Decadent Chocolate Orange Cake
by Feli Chic'Cuisine
Some desserts are just meant to impress, and this Chocolate Orange Decadent Cake is one of them. With its deep, rich chocolate flavor and bright citrusy notes, this cake strikes the perfect balance between indulgence and freshness. Topped with a silky smooth ganache and garnished with candied orange peel, it’s the kind of dessert that looks as stunning as it tastes.
Despite its elegant and sophisticated appearance, this cake is surprisingly simple to make. You don’t need fancy techniques or special equipment, just a handful of good-quality ingredients and a love for baking.
Whether you're celebrating a special occasion, a birthday, an anniversary, hosting a dinner party, or simply craving something decadent, this cake makes the perfect centerpiece.
Why You’ll Love This Cake
Effortlessly Elegant
This cake looks stunning with its glossy ganache, rich chocolate layers, and a delicate touch of candied orange peel. The deep, velvety sheen of the ganache gives it a luxurious feel, while the bright citrus accents provide a beautiful contrast.
A Classic Flavor Combination
Rich, deep chocolate meets bright, zesty orange for a beautifully balanced dessert that’s both comforting and sophisticated.
Moist & Tender Texture
Thanks to the perfect mix of oil, fresh orange juice, and eggs, this cake stays incredibly soft and flavorful.
Luscious Chocolate Ganache
A smooth, silky topping made from real chocolate, butter, and cream takes this cake to the next level.
Easy to Make
No complicated techniques or special equipment needed—just simple ingredients and a love for baking!
Tips for the Best Chocolate Orange Cake
Choose High-Quality Chocolate and Cocoa
Since chocolate is the star of this cake, opt for dark chocolate with at least 70% cocoa for a deep, rich flavor in both the batter and the ganache.
Use Fresh Oranges
For the best flavor, use fresh, organic oranges. The zest adds a bright citrusy aroma, while the juice keeps the cake moist and enhances the chocolate.
Measure Ingredients Accurately
Baking is a science! Weigh your ingredients using a kitchen scale for the best results, especially the flour and cocoa powder.
Sift Dry Ingredients
Sifting the flour, cocoa powder, and baking powder together helps prevent lumps and ensures a smooth, even texture in the cake.
Don't Overmix the Batter
Mix just until the ingredients are combined. Overmixing can make the cake dense instead of light and tender.
Let the Cake Cool Completely
Before adding the ganache, make sure the cake has fully cooled to prevent the frosting from melting and becoming runny.
Decorate with Style
For a professional touch, top the cake with candied orange peel, grated chocolate, or a light dusting of cocoa powder to enhance both the look and flavor.
Serve with a cup of espresso, a glass of dessert wine, or even an orange-infused hot chocolate for a truly indulgent experience.
Decorate with Candied Orange Peel for a Stunning Finish
Topping your cake with candied orange peel not only adds a beautiful pop of color but also enhances the citrusy notes of the dessert. The slight chewiness and caramelized sweetness of the peel provide a delightful contrast to the smooth, velvety ganache.
For an extra elegant touch, you can arrange the candied peels in delicate spirals, sprinkle them lightly across the top, or even dip them in chocolate for a more dramatic effect. This simple yet sophisticated garnish makes your cake look like a bakery-worthy masterpiece while adding a burst of citrus flavor in every bite.
Here’s a lovely review from one of my readers:
⭐️⭐️⭐️⭐️⭐️
"Absolutely divine! I made this cake for my husband’s birthday, and it was an absolute hit! The rich chocolate flavor paired with the fresh orange zest was incredible. Everyone kept asking if it was from a bakery! The ganache was silky smooth, and the candied orange peel added such a lovely touch''.
Decadent Chocolate
Orange Cake Recipe
The combination of rich chocolate and fresh, zesty orange is a match made in heaven. The cake is perfectly moist, and the smooth, glossy ganache takes it to another level of indulgence.
Prep. Time: 30 min
Bake Time: 25 min
Cool Time: 10 min
Total Time: 1 h 05 min
Serves: 10
Ingredients
For the Cake
Dry Ingredients
250g plain flour
50g good-quality cocoa powder
1 ½ teaspoons baking powder
½ teaspoon baking soda
pinch of salt
Wet Ingredients
4 large eggs (room temperature)
250g sugar
180ml sunflower oil
200ml milk
Zest of 2 organic oranges
Juice of 1 orange
1 teaspoon vanilla extract
For the Chocolate Ganache
360g dark chocolate (70% cocoa), broken into pieces
360ml double (heavy) cream
180g butter, cut into cubes
3 tablespoons honey
¾ teaspoon orange extract
To Decorate
Candied orange peel (optional, but highly recommended!)
Method
1. Preheat the oven to 180°C (160°C fan) / 350°F / Gas Mark 4. Grease and line the base of a 9-inch (23 cm) round cake pan with parchment paper (since you’ll be baking all the batter in one pan, a larger pan is recommended).
2. In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
Prepare the Batter
3. In a separate bowl, whisk the eggs and sugar together using an electric mixer. Place the bowl over a pan of simmering water (double boiler method) and whisk for about 5–7 minutes until the mixture becomes thick, pale, and creamy.
4. Fold in the sifted flour mixture gently with a spatula. Do this in stages to avoid knocking out the air you've incorporated. Gradually add the oil, orange zest, orange juice, and vanilla extract, folding gently until smooth.
Bake the Cake:
5. Pour the batter into the prepared cake pan. Bake for 35–45 minutes or until the cakes spring back when gently pressed in the center. Start checking at 30 minutes by inserting a toothpick or skewer into the center. If it comes out clean or with just a few moist crumbs, the cake is done.
6. Once baked, allow the cakes to cool in their pans for 10 minutes before transferring them to a wire rack to cool completely.
Prepare the Chocolate Ganache:
7. Place the chocolate into a heatproof bowl. Bring the cream to a boil and then pour it over the chocolate. Let it sit for about 30 seconds to soften, then stir until the chocolate and cream are fully incorporated into a silky ganache.
8. Add the butter and stir until smooth. Finally, stir in the honey and orange extract.
9. Set the ganache aside and allow it to cool until it thickens to a spreadable consistency (this can take about 30 minutes to 1 hour depending on the temperature).
Assemble the Cake:
10. Once the cakes are completely cool, use a serrated knife or a cake leveler to cut each cake into two even layers.
Frost the cake:
Place the bottom layer of cake on your serving plate. Spread half of the ganache evenly on top.
Place the second layer of cake on top and cover the entire cake with the remaining ganache, smoothing it over the sides.
Decorate:
Garnish the top of the cake with candied orange peel and chocolate curls for an elegant touch.
Enjoy!
Tip: If you prefer a two-layer cake, simply divide the batter evenly between two 20 cm (8 inch) round cake pans. Adjust the baking time to 25-30 minutes, checking for doneness with a toothpick. Once baked, cool the cakes, then stack and frost as desired.
Words of Wisdom to Remember:
"All you need is love. But a little chocolate now and then doesn’t hurt." — Charles M. Schulz
*All Photographs on Feli Chic'Cuisine, signed Feli Chic'Cuisine are copyrighted.
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