Chocolate orange cake is the most delicious recipe you’ll ever try. It has deep and rich flavours that are combined with citrusy and zesty orange cream. This dessert could be the perfect showstopper for your celebration or irresistible weekend treat.
I think, that by now, you all know that in our family chocolate desserts are the most favourite treats. My Fussy Eater is obsessed with anything and everything that it’s covered in chocolate. He is the worst recipe creation adviser because every time when I ask him, which flavours should I use, the only answer I receive is ‘chocolate’.
Most of the time I tend to ignore him and come up with something creative, but sometimes I just need to give up and follow his lead. This is what happened last week when I made this moist, rich and crazy delicious chocolate orange cake.
I’m not going to lie, sometimes I think, that chocolate and orange are a match made in heaven. The combination of deep, velvety chocolate and the bright, citrusy kick of orange is simply irresistible.
This cake is not only incredibly delicious but also easy to make, making it the perfect treat for any time of the year. Whether you’re baking for a special celebration or just craving a sweet pick-me-up, this chocolate orange cake will be the perfect choice.
Tips for Making Chocolate Orange Cake
This recipe is amazing! It’s not complicated and crazy delicious. Here are some tips that will ensure you achieve the best results.
- For the best flavour, use fresh oranges for both the sponge and the orange curd. The zest and juice will infuse your cake with a burst of citrus goodness.
- Be careful when zesting the oranges, as you want to avoid the bitter white pith. A microplate grater works wonders for this.
- Don’t skip the hot coffee in the sponge. It enhances the chocolate flavour without making the cake taste like coffee.
- When making the sponge, mix the ingredients until just combined. Overmixing can make the cake tough.
- To check if the cake is done, insert a toothpick into the centre. If it comes out clean, your cake is ready.
- Allow the cake to cool completely before frosting. This ensures the frosting won’t melt or slide off.
Chocolate Orange Cake: Recipe Variations
- If you’re gluten-sensitive, use gluten-free flour instead of plain flour. You can’t even tell the difference!
- For a vegan version, substitute the eggs with flax eggs, and use dairy-free milk and chocolate in the chocolate pudding.
- Feel free to add a handful of chocolate chips or chopped nuts to the sponge for extra texture and flavour.
- Turn this cake into a layered masterpiece by doubling the recipe and adding extra orange curd or chocolate pudding between the layers.
If you’re looking for delicious chocolate desserts, give these recipes a go:
Chocolate Cake with Coffee Cream
Simple Brownie with Pecans
Chocolate Cake with Peppermint Cream Layer
Flourless Chocolate Cake
Chocolate Brownie Cookies
Recipe
Ingredients
Sponge:
300g plain flour
40g cocoa powder
1 teaspoon baking powder
2 oranges (zest and juice)
3 eggs
150ml vegetable oil
150g caster sugar
150ml hot strong coffee
Pinch of salt
Orange curd:
3 oranges (zest and juice)
60g caster sugar
100g butter
2 egg yolks
1 tablespoon constarch
Chocolate pudding:
150g milk chocolate (I used this one)
100g butter
150g flour
300ml milk
Pinch of salt
Method
Make the sponge:
- Preheat the oven to 180 degrees. Line two cake forms with baking paper.
- In a mixing bowl sift the flour, cocoa and baking powder. Mix the ingredients.
- Add the orange juice, zest, eggs, vegetable oil and caster sugar into a different bowl. Mix the ingredients until everything is combined.
- Add the dry ingredients into the wet together with hot coffee. Mix well until the batter is smooth.
- Divide the mixture into prepared baking pans
- Bake the sponge for 25-30 minutes or until a toothpick comes out clean. Let the cake cool completely before frosting.
Make the orange cream:
- Add orange zest and juice into a saucepan together with the sugar and butter. Heat the mixture until the butter melts.
- Lightly beat the eggs in a large bowl with cornstarch.
- Take the juice mixture off the heat and very slowly, always whisking, pour this mixture into the eggs (this way you’ll avoid scrambled eggs).
- Pour the cream back into a saucepan and heat it for 5 minutes (always stirring) until it starts firming.
- Pour the cream through a sieve to remove any lumps. Let it cool completely.
Make the chocolate pudding:
- Add the milk chocolate with butter into a saucepan and let it melt on low heat.
- Add the flour and sugar – mix everything together.
- Pour in the milk and let it simmer until it gets creamy and firm. Add a pinch of salt to get a deeper chocolate flavour.
- Let it cool down completely.
Assemble the cake:
- Lay the first cake layer on the cake stand and even out the top.
- Around the edges pipe chocolate pudding. Add the orange cream in the middle.
- Top it with the second sponge layer.
- Add the remaining chocolate pudding on the top and on the sides. Smooth the sides and make wave motions on the top of the cake for a rustic look.
- Leave the cake in the fridge for at least 30 minutes before serving it.
