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Chocolate Orange Cake
Chocolate Orange Cake
Chocolate Orange Cake
Chocolate Orange Cake
Chocolate Orange Cake cover
From the Cook
From the Cook
From the Cook
From the Cook
1/5

Chocolate Orange Cake

atsloanestable.com

Ingredients

0 allergens identified

Instructions

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Instructions

1
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Preheat the oven to 350 degrees F. Grease and line a 9x13 cake pan with parchment paper.
2
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Soak cake strips in ice cold water.
3
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In a medium bowl, add the sugar and orange zest. Rub them together with your fingers until it resembles wet sand and smells aromatic.
4
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Whisk in the flour, cocoa powders, baking powder, and salt. Set aside.
5
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In a large bowl, whisk together the buttermilk, orange juice, oil, eggs, and vanilla.
6
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Add the dry ingredients to the wet and whisk until fully combined.
7
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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.
8
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Allow the cake to cool completely before topping with the ganache.
9
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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.
10
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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.
11
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Immediately pour the warm ganache onto the cooled cake and spread into an even layer.
12
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Top the cake with some orange zest, then cut into 24 squares, and enjoy!

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Tips & Tricks (5)

  • Fresh Orange Juice Extraction 🍊
    Always use freshly squeezed orange juice rather than bottled—the vibrant acidity and natural oils are crucial for balancing the rich chocolate and preventing the cake from tasting one-dimensional.
  • Cocoa Powder Blend Balance 🎨
    Combine both black cocoa and Dutch-processed cocoa in the specified ratio to achieve maximum depth and complexity; using just one variety will result in a flatter, less sophisticated chocolate flavor.
  • Ganache Emulsification Timing ⏱️
    Pour hot heavy cream over chopped chocolate and wait 30 seconds before stirring—this crucial resting period allows proper melting and ensures a silky, glossy ganache that won't break or become grainy.
  • Buttermilk Acid Activation 🥛
    The buttermilk reacts with baking powder to create tender crumb; ensure it's at room temperature before mixing so it properly activates and distributes evenly throughout the batter.
  • Orange Zest Placement Strategy 🪡
    Reserve fresh orange zest to sprinkle on the finished ganache just before serving rather than mixing it into the batter, where heat diminishes its bright citrus oils and aromatic oils.

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About the Cook

Sloan’s Table

Sloan’s Table

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Hi! I'm Sloane, welcome to Sloane’s Table! I am a Dartmouth College alumna, professional baker, recipe developer, and food photographer. Here, you will find tried & true bakery-worthy recipes ranging from simple sweets to technical pastries. Whether you are looking to challenge yourself and improve your baking skills or just want an easy, trust-worthy recipe, you're in the right place.

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