Chocolate and Orange Cake
Yields 16
Chocolate and Orange Cake. Learn how to make our Chocolate and Orange Cake Recipe today.
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Prep Time
30 min
Cook Time
45 min
Total Time
1 hr 15 min
Prep Time
30 min
Cook Time
45 min
Total Time
1 hr 15 min
Chocolate Cake
  1. 3-½ cups all-purpose flour
  2. 3 cups granulated white sugar
  3. 1-½ cups unsweetened (Dutch-processed) cocoa powder
  4. 1 tablespoon baking soda
  5. 1-½ teaspoons baking powder
  6. 1-½ teaspoons salt
  7. 2 to 3 tablespoons fresh orange zest, finely grated
  8. ¾ cup vegetable oil
  9. 1 cup buttermilk
  10. ½ cup fresh orange juice
  11. ¼ cup orange liqueur (such as Grand Marnier)
  12. 1 teaspoon vanilla extract
  13. 3 large eggs, beaten
  14. 1-½ cups hot water
Chocolate-Orange Ganache Filling and Frosting
  1. 14 ounces dark chocolate, chopped
  2. 2/3 cup unsalted butter, softened
  3. 1-¼ cups sour cream
  4. ¼ cup orange liqueur (such as Grand Marnier)
  5. Candied orange peel (for garnish)
  1. Preheat oven to 350°F. Line to the bottoms of two 10-inch round cake pans or springform pans with baking or parchment paper. Butter baking paper and sides of pan. Dust with additional unsweetened cocoa powder and tap out any excess. Set aside.
Chocolate Cake
  1. Sift together flour, sugar, cocoa powder, baking soda, baking powder and salt. Add finely grated orange zest and toss lightly to coat.
  2. Set mixer speed to low and gently beat in vegetable oil, buttermilk, 2 tablespoons orange juice, orange liqueur, vanilla, beaten eggs and hot water, one ingredient at a time. Once add wet ingredients are added, continue beating for another 2 to 3 minutes to fully incorporate.
  3. Divide batter evenly between prepared pans and smoothen top. Bake for 20 to 25 minutes, then rotate pans and continue baking for another 15 to 20 minutes or until cake tops are springy when lightly touched and tester inserted comes out clean.
  4. Allow cakes to cool in pans for 10 minutes. Run a thin knife along the sides of cake to loosen. Transfer onto a wire rack, peel off baking paper liner. Spray or brush each cake layer with remaining orange liqueur and to cool completely to room temperature.
  5. Once cakes are completely cooled, wrap snugly in plastic wrap and refrigerate overnight for better results.
Chocolate-Orange Ganache Filling and Frosting
  1. Combine together chopped dark chocolate and butter in a heat-proof bowl. Set bowl over a pan of simmer water, making sure not to let the bottom of bowl touch the surface of the water.
  2. Stir with a rubber spatula until completely melted. Remove pan from heat. Remove bowl from pan and stir in sour cream and orange liqueur.
  1. Using a serrated knife, trim off rounded tops of cakes to make them flat. Split each cake horizontally to make four layers.
  2. Reserve 1/3 of the Chocolate-Orange Ganache Filling and Frosting. Divide remaining 2/3 of the ganache into three equal portions and use to spread over each of the first three cake layers. Stack layers on a cake stand or serving plate. Top with final layer of cake.
  3. Use the reserved Chocolate-Orange Ganache Filling and Frosting to frost the top and sides of cake. Decorate with candied orange peel. Chill for at least 2 hours or until ganache is completely set. Cut cake into wedges before serving.
  4. Makes 12 to 16 servings.
  1. You may also use stir in ½ cup chopped candied orange segments or canned (well-drained) orange segments for the cake, to replace orange liqueur, if you prefer an alcohol-free cake. For the ganache, replace orange liqueur with 1 to 2 tablespoons orange extract or ¼ cup fresh orange juice.
  2. Decorate tops of cake with whole segments of candied orange and press candied orange peel on the sides and base.
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