This easy single layer chocolate orange ganache cake is irresistibly moist and rich, featuring fresh orange zest that perfectly complements the deep chocolate flavor. Finished with orange chocolate ganache, it's a treat for any chocolate orange enthusiast!!
Perfect for celebrating any special day or simply treating yourself! This cake is ideal for birthdays, anniversaries, or fun gatherings with friends. Its rich flavor is sure to impress your guests, making it a standout cake on any dessert table. Decadent and seriously satisfying, this one-layer chocolate orange ganache cake is a breeze to make—just pour the ganache on top dig in!
Love cake? Check out my chocolate and walnut cake, pumpkin olive oil cake, chocolate and cranberry cake, and blueberry almond cake!
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Why you'll love this recipe
- Irresistible Texture: The cake crumb is moist and tender, creating a stick to the roof of your mouth experience. The silky ganache adds a rich layer that enhances each bite. Check out my chocolate cake with chocolate ganache and chocolate coffee cupcakes too!
- Delicious Flavor Combination: The blend of intense chocolate and zesty orange creates a fruity taste that’s both decadent and refreshing—perfect for chocolate lovers! Check out my orange chocolate shortbread too!
- 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 ganache cake 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.
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. I use it in my orange cupcakes too!
- Natural Cocoa Powder: Provides a rich, deep chocolate flavor, ensuring a decadent taste that chocolate lovers will love. cream cheese mousse cake!
- Sour Cream: Adds moisture, contributing to the cake's tender crumb and enhancing its overall flavor profile.
- Cream Cheese: Full fat brick style is best! Check out my chocolate cake with cream cheese frosting as well!
- Vegetable Oil: Keeps the chocolate orange ganache 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: 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 chocolate orange 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! Check out my spiced banana cake and pumpkin spice latte cake too!
This chocolate & orange cake 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. Secondly, 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. Next, 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 orange chocolate ganache over the cooled down cake, spreading it out evenly. After, 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 orange cocoa 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
What is chocolate ganache?
Chocolate ganache is always a 1:1 ratio of heavy cream to chocolate. Hot heavy cream is poured over chopped chocolate and covered until the chocolate melts. The end result is a dreamy smooth, slightly thick glaze.
What is orange zest?
Orange zest is the bright orange skin of an orange. A microplane zester removes the zest avoiding the bitter pith underneath.
Why is my ganache 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 more of chocolate, heat and stir until the desired consistency.
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 chocolate orange ganache 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 Ganache Cake
Equipment
- Microplane zester
- 8X8 metal baking pan metal is best
- 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
- 1 teaspoon baking soda
- ½ 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 Orange 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, 1 teaspoon baking soda, ½ 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. Position it on the center rack of the oven to ensure even baking, avoiding placement too close to the top or bottom. Bake for 27-30 minutes or 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.
sapna lulla says
Hi ! Would love to try it as I love chocolate orange combo...was just wondering whether there is any substitute for sour cream ?
Amanda says
Hi! You can use whole milk greek yogurt!
Kate says
This was unbelievable
Amanda says
aw thank you!!
Jae says
Hi Amanda,
Do you develop your recipes by volume or by weight? And where you provide grams are you doing the conversions by hand or are you using a plug-in?
Thanks a bunch.
Amanda says
Hi there! I develop by both, but grams is more accurate. I convert while I develop, I don't use a plugin.
Jae says
Thank you for your reply! I have reached a point where I no longer try recipes written using volume and then converted by a plug-in. They are so inaccurate. While I can make them work it's a waste of time when there are more conscientious (and better trained) bakers out there. So thank you for being one of the good ones!
Amanda says
Oh, thank you so much! Yes, trusting technology is hard haha! I appreciate the feedback!
Lisa S. says
This was just incredible. The perfect texture, and a delicious hint of orange flavor, not too overpowering. The ganache set up perfectly as well. Thanks for a delish recipe!
Amanda says
You are so kind Lisa!! Thank you for the awesome review and choosing my recipes!! 🙂