Decadent & Easy Chocolate Orange Layer Cake with Silky Ganache

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Indulge in the ultimate homemade treat: our most soft and incredibly spongy Chocolate Orange Cake! This delightful dessert marries the bright, zesty notes of orange with the rich, comforting depth of chocolate, a classic combination that truly never fails to impress. Each slice reveals moist chocolate cake layers generously covered with a silky, vibrant orange milk chocolate ganache. What makes this recipe even better is how surprisingly easy it is to prepare, requiring just three bowls and a simple hand whisk – no fancy equipment needed to create this show-stopping dessert.

This isn’t just any orange chocolate cake; it’s a truly delicious creation that combines profound flavor with impressive simplicity. The chocolate cake layers are designed to be super easy to whip up, yielding an irresistibly tender and moist crumb. Encircling these layers is a luxurious orange milk chocolate ganache, adding a smooth, rich, and tangy counterpoint that elevates the entire experience. This cake proves that you don’t need complicated techniques to achieve bakery-quality results. It’s an effortlessly elegant dessert that’s perfect for any occasion, from casual gatherings to special celebrations, always leaving a lasting impression on your taste buds.

If you’re a fan of impressive yet approachable layer cakes, be sure to explore more of our delightful recipes. For fresh fruit flavors, try our Strawberry and Blueberry Layer Cake or the zesty Strawberry and Lemon Layer Cake. And for a nostalgic, campfire-inspired treat, don’t miss our Ultimate S’mores Layer Cake.

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Why This Easy Chocolate Orange Cake Will Be Your New Favorite

This Chocolate Orange Layer Cake stands out for several compelling reasons, making it a reliable and incredibly satisfying recipe for any home baker. From its perfectly balanced flavors to its straightforward preparation, here’s why this cake is a must-try:

• Perfectly Moist Chocolate Cake Layers: Our chocolate cake layers are designed for maximum softness and tenderness. They are incredibly easy to make from scratch, delivering a rich chocolate flavor with a delicate crumb that practically melts in your mouth. The secret lies in a carefully balanced blend of wet and dry ingredients, ensuring a consistently moist result every time.
• Luxurious Orange Milk Chocolate Ganache: The star of the show, this silky smooth ganache offers a beautiful contrast to the deep chocolate. Infused with fresh orange, its velvety texture and bright, citrusy notes complement the cake layers perfectly. It’s a truly irresistible frosting that’s both decadent and refreshing, making each bite an experience.
• Remarkably Simple to Make by Hand: Forget about pulling out your heavy stand mixer or even a hand mixer! This entire chocolate orange cake, from the rich batter to the luscious ganache, can be made using just three bowls and a whisk. This makes it an incredibly accessible recipe for bakers of all skill levels, simplifying cleanup and making the baking process a joy.
• An Irresistible Centerpiece for Any Occasion: This cake is not just delicious; it’s a visual delight. Its stunning appearance, combined with its universally loved flavor profile, makes it perfect for sharing with friends and family. Whether it’s a birthday, a holiday gathering, or just a weekend treat, this chocolate orange cake is guaranteed to be a crowd-pleaser and a conversation starter.

Essential Ingredient Notes for Your Perfect Chocolate Orange Cake

Achieving the perfect flavor and texture for this chocolate orange cake begins with understanding the role of each key ingredient. While a full list is available in the recipe card below, here are some important notes and tips for selecting and preparing your ingredients:

