Have you ever tasted Chocolate and Orange together? If yes, then well and good; if not, then you are here for an absolute treat.
Treat your taste buds with this heavenly dessert, which is chocolate orange cake. With the decadent chocolate and citrus flavor, this cake is one of my favorite desserts.
This chocolate orange cake has a rich, moist, and chocolaty layer of sponges, layered with orange chocolate ganache and frosted with the same ganache.
Making this recipe is really easy, and I am sure you won’t be able to resist tasting the ganache before frosting the cake. Chocolate and orange are one of the classic flavors that are loved by many people all around the world.
I have told you guys many times that chocolate is my one true love. This is why I tried this mad combination of chocolate and orange in this cake.
The final taste of this cake is so good that you won’t be able to stop yourself from taking a second serving.
The flavor of the freshly squeezed orange juice complements the rich and dark chocolate ganache, making it an ultimate choice for any chocolate lover just like me.
Why You Will Love This Recipe?
There are multiple reasons to love this recipe, and here are some of the main reasons that will evoke your inner baker and make you bake this delicious cake:
- Flavor: The citrusy flavor of orange adds brightness and heightens the intense flavor of dark chocolate. Although it seems to be an unlikely pair for some people, the tangy and fresh orange juice flavor with the rich, velvety smooth chocolate creates a taste sensation that is short of enchanting.
- Texture: The texture of this cake can be described as moist yet slightly wonderfully light. The orange juice adds contrast to the burst of citrus aroma.
- Easy: Making this cake is very easy and simple. All you need to do is follow the simple steps given in this blog, and voila! You are ready to indulge in this sinfully amazing chocolate orange cake.
- Crowd pleasure: This cake is a crowd pleasure. It will definitely be a hit amongst your friends and family. Whether you are serving this cake on birthdays, holidays, or simply a gesture of appreciation, this cake can bring people together to create memories over slices of pure delight.
Important Ingredients Used in the Recipe
- Semi-sweet chocolate: It is the main ingredient that gives the cake its rich, velvety texture with an intense chocolaty texture. For better taste and flavor, use dark couverture chocolate as it contains cocoa butter, giving it a velvety texture. Opt. for a high-quality brand for the chocolates.
- Orange juice: I have used freshly squeezed orange juice for this recipe, as it gives a more natural flavor to the ganache rather than the store-bought one. Make sure that you pass it through a sieve before using it as it has natural pulp, which may hinder while frosting the cake.
- All-purpose flour: It is one of the essential dry ingredients used in the recipe. If you want, you can also use cake flour instead of all-purpose flour in this recipe.
- Cocoa powder: In this recipe, natural cocoa powder is used to give the sponges a rich and deep chocolate flavor. You can also use Dutch-processed cocoa powder for a darker flavor.
- Rising agent: I have used baking soda and powder for this recipe. They make the cake fluffy and are responsible for making it airy and light in texture.
- Oil: Here in this recipe, I have used vegetable oil as the main fat for the cake; it makes the cake tender with softer crumbs. You can also use melted butter, but it will make the cake a little dense.
- Boiling Water: Adding boiling water to the batter makes it a bit thinner, ensuring softer crumbs.
- Egg: Eggs add moisture, richness, and structure to the cake. It contributes to the texture of the cake as well.
- Milk: Adding milk helps achieve the desired consistency and ensures that the cake is tender and not overly dry.
- Salt: Adding salt enhances the overall flavor of the cake, preventing it from becoming too sweet or bland. It brings out the chocolate and orange flavor of the cake as well.
How to Make a Chocolate Orange Cake
Preparations: Gather all the ingredients according to the recipe list. Make sure to weigh the ingredients properly. Prepare two 6-inch round baking tins by greasing them with a little bit of oil and placing butter paper at the bottom. Also, preheat your oven to 180° C or 350° F (OTG mode: lower rod + upper rod + fan).
Sifting: In a bowl, sift in all the dry ingredients, including all-purpose flour, castor sugar, natural cocoa powder, baking powder, baking soda, and salt. Make sure that you sift the dry ingredients as it prevents lump formation and removes any impurities that may be present in them.
Mixing liquid: In a different bowl, mix all the liquid ingredients, which are milk, oil, egg, vanilla essence, and boiling water. So, I like to mix all the liquid ingredients separately as it helps to mix all the ingredients properly.
Mixing dry and liquid ingredients: Now add the liquid mixture to the dry ingredients and mix all of them together to get a lump-free smooth batter. Do not overmix the batter, as the sponges may sink from the middle. Mix until there is no dry ingredient can be seen. Do not confuse the bubbles as lumps, and keep mixing the batter.
Baking: Pour the batter into the prepared baking tins equally so that we have equal-sized sponges. Bake them at 180° C or 350° F (OTG mode: lower rod + upper rod + fan) for 35 – 40 minutes or until the toothpick inserted in the middle comes out with just a few dry crumbs sticking to it.
Making the soaking syrup: For the soaking syrup, simply mix water and freshly squeezed orange juice.
Making ganache: In a bowl, melt the semi-sweet chocolate and warm fresh cream separately. Add warm, fresh cream to the melted chocolate and mix to get a smooth and glossy ganache. Make sure you do not add cold, fresh cream, as it may ruin the texture of the ganache. Lastly, add fresh orange juice to the ganache and mix properly. Transfer it into piping bags for later use.
De-molding: After the sponges are baked properly, let them cool down completely before de-molding. To de-mould, run an offset spatula around the edge of the sponges and keep the pressure towards the tin and not the sponge. Divide the sponges into two parts using a cake leveler or a serrated knife. I recommend using a cake leveler as it will give us more even layers.
