This Chocolate Orange Cake is soft, fudgy and delicious. Topped and filled with a smooth silky Chocolate Ganache and Chocolate Orange slices, this is the ultimate treat.
Chocolate Orange Cake
This Chocolate Orange cake is based on my chocolate cake recipe except with added Orange flavour. I like a chocolate cake to taste really chocolatey and a chocolate orange cake to taste chocolatey and orangey.
The best thing about this cake is that:
It tastes like it should. There is no denying that it is a chocolate orange cake.
You need only store cupboard ingredients.
It is super soft, tender and fudgy.
The silky chocolate ganache is good enough to drink.
Ingredients in Chocolate Orange Cake
Oil – For a really tender cake, oil is the way forward.
Eggs – These should be at room temperature so they mix well with the remaining ingredients.
Sour Cream – Use full fat for a really tender cake. Reduced fat won’t work here.
Boiling Water – Keep this ready to go.
Coffee – Brings out the flavour of the Chocolate.
Orange – Use fresh oranges. You will need both the zest and juice in this recipe.
Caster Sugar – This can be substituted with granulated.
Light Brown sugar – This adds more moisture and a slight molasses flavour.
Cocoa Powder – For the best chocolate flavour use the best quality that you can.
Salt – Just a little helps bring out the best in the other ingredients.
Plain flour – Use Plain Flour because it makes it easier to control how much raising agent goes in.
Baking powder and Bicarbonate of Soda – For a tender crumb and a lovely rise.
Ingredients in Ganache
Chocolate Orange Pieces – Or Dark Chocolate.
Double Cream – Single won’t work.
Orange – You’ll need the zest of one Orange as well as Orange Essence.
How to make the Chocolate Orange Cake
Preheat the oven to 180°C/Gas Mark 4.
Grease two 20cm (8in) cake tins with oil, then line with baking paper.
Add Coffee to boiled water.
Combine Oil, Eggs, Sour cream, Orange and Coffee. Whisk to combine.
Combine Orange Zest, Caster Sugar, Light Brown Sugar, Cocoa, Salt, Plain Flour, Baking Powder and Bicarbonate of Soda.
Add the dry mix to the wet mix and stir well with a whisk to combine.
Divide the mixture between the tins.
Bake for 35 minutes, or until a skewer inserted comes out clean.
Remove from the oven and allow to cool in the tin for 15 minutes.
Remove to a wire rack and allow to cool.
How to make the Ganache
Add Chocolate to a heat proof bowl.
Heat cream in a pan with the orange until just on the verge of simmering.
Pour the cream over the chocolate and leave for 1 minute.
Then whisk until combined.
Leave for 20 minutes.
Cover with cling film and place in the fridge for 30 minutes – 3 hours.
This is an optional step and it just helps the Ganache to thicken.
How to assemble the Cake
Place Cake on a plate/board and spoon over ganache.
Add the next cake on top and top with remaining ganache.
Place the cake in the fridge for 25 minutes and then smooth the ganache all over.
Storage Instructions
This cake is super moist and keep well in an airtight container for up to a week.
How to freeze
This Chocolate Orange Cake freezes well minus the ganache.
Wait for it to cool completely and then wrap it in clingfilm or place it in an airtight container. Defrost completely before adding ganache.
Ganache Tips
If you are in a rush, place the ganache in the freezer to speed the thickening up.
If it is too thick, place it in the microwave for 20 – 30 seconds.
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Chocolate Orange Cake
This Chocolate Orange Cake is soft, fudgy and delicious. Topped and filled with a smooth silky Chocolate Ganache and Chocolate Orange slices, this is the ultimate treat.
Ingredients
Wet Ingredients
- 170 ml Boiling Water
- ¾ tsp Coffee
- 200 ml Olive Oil
- 2 Eggs
- 175 ml Sour Cream
- 1 tsp Orange Essence or Orange Juice
Dry Ingredients
- 1 Orange Zest only
- 150 g Caster Sugar
- 100 g Light Brown Sugar
- 80 g Cocoa Powder
- ¾ tsp Salt
- 245 g Plain Flour
- 2 tsp Bicarbonate Of Soda
- 1 tsp Baking Powder
Ganache
- 300 g Double Cream
- 300 g Chocolate Orange
- 1 tsp Orange Essence or Juice
Instructions
-
Preheat the oven to 180°C/Gas Mark 4.
-
Grease two 20cm (8in) cake tins with oil, then line with baking paper.
-
Add Coffee to boiled water and mix.
-
Combine Oil, Eggs, Sour cream, Orange Essence or Juice and Coffee. Whisk to combine.
-
Combine Orange Zest, Caster Sugar, Light Brown Sugar, Cocoa, Salt, Plain Flour, Baking Powder and Bicarbonate of Soda.
-
Add the dry mix to the wet mix and stir well with a whisk to combine.
-
Divide the mixture between the tins. Bake for 35 minutes, or until a skewer inserted comes out clean. Remove from the oven and allow to cool in the tin for 15 minutes. Remove to a wire rack and allow to cool.
Ganache
-
Add Chocolate to a heat proof bowl.
-
Heat cream in a pan with the Orange Juice/Essence until just on the verge of simmering.
-
Pour the cream over the chocolate and leave for 1 minute. Then whisk until combined. Leave for 20 minutes. Cover with cling film and place in the fridge for 30 minutes - 3 hours. This is an optional step and it just helps the Ganache to thicken.
Assemble
-
Place Cake on a plate/board and spoon over half the ganache.
-
Add the next cake on top and top with remaining ganache.
-
Optional Step - The cake is ok to serve as it is or you can place the cake in the fridge for 25 minutes and then smooth the ganache all over.
Recipe Notes
Storage Instructions
This cake is super moist and keep well in an airtight container for up to a week.
How to freeze
This Chocolate Orange Cake freezes well.
Wait for it to cool completely and then wrap it in clingfilm or place it in an airtight container. Defrost completely before adding ganache.
Ganache Tips
If you are in a rush, place the ganache in the freezer to speed the thickening up.
If it is too thick, place it in the microwave for 20 - 30 seconds.
Chocolate orange is my fav flavour combo, can’t wait to try this!
Can the orange essence be substituted for juice? The description mentions both the zest and juice will be needed but it’s not on the ingredients list?
Hi,
Yes it can!
I’ve updated the recipe to read either Juice or Essence.
Thankyou. I’ve updated the ingredients list too.
Hope you enjoy it. x