• Eggs (Room Temperature is Key!): For optimal results, ensure your eggs are at room temperature. This is crucial because room temperature eggs incorporate more evenly into the batter, creating a smoother, more emulsified mixture. This leads to a lighter, softer, and more consistent cake texture. Take them out of the fridge at least 1 hour before you plan to start baking, or place them in a bowl of warm water for 10-15 minutes for a quicker warm-up.
• Sour Cream (For Unbeatable Moisture and Tenderness): Sour cream is a secret weapon for achieving a remarkably soft and tender chocolate cake. Its acidity reacts with the baking soda, promoting a light and airy crumb, while its fat content adds incredible moisture and richness. Like eggs, measure out your sour cream and let it come to room temperature for better incorporation into the batter. Full-fat sour cream is recommended for the best results.
• Boiled Water (Enhancing Chocolate Flavor and Moisture): Don’t skip this step! Heating water to a boil and adding it to your cocoa powder is known as “blooming” the cocoa. This process intensifies the chocolate flavor, making it deeper and more robust. Additionally, the hot water contributes to an incredibly moist cake. Heat a kettle of water before you begin mixing and let it cool slightly (to warm, not piping hot) while you prepare your other ingredients.
• Cocoa Powder (Dutch-Processed for Depth): For the best, most intense chocolate flavor and a beautiful dark color, I highly recommend using high-quality Dutch-processed cocoa powder. Dutch-processed cocoa has been treated with an alkali to neutralize its acidity, resulting in a smoother, less bitter flavor and a richer color compared to natural cocoa powder. My favorite for superior results is Valrhona, but any good quality brand will work.
• Orange Zest (A Burst of Bright Citrus): The zest of oranges is where most of their aromatic oils and intense flavor reside. Adding orange zest directly to the cake batter ensures a vibrant burst of fresh orange flavor throughout every bite. Use a microplane or fine grater to get only the colored part of the peel, avoiding the bitter white pith.
• Orange Juice (Freshness Matters!): Freshly squeezed orange juice will provide the brightest and most authentic orange flavor for both the cake layers and the ganache. If using store-bought, opt for a high-quality, 100% pure orange juice without pulp, as pulp can affect the smooth texture of the ganache.
• Milk Chocolate (Quality Makes a Difference in Ganache): The quality of your milk chocolate directly impacts the richness and silkiness of your ganache. Investing in a high-quality milk chocolate will yield a superior ganache with a beautiful shine and incredible flavor. Brands like Callebaut, Valrhona, or Ghirardelli are excellent choices, offering reliable melting properties and delicious taste. Use milk chocolate chips or finely chopped milk chocolate bars.

Step-by-Step Instructions: Crafting the Silky Orange Milk Chocolate Ganache

Creating this luscious orange milk chocolate ganache is surprisingly simple and requires minimal effort, yielding a wonderfully smooth and spreadable frosting. You won’t need an electric mixer for this component, just a bowl, a small saucepan, a whisk, and a spatula. The full recipe with precise measurements is detailed in the recipe card below.

STEP 1: Prepare the Chocolate and Cream. Begin by placing your milk chocolate chips (or finely chopped milk chocolate) into a heatproof bowl. In a small saucepan, heat the heavy cream over medium heat until it just comes to a boil – you’ll see small bubbles forming around the edges. Immediately pour the hot heavy cream over the chocolate chips, ensuring that all the chocolate is submerged and covered by the cream. Let it sit undisturbed for 2 minutes. This crucial resting time allows the hot cream to gently melt the chocolate, making it easier to achieve a smooth ganache. After 2 minutes, gently stir the mixture with a whisk or spatula, starting from the center and working your way outwards, until it becomes completely smooth and glossy.

STEP 2: Infuse with Orange and Butter. Once your chocolate ganache is smooth, pour in the orange juice. Gently stir it into the chocolate mixture until it is fully combined, adding a delightful citrusy zing. Next, add the softened butter to the ganache. Continue to stir gently until the butter has completely melted and is fully incorporated, making the ganache even richer and silkier. TIP: If the butter isn’t melting together with the ganache, you can carefully microwave it for 15-30 seconds on low power. Then, give the ganache a good stir until the butter has melted into the ganache completely.

STEP 3: Cool to Perfection. To achieve the perfect spreadable consistency, cover the ganache with plastic cling film, making sure the film directly touches the surface of the ganache. This prevents a skin from forming. Allow it to cool down to room temperature on your kitchen counter while you prepare the chocolate cake layers. When it’s ready, the ganache should be thick, spreadable, and hold its shape – resembling a thick frosting (you can see the ideal consistency in the blog post photos). If you need to speed up the cooling process, you can place it in the fridge, but be sure to take it out and give it a stir every 10-15 minutes to prevent it from hardening too much. Once it reaches a thick, spreadable consistency, remove it from the fridge and let it rest on the kitchen counter.

Step-by-Step Instructions: Baking the Moist Chocolate Cake Layers

Before you begin, preheat your oven to 170ºC/340ºF (conventional oven setting). Prepare two 20 cm/8-inch cake pans by greasing them lightly and lining the bottoms with parchment paper. This ensures your beautiful cake layers won’t stick and can be easily removed.

STEP 1: Prepare Dry Ingredients and Infuse Orange Flavor. First, boil some water and weigh out the required amount, setting it aside to cool slightly while you gather and prepare your other ingredients. In a large mixing bowl, combine the granulated sugar and the orange zest. Take a moment to rub the sugar and zest together between your fingers. This simple yet effective technique releases the aromatic oils from the zest, infusing the sugar with intense orange flavor, which will permeate your cake. Next, add the dark brown sugar and sift in the remaining dry ingredients: all-purpose flour, cornstarch, unsweetened cocoa powder, baking powder, baking soda, and salt. Sifting helps prevent lumps and ensures an even distribution of leavening agents. Give all the dry ingredients a thorough stir with a whisk to ensure they are well combined.

