Chocolate Orange Cake

This Chocolate Orange Cake balances rich chocolate with the sweet, bright notes of orange. Tender, moist chocolate cake layers sandwich a creamy orange filling, with chocolate ganache coating the top and sides. Bake it in one square pan, then cut and stack for a beautiful presentation. Save this recipe for birthdays, holidays and special occasions!

Love baking with oranges as much as we do? Here are some favorites: Cranberry Orange Bread, Orange Sugar Cookies, Cranberry Orange Muffins and these Cranberry Orange Cookies!

Orange Chocolate Cake

This Chocolate Orange Cake is rich, flavorful and simply beautiful!  This cake would be an elegant and delicious finale to any holiday meal! After I shared the recipe for Candied Orange Peel earlier this week, I wanted to follow up with an idea for using that delicious candied peel.

Rich chocolate cake, creamy orange frosting and a smooth chocolate ganache come together in this beautiful Chocolate Orange Cake. Each slice reveals a bright layer of orange filling tucked between two tender chocolate layers. The ganache adds an extra helping of chocolate, while candied orange peel gives the cake a pretty finishing touch. It’s a lovely dessert for birthdays, holiday gatherings or an evening with friends.

One of my favorite things about this cake is that the layers begin with a single square cake. Simply cut the cooled cake in half and stack the pieces with orange frosting in between to create a beautiful rectangular dessert. An optional brush of Grand Marnier adds another layer of orange flavor. With a little time for cooling and assembly, you can turn an everyday cake pan into something worthy of a celebration!

Why You’ll Love this Chocolate Orange Cake

This recipe gives a classic chocolate cake a delicious citrus twist. From the creamy filling to the generous coating of ganache, there’s something to look forward to in every bite.

• Chocolate and orange. The orange frosting brings a bright contrast to the rich chocolate cake and ganache.
• One pan, two layers. A single 9-inch square cake becomes two rectangular layers, so there’s no need to divide batter between multiple pans.
• Beautiful presentation. The orange filling and candied orange peel make this cake feel special without complicated piping.
• Flexible finishing touches. Use hot water or coffee in the batter, skip the optional liqueur or make the filling with all butter.
• Make ahead. Bake the cake in advance and spread the preparation over two days.

Ingredients and Substitutions

This cake has three components: chocolate cake, orange frosting and chocolate ganache. Good quality cocoa powder, chocolate and pure extracts help each flavor stand out.

For the chocolate cake:

• Sugar: Sweetens the cake, balances the cocoa and helps keep the crumb tender.
• All-purpose flour: Gives the cake its structure.
• Unsweetened cocoa powder: Provides the chocolate flavor. Natural unsweetened cocoa is a good choice for this batter; cocoa types aren’t always interchangeable in recipes with baking soda.
• Baking powder and baking soda: Help the cake rise for a lighter texture.
• Salt: Balances the sweetness and brings out the chocolate flavor.
• Egg: Helps bind the batter and gives the baked cake structure.
• Milk: Adds moisture and helps create a tender crumb.
• Vegetable oil: Keeps the cake moist and soft, including after refrigeration. Use a neutral-flavored oil.
• Vanilla extract: Rounds out the chocolate flavor and adds warmth.
• Hot water or hot coffee: Hydrates the cocoa and loosens the batter. Coffee adds depth to the chocolate flavor, while hot water works beautifully if you prefer to leave it out.
• Grand Marnier: An optional orange liqueur brushed onto the baked cake for extra orange flavor. It goes on after baking, so omit it if you want a cake without added liqueur.

For the orange frosting:

• Salted butter: Creates a creamy base and helps the filling firm up when chilled. Soften it before mixing.
• Cream cheese: Adds a little tang to balance the sweet filling. For an all-butter version, replace the 2 ounces of cream cheese with an additional 3 tablespoons of butter.
• Powdered sugar: Sweetens and thickens the frosting while keeping it smooth.
• Pure orange extract: Supplies the concentrated orange flavor without adding much liquid.
• Vanilla extract: Softens and rounds out the citrus flavor.
• Orange food coloring: Optional, but helpful if you want a more distinct orange layer. Start with a small drop.

For the ganache and garnish:

• Semi-sweet chocolate: Provides the rich chocolate coating. Finely chopped chocolate melts readily, although good quality semi-sweet chocolate chips also work.
• Heavy cream: Combines with the chocolate to make a smooth, pourable ganache. Milk isn’t a direct substitute here because it will change the consistency.
• Candied orange peel: Adds sweet citrus flavor, a little chew and a pretty finish that hints at the orange filling inside.

