Last Updated on June 7, 2023
This chocolate orange cake is silky, smooth, and decadent. Layers of chocolate sponge and orange sponge and then filled with orange buttercream and a chocolate orange ganache – you’ll be in chocolate heaven with this dessert. Instead of artificial flavoring, our orange flavoring is all-natural, which makes the flavor even more intense and tasty. But how do we go about making this chocolate orange cake? Let’s take a look.
Why You’ll Love This Easy Chocolate Orange Cake
There are many reasons you’ll love this chocolate orange cake, but here are just a few reasons why.
- Natural flavoring. While most recipes use orange extract to get that intense orange flavor, ours uses all-natural ingredients. Fresh oranges are all you’ll need to elevate this recipe.
- Easily adaptable to different sizes. While this cake is two layers, you can slice the cake in half and make a 4 layer cake, or use different-sized cake pans to adjust the size of the cake itself. You can even make chocolate orange cupcakes from this recipe if you’d prefer.
- Versatile for occasions. This cake is perfect for any celebration; birthday, Christmas, Easter – or even just as a treat!
- Easy to make. While this cake does take a few hours to make, it’s super easy to do as long as you follow our step-by-step guide.
Ingredient Notes: Orange and Chocolate Cake
There are a few components to this chocolate orange cake and each one contains several ingredients. Let’s take an in-depth look at each component and its ingredients.
Cake ingredients
1. All-purpose flour. It’s best to use all-purpose flour for this recipe, as I’ve not tested it with any other. However, if you want to make this recipe gluten-free, you can directly replace the flour with gluten-free all-purpose flour.
2. Vegetable oil. This ingredient replaces butter in our recipe. Oil ensures the cake is light and moist. Any neutral oil will work okay, but vegetable oil is best.
3. Cocoa powder. It’s important to use Dutch-processed cocoa powder, which has the most chocolate-like flavor for your cake.
4. Eggs. Large eggs at room temperature work best.
5. Milk. Whole milk at room temperature is preferable.
6. Vanilla extract. Like most baking recipes, vanilla extract is a key ingredient in this recipe. It’s best to use pure vanilla extract, where possible.
7. Oranges. Be sure your oranges are fresh and ripe for the best flavor in your cake.
Filling ingredients
1. Cornstarch. This is important to thicken the filling.
2. Milk. Whole milk works best as you’ll need high-fat content.
3. Oranges. Ensure your oranges are fresh and ripe for the best flavor.
4. Vanilla Extract. This elevates the flavor of the filling to the next level. Try to use pure vanilla extract, where possible.
5. Butter. Your butter should be at room temperature and you should use unsalted butter so you’re able to control how much salt goes into your filling.
6. Chocolate. For the best flavor, it’s best to use dark chocolate, but you can use another type of chocolate if you’d prefer.
7. Cocoa Powder. Dutch-processed cocoa powder is the best choice here. This gives the most authentic chocolate flavor.
Ganache ingredients
1. Oranges. Ensure your oranges are both fresh and ripe.
2. Whipping cream. As long as the fat content is around 30%, you can use any type of cream such as whipping or heavy cream.
3. Chocolate. For the ganache, I think milk chocolate works best; particularly if you have a sweet tooth. But any type of chocolate will work just fine.
Nutritional Information of Dark Chocolate Orange Cake
You may be wondering what the nutritional value is when it comes to chocolate orange cake. This recipe makes 16 slices of cake, and each slice contains the following:
- Calories: 639
- Fat: 30g
- Saturated Fat: 18g
- Carbohydrates: 90g
- Protein: 10g
- Sodium: 382mg
- Fiber: 6g
- Sugar: 63g
Best Chocolate Orange Cake Recipe
Moist chocolate cake, flavored with orange, with a silky smooth filling, and then covered in chocolate orange ganache – what more could you ask for?
Equipment
- two 8″ cake pans
- mixing bowl
- whisk
- saucepan
- sieve
- hand or stand mixer
Ingredients
For this recipe, you’ll need the following ingredients:
For the chocolate orange cake
- 3 cups of all-purpose flour
- 4 eggs
- 1 cup of vegetable oil
- 3 cups of granulated white sugar
- 1 1/4 cups of milk
- 1 1/3 cups of cocoa powder
- 1/3 cup of hot water
- 2 oranges
- 1 teaspoon of vanilla extract
- 1 teaspoon of salt
- 2 teaspoons of baking powder
For the chocolate orange filling
- 1 1/2 cups of confectioners’ sugar
- 3 sticks of butter
- 2 1/2 cups of whole milk
- 1/2 cup of white sugar
- 1/3 cup of cocoa powder
- 5 egg yolks
- 2 tablespoons of cornstarch
- 1 tablespoon of all-purpose flour
- 150g of dark chocolate
- 1 orange
- 2 teaspoons of vanilla extract
For the ganache
- 1 cup of chopped milk chocolate
- 1 orange
- 1/2 cup of whipping cream
Recipe
Now all you need to do is:
Step 1: Make cake batter
Preheat your oven to 350F, and grease and line two 8″ cake pans. With your two oranges, zest them into a bowl and set aside. In a separate bowl, squeeze the juice from the oranges and then add to your bowl of zest. Add the following ingredients to the bowl through a strainer: flour, cocoa powder, and baking powder. Mix well. Now, add the sugar, salt, milk, vegetable oil, eggs, and vanilla extract. Mix well until you have a smooth batter and the ingredients are combined. Finally, stir in the hot water.