STEP 2: Combine Wet Ingredients. In a separate large mixing bowl, add all the wet ingredients: the cooled boiled water, orange juice, room temperature sour cream, vegetable oil, room temperature large eggs, and vanilla extract. Using a hand whisk, gently whisk these ingredients together until they are just combined and appear homogenous. Be careful not to overmix, as vigorous whisking can overdevelop the gluten in the flour and create an overly dense cake. Additionally, overmixing eggs can incorporate too much air, which might lead to a cake that rises too quickly and then collapses.

STEP 3: Gently Combine Wet and Dry Mixtures. Gradually pour the wet ingredients into the bowl with the dry ingredients. Using your hand whisk or a spatula, gently stir the mixtures together until they are just combined and no lumps of dry flour remain. The key here is gentle mixing – stop as soon as the batter is smooth. Overmixing at this stage can lead to a tough, dry cake.

STEP 4: Bake and Cool the Cake Layers. Divide the cake batter evenly between your two prepared cake pans. Bake for 28-30 minutes, or until a cake tester (like a toothpick or thin skewer) inserted into the center of the cakes comes out clean, with no wet batter clinging to it. The cakes should also spring back lightly when gently touched. Once baked, remove the cake pans from the oven and place them on a wire rack to cool for 5 minutes. This brief cooling period in the pan allows the cakes to firm up slightly. After 5 minutes, carefully invert the cakes onto the wire rack, remove the pans and parchment paper, and let the cakes cool down completely to room temperature before assembling. This prevents the ganache from melting.

Step-by-Step Instructions: Assembling Your Chocolate Orange Layer Cake

Once your cake layers are completely cooled and your ganache has reached a thick, spreadable consistency, it’s time to assemble your beautiful chocolate orange cake! This is where all your hard work comes together to create a truly stunning dessert.

STEP 1: Prepare Cake Layers and Infuse with Orange. To ensure a stable and even cake, begin by carefully trimming the very top of each cooled cake layer with a serrated knife, if necessary. You want them to be as flat as possible. This step ensures that your cake will sit level and look professionally finished. Next, for an extra boost of bright orange flavor and moisture, lightly brush the tops of both chocolate cake layers with a small amount of orange juice. This simple step adds another delicious layer of citrus. Place the first sponge layer onto your chosen serving dish or cake stand.

STEP 2: Frost with Silky Ganache. Spoon a generous dollop (about half) of the orange milk chocolate ganache onto the first cake layer. Using an offset spatula, carefully spread the ganache evenly across the top, reaching close to the edges. Once the first layer is frosted, gently place the second cake layer on top, aligning it carefully. Now, use the remaining milk chocolate ganache to cover the top and sides of the entire cake, spreading it in an even, smooth layer. You can opt for a rustic look or strive for a perfectly smooth finish. For an elegant touch, try creating a wavy design on the top and sides using your offset spatula. Remember, the cake doesn’t have to look absolutely perfect – have fun and enjoy the creative process!

STEP 3: Decorate with Fresh Orange. To add a final flourish and highlight the star flavor, decorate your cake with fresh orange quarters. Slice an organic orange into thin rounds, then cut each round into quarters. Carefully arrange these vibrant orange quarters along the top edge of the cake, creating a beautiful and appealing border. The fresh orange not only adds visual appeal but also a lovely aromatic quality to your finished dessert.

Expert Baking Tips for Your Best Chocolate Orange Cake

Even simple recipes benefit from a few expert tips to ensure perfect results every time. Follow these guidelines to make your chocolate orange cake truly exceptional:

