Chocolate Orange Cake

Why You’ll Love This Recipe

This Chocolate Orange Cake brings together two classic flavors in a way that feels both indulgent and refreshing. The chocolate adds a rich, velvety texture, while the orange provides a tangy, aromatic contrast that brightens up the cake. The combination makes each bite a perfect balance of sweet and citrusy. The cake itself is moist and tender, while the chocolate orange glaze or frosting elevates the flavor to a whole new level. Whether you’re serving it at a family gathering or enjoying it on your own, this cake is sure to impress.

Ingredients

For the Cake:

• 1 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• Zest of 1 large orange
• 1/2 cup freshly squeezed orange juice
• 1/2 cup whole milk (or non-dairy milk)
• 1/2 cup hot water

For the Chocolate Orange Glaze:

• 4 oz semi-sweet chocolate, chopped
• 2 tbsp unsalted butter
• 1/4 cup heavy cream (or non-dairy cream)
• 2 tbsp freshly squeezed orange juice
• 1 tsp orange zest

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

For the Cake:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, beat the softened butter and sugar together with an electric mixer on medium speed until light and fluffy (about 3 minutes).
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and orange zest.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the orange juice and milk. Start and end with the dry ingredients, mixing until just combined.
6. Stir in the hot water. The batter will be thin, but that’s normal.
7. Pour the batter into the prepared cake pan and smooth the top.
8. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

For the Chocolate Orange Glaze:

1. In a small saucepan, melt the chopped semi-sweet chocolate and butter together over low heat, stirring constantly.
2. Once the chocolate and butter are melted, stir in the heavy cream, orange juice, and orange zest. Continue stirring until the glaze is smooth and shiny.
3. Remove from heat and let the glaze cool slightly before drizzling it over the cooled cake.

Assembling the Cake:

1. Once the cake has cooled completely, pour the chocolate orange glaze over the top of the cake, allowing it to drip down the sides.
2. Let the glaze set for 10-15 minutes before serving.

Servings and timing

• Servings: 8-10 slices
• Prep time: 15 minutes
• Cook time: 30-35 minutes
• Total time: 1 hour 15 minutes (including cooling time)

Variations

• Frosting: Instead of a glaze, you can make a buttercream frosting by adding powdered sugar, butter, cocoa powder, and orange juice to the buttercream base.
• Citrus Twist: For an extra citrusy kick, add lemon or lime zest along with the orange zest for a more complex flavor.
• Add-ins: Add chocolate chips, orange segments, or chopped nuts (like almonds or hazelnuts) to the batter for added texture.
• Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend to make this cake gluten-free.

Storage/Reheating

• Storage: Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, keep it in the refrigerator for up to 1 week.
• Freezing: This cake freezes well. Wrap it tightly in plastic wrap and foil, then store it in the freezer for up to 3 months.
• Reheating: To reheat, place individual slices in the microwave for 10-15 seconds, or warm them in the oven at 350°F (175°C) for 5-7 minutes.

FAQs

1. Can I use a different type of chocolate for the glaze?

Yes, you can use dark chocolate or milk chocolate instead of semi-sweet chocolate for the glaze, depending on your preference for sweetness.

2. Can I make this cake ahead of time?

Yes, you can make the cake a day ahead of time. Simply store it at room temperature, and add the glaze just before serving.

3. Can I make this cake dairy-free?

Yes, you can substitute the butter with a dairy-free butter substitute, and use non-dairy milk (like almond milk) and dairy-free cream in the glaze.

4. How do I know when the cake is done?

The cake is done when a toothpick inserted into the center comes out clean, or with just a few moist crumbs. The top should also be slightly firm to the touch.

5. Can I use bottled orange juice instead of freshly squeezed?

For the best flavor, freshly squeezed orange juice is recommended, but you can substitute bottled orange juice in a pinch.

6. Can I use orange extract instead of orange zest?

Yes, you can use orange extract as a substitute for orange zest. Use about 1/2 teaspoon of orange extract in place of the zest.

