Chocolate Orange Cake With Ganache

This Single Layer Chocolate Orange Ganache Cake is one of those recipes I can wholeheartedly recommend because I’ve tested it again and again, and it has never let me down!

The base is rich, moist, and deeply chocolatey, balanced by fresh orange zest that keeps every bite bright and flavorful. Topped with a silky orange infused ganache, the cake looks elegant yet comes together with simple, reliable steps you don’t need to be a professional baker to master. The combination of citrus and cocoa just works! Bright, decadent, and satisfying without being heavy. If you love chocolate and orange, this cake delivers every time, making it the kind of recipe worth keeping in your back pocket for whenever you want bakery quality results at home.

Love cake? Check out my chocolate and walnut cake, pumpkin olive oil cake, chocolate and cranberry cake, and blueberry almond cake!

Why you'll love this chocolate orange cake 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.

Chocolate Orange Cake with Ganache Ingredients

• 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.

Chocolate Orange Cake Variations

• 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.

How to Make Chocolate Orange Cake with Ganache!

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 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!!

Chocolate & Orange Cake 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.

Orange Chocolate Cake FAQs

How to store this orange chocolate cake

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

Looking for other recipes like this? Try these:

Did you try this recipe? Leave a ⭐️ rating below and share it on Instagram, TikTok, and Pinterest!

📖 Recipe

Chocolate Orange Cake With Ganache

Amanda

This Single Layer Chocolate Orange Ganache Cake is one of those recipes I can wholeheartedly recommend because I’ve tested it again and again, and it has never let me down!

5 from 3 votes

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 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 use the fluff and spoon method if not weighing flour, see notes
• ▢ 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

Get Recipe Ingredients

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.

Notes

*Start by fluffing up the flour with a spoon to loosen it, then gently scoop it into your measuring cup without packing it down. Once the cup is slightly overfilled, use a straight edge like the back of a knife to level it off. 

*you can also use an 8 or 9 inch round cake pan, the baking time may vary, check it after 26 minutes.

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 thin, add 1 tablespoon of chocolate, heat and stir until the desired consistency.

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

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.

Tried this recipe?Leave a comment below and tag @stir.taste.smile on social.