, orange juice, vanilla extract, and orange zest until the mixture is smooth and well combined.
I slowly incorporate the wet ingredients into the dry, stirring until I get a smooth batter.
I pour the batter evenly into the pans and bake for 30 to 35 minutes, or until a toothpick comes out clean.
After cooling the cakes completely, I spread a generous layer of orange marmalade and whipped cream between them.
For the ganache, I gently heat the cream and mix it with the melted chocolate until silky. I pour it over the top of the cake, letting it drip down the sides.
Just before serving, I like to decorate the top with thin slices of fresh orange for an elegant finish.

Servings and timing

This recipe makes about 10 to 12 servings, depending on how generous I slice it.
Prep time: 20 minutes
Cook time: 35 minutes
Cooling and assembly time: 1 hour
Total time: approximately 1 hour 55 minutes

Variations

I sometimes use blood orange juice for a slightly more intense color and flavor.
If I want to make it dairy-free, I swap the cream for coconut cream in the ganache and use dairy-free whipped topping.
For extra texture, I like to sprinkle chopped toasted hazelnuts or almonds over the ganache.
A little grand marnier or orange liqueur in the filling makes it feel extra luxurious.

storage/reheating

I store any leftover cake in an airtight container in the refrigerator for up to 4 days. It actually tastes even better the next day as the flavors meld.

To reheat, I let the slice come to room temperature or give it a very quick 10–15 second zap in the microwave to soften the ganache slightly.

FAQs

How do I know when the cake is fully baked?

I always check by inserting a toothpick into the center. If it comes out clean or with just a few moist crumbs, it’s done.

Can I make this cake aheadof time?

Yes, I often bake the cake layers a day in advance and store them wrapped at room temperature. I assemble everything the next day to keep it fresh.

Can I use store-bought orange juice?

Freshly squeezed orange juice gives the best flavor, but in a pinch, I’ve used a good-quality bottled juice without added sugar.

Is this cake freezer-friendly?

Absolutely. I wrap the baked (unfrosted) cake layers tightly in plastic and freeze them for up to a month. I thaw and decorate just before serving.

What can I use instead of orange marmalade?

I’ve swapped it for apricot jam or even lemon curd when I wanted a different flavor twist. It still turns out delicious.

Conclusion

This Chocolate Orange Cake is a stunning, flavor-packed dessert that’s as enjoyable to make as it is to eat. I love the way the citrus and chocolate play off each other, and with the smooth ganache finish, it always looks bakery-worthy. Whether for a party or a weekend bake, this cake is one I always come back to.