• Embrace Precision with a Kitchen Scale: Baking is often as much a science as it is an art. For the most precise and consistent results, especially with delicate recipes like layer cakes, I highly recommend using a kitchen scale. My recipes default to grams because it’s the most accurate way to measure ingredients, eliminating inconsistencies that can arise from volumetric measurements (like cups), which can vary widely depending on how ingredients are scooped and leveled.
• Avoid Overmixing Your Batter: This is a golden rule in baking, especially for cakes. Overmixing develops the gluten in the flour, which can lead to a dense, tough, and dry cake. After combining the wet and dry ingredients, mix just until no streaks of dry flour remain. I always use a spatula to give the batter one final, gentle fold, scraping the bottom of the mixing bowl to ensure everything is thoroughly incorporated without overworking the mixture. A slightly lumpy batter is often better than an overmixed one.
• Choose the Right Baking Pans: The type of baking pan you use can significantly impact the final texture and color of your cake. For the best results, use light-colored aluminum baking pans. These pans attract less heat than darker pans, allowing the cake to bake more gently and evenly, resulting in a softer, lighter crumb with less risk of over-browning the crust. Always grease your pans thoroughly with butter or a baking spray and line the bottoms with parchment paper for easy release. If you use a dark-colored pan (like a dark non-stick or black metal pan), it will absorb more heat, potentially leading to a darker, tougher crust and a drier cake.
• Ensure Ingredients are at Room Temperature: As mentioned in the ingredient notes, room temperature eggs and sour cream are crucial. They emulsify better with other ingredients, creating a smoother, more uniform batter and a finer-textured cake. Cold ingredients can cause the batter to seize up, resulting in a denser cake.
• Don’t Rush the Cooling Process: Patience is a virtue in baking! Allow your cake layers to cool completely on a wire rack before attempting to frost them. Frosting warm cakes will cause your beautiful ganache to melt and slide off, creating a messy rather than a magnificent cake.

Frequently Asked Questions About Chocolate Orange Cake

Storage Recommendations for Your Chocolate Orange Cake

To keep your delicious chocolate orange cake fresh and moist, proper storage is essential. Store the cake at room temperature in an airtight container or under a cake dome. This prevents it from drying out and helps maintain its wonderful texture and flavor. While it’s tempting to refrigerate cakes, the cool air can sometimes dry out the cake layers. This particular chocolate orange cake is best enjoyed within 2-3 days of baking. If you need to store it longer, it can be kept in the refrigerator for up to 5 days, though it’s always best closer to baking. If refrigerating, allow it to come to room temperature for about 30 minutes before serving for the best flavor and texture.

More Decadent Layer Cake Recipes To Try

If you love creating beautiful and delicious layer cakes, you’re in for a treat! Explore these other fantastic recipes from our collection, each offering a unique and delightful experience:

Did you love this recipe? Please make sure to leave a STAR REVIEW below in the recipe card! We’d love to see your creations, so remember to tag me on Instagram @juliemarieeats. For more delicious baking ideas and inspiration, be sure to follow me on Pinterest!

Chocolate Orange Layer Cake

Indulge in this incredible chocolate orange layer cake featuring moist chocolate cake layers and a silky orange milk chocolate ganache. A truly simple yet show-stopping cake that combines rich chocolate with bright, zesty orange!

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Course Dessert, Cake

Cuisine American, European

Servings 12

Equipment

• 2x 20 cm/8in baking pans
• Mixing Bowls
• Whisk
• Spatula
• Small Saucepan
• Parchment Paper

Ingredients

 

 

MILK CHOCOLATE GANACHE

• 150 g heavy cream (38% fat content)
• 400 g milk chocolate chips (or finely chopped high-quality milk chocolate)
• 3 tablespoon orange juice (freshly squeezed, no pulp)
• 15 g unsalted butter (softened)

CHOCOLATE CAKE LAYERS

• 120 g boiling water (cooled slightly)
• 200 g granulated sugar
• 3 tablespoon orange zest (from about 2-3 organic oranges)
• 100 g dark brown sugar (packed)
• 240 g all-purpose flour
• 4 teaspoon cornstarch
• 50 g unsweetened cocoa powder (Dutch-processed recommended)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 120 g orange juice (freshly squeezed, no pulp)
• 180 g sour cream or greek yogurt (full-fat, room temperature)
• 110 g vegetable oil (or other neutral oil)
• 2 large eggs (room temperature)
• 2 teaspoon vanilla extract

ASSEMBLING & DECORATION

• 2 tablespoon orange juice (for brushing cake layers)
• 1 organic orange (for decoration)

For best baking results, especially with complex recipes, precise measurements are key. While US customary cup measurements are provided as a rough guide, they can be imprecise due to variations in scooping and leveling. For professional-level accuracy, it’s highly recommended to weigh your ingredients using a digital kitchen scale in grams. Baking is a science that thrives on precision!

