An easy recipe for Chocolate Orange Cake that is very rich and chocolatey. With a beautifully tender crumb. Also incredibly fudgey and moist.
Chocolate Orange Cake
The best thing about this cake is that the flavours are very pronounced. There are some chocolate cakes that don’t taste at all of chocolate but this definitely does!
The even better thing is that the cake stays moist for 5 days.
Very quick and easy Recipe
I love a cake recipe that is easy to make and this delivers on that front. It is a simple recipe that doesn’t need much work!
Why I love this cake so much
- It actually tastes chocolatey – This cake has both melted chocolate and cocoa and definitely tastes chocolatey. The addition of coffee/any hot liquid blooms the cocoa and makes it taste chocolatey.
- The orange really comes through – I love that you can really taste the orange too. It isn’t just a hint of orange!
- Moist and fudgy – This cake delivers on both.
- You can just use a wooden spoon to mix the ingredients together – This recipe works even if you don’t have a stand mixer, processor or electric whisk.
- It’s difficult to mess it up – Because the cake is very fudgey, it is difficult to overbake and dry it out.
Ingredients needed in this recipe
- Cocoa Powder
- Coffee – This is only to enhance the flavour of the chocolate, there is no coffee flavour here
- Oranges – Zest and Juice
- Unsalted Butter
- Caster or Granulated Sugar
- Plain Flour
- Baking Powder
- Salt
- Eggs
- Vanilla
- Buttermilk or Yoghurt
- Plain and Milk Chocolate
- Double Cream
How to make Chocolate Orange Cake
Preheat oven to 175 C/Gas Mark 3.
Grease/line tin.
Make coffee and add orange juice, vanilla and butter to a pan. Stir in cocoa powder. Remove from heat and stir in sugar.
Stir in the eggs.
Add flour, baking powder and salt.
Stir in Yoghurt.
Pour batter into tin and bake for 40 – 50 minutes.
Make a drizzle using sugar and orange juice.
Allow cake to cool for 15 minutes, then invert out of the tin. Pour over the drizzle.
Make the ganache by heating cream in a pan. Put the chopped chocolate in a bowl and pour the cream over the top. Stir in zest. Pour over cake.
Can I make it without a bundt tin?
Yes, you can use a 23 cm round or square tin to make this cake. Or make the cake in a 20 cm greased tin for 50 – 60 minutes. Check if the cake is done by inserting a skewer into the middle and checking that it comes out clean.
The best way to store this cake?
Store in an airtight container for up to 5 days.
How to freeze
Yes. Simply bake and completely cool the cake. Don’t add the decoration/chocolate topping. Once cool, wrap it in cling film twice. Cover in foil. Add to a air tight container or cover in 1 more layer of foil. Freeze for up to 3 months.
How to thaw frozen Chocolate Orange Cake
Unwrap the cake and place on a wire rack. Leave at room temperature for 3 – 4 hours. Once the cake has thawed, make and add chocolate topping.
Other Cake Recipes:
Lemon & Poppyseed Bundt Cake
Caramelised White Chocolate and Passion Fruit Cake
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Chocolate Orange Cake
An easy recipe for Chocolate Orange Cake that is very rich and chocolatey. With a beautifully tender crumb. Also incredibly fudgey and moist.
Ingredients
Cake
- 150 ml Black Coffee
- 1 large Orange Zest and Juice
- 1 tsp Vanilla Extract
- 250 g Unsalted Butter
- 75 g Cocoa Powder
- 400 g Caster Sugar or Granulated
- 2 Eggs
- 250 g Plain Flour
- 1 ¼ tsp Baking Powder
- 1/2 tsp Salt
- 115 g Buttermilk or Greek Yoghurt
Drizzle
- 2 Oranges Juice
- 100 g Caster Sugar
Chocolate Ganache
- 100 ml Double Cream
- 200 g Milk Chocolate Or a mix of dark and milk chocolate. Chopped
- 2 Oranges Zest
Instructions
Cake
-
Preheat oven to 175 C/Gas Mark 3.
-
Grease/line tin. If using a bundt, butter thoroughly or spray using a cake release spray.
-
Add coffee, orange juice and zest, vanilla and butter to a pan. Simmer and then stir in cocoa powder. Remove from heat and stir in caster sugar.
-
Whisk in the eggs.
-
Fold in the flour, baking powder and salt.
-
Mix in the buttermilk/yoghurt.
-
Pour batter into tin and bake for 40 - 50 minutes or until a skewer inserted into the middle of the cake comes out clean.
Drizzle
-
Make the drizzle by heating sugar and orange juice for 2 - 3 minutes.
-
Allow cake to cool for 15 minutes, then invert out of the tin.
-
Poke cake all over with skewer and pour drizzle over whilst cake is still hot.
Ganache
-
Place chocolate in bowl.
-
Heat cream in a pan. When simmering, pour the cream over the top and whisk together. Stir in zest. Pour over cake.
Recipe Notes
The best way to store this cake?
Store in an airtight container for up to 5 days.
How to freeze
Yes. Simply bake and completely cool the cake. Don’t add the decoration/chocolate topping. Once cool, wrap it in cling film twice. Cover in foil. Add to a air tight container or cover in 1 more layer of foil. Freeze for up to 3 months.
How to thaw frozen Chocolate Orange Cake
Unwrap the cake and place on a wire rack. Leave at room temperature for 3 - 4 hours. Once the cake has thawed, make and add chocolate topping.
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