7. Can I make the glaze in advance?

Yes, the glaze can be made in advance and stored in the refrigerator for up to 3 days. Reheat it gently in a saucepan before using.

8. How can I make this cake more decadent?

For an even richer cake, try filling the middle with a layer of chocolate ganache or orange curd before topping it with the glaze.

9. Can I use a bundt pan instead of a round cake pan?

Yes, you can bake this cake in a bundt pan. Just ensure you adjust the baking time, as it may take a little longer.

10. How can I make the cake more orange-flavored?

To intensify the orange flavor, add more orange zest to the batter and increase the amount of orange juice in the glaze.

Conclusion

Chocolate Orange Cake is a perfect balance of rich chocolate and vibrant citrus that makes for a deliciously indulgent dessert. Whether you’re serving it at a special occasion or just treating yourself to something sweet, this cake is sure to satisfy every craving. With its moist, tender crumb and glossy chocolate orange glaze, this cake will leave a lasting impression. Plus, it’s simple enough to prepare but elegant enough for any celebration. Enjoy the irresistible combination of chocolate and orange in every bite!

Chocolate Orange Cake

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Chocolate Orange Cake is a rich, decadent dessert that combines the deep flavors of chocolate with the bright, citrusy zing of orange. This moist and tender cake is topped with a luxurious chocolate-orange glaze, making it a perfect treat for any occasion.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 30-35 minutes
• Total Time: 1 hour 15 minutes (including cooling time)
• Yield: 8-10 slices
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

1. 1 1/2 cups all-purpose flour
2. 1/2 cup unsweetened cocoa powder
3. 1 1/2 tsp baking powder
4. 1/2 tsp baking soda
5. 1/4 tsp salt
6. 1/2 cup unsalted butter, softened
7. 1 cup granulated sugar
8. 2 large eggs
9. 1 tsp vanilla extract
10. Zest of 1 large orange
11. 1/2 cup freshly squeezed orange juice
12. 1/2 cup whole milk (or non-dairy milk)
13. 1/2 cup hot water
14. For the Glaze: 4 oz semi-sweet chocolate, chopped
15. 2 tbsp unsalted butter
16. 1/4 cup heavy cream (or non-dairy cream)
17. 2 tbsp freshly squeezed orange juice
18. 1 tsp orange zest

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Instructions

For the Cake:

1. 1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
   2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
   3. In a large mixing bowl, beat the softened butter and sugar together with an electric mixer on medium speed until light and fluffy (about 3 minutes).
   4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and orange zest.
   5. Gradually add the dry ingredients to the wet ingredients, alternating with the orange juice and milk. Start and end with the dry ingredients, mixing until just combined.
   6. Stir in the hot water. The batter will be thin, which is normal.
   7. Pour the batter into the prepared cake pan and smooth the top.
   8. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
   9. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
2. For the Glaze:
   1. In a small saucepan, melt the chopped semi-sweet chocolate and butter together over low heat, stirring constantly.
   2. Once the chocolate and butter are melted, stir in the heavy cream, orange juice, and orange zest. Continue stirring until the glaze is smooth and shiny.
   3. Remove from heat and let the glaze cool slightly before drizzling it over the cooled cake.
3. Assembling the Cake:
   1. Once the cake has cooled completely, pour the chocolate orange glaze over the top of the cake, allowing it to drip down the sides.
   2. Let the glaze set for 10-15 minutes before serving.

Notes

1. If you’d prefer a richer flavor, substitute dark chocolate for semi-sweet chocolate in the glaze.
2. Feel free to add more orange zest for a stronger citrus flavor.
3. If you don’t have a 9-inch cake pan, you can use an 8-inch pan, but you may need to adjust the baking time slightly.

Nutrition

• Serving Size: 1 slice
• Calories: 320
• Sugar: 28g
• Sodium: 150mg
• Fat: 16g
• Saturated Fat: 9g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 3g
• Protein: 4g
• Cholesterol: 50mg