Chocolate Orange Cake
A moist and bright chocolate cake infused with fresh orange juice and zest, layered with orange marmalade and whipped cream, topped with a shiny dark chocolate glaze.
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 3/4 cup cocoa powder
- 1 1/2 cups sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup fresh orange juice Use fresh for best flavor.
- 1/2 cup vegetable oil
- 3 large eggs
- 1 tsp vanilla extract
- 1 tbsp orange zest
Filling and Topping Ingredients
- 1 cup orange marmalade For layering between cake layers.
- 1/2 cup whipped cream Lightly sweetened if desired.
- 1 cup dark chocolate, melted Chopped for ganache.
- 1/2 cup heavy cream Warm slightly before pouring over the chocolate.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease two 8- or 9-inch cake pans and line the bottoms with parchment if desired.
- In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, and salt.
- In another bowl, beat the eggs with vegetable oil, fresh orange juice, vanilla extract, and orange zest until smooth.
- Pour the wet mix into the dry ingredients and stir until just combined, taking care not to overmix.
Baking
- Divide the batter evenly between the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
Assembly
- Spread 1 cup of orange marmalade over the top of one cake layer. Add 1/2 cup of whipped cream and place the second cake layer on top.
- To make the ganache glaze, heat the heavy cream until just warm and pour it over the chopped dark chocolate. Let it sit for 1–2 minutes, then stir until smooth.
- Pour the melted chocolate ganache over the top of the assembled cake, allowing it to drip down the sides.
- Decorate with thin orange slices or zest on top. Chill briefly if you want the glaze to set faster, then slice and serve.
Notes
For extra flavor, use fresh orange juice and zest. Avoid overmixing the batter for best texture. Serve slices at room temperature, optionally topped with extra whipped cream and an orange wedge. Store the cake in an airtight container for 3-4 days in the refrigerator or wrap slices and freeze for up to 2 months.