Chocolate Orange Cake

 

This cake marries rich dark chocolate with bright citrus notes from oranges. It’s moist, indulgent, and perfect when I want a dessert that feels both comforting and a little special.

Why You’ll Love This Recipe

I love this cake because every bite delivers a balance of deep chocolate and fresh orange flavor. The citrus cuts through the sweetness, giving it brightness and complexity. The texture is tender and moist, thanks to oil (or butter) and well-balanced ingredients. It’s a showstopper yet approachable — both elegant for guests and comforting for myself.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

For The Cake:
• 200 g dark chocolate
• 1 ½ cups all-purpose flour
• ½ cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 1 cup granulated sugar
• 2 large eggs
• 1 cup milk or buttermilk
• ½ cup vegetable oil or melted butter
• ½ cup fresh orange juice
• Zest of 1 large orange
• 1 teaspoon vanilla extract
• ½ cup hot water or hot coffee (optional for richer flavor)

For The Frosting Or Ganache:
• ½ cup unsalted butter
• 2 cups powdered sugar
• ½ cup cocoa powder
• 3–4 tablespoons orange juice
• Zest of 1 orange
• (Optional: 2 tablespoons cream or sour cream to adjust texture)

Directions

1. Preheat oven (typically to about 175 °C / 350 °F).
2. Grease and line two round cake pans.
3. In a bowl, whisk together the dry ingredients: flour, cocoa, baking powder, baking soda, salt, sugar.
4. In another bowl, mix the wet ingredients: eggs, milk, oil, orange juice, orange zest, vanilla.
5. Combine wet and dry, mixing until just incorporated.
6. Carefully stir in hot water (or coffee) — the batter will become thin, but that’s fine.
7. Divide batter into prepared pans and bake until a toothpick inserted in the center comes out clean (about 25–35 minutes, depending on oven and pan size).
8. Let cakes cool in pans for ~10 minutes, then turn out onto wire racks to cool completely.
9. Meanwhile, prepare the frosting or ganache. Cream butter (if using), then gradually add powdered sugar, cocoa, orange juice and zest, adjusting consistency with cream or milk if needed.
10. Once cakes are cooled, frost between the layers, then cover the top and sides. You can also pour ganache over the top so it drips slightly down the sides.
11. Decorate with candied orange slices, chocolate shavings, or extra zest as desired.

Servings and timing

This cake typically makes 8–12 servings (depending on slice size).
Preparation time: about 20 minutes.
Baking time: about 25–35 minutes.
Total time: ~1 hour (including cooling and frosting).

If your original recipe had slightly different times or sizes, you can adapt accordingly.

Variations

• Use buttermilk instead of milk for extra tenderness.
• Add a splash of orange liqueur (like Cointreau) to the batter or frosting.
• Substitute part of the flour with almond flour for a nuttier texture.
• Make a chocolate-orange cream cheese frosting instead of buttercream.
• Add chocolate chips or chopped nuts into the batter for extra texture.
• Use a glaze instead of frosting: powdered sugar + orange juice, for a lighter finish.

Storage/Reheating

Store the cake in an airtight container.

• At room temperature: works for 2–3 days (if frosting doesn’t spoil).
• In the refrigerator: up to 4–5 days. Bring to room temperature before serving for best flavor.
• Freezing: wrap cake layers tightly in plastic wrap and then foil. Freeze up to 2–3 months. Thaw in the fridge overnight, then bring to room temp before frosting or serving.

To revive slightly stale slices, microwave a small piece for 5–10 seconds or warm lightly in oven.

FAQs

What if I don’t have fresh orange juice or zest?

I can use high-quality bottled orange juice, but fresh juice and zest yield the best brightness. If using bottled, reduce added sugar slightly and consider adding a bit of orange extract to boost flavor.

Can I make this cake gluten-free?

Yes — replace the all-purpose flour with a gluten-free baking blend. Ensure it contains xanthan gum (or add it) so the cake holds together well.

Why did my cake turn out dry?

Possible causes: overbaking, too much flour, or not enough moisture (juice, oil). Make sure to measure flour accurately (by spooning into the cup and leveling) and check the cake a few minutes before the end of bake time.

Can I make the cake layers ahead of time?

Yes. I sometimes bake the layers a day ahead, wrap them tightly in plastic wrap, and leave unfrosted. I frost just before serving to keep everything fresh.

Can I freeze slices of this cake once frosted?

Yes — but I prefer freezing just the layers. Frosted slices can get soggy. If I do freeze frosted slices, I wrap them securely and thaw them in the refrigerator before serving.

Conclusion

I hope this version of the Chocolate Orange Cake inspires you. It’s a dessert that balances richness and brightness beautifully. I love making it for gatherings or when I want something special for myself. Let me know if you want me to adjust anything (e.g. measurements, vegan version, smaller cake) — I’d be happy to help.

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