Step 2: Bake cakes
Pour your batter evenly into the two prepared cake pans. In the case, you want to make a 4-layer cake, split the batter in 4. Place your cakes into the oven’s center and bake for 30-40 minutes. When your cakes are baked, a toothpick into the center of the cake should come out clean.
Step 3: Prepare the orange custard for the filling
In a saucepan add milk and the zest of the orange. Mix gently with a whisk, and add two tablespoons of the sugar, along with the vanilla extract. Place on low heat and slowly heat.
In a mixing bowl, add the egg yolks, the remainder of the sugar, cornstarch, and flour. Mix well. Once the milk mixture begins to feel warm, gradually pour it into the egg yolk mixture; whisking as you go. Continue adding in small increments until all the milk is incorporated into the egg yolks.
Step 4: Continue the custard
Once all the milk is added, pour the entire mixture back into the saucepan and continue to heat, whisking constantly until the mixture thickens. Whisk the custard the whole time and don’t step away. Stop heating when the custard can coat the back of a spoon and your finger leaves a trail there.
Once thickened, pass through a sieve to remove any lumps. Melt your chocolate into a microwave-safe bowl and then add the chocolate to your custard and mix. Then cover with plastic wrap and chill for around 2 hours or so.
Step 5: Finish filling
After the custard is chilled, in a medium bowl add your softened butter and confectioners’ sugar to a stand mixer and beat until fluffy. Add around 2 tablespoons of fresh orange juice and the cocoa powder; mix completely. Gradually add small increments of the chilled custard; whipping as you go. It should be smooth and thick.
Step 6: Make the ganache
In a small saucepan, add the whipping cream, along with the zest, and peel. Heat on low heat until it starts to bubble. Pour the cream through a sieve into your bowl of chocolate. Stir it together until everything is glossy and all the chocolate has melted. Leave to cool and then stir until smooth.
Step 7: Add filling
Cut your cakes in half horizontally so you have four cake layers. Add one to your cake plate and add a layer of the filling. Smooth the filling and then add the next cake layer on top. Repeat until all layers are assembled. Then add a thin layer around the sides of the top.
Step 8: Add ganache
Pour the ganache over the top of your frosted cake so it drips down the sides. Leave at room temperature to set. Slice, serve, and enjoy!
If you had leftover oranges try this recipe
or if you are addicted to chocolate you cannot ignore these recipes
- Matilda’s Chocolate Cake
- MOIST Chocolate Chip Banana Bread Recipe
- Easy Chocolate Drizzle for Cheesecake with Salted Caramel
Additional Information on Chocolate Cake With Orange Frosting
Serving size: 12-16 slices
Preparation time: 30 minutes
Chill time: 2 hours
Baking time: 40 minutes
Total time: 3 hours 10 minutes
Storage Tips
This cake should be stored in an airtight container in the refrigerator. When stored this way, it’ll last for around 3-5 days. Before serving, allow the cake to come to room temperature for the best results.
Conclusion: Chocolate Orange Cake
I hope this article has helped you to become more familiar with how to make the perfect chocolate orange cake. If you’ve ever tried British chocolate, Terry’s chocolate orange – truly does taste exactly like that; just in cake form! Do you have any tips or tricks when it comes to making a chocolate orange cake? If so, please feel free to let us know in the comments below. And remember, sharing is caring!
Frequently Asked Questions
Do Chocolate and Orange go Together?
Absolutely. The flavors complement each other well. Oranges are sweet, which suits the bitterness of the chocolate. As dark chocolate is bitter, it's best to use that so the ingredients balance each other out. If you use milk chocolate with oranges, you may find it becomes sickly sweet - but personally, I love that flavor.
Is There an Orange Flavored Cake Mix?
While there's not a huge selection of orange-flavored cake mixes, it's definitely possible to find them. IYA Foods has a Chocolate Orange Bundt Mix and Duncan Hines has a Moist Orange Supreme Cake Mix. Both of these are easily accessible from grocery stores such as Walmart.
