Dark Chocolate Orange Cake

The Dark Chocolate Orange Cake is a luxurious dessert that perfectly balances rich, deep chocolate flavors with the bright, citrusy notes of orange. This indulgent cake features a moist chocolate sponge infused with orange zest and juice, layered or topped with a decadent dark chocolate ganache. Whether you’re making it for a special occasion or simply to satisfy your sweet tooth, this cake is a guaranteed showstopper.

Why You’ll Love This Recipe

• Perfect Flavor Pairing: The combination of dark chocolate and orange creates a sophisticated and irresistible taste.
• Rich and Moist Texture: The cake stays soft and tender, thanks to the addition of fresh orange juice.
• Decadent Chocolate Ganache: A glossy, velvety ganache enhances the deep chocolate flavor.
• Elegant and Impressive: A beautiful dessert for dinner parties, birthdays, or holidays.
• Easy to Make: Simple ingredients and a straightforward method make this cake accessible for all bakers.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cake:

• 1 ¾ cups (220g) all-purpose flour
• ½ cup (50g) unsweetened cocoa powder
• 1 ½ teaspoons baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 cup (200g) granulated sugar
• ½ cup (100g) brown sugar
• ½ cup (120ml) vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• Zest of 2 oranges
• ½ cup (120ml) fresh orange juice
• ¾ cup (180ml) buttermilk
• ½ cup (120ml) hot coffee (or hot water)

For the Dark Chocolate Ganache:

• 8 oz (225g) dark chocolate (at least 70% cocoa), finely chopped
• ¾ cup (180ml) heavy cream
• 2 tablespoons unsalted butter
• 1 tablespoon orange zest

For Garnish (Optional):

• Candied orange slices
• Dark chocolate shavings
• Powdered sugar dusting

Directions

1. Prepare the Cake Batter

1. Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
2. In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
3. In another bowl, whisk the granulated sugar, brown sugar, and vegetable oil until combined.
4. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and orange zest.
5. Alternate adding the dry ingredients with the buttermilk and orange juice, beginning and ending with the dry ingredients. Stir until just combined.
6. Gently mix in the hot coffee (the batter will be thin—this is normal).

2. Bake the Cake

1. Divide the batter evenly between the prepared cake pans.
2. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
3. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

3. Make the Dark Chocolate Ganache

1. Heat the heavy cream in a saucepan over medium heat until it just begins to simmer (do not boil).
2. Pour the hot cream over the chopped dark chocolate and let it sit for 2 minutes.
3. Stir gently until smooth, then add the butter and orange zest, mixing until fully incorporated.
4. Let the ganache cool slightly until it thickens but is still pourable.

4. Assemble the Cake

1. Place one cake layer on a serving plate. Spread a layer of ganache on top.
2. Add the second cake layer and pour the remaining ganache over the top, letting it drip down the sides.
3. Garnish with candied orange slices, chocolate shavings, or a dusting of powdered sugar if desired.

5. Serve and Enjoy

1. Let the ganache set for about 15 minutes before slicing.
2. Serve at room temperature for the best flavor and texture.

Servings and Timing

• Servings: 10-12
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Cooling Time: 30 minutes
• Total Time: 1 hour 25 minutes

Variations

• Gluten-Free Option: Use a 1:1 gluten-free flour blend.
• Vegan Version: Substitute eggs with flax eggs, buttermilk with dairy-free milk + vinegar, and heavy cream with coconut cream.
• Extra Orange Flavor: Add 1 teaspoon of orange extract to the batter for a bolder citrus kick.
• Nutty Crunch: Sprinkle toasted almonds or hazelnuts over the ganache.
• Liqueur Infusion: Add 2 tablespoons of Grand Marnier or Cointreau to the ganache for an adult twist.

Storage and Reheating

• Refrigeration: Store in an airtight container in the fridge for up to 5 days.
• Freezing: Wrap individual slices in plastic wrap and freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
• Reheating: Enjoy at room temperature or microwave slices for 10-15 seconds for a warm, gooey texture.

FAQs

Can I use orange extract instead of fresh oranges?

Yes, substitute 1 teaspoon of orange extract for the fresh zest and juice.

Why add hot coffee to the batter?

Coffee enhances the depth of the chocolate flavor without making the cake taste like coffee.

Can I make this cake ahead of time?

Yes! Bake the cake layers a day ahead, wrap them tightly, and frost before serving.

How do I keep my cake moist?

Do not overbake, and store the cake in an airtight container to retain moisture.

What’s the best dark chocolate to use?

Use high-quality dark chocolate with at least 70% cocoa for the best richness.

Can I make cupcakes with this recipe?

Yes! Bake in a muffin tin for 18-22 minutes.

How do I get a smooth ganache finish?

Pour the ganache while it’s still warm and use an offset spatula to smooth it out.

Can I use milk chocolate instead of dark?

Yes, but it will result in a sweeter cake. Adjust the sugar if needed.

What other garnishes work well?

Fresh orange zest, gold leaf, or a dusting of cocoa powder all make beautiful finishing touches.

Can I make this cake in a bundt pan?

Yes, but increase the baking time to 45-50 minutes and check for doneness with a toothpick.

Conclusion

The Dark Chocolate Orange Cake is an irresistible blend of deep chocolate and bright citrus, making it the ultimate indulgence for any dessert lover. Whether for a special event or just because, this cake is rich, moist, and full of luxurious flavors. Try it today and experience the perfect harmony of chocolate and orange!

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