Chocolate Orange Cake With Ganache

Chocolate orange cake, draped in a velvety chocolate ganache! This chocolate orange cake with ganache is irresistibly moist and rich, featuring a dreamy infusion of orange zest that perfectly complements the deep chocolate flavor. Finished with a hint of orange in the ganache, it's a treat for any chocolate orange enthusiast!! Decadent and seriously satisfying, this one-layer cake is a breeze to make—just pour the ganache on top dig in!

Perfect for celebrating any special day or simply treating yourself! This cake is ideal for birthdays, anniversaries, or even fun gatherings with friends. Its rich flavor is sure to impress your guests, making it a standout cake on any dessert table. The awesome combo of chocolate and orange brings a unique twist to traditional chocolate cake, leaving everyone craving another slice. Whether you’re hosting a festive dinner or just want to brighten a regular day, this cake is a must make!

Love cake? Check out my chocolate and walnut cake, cream cheese mousse cake, cupcakes with coffee, pumpkin olive oil cake, pumpkin spice latte cake, blueberry almond cake, and spiced banana cake!

Why you'll love this recipe

• Irresistible Texture: The cake crumb is incredibly moist and tender, creating a stick to the roof of your mouth experience. The silky ganache adds a rich creamy layer that enhances each bite.
• Delicious Flavor Combination: The awesome blend of intense chocolate and zesty orange creates a fruity taste experience that’s both decadent and refreshing—perfect for chocolate lovers!
• Effortless Preparation: Whip up this cake in just one bowl, making cleanup and prep time a breeze! All you have to do is pour the heavenly ganache on top—no complicated steps involved in this recipe!

Equipment

Using a kitchen scale for this chocolate orange cake with ganache recipe will produce the best results! First, measuring cocoa powder and flour accurately with cups can be tricky, as they can become compacted or aerated, leading to inconsistent amounts. A kitchen scale ensures you get the exact weight every time, resulting in the best texture and flavor. Additionally, when making ganache, which typically requires a 1:1 ratio of chocolate to cream, measuring chocolate by volume can lead to off measurements due to how it’s packed. A scale allows for precise measurements, ensuring the perfect balance for a velvety ganache that has the right consistency.

Ingredients

What you'll need for chocolate cake with orange:

• Coffee: Enhances the chocolate flavor without imparting a coffee taste, deepening the overall chocolate flavor of the cake.
• Natural Cocoa Powder: Provides a rich, deep chocolate flavor, ensuring a decadent taste that chocolate lovers will love.
• Sour Cream: Adds moisture, contributing to the cake's tender crumb and enhancing its overall flavor profile.
• Vegetable Oil: Keeps the cake incredibly moist and tender, as oil retains moisture better than butter, resulting in a soft texture.
• Heavy Cream: Used in the ganache, it creates a rich and velvety texture. There is no substitute for heavy cream, ganache will not work without it.
• Semi-Sweet Chocolate: Balances sweetness and richness. Semi sweet chocolate is perfect because its not too dark and pairs well with the orange zest.

See recipe card below for quantities.

Substitutions

• Add Nuts: Incorporate chopped walnuts or pecans into the cake batter for added texture and a nutty flavor.
• Milk Chocolate Ganache: Swap out the semi-sweet chocolate for milk chocolate in the ganache for a sweeter, creamier taste.
• Spices: Add a pinch of cinnamon to enhance the chocolate flavor and add warmth, making it perfect for Fall!

This recipe has not been tested with other substitutions. These are just suggestions.

Instructions

Let's make this orange chocolate cake recipe!

Step 1. In a large bowl with an electric mixer, beat together 1 cup granulated sugar and the orange zest from 2 oranges until combined. Add 1 cup all-purpose flour, ½ cup natural cocoa powder, ¾ teaspoon baking soda, ¾ teaspoon baking powder, and ½ teaspoon kosher salt.

Step 2. In another bowl, beat together 1 large room temperature egg, 1 teaspoon vanilla extract, ¼ cup milk (whole or 2%, room temperature), ¼ cup vegetable oil, and ¼ cup room temperature sour cream.

Step 3. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.

Step 4. Pour the hot coffee into the batter and beat until fully incorporated.

Step 5. Do not over mix. Pour into the pan, spreading it out evenly. Bake for 27-30 minutes are until a toothpick comes out clean.

Step 6. In a small saucepan, heat the heavy cream, small pinch of salt, and orange zest over medium heat until it just begins to simmer. Do not let it boil.

Step 7. Pour the hot cream over the chopped chocolate, making sure all the chocolate is covered. Allow the mixture to sit for about 5 minutes. This resting period helps the chocolate melt fully. After 5 minutes, gently stir the mixture with a spatula or whisk until it is completely smooth and glossy. If the chocolate isn’t melting fully, you can heat it up in the microwave for a few seconds at a time. Stir until smooth

Step 8. Pour the ganache over the cooled down cake, spreading it out evenly. You can place in the refrigerator until slightly set or enjoy after an hour or so until a bit firmer.

Hint: When zesting an orange, hold the microplane over a bowl and rub the orange against it, applying gentle pressure and rotating the fruit to avoid zesting the same spot. Focus on just the outer orange layer, avoid the bitter white pith underneath!!

