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Chocolate orange cake recipe with chocolate orange ganache

Chocolate Orange Cake

Kachina @ Sweet Mouth Joy
A simple and delicious 2 layer chocolate orange cake with a zesty chocolate orange ganache.

Rate this recipe here:

4.87 from 15 votes
Prep Time 30 mins
Cook Time 25 mins
Chill Time 30 mins
Total Time 1 hr 25 mins
Course Dessert, Snack
Cuisine Fusion
Servings 12 servings


Chocolate Orange Cake:

  • 140 ml ( cups) vegetable oil (or other neutral oil e.g. sunflower or canola)
  • 2 eggs
  • 200 ml (¾ cups) milk (semi-skimmed or whole)
  • 325 g (1 ⅔ cups) caster sugar
  • 85 g (1 cups) cocoa powder
  • 200 g (1 ⅔ cups) plain / all-purpose flour (see notes for self-raising flour swap)
  • 3 ½ teaspoon baking powder
  • 2 orange’s zest
  • 100 ml (½ cups) fresh orange juice (juice of roughly 2 oranges)

Chocolate Orange Ganache:

  • 300 g (1 ¾ cups) dark chocolate
  • 325 ml (1 ⅓ cups) 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

Nutritional information is an estimate based on an online nutritional calculator, actual values may vary.

Keyword Chocolate, Chocolate Ganache, Layer Cake, Orange
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