Name: Chocolate Orange Cake
Prep time: 1 h
Cook time: 35 min
Total time: 1 h 35 min
Yield: 24 servings
Cuisine: American
Ingredients: 2.5 cups granulated sugar; 1 orange; 2.667 cups all-purpose flour; 0.75 cup Dutch-processed cocoa powder; 0.25 cup black cocoa powder; 2 teaspoons baking powder; 1 tsp kosher salt; 1.333 cups buttermilk; 0.667 cup orange juice; 1 cup neutral oil; 3 eggs; 1 tbsp vanilla extract; 1.5 cups heavy cream; 8 ounces semisweet chocolate; 4 tablespoons unsalted butter

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Chocolate Orange Cake

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Ingredients

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Instructions

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Instructions

Preheat the oven to 350 degrees F. Grease and line a 9x13 cake pan with parchment paper.

Soak cake strips in ice cold water.

In a medium bowl, add the sugar and orange zest. Rub them together with your fingers until it resembles wet sand and smells aromatic.

Whisk in the flour, cocoa powders, baking powder, and salt. Set aside.

In a large bowl, whisk together the buttermilk, orange juice, oil, eggs, and vanilla.

Add the dry ingredients to the wet and whisk until fully combined.

Pour the cake batter into the prepared pan. Wrap the cake strips around the outside of the pan and bake for 35-40 minutes or until a toothpick inserted comes out clean.

Allow the cake to cool completely before topping with the ganache.

In a small saucepan, place the heavy cream over low-medium heat. Stir frequently with a rubber spatula, and bring to simmer, or about 190 degrees F.

Remove the pan from heat and add the chocolate and butter. Use an immersion blender to blend until smooth. Alternatively, you can use a rubber spatula to gently combine them. However, I highly recommend using an immersion blender, as it effectively combines the heavy cream and chocolate without over-mixing or aggravating them.

Immediately pour the warm ganache onto the cooled cake and spread into an even layer.

Top the cake with some orange zest, then cut into 24 squares, and enjoy!

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Tips & Tricks (5)

Balance Orange Flavor Precisely 🍊
Use freshly squeezed orange juice rather than bottled to avoid bitter notes, and zest the orange directly into the batter for concentrated citrus flavor that complements without overpowering the chocolate.
Bloom Your Cocoa Powders 🫗
Whisk both black and Dutch-processed cocoa powders with hot water before adding to the batter to bloom them, which deepens chocolate flavor and ensures even distribution throughout the cake.
Temper Your Ganache Correctly ⚖️
Pour hot cream over chopped chocolate and let sit for 30 seconds before stirring; this ensures silky, glossy ganache that sets to the perfect fudgy consistency without seizing or becoming grainy.
Room Temperature Ingredients Essential 🌡️
Bring eggs, buttermilk, and butter to room temperature before mixing to create an emulsified batter that bakes evenly and produces a tender, moist crumb throughout.
Combine Wet and Dry Strategically 🔄
Alternate adding dry ingredients and buttermilk-orange mixture in three additions, starting and ending with dry ingredients, to prevent overmixing while ensuring even hydration for optimal cake texture.