Chocolate Orange Cake

This supremely moist chocolate orange cake will be your new go to chocolate cake recipe. Freshly squeezed orange juice is laced into every bite and intensified in a juicy orange glaze between each cake layer. Topped with a rich and thick ganache for the perfect bold chocolatey bite.

Course Dessert

Cuisine American

Keyword chocolate, ganache, orange

Prep Time 30

Cook Time 25

Total Time 55

Servings servings

Calories 576kcal

Author Elizabeth Van Lierde

Ingredients

For cake:

Zest of two large Florida Oranges
2 cups all-purpose flour
1 ½ cup granulated sugar
¾ cup unsweetened cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp kosher salt
1 cup buttermilk see diy note below
½ cup olive oil
3 large eggs at room temp
1 tsp pure vanilla extract
½ cup freshly squeezed Florida Orange Juice
½ cup hot water

For orange glaze:

½ cup freshly squeezed orange juice
½ cup granulated sugar

For Chocolate Ganache Frosting:

2 cups or 8 oz dark chocolate chunks or chopped chocolate
1 cup heavy whipping cream

Instructions

Preheat the oven to 350 F. Spray two 8-inch cake tins with non-stick spray, sprinkle with flour and line bottoms with parchment paper. Spray bottom of parchment paper with non-stick spray and set cake tins aside.
For cake: In a large bowl whisk together all-purpose flour, sugar, cocoa powder, baking soda, baking powder, kosher salt and orange zest with a whisk or hand mixer on low until combined.
In a separate large bowl whisk together buttermilk, olive oil, eggs, vanilla extract, freshly-squeezed Florida Orange Juice and hot water until smooth.
Slowly combine the wet ingredients with the dry ingredients and beat for 20-30 seconds on medium speed with a hand mixer until evenly combined.
Pour half of the batter into each cake tin and bake for 23-26 minutes or until a toothpick comes out clean from the center of the cake. Cool in cake tins for 20 minutes before transferring to a baking rack to continue to cool.
For glaze: In a small saucepan whisk together Florida Orange Juice and granulated sugar on medium heat until the glaze is smooth and the sugar has melted. Remove from heat and set aside.
For ganache frosting: Place chocolate into a glass bowl. Heat heavy whipping cream in a saucepan on medium-high heat until it reaches a simmer. Pour heavy whipping cream over chocolate and let it sit (do not mix) for 10 minutes.
With a rubber spatula mix together the cream and chocolate until a smooth creamy ganache has formed. The longer the ganache sits at room temp, the thicker the consistency. Can be placed into the refrigerator to speed up the thickening process but should be gently mixed 1-2 times to ensure a smooth texture.
Carefully remove the cake from tins. With a serrated knife, remove the dome tops of the cake and brush on ½ of the orange glaze onto each cake top. Top bottom tier of cake with ½ the ganache. Top the other cake half onto the ganache with the glazed side onto the ganache and the smooth bottom on top of the cake. Frost with remaining ganache and top with orange slices.

Notes

How to make Buttermilk: Mix together 1 cup milk with 2 tbsp lemon juice and let stand for 10-15 minutes to curdle together.

Nutrition