Where Did the Orange and Chocolate Combination Come From?
While there's a lot of speculation about where this flavor combination comes from, one of the first mentions is from the famous chocolate, Terry's Chocolate Orange, which has been in the works since the 18th century. The creator, Joseph Terry, experimented with chocolate and fruit (starting with a chocolate apple), and by 1932, they'd introduced Terry's Chocolate Orange - and the flavor pairing has been a match made in heaven ever since.
Why is My Orange Cake Dry?
Your orange cake may be dry for several reasons. For example, not weighing the ingredients properly. If you use too much flour, this can cause the cake to be dry and crumbly. Another reason is overmixing the batter. It should be mixed until just smooth.
A further reason can be baking your cakes for too long in the oven, and also the temperature of your oven is too high. Be sure to follow the instructions in your recipe to avoid this.
Why is My Orange Cake Bitter?
The bitterness from oranges comes from the white part of the orange. If you don't want your cake to be too bitter, ensure you don't add any of this part of the peel to the batter. If you still find the cake too bitter, you can boil your oranges before use to make the bitter flavor more subtle.
Best Chocolate Orange Cake Recipe
Equipment
- 2 8" cake pans
- Saucepan
- Sieve
Ingredients
Chocolate Orange Cake
- 3 cups all-purpose flour
- 4 eggs
- 1 cup vegetable oil
- 3 cups granulated white sugar
- 1 1/4 cups milk
- 1 1/3 cups cocoa powder
- 1/3 cup hot water
- 2 oranges
- 1 tsp vanilla extract
- 1 tsp salt
- 2 tsp baking powder
Chocolate Orange Filling
- 1 1/2 cups confectioners' sugar
- 3 sticks butter
- 2 1/2 cups whole milk
- 1/2 cup white sugar
- 1/3 cup cocoa powder
- 5 egg yolks
- 2 tbsp cornstarch
- 1 tbsp all-purpose flour
- 150 grams dark chocolate
- 1 orange
- 2 tsp vanilla extract
Ganache
- 1 cup chopped milk chocolate
- 1 orange
- 1/2 cup whipping cream
Instructions
- Preheat your oven to 350F, and grease and line two 8" cake pans. With your two oranges, zest them into a bowl and set aside. In a separate bowl, squeeze the juice from the oranges and then add to your bowl of zest. Add the following ingredients to the bowl through a strainer: flour, cocoa powder, and baking powder. Mix well. Now, add the sugar, salt, milk, vegetable oil, eggs, and vanilla extract. Mix well until you have a smooth batter and the ingredients are combined. Finally, stir in the hot water.
- Pour your batter evenly into the two prepared cake pans. In the case, you want to make a 4-layer cake, split the batter in 4. Place your cakes into the oven's center and bake for 30-40 minutes. When your cakes are baked, a toothpick into the center of the cake should come out clean.
Prepare the orange custard for the filling
- In a saucepan add milk and the zest of the orange. Mix gently with a whisk, and add two tablespoons of the sugar, along with the vanilla extract. Place on low heat and slowly heat.
- In a mixing bowl, add the egg yolks, the remainder of the sugar, cornstarch, and flour. Mix well. Once the milk mixture begins to feel warm, gradually pour it into the egg yolk mixture; whisking as you go. Continue adding in small increments until all the milk is incorporated into the egg yolks.
- Once all the milk is added, pour the entire mixture back into the saucepan and continue to heat, whisking constantly until the mixture thickens. Whisk the custard the whole time and don't step away. Stop heating when the custard can coat the back of a spoon and your finger leaves a trail there.
- Once thickened, pass through a sieve to remove any lumps. Melt your chocolate into a microwave-safe bowl and then add the chocolate to your custard and mix. Then cover with plastic wrap and chill for around 2 hours or so.
Finish orange filling
- After the custard is chilled, in a medium bowl add your softened butter and confectioners' sugar to a stand mixer and beat until fluffy. Add around 2 tablespoons of fresh orange juice and the cocoa powder; mix completely. Gradually add small increments of the chilled custard; whipping as you go. It should be smooth and thick.
Make the dark chocolate and orange ganache
- In a small saucepan, add the whipping cream, along with the zest, and peel. Heat on low heat until it starts to bubble. Pour the cream through a sieve into your bowl of chocolate. Stir it together until everything is glossy and all the chocolate has melted. Leave to cool and then stir until smooth.
Assemble the cake
- Cut your cakes in half horizontally so you have four cake layers. Add one to your cake plate and add a layer of the filling. Smooth the filling and then add the next cake layer on top. Repeat until all layers are assembled. Then add a thin layer around the sides of the top.
- Pour the ganache over the top of your frosted cake so it drips down the sides. Leave at room temperature to set. Slice, serve, and enjoy!
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