Chocolate Orange Cake Recipe
Ingredients
For the Chocolate Cake (Makes 3–4 Layers):
2 tsp baking powder
1½ tsp baking soda
1 tsp salt
2 cups (240g) all-purpose flour
2 cups (400g) granulated sugar
¾ cup (75g) unsweetened cocoa powder
1 cup (240ml) buttermilk
½ cup (120ml) vegetable oil
2 large eggs
2 tsp vanilla extract
1 tbsp orange zest
1 cup (240ml) freshly squeezed orange juice or hot water + 1 tsp orange extract
For the Orange Cream Filling:
1 cup (225g) unsalted butter, room temp
3–4 cups (360–480g) powdered sugar
3–4 tbsp fresh orange juice
1–2 tsp orange zest
Orange food coloring (gel or paste, optional)
For the Chocolate Ganache:
1 cup (240ml) heavy cream
8 oz (225g) semi-sweet or dark chocolate, chopped
1 tbsp corn syrup (optional, for shine)
Decoration:
Orange slices (fresh or candied)
Instructions
1. Make the Cake Layers:
Preheat oven to 350°F (175°C). Grease and line three or four 8-inch cake pans.
In a large bowl, whisk flour, sugar, cocoa, baking powder, baking soda, and salt.
Add buttermilk, oil, eggs, vanilla, and orange zest. Mix until smooth.
Gradually add the orange juice (or hot water + extract), mixing until well combined.
Divide batter evenly among pans. Bake 25–30 minutes or until a toothpick comes out clean.
Cool completely before assembling.
2. Prepare Orange Cream Filling:
Beat butter until light and creamy.
Add powdered sugar 1 cup at a time, mixing well.
Add orange juice and zest until the desired flavor and consistency are reached.
Tint with orange food coloring if desired.
3. Make Chocolate Ganache:
Heat cream until just simmering, then pour over chopped chocolate.
Let sit 1–2 minutes, then stir until smooth. Add corn syrup for extra shine.
4. Assemble the Cake:
Level cake layers if needed.
Spread a thick layer of orange filling between each cake layer.
Chill for 15 minutes to set.
Pour ganache over the top, smoothing gently to let it drip down the sides.
5. Decorate:
Garnish with fresh orange slices on top.