How To Make Chocolate Orange Cake

This cake starts with my favorite Chocolate Cake Recipe, simply scaled down.  The cake is fluffy and moist, with a rich chocolate flavor. As the cake cools, I brushed the top of the cake with Grand Marnier orange liqueur. This step is optional, but adds a nice depth of flavor. The filling is where the orange flavor comes in again, with a simple, creamy, orange buttercream. Finally, the cake is covered in a classic chocolate ganache and gets dressed up with the pretty Candied Orange Peel.

Make the Chocolate Cake

1. Whisk together sugar, flour, cocoa powder, baking powder, baking soda and salt.
2. Whisk together, egg, milk, oil and vanilla until combined and stir into the dry ingredients.
3. Add hot water (or hot coffee) and blend or whisk until fully incorporated.
4. Pour batter into 9 inch square pan and bake 22 to 28 minutes.
5. Let cool and then brush the top of the cake with the Grand Marnier.

Make the Orange Frosting

1. Blend the softened butter until smooth.
2. Add cream cheese and blend until fully combined.
3. Slowly add powdered sugar, then extracts.
4. Add a drop of orange food coloring, if desired. Blend until smooth.

Make the Ganache

1. Chop chocolate, or use good quality chocolate chips, and add to a medium bowl.
2. Heat cream in the microwave until hot, but do not let it boil.
3. Pour hot cream over chocolate and allow it to sit, undisturbed 1 to 2 minutes.
4. Stir until smooth, then move to the fridge to firm up a bit.

Assemble the cake

1. Remove cooled cake and cut in half, so that you have two 4.5″ x 9″ rectangle pieces.
2. Spread the orange frosting onto one piece of cake. Top with the second piece of cake.
3. Pour or spoon some of the ganache onto the cake and use an offset spatula to spread it down the sides of the cake. Freeze for 5-10 minutes to allow the ganache to set up.
4. Pour or spoon a second layer of ganache over the cake.
5. Garnish generously with Candied Orange Peel.

Is the cake batter supposed to be so thin?

Yes! The hot water or coffee makes this a very thin batter. Don’t add extra flour to thicken it, as that can make the finished cake dry or heavy.

Do I cut the cake horizontally to make the layers?

No. Cut straight down through the center of the square cake to make two 4½ × 9-inch rectangles. Stack those pieces with the orange frosting between them; there’s no need to split the cake through its thickness.

Will the coffee make the cake taste like coffee?

Coffee primarily adds depth to the chocolate flavor, although its strength can affect the result. Use hot water if you prefer to avoid coffee altogether.

What if my ganache is too thin or too thick?

If it runs off the cake too quickly, refrigerate it briefly and stir before checking again. If it becomes too thick to pour, microwave it at 50% power in short intervals, stirring between each, just until it loosens. It should pour easily while leaving a coating on the cake.

Why add the ganache in two layers?

The thin first coat helps hold loose crumbs in place and creates a base for the final coating. Briefly chilling it makes the second coat easier to apply neatly.

Trish’s Tips

A little patience with cooling and a few simple tools make a big difference in the finished cake. Keep these tips in mind for neat layers and a smooth chocolate coating.

• If you’d like to give this recipe a try without the additional steps of making the candied orange peel, I might suggest adding a bit of Grand Marnier (1-2 teaspoons) or orange extract (1/4 to 1/2 teaspoon) to the chocolate ganache. For a pretty garnish you could add some chocolate curls or a thin piece of fresh orange peel.
• Measure the flour carefully. Spoon it into the measuring cup and level it off, remembering the additional 2 tablespoons in the ingredient list.
• Start checking the cake at 22 minutes. Oven temperatures vary, and avoiding overbaking helps keep the layers moist.
• Cool completely before filling. A warm cake can soften the frosting and cause the top layer to slide.
• Watch the ganache consistency. Check it often as it chills. Slightly thickened, pourable ganache is much easier to control than a very warm or firmly chilled batch.
• Look for a 9 inch square baking pan with straight (or close to) edges for the best results.
• Use a baking sheet under the rack. It catches the drips from the first coating and keeps cleanup simple.
• Support the cake during the transfer. Slide two large spatulas underneath so both ends are supported as you move it to the platter.
• Use a warm, dry knife for serving. Run the blade under warm water, wipe it dry and clean it between cuts for tidier slices.

More Chocolate Cake Recipes

1. Chocolate Raspberry Cake
2. Chocolate Hazelnut Cake
3. Flourless Chocolate Cake
4. Chocolate Peppermint Bundt Cake
5. Chocolate Cheesecake for Two

Originally published November 9, 2015.