Pro tips

• Let the Cream Sit: Allow the heavy cream to sit on the chopped chocolate for about 5 minutes before stirring. This helps the chocolate melt evenly and creates a smoother orange chocolate ganache.
• Add a Pinch of Salt: Incorporate a small pinch of salt into the ganache to enhance the chocolate flavor and balance sweetness.
• Don’t Over mix the Batter: Mix the cake batter just until the ingredients are combined to prevent the cake from becoming dense and spongy.
• Infuse the Sugar with Zest: Mix the orange zest with the sugar to release the oils, intensifying the orange flavor in the cake.
• Line the baking pan: Always use parchment paper to line baking pans, make sure it goes up and over the sides for easy removal and cleanup.

FAQ

Storage

Room temperature

Place the orange cake with chocolate ganache in an airtight container on the counter for up to 5 days.

Refrigerator

I don't recommend refrigerating cakes that don't need to be, refrigerating baked goods dries them out!

Freezer

Wrap the cooled down cake in plastic wrap, place in an airtight container for up to 2 months in the freezer.

Related

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📖 Recipe

Chocolate Orange Cake With Ganache

Amanda Valsamis

Moist orange chocolate cake covered in chocolate orange ganache! Such a special cake for any occasion. It's a straightforward recipe that takes minutes to whip up!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Dessert

Cuisine American

Servings 8 slices

Equipment

• Microplane zester
• 8X8 baking pan
• Parchment Paper
• Mixing bowls
• Measuring cups or a kitchen scale
• Measuring Spoons

Ingredients

  

Chocolate Cake

• 2 medium oranges, zested you will only need the zest
• 1 cup (211 grams) granulated sugar
• 1 cup (127 grams) all purpose flour
• ½ cup (46 grams) natural cocoa powder
• ¾ teaspoon baking soda
• ¾ teaspoon baking powder
• ½ teaspoon kosher salt
• 1 large egg room temperature
• 1 teaspoon vanilla extract
• ¼ cup (63 grams) milk whole or 2%, room temperature
• ¼ cup (59 grams) vegetable oil
• ¼ cup (61 grams) sour cream room temperature
• ½ cup (93 grams) hot coffee you can mix 1 teaspoon of instant espresso powder with ½ cup hot water as well

Chocolate Ganache

• ¼ of a medium orange zested
• 1 cup (211 grams) heavy cream
• 1 ¼ cups (211 grams) semi sweet chocolate chopped, you can also use chocolate chips if you can't find a chocolate bar. Dark chocolate also works if you don't mind not too sweet ganache

Instructions

 

Chocolate Orange Cake

• Start by preheating your oven to 350°F. Line an 8X8 baking pan with parchment paper, going up and over the sides.
• In a large bowl with an electric mixer, beat together 1 cup granulated sugar and the orange zest from 2 oranges until combined.
• Add 1 cup all-purpose flour, ½ cup natural cocoa powder, ¾ teaspoon baking soda, ¾ teaspoon baking powder, and ½ teaspoon kosher salt.
• In another bowl, beat together 1 large room temperature egg, 1 teaspoon vanilla extract, ¼ cup milk (whole or 2%, room temperature), ¼ cup vegetable oil, and ¼ cup room temperature sour cream.
• Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
• Pour the hot coffee into the batter and beat until fully incorporated. Do not over mix.
• Pour into the pan, spreading it out evenly. Bake for 27-30 minutes are until a toothpick comes out clean.
• Make the ganache once the cake is cooled down.

Chocolate Orange Ganache

• Finely chop the chocolate into small pieces and place it in a heatproof bowl. This helps it melt evenly.
• In a small saucepan, heat the heavy cream, small pinch of salt, and orange zest over medium heat until it just begins to simmer. Do not let it boil.
• Pour the hot cream over the chopped chocolate, making sure all the chocolate is covered.
• Allow the mixture to sit for about 5 minutes. This resting period helps the chocolate melt fully.
• After 5 minutes, gently stir the mixture with a spatula or whisk until it is completely smooth and glossy. If the chocolate isn’t melting fully, you can heat it up in the microwave for a few seconds at a time. Stir until smooth
• Pour the ganache over the cooled down cake, spreading it out evenly. You can place in the refrigerator until slightly set or enjoy after an hour or so until a bit firmer.

Notes

When zesting an orange, hold the microplane over a bowl and rub the orange against it, applying gentle pressure and rotating the fruit to avoid zesting the same spot. Focus on just the outer orange layer, avoid the bitter white pith underneath!!

If your ganache is runny- I highly recommend using a kitchen scale when making ganache because the ratio should be perfect. If it is too thick, add 1 tablespoon of chocolate, heat and stir until the desired consistency.

Let the Cream Sit: Allow the heavy cream to sit on the chopped chocolate for about 5 minutes before stirring. This helps the chocolate melt evenly and creates a smoother orange chocolate ganache.

Add a Pinch of Salt: Incorporate a small pinch of salt into the ganache to enhance the chocolate flavor and balance sweetness.

Don’t Over mix the Batter: Mix the cake batter just until the ingredients are combined to prevent the cake from becoming dense and spongy.

Infuse the Sugar with Zest: Mix the orange zest with the sugar to release the oils, intensifying the orange flavor in the cake.

Line the baking pan: Always use parchment paper to line baking pans, make sure it goes up and over the sides for easy removal and cleanup.

 

Storage

Room temperature

Place the orange cake with chocolate ganache in an airtight container on the counter for up to 5 days.

Refrigerator

I don't recommend refrigerating cakes that don't need to be, refrigerating baked goods dries them out!

Freezer

Wrap the cooled down cake in plastic wrap, place in an airtight container for up to 2 months in the freezer.