Orange Cake Loaf with Chocolate Ganache sounds like the perfect balance of fresh citrus and rich chocolate! The zesty orange flavor pairs beautifully with the smooth, decadent ganache.
Orange Cake Loaf with Chocolate Ganache
Ingredients:
For the Orange Cake Loaf:
1 1/2 cups (190g) all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (115g) unsalted butter, softened
1 cup (200g) granulated sugar
2 large eggs
1/4 cup (60ml) fresh orange juice (about 1-2 oranges)
Zest of 1 large orange
1 teaspoon vanilla extract
1/2 cup (120ml) milk (whole or any preferred type)
For the Chocolate Ganache:
4 oz (120g) semi-sweet or dark chocolate, chopped
1/2 cup (120ml) heavy cream
1 tablespoon butter (optional, for extra gloss)
Instructions:
Make the Orange Cake Loaf:
Preheat the oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan with parchment paper.
Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Cream butter and sugar: In a large bowl, beat the softened butter and sugar together using an electric mixer until light and fluffy, about 3-5 minutes.
Add eggs and flavor: Beat in the eggs, one at a time. Stir in the orange juice, orange zest, and vanilla extract until well combined.
Alternate adding dry ingredients and milk: Gradually add the dry ingredients in three parts, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix the batter.
Bake the loaf: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden and spring back when lightly touched.
Cool the cake: Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Make the Chocolate Ganache:
Heat the cream: In a small saucepan, heat the heavy cream over medium heat until it starts to simmer (but not boil).
Pour over chocolate: Place the chopped chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for a minute. Then stir until the chocolate is completely melted and the ganache is smooth.
Add butter (optional): For an extra glossy finish, stir in the tablespoon of butter until fully melted and incorporated.
Assemble the Cake:
Once the cake has cooled completely, pour the warm chocolate ganache over the top, letting it drip down the sides of the loaf.
Let the ganache set: Allow the ganache to set for a few minutes before slicing.
This cake has that perfect balance of light, citrusy sweetness with rich, velvety chocolate. If you want to decorate it further, you can garnish with orange slices or zest on top for a little extra flair.