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Indulge in this chocolate orange layer cake covered with silky ganache. It blends rich, moist chocolate with lively citrus flavors. Fresh orange juice and zest soak the layers, creating a tasty mix of richness and brightness that turns every bite into a little party. Great for holidays or just because, it’s a dessert that’s hard to forget.
When I brought this cake to a get-together, it vanished way faster than I thought. Now it’s my favorite go-to whenever I want to wow without making a fuss.
Needed Ingredients
- Granulated sugar: sweetens and helps create that fine, soft texture
- Orange zest: packed with strong citrus flavor and aroma
- Buttermilk: gives tang and keeps the cake light by working with the leavening
- Semisweet or bittersweet chocolate: great quality makes rich, balanced ganache
- Hot water: brings out the cocoa’s deep flavor and loosens up the batter
- Vegetable oil: keeps the cake moist for days
- Freshly squeezed orange juice: adds a fresh citrus pop you just can’t get from canned juice
- Large eggs: help bind everything and add some richness; room temp works best
- Unsalted butter: smooths out the ganache with a glossy finish
- Vanilla extract: adds warmth and deeper flavor
- Salt: balances the sweetness and boosts the overall taste
- All-purpose flour: creates the cake’s foundation with the right tenderness—fresh and finely ground is best
- Packed brown sugar: gives a subtle caramel-like depth
- Baking powder and baking soda: team up to lift the cake and keep it light
- Unsweetened cocoa powder: the main chocolate flavor—Dutch-processed is ideal
- Heavy cream: the rich base for that smooth ganache
- Extra orange zest for ganache: pumps up the fresh citrus contrast
Step-by-Step Instructions
- Get Ready and Heat Oven
- Line and grease two 8-inch cake pans with parchment paper so the cakes don’t stick and come out clean. Preheat your oven to 350°F for steady baking.
- Mix Dry Stuff
- Whisk together flour, cocoa powder, granulated and brown sugars, baking powder, baking soda, and salt in a big bowl. This dry mix sets the cake’s flavor and texture.
- Whisk Wet Stuff
- In another bowl, beat eggs, buttermilk, fresh orange juice, vegetable oil, vanilla, and 2 tablespoons of orange zest. Mixing these first spreads the citrus flavor evenly.
- Combine Wet and Dry
- Add the wet ingredients to the dry slowly. Stir gently so you don’t overmix. Then pour in hot water, which deepens the chocolate flavor and smooths the batter perfectly.
- Bake It
- Split batter evenly between pans. Bake for 30 to 35 minutes. Check doneness by poking the center with a toothpick—if it comes out clean, it's ready. Let the cakes cool fully on racks before putting on the ganache.
- Make the Ganache
- Warm the cream just until it starts to bubble. Pour it over chopped chocolate and don’t stir for two minutes. Then add butter and a teaspoon of orange zest, stirring until it’s glossy, smooth, and luscious.
- Put It Together
- If needed, trim the tops to make them flat. Place one cake on your serving plate and spread plenty of ganache on top. Put the second layer on and pour the leftover ganache over the whole cake, letting it drip down the sides.
- Let Ganache Set
- Leave the cake at room temp for at least half an hour so the ganache firms up. Or pop it in the fridge if you want a firmer finish for easier slicing.
Zesting the oranges is one of my favorite parts. The smell fills the kitchen and gets me excited to bake. I once surprised my family with this cake on a cold night and it instantly made the home warm and festive.
Storage Hacks
Keep the cake covered loosely at room temperature for up to two days so it stays moist. If you want to keep it longer, seal it up and cool it in the fridge. Before serving, bring it back to room temp so the ganache softens up. The ganache gets firmer in the fridge which makes slicing cleaner but the flavor shines brighter as it warms a bit.
Swaps and Twists
You can swap the buttermilk with plain yogurt to add moisture with a little tang. Blood oranges make the cake deeper in color and sweeter. Using dark chocolate in the ganache gives a stronger, less sweet chocolate hit.
Best Things to Serve With
Behind the Flavors
This cake is a joyful mix of chocolate and citrus wrapped in shiny, smooth ganache. Every step from mixing to serving brings comfort and indulgence. The fresh orange zest and juice add a bright note that pairs beautifully with the chocolate. It’s a dessert I can’t get enough of, coming back to it time and again.
Frequently Asked Cooking Questions
- → Any tips for making the orange taste stand out?
Fresh orange zest and juice give the best boost to orange flavor, making every bite lively and bright in both the cake and ganache.
- → Which chocolate should I use for ganache?
Go for semisweet or bittersweet chocolate since they give that right mix of rich flavor without covering the citrus notes.
- → How do I check if the cake layers are ready?
Stick a toothpick in the middle. If it comes out clean or with a few moist crumbs, the cake is done but still soft inside.
- → Can I make the cake layers ahead of time?
Sure! Let them cool fully, then keep them in an airtight container. Put the ganache on right before serving to keep it fresh and moist.
- → How do I get a shiny finish on the ganache?
Warm the cream just until it’s about to bubble, then mix in butter and orange zest while it’s warm. That helps make the ganache silky and glossy.