Easy Chocolate Orange Cake

This is a dark chocolate orange cake recipe that is moist with a gooey chocolate orange ganache frosting, just like my Moist Chocolate Walnut Cake and Basic Chocolate Cake.

You can decorate your cake with either dried or fresh orange slices, orange zest or like my easy chocolate olive oil cake, just grate some dark chocolate on top.

Or leave it plain with just the delicious chocolate and orange ganache.

The beautiful flavor of orange shines through with the use of finely grated orange zest and freshly squeezed orange juice both in the cake and ganache.

If you have an abundance of fresh oranges, include them in my one-bowl orange poppy seed cake as well!

No extracts of orange are needed for this cake recipe, only the real deal.

With a light and fluffy texture and the classic combination of orange and chocolate, this cake is rich, indulgent, and easy to create. 

🍰 Why You Will Love This Cake

• Moist chocolate orange cake recipe.

• Chocolate and orange ganache frosting.

• Perfect balance between orange and chocolate flavors without one overpowering the other. 

• Easy and quick cake method.

My Classic Chocolate Cake also has a chocolate ganache frosting just without the added orange. Do you love to include the flavor orange in your cakes and cupcakes too?

These delightful Orange and Cinnamon Cupcakes also have an orange-infused vanilla cake and are piped with an orange buttercream frosting. 

If you’re looking for a chocolate cake that doesn’t use flour, try my Flourless Chocolate Cake which has that iconic cracked crust. 

📋 Ingredient Notes

Dutch-process cocoa powder: I highly recommend using a dutch-process cocoa powder for a deep dark chocolate flavored cake. Or you can use unsweetened natural cocoa powder, however, it will result in a lighter chocolate flavor and color. 

Butter: Be sure to bring your butter to room temperature before starting. This makes it easier for you to beat and cream with the sugar.

Caster sugar: For this cake, I used golden caster sugar but you can also use regular white caster sugar. 

Orange zest and juice: You will need about 2-3 medium-large oranges for this cake recipe. Using fresh oranges results in a more authentic flavor compared to bottled juice or extract. 

Cream: Cream for the ganache can either be canned coconut cream, using the thick part of the cream only, or regular dairy thickened/heavy cream. 

🥣 Step By Step Instructions

A full and detailed recipe card is at the bottom of this post.

1) In a medium size mixing bowl, add flour, cocoa, baking powder, coffee, and salt. Whisk until well combined. Set aside. 

2) In a large mixing bowl, using either electric hand beaters or a stand mixer with the paddle attached, add softened butter to the bowl and beat until creamy.

3) Add sugar and orange zest. Beat with the butter for 2 minutes until pale and creamy. 

4) Add eggs one at a time, beating for 10 seconds after each addition. 

5) Pour in orange juice, oil, and vanilla. Beat for 15 seconds until well combined. 

6) Add half of the dry flour mixture and beat until just combined. Scrape down the sides and add the remaining flour. Beat until incorporated, ensuring not to over-beat, just until the flour has combined then turn off the beater. If you over-beat, the cake can turn tough and dense after baking. 

7) Pour into the lined pan and smooth out the top with a spatula. 

8) Bake for 30-35 minutes or until a skewer inserted into the middle comes out clean. Remove and allow to cool completely. 

9) Break chocolate down into squares and place it into a small heat-proof bowl. Set aside.

10) Pour cream and add orange zest into a small saucepan and place over low heat to gently warm. Heat cream until small warm and steam starts to come off the surface and small bubbles begin to appear around the edges, do not let it come to a boil. Remove from heat. 

11) Pour warm cream over the chocolate and let sit for 2 minutes. Gently stir until well combined and all of the chocolate has melted and the mixture becomes smooth. Set aside at room temperature for 30 minutes until it has thickened up to a spreadable consistency. 

12) Spread frosting over cooled cake. Set aside and allow to set. If desired, decorate your cake with oven-dried orange slices, fresh orange slices/zest, or grated dark chocolate. Slice into triangles and enjoy. 

💭 Tips For Recipe Success

• Beat softened room temperature butter for a few seconds until creamy, before adding the sugar and orange zest. This breaks down the butter which makes it easier to blend and cream with the sugar. 

• Use fresh oranges for the zest and juice for best results.

• When heating the cream for the chocolate and orange ganache, be sure to heat it over low-medium heat and ensure it does not come to a boil, otherwise, it will burn the chocolate. Heating it slower also gives the zest more time to infuse into the cream. 

• Wait for the ganache to thicken up to a spreadable consistency so it’s easier to spread over the cake. Fasten up this process by transferring the ganache to the refrigerator. 

📋 Storing Instructions

Store chocolate orange cake in an airtight container, in a dry and dark pantry at room temperature, for 3-4 days.

However, if the ganache begins to melt at room temperature if the house is too warm, it’s best to store the cake in the refrigerator to keep it fresh for 3-4 days. 

💬 Recipe FAQ’s

• Basic Chocolate Cake

• Basic Chocolate Cake

• Chocolate Fudge Cake

• Small Chocolate Sheet Cake