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!
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
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.