Chocolate Orange Cake
A simple and delicious 2 layer chocolate orange cake with a zesty chocolate orange ganache.
Prep Time30 minutes mins
Cook Time25 minutes mins
Chill Time30 minutes mins
Total Time1 hour hr 25 minutes mins
Course: Dessert, Snack
Cuisine: Fusion
Diet: Low Salt, Vegetarian
Servings: 12 servings
Calories: 562kcal
Chocolate Orange Cake:
- 140 ml vegetable oil (or other neutral oil e.g. sunflower or canola)
- 2 eggs
- 200 ml milk (semi-skimmed or whole)
- 325 g caster sugar
- 85 g cocoa powder
- 200 g plain / all-purpose flour (see notes for self-raising flour swap)
- 3 ½ teaspoon baking powder
- 2 orange’s zest
- 100 ml fresh orange juice (juice of roughly 2 oranges)
Chocolate Orange Ganache:
- 300 g dark chocolate
- 325 ml heavy cream
- 1 tablespoon butter
- 1 ½ orange’s zest (finely zested)
Chocolate Orange Cake:
Preheat oven: 180°C / 160°C (fan) / Gas Mark 4 / 350°F
In a mixing bowl, beat the eggs, oil, sugar and milk together until fully combined.
In a separate bowl, sieve in the cocoa powder, flour and baking powder, then add in the orange zest and whisk them together.
Gradually pour the wet ingredients into the dry, stirring together as you pour until just combined. There may be a few small lumps left, but that’s ok.
In a microwave safe bowl, heat the orange juice in the microwave for 30-60secs, then slowly add this into the cake batter, mixing as you pour until the liquid has only just combined.
Divide the mixture evenly between the two greased and lined cake pans and bake for 25-30mins until risen, springy to the touch and a skewer comes out clean. Allow the cakes to cool in the tins for 10mins before moving to a wire rack to cool further.
Chocolate Orange Ganache:
Whilst the cakes cool, start making the ganache. In a heatproof bowl, heat the cream over a double boiler or in the microwave (30 secs at a time) until almost boiling.
Pour your hot cream over the chocolate and butter, letting this sit for 5mins before adding your orange zest and stirring until smooth.
Let your ganache set for 30-45mins at room temperature, until it reaches a spreadable consistency more solid than liquid.
Assembly and Decoration:
Once your cakes have cooled and your ganache has set, turn one sponge upside-down on a plate or cake stand and spread half your ganache over it until you have an even layer.
Place your other sponge on top (right side up) and spread the remaining ganache over the top, smoothing until even.
Decorate your cake with fresh orange slices, candied peel, zest or a chocolate drizzle, and enjoy!
- You can swap the plain / all-purpose flour in this recipe for the same amount of self-raising flour and reduce the baking powder by 2 tsp.
Calories: 562kcal | Carbohydrates: 59g | Protein: 7g | Fat: 36g | Saturated Fat: 24g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 159mg | Potassium: 382mg | Fiber: 6g | Sugar: 35g | Vitamin A: 535IU | Vitamin C: 9mg | Calcium: 146mg | Iron: 5mg