Instructions

 

MILK CHOCOLATE GANACHE PREPARATION

• Place the milk chocolate chips (or finely chopped milk chocolate) into a medium heatproof bowl. In a small saucepan, heat the heavy cream until it just reaches a boil, with small bubbles forming around the edges. Carefully pour the hot heavy cream over the chocolate chips, ensuring all chocolate is covered. Let it sit undisturbed for 2 minutes to allow the chocolate to melt. Then, gently stir the mixture with a whisk or spatula until completely smooth and glossy.
  150 g heavy cream, 400 g milk chocolate chips
• Once the ganache is smooth, add the orange juice and gently stir until fully combined. Then, add the softened butter and continue stirring gently until the butter has completely melted and incorporated into the chocolate mixture, making it extra rich and silky.
  3 tablespoon orange juice, 15 g butter
• TIP: If the butter isn’t melting together with the ganache, microwave it for 15-30 seconds on low power. Then, give the ganache a good stir until the butter has fully melted and incorporated.
• Cover the ganache with plastic cling film, pressing it directly onto the surface to prevent a skin from forming. Let it cool down to room temperature on your kitchen counter while you prepare the chocolate cake. When ready, it should have a thick, spreadable consistency (refer to the photos in the blog post for visual guidance).
• If you choose to cool it in the fridge, place it inside and stir every 10-15 minutes to ensure even cooling and prevent it from becoming too stiff. Once it reaches a thick, spreadable consistency, remove it from the fridge and keep it on the kitchen counter to prevent it from hardening excessively.

ORANGE CHOCOLATE CAKE LAYERS

• Preheat your oven to 170ºC/340ºF (conventional oven setting). Grease and line two 20 cm/8-inch baking pans with parchment paper on the bottom.
• Start by boiling the water and weighing out 120g. Set it aside to cool slightly while you prepare the rest of your ingredients.
  120 g boiling water
• In a large bowl, combine the granulated sugar and orange zest. Rub them together between your fingers for a few minutes to release the aromatic oils and intensify the orange flavor. Add the dark brown sugar and sift in the all-purpose flour, cornstarch, unsweetened cocoa powder, baking powder, baking soda, and salt. Stir gently with a whisk until all dry ingredients are well combined.
  200 g granulated sugar, 3 tablespoon orange zest, 100 g dark brown sugar, 240 g all-purpose flour, 4 teaspoon cornstarch, 50 g unsweetened cocoa powder, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon salt
• In another mixing bowl, add all the wet ingredients: the slightly cooled boiled water, orange juice, room temperature sour cream, vegetable oil, room temperature large eggs, and vanilla extract. Whisk them together with a hand whisk until just combined. Avoid overmixing to keep the cake tender.
  120 g orange juice, 180 g sour cream or greek yogurt, 110 g vegetable oil, 2 large eggs, 2 teaspoon vanilla extract
• Slowly pour the wet ingredients into the dry ingredients while gently stirring everything together with a whisk or spatula. Mix just until there are no lumps of dry ingredients left in the batter. Do not overmix.
• Divide the cake batter evenly into the two prepared baking pans. Bake for 28-30 minutes, or until a cake tester inserted into the center of the cakes comes out clean.
• Let the cakes cool in their pans on a wire rack for 5 minutes. After 5 minutes, carefully remove the cakes from the tins and transfer them directly onto the wire rack to cool down completely to room temperature before assembling.

ASSEMBLING YOUR CHOCOLATE ORANGE CAKE

• To assemble your cake, first, if needed, carefully trim the very top of each cooled cake layer with a serrated knife to create an even, flat surface. Then, lightly brush both chocolate cake layers with the additional orange juice to add extra moisture and orange flavor. Place the first cake layer onto your desired serving dish or cake stand.
  2 tablespoon orange juice
• Add a large dollop (approximately half) of the orange milk chocolate ganache onto the first cake layer. Using an offset spatula, spread it evenly to the edges. Gently place the second cake layer on top, aligning it carefully. Then, use the remaining milk chocolate ganache to generously cover the entire cake – both the top and sides – in an even layer. For a decorative touch, you can create a wavy pattern using the offset spatula. Remember, baking is about enjoyment – don’t stress about perfection; embrace creativity!
• Finally, decorate your cake with fresh orange quarters. Slice an organic orange into thin rounds, then cut these rounds into quarters. Arrange these vibrant orange pieces along the edge of the cake for a beautiful and aromatic garnish.
  1 organic orange
• SERVING TIP: For clean, precise slices, heat a sharp knife under hot running water for a few seconds. Dry it thoroughly before making each cut. The warm blade will effortlessly glide through the chocolate ganache, yielding perfectly neat slices every time. Repeat for each slice.

Keyword chocolate cake, layer cake, milk chocolate ganache, orange dessert, homemade cake, easy baking, dessert recipe, citrus chocolate cake

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