Layering: On a cake base, spread a little bit of the orange chocolate ganache and place a layer of sponge on top. Soak the sponge with the soaking syrup using a pastry brush or a squeeze bottle, whichever you find easier. Pipe some orange chocolate ganache on top and smooth out using an offset spatula or bent palette knife. Place another layer of sponge on top of the ganache and repeat the same process with the rest of the layers.
Crumb coating: For crumb coating, pipe thin layers of ganache all over the cake and smooth it out. Crumb coating helps set the excess crumbs in place so that they do not come out when we give the cake its final frosting. Keep it in the fridge for 15 – 20 minutes until the frosting is set.
Final frosting: For final frosting, pipe the ganache all over the cake again and smooth it out. Make sure that you have a smooth exterior with sharp edges.
Decorating: For decorating the cake, pipe dollops of the chocolate orange ganache around the top edge of the cake. Place pieces of oranges in between the dollops. And with this, you are done with the amazing chocolate orange cake.
Chef’s Tips For The Recipe
Tips For The Best Orange Flavor.
Use fresh oranges to squeeze out the juices for natural and better flavor.
To enhance the orange flavor, soak the sponges with the soaking syrup. Also, soaking ensures that the cake remains moist.
Tips For A Stable Cake Structure.
Let the ganache and the sponges cool before layering. A warm sponge may melt the ganache, and frosting with warm ganache may cause the cake to collapse.
Do not skip on crumb coating the cake first, as it helps to set the excess crumbs in place and gives you a crumb-free, perfectly frosted cake.
How to Store Chocolate Orange Cake
The frosted cake can be stored in the refrigerator for up to a week or in the freezer for one month. Make sure you keep it in an airtight container.
You can also store the sponges and the ganache separately. The sponge can stay fresh for up to 1 month if you cover it tightly with a cling wrap. The frosting can be frozen for up to three months in an airtight container or sealed piping bag. Make sure you thaw it in the refrigerator overnight and stir it the next day to get a smooth consistency.
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Frequently Asked Questions
I recommend using chocolate that has a high percentage of cacao present in it. Both the chocolate and orange flavors complement each other perfectly. Using other chocolate, like milk and milk, will make the cake overly sweet.
Using freshly squeezed orange juice gives a more natural flavor to the cake than bottled one as it contains many preservatives that are not beneficial for health.
Adding orange extract will give the cake more of an artificial orange flavor, and it might not achieve the same result as orange juice.
Line the baking tins with baking paper or parchment paper to prevent the cakes from sticking to the pan. Also, grease the tins with oil or butter for easy de-molding.
To prevent the chocolate from seizing, melt the chocolate through a gentle heat source like a microwave or double boiler. Stir it frequently and avoid touching any moisture, as it can lead to the seizing of the chocolate.
- 150 g All-purpose flour
- 30 g Natural cocoa powder
- 190 g Castor sugar
- 1 tsp Baking powder
- ½ tsp + ¼ tsp Baking soda
- 1/2 tsp Salt
- 115 g Milk
- 42 g Oil
- 1 medium sized Egg
- 1 tsp Vanilla essence
- 107 g Boiling water
For Orange Chocolate Ganache
- 550 g Semi sweet couverture chocolate
- 275 g Fresh cream
- 40 g Orange juice
For Soaking Syrup
- 50 g Water
- 20 g Fresh orange juice
- Prepare two 6-inch round baking tins by greasing them with oil and placing butter paper at the bottom. Also, preheat your oven to 180° C or 350° F (OTG mode: lower rod + upper rod + fan).
- In a bowl, sift in all the dry ingredients: all-purpose flour, castor sugar, natural cocoa powder, baking powder, baking soda, and salt.
- Mix all the liquid ingredients in a different bowl: milk, oil, egg, vanilla essence, and boiling water.
- Now add the liquid mixture to the dry ingredients and mix all of them to get a free, smooth batter.
- Pour the batter into the prepared baking tins equally. Bake them at 180° C or 350° F (OTG mode: lower rod + upper rod + fan) for 35 – 40 minutes or until the toothpick inserted in the middle comes out with just a few dry crumbs sticking to it.
For Soaking Syrup
- In a small bowl, mix water and freshly squeezed orange juice.
- In a bowl, melt the semi-sweet chocolate and warm fresh cream separately.
- Add warm fresh cream to the ganache and mix it with the melted chocolate to form a smooth ganache.
- Lastly, add fresh orange juice to the ganache and mix it well.
- Transfer it into piping bags for later use.
- Let the sponges cool down completely before de-molding.
- De-mold the sponges carefully with an offset spatula or bent palette knife.
- Now, on a cake base, spread a little bit of the orange chocolate ganache and place a layer of sponge on top.
- Soak a sponge with the soaking syrup using a pastry brush or a squeeze bottle.
- Pipe some orange chocolate ganache on top and smooth out using an offset spatula or bent palette knife.
- Place another layer of sponge on top of the ganache and repeat the same process with the rest of the layers.
- For crumb coating the cake, pipe thin layers of ganache all over the cake and smooth out using a bent palette knife.
- Keep it in the fridge for 15 – 20 minutes until the frosting is set.
- For the final frosting, pipe the ganache all over the cake again, then smooth out and remove the excess with a scrapper. Make sure that you have a smooth exterior with sharp edges.
- For decorating the cake, pipe dollops of the chocolate orange ganache around the top edge.
- Place pieces of oranges in between the dollops. And with this, you are done with the amazing chocolate orange cake.
- Prep Time: 50 to 55 minutes
- Assembly Time: 40 to 50 minutes
- Cook Time: 35 to 40 minutes