A rich and indulgent dessert, this Chocolate Orange Cake is where deep cocoa meets vibrant citrus. Each moist layer of chocolate cake is infused with fresh orange juice and zest, then finished with a luscious chocolate ganache. It’s the kind of cake I turn to when I want something elegant yet comforting—perfect for holidays, birthdays, or just to treat myself.
Why You’ll Love This Recipe
I love how this cake strikes a balance between decadence and brightness. The richness of the chocolate is perfectly offset by the fresh, zesty flavor of orange. The moist crumb comes from buttermilk and hot water, giving it a melt-in-my-mouth texture, and the ganache adds a silky finish that makes every bite luxurious. It’s also a showstopper—beautiful enough for a centerpiece, but simple enough to make from scratch without fuss.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cake:
1 ¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
1 ½ tsp baking powde
1 tsp baking soda
½ tsp salt
1 cup granulated sugar
½ cup brown sugar
½ cup vegetable oil
2 large eggs
1 cup buttermilk
1 tsp vanilla extract
2 tsp orange zest
½ cup freshly squeezed orange juice
½ cup hot water
For the Chocolate Ganache:
1 cup heavy cream
8 oz semi-sweet chocolate, chopped
1 tsp orange zest (optional, for extra citrus flavor)
Directions
I start by preheating my oven to 350°F (175°C), then greasing and lining two 8-inch round cake pans with parchment paper.
In a large bowl, I sift together the flour, cocoa powder, baking powder, baking soda, and salt.
In another bowl, I whisk the granulated sugar, brown sugar, oil, eggs, buttermilk, vanilla extract, orange zest, and orange juice until everything is smooth and well combined.
I gradually add the dry mixture to the wet ingredients, stirring just until everything comes together.
Then I pour in the hot water and stir until the batter becomes smooth and slightly thin.
I divide the batter between the two pans and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, I let the cakes cool in their pans for 10 minutes before transferring them to wire racks to cool completely.
For the ganache, I heat the heavy cream in a saucepan just until it starts to simmer.
I pour the hot cream over the chopped chocolate and let it sit for 2–3 minutes, then stir until it’s completely smooth. If I want more citrus flavor, I stir in the orange zest.
After the ganache cools and thickens slightly, I spread a layer between the cooled cakes, then frost the top and sides.
To finish, I sometimes garnish with extra orange zest, candied orange slices, or chocolate curls.
Servings and timing
Servings: 10
Prep Time: 25 minutes
Cooking Time: 35 minutes
Total Time: 1 hour
Calories: 430 kcal per serving
Variations
I sometimes use blood orange for a deeper citrus flavor and a more dramatic color.
For a festive twist, I add a tablespoon of orange liqueur (like Grand Marnier) to the ganache.
If I want a lighter dessert, I replace the ganache with an orange-flavored whipped cream.
To make it dairy-free, I use plant-based buttermilk (like almond milk with a splash of vinegar) and dairy-free chocolate and cream substitutes.
Storage/Reheating
I store the cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Before serving, I let it come to room temperature for the best texture and flavor. If I’m storing leftovers in the fridge, I gently warm slices in the microwave for 10–15 seconds to soften the ganache.
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FAQs
How can I make this cake ahead of time?
I bake the cake layers a day in advance and keep them wrapped in plastic wrap at room temperature. The ganache can be made ahead too and gently reheated before assembling.
Can I freeze this cake?
Yes, I freeze the unfrosted cake layers tightly wrapped for up to 2 months. When ready to use, I thaw them at room temperature and then frost with freshly made ganache.
What type of chocolate works best for the ganache?
I use semi-sweet chocolate for a balanced flavor, but dark chocolate adds more richness. Milk chocolate can be used for a sweeter ganache if preferred.
Can I make this as a single-layer cake?
Absolutely. I pour the batter into a 9×13-inch pan and bake for about 35–40 minutes, checking for doneness with a toothpick.
Is there a substitute for buttermilk?
When I don’t have buttermilk, I mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5–10 minutes before using.
Conclusion
This Chocolate Orange Cake is one of those recipes I always keep in my back pocket. It’s rich, flavorful, and has that “wow” factor I look for in a celebration cake. Whether I’m baking for a holiday, a special occasion, or just because I’m craving something special, this cake never disappoints. The combination of chocolate and citrus is timeless—and every bite feels like a little celebration.
📖 Recipe:
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Chocolate Orange Cake
- Total Time: 1 hour
- Yield: 10 servings
- Diet: Vegetarian
Description
A rich and indulgent Chocolate Orange Cake where deep cocoa flavor meets vibrant citrus. Moist chocolate layers are infused with fresh orange juice and zest, and topped with a luscious chocolate ganache, making it perfect for celebrations or a comforting treat.
Ingredients
1 ¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
1 ½ tsp baking powder
1 tsp baking soda
½ tsp salt
1 cup granulated sugar
½ cup brown sugar
½ cup vegetable oil
2 large eggs
1 cup buttermilk
1 tsp vanilla extract
2 tsp orange zest
½ cup freshly squeezed orange juice
½ cup hot water
1 cup heavy cream
8 oz semi-sweet chocolate, chopped
1 tsp orange zest (optional, for ganache)
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
- In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, whisk together granulated sugar, brown sugar, oil, eggs, buttermilk, vanilla extract, orange zest, and orange juice until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Stir in the hot water until the batter is smooth and slightly thin.
- Divide the batter evenly between the two pans. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- To make the ganache, heat the heavy cream in a saucepan until it begins to simmer.
- Pour hot cream over chopped chocolate and let sit for 2–3 minutes. Stir until smooth. Add orange zest if desired.
- Let the ganache cool slightly to thicken, then spread between the cake layers and frost the top and sides.
- Optional: Garnish with extra orange zest, candied orange slices, or chocolate curls.
Notes
Use blood orange for a deeper flavor and color.
Add 1 tbsp of orange liqueur to the ganache for a festive twist.
Swap ganache with orange-flavored whipped cream for a lighter option.
To make it dairy-free, use plant-based buttermilk and dairy-free chocolate and cream.
Store at room temperature for up to 2 days or refrigerate for up to 5 days.
Reheat slices for 10–15 seconds in the microwave to soften ganache.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 35g
- Sodium: 220mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 55mg
