Chocolate Orange Cake

5 from 1 vote

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This decadent chocolate orange cake is perfect for your next celebration. It's made with fudgy chocolate cake layers, an orange syrup, and chocolate orange ganache frosting.

Prep Time1

Cook Time1

Cooling time2

Total Time4

Course: Cakes

Cuisine: Unspecified

Servings:

Calories: 717kcal

Author: Joanne Stekler

Ingredients

Double chocolate orange cake layers

butter for greasing cake pans
1⅖ cups (208 grams) bleached, all purpose flour
1 cup (96 grams) unsweetened cocoa powder plus extra for "flouring" the pans
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 eggs
2 cups (400 grams) granulated sugar
2 ounces semisweet chocolate, melted and cooled
1 cup coffee, cooled
1 cup buttermilk
½ cup neutral vegetable oil (e.g. canola)
1 teaspoon Grand Marnier or other orange liqueur

Orange sugar syrup

½ cup orange juice
½ cup granulated sugar

Chocolate orange ganache icing

1 pound semisweet or bittersweet chocolate, melted and cooled
1 cup heavy cream
2 tablespoons granulated sugar
2 tablespoons corn syrup
zest of one large or two medium oranges
4 tablespoons (2 ounces) unsalted butter, cut into cubes and softened

Assembly

candied orange slices, candied orange peel, sprinkles, etc for decoration as desired

Instructions

Chocolate orange cake layers

Preheat the oven to 300°F.
Lightly butter two 9 inch round cake pans, line the bottoms with parchment paper, and butter the paper. Use unsweetened cocoa powder to "flour" the pans and set aside.
1 cup (96 grams) unsweetened cocoa powder, butter for greasing cake pans
Sift the flour, cocoa, baking powder, baking soda, and salt into a medium bowl.
1⅖ cups (208 grams) bleached, all purpose flour, 1 cup (96 grams) unsweetened cocoa powder, 1½ teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt
In a bowl of a stand mixer or large bowl if using a hand mixer, beat the eggs on medium speed until pale yellow (about 5 minutes).
2 eggs
Add the sugar and beat for a couple of minutes.
2 cups (400 grams) granulated sugar
Add the cooled chocolate and mix, then add coffee, buttermilk, oil, and orange liqueur.
2 ounces semisweet chocolate, melted and cooled, 1 cup coffee, cooled, 1 cup buttermilk, ½ cup neutral vegetable oil (e.g. canola), 1 teaspoon Grand Marnier or other orange liqueur
Add the dry ingredients and combine on low speed for 1 minute or by hand until just combined.
Divide equally into the prepared pans. Before putting them in the oven, thwack them gingerly on the countertop once or twice to remove any air bubbles.
Bake for about 60 minutes, until a toothpick inserted into the center comes out clean and the edges are just starting to pull away from the side of the pan.
Cool cake layers in the pan. You may need to run a spatula or knife around the edge of the cake pans to get the layers to release from the pan (see above for helpful tips).

Orange sugar syrup

Combine the orange juice and sugar in a small pot. Bring to a boil and boil for a few minutes until it has reduced by half. Let cool.
½ cup orange juice, ½ cup granulated sugar

Chocolate orange ganache icing

Melt the chocolate in a double boiler and cool.
1 pound semisweet or bittersweet chocolate, melted and cooled
Combine the cream, sugar, and corn syrup in a small pan and heat just until the sugar has dissolved. Remove from heat, add the orange zest, stir and cool.
1 cup heavy cream, 2 tablespoons granulated sugar, 2 tablespoons corn syrup, zest of one large or two medium oranges
When the chocolate and cream mixture have cooled to touch, put them into the bowl of your stand mixer or a mixing bowl and beat on medium speed. (I often am impatient and don't want to wait, but f you try to mix everything before they're cool, the icing is too thin to frost the cake. I promise you.)
Add the butter and beat to get a smooth, spreadable consistency.
4 tablespoons (2 ounces) unsalted butter, cut into cubes and softened

Assembly

Carefully remove the first cake layer from its pan (as shown above) and place it right side up on the cake stand or plate.
Use a pastry brush or spoon to brush or drip the orange sugar syrup over the top of the first cake layer. Let the syrup soak into the cake for a minute or two.
Use about ½-¾ cup of icing to spread an even ganache layer over the first cake layer.
Carefully place the second cake layer on top and repeat with the orange sugar syrup.
Use the remaining ganache (or reserve some for future cake pops!) to frost the top and sides of the cake.
Decorate with candied orange slices, candied orange peel, sprinkles, or leave it plain. Baker's choice!
candied orange slices, candied orange peel, sprinkles, etc for decoration

Nutrition