Description
This luscious Chocolate Orange Layer Cake combines rich cocoa-flavored cake layers with a bright and creamy orange filling, topped with a smooth chocolate ganache for an indulgent dessert that perfectly balances chocolate and citrus flavors. Ideal for special occasions or anytime you crave a decadent yet refreshing cake.
Ingredients
Scale
For the Chocolate Cake:
- 2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water or hot coffee
For the Orange Cream Filling:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup freshly squeezed orange juice
- 1 tablespoon orange zest
- 1/4 cup heavy cream (as needed for consistency)
For the Chocolate Ganache:
- 1 cup dark chocolate, chopped
- 1/2 cup heavy cream
For Garnish:
- Orange slices or zest
- Extra melted chocolate for drizzling (optional)
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line them with parchment paper to ensure easy removal of the cakes after baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt until well combined.
- Add Wet Ingredients and Beat: Add the eggs, whole milk, vegetable oil, and vanilla extract to the dry ingredients and beat thoroughly until the batter is smooth and homogenous. Gradually stir in the boiling water or hot coffee to further enhance the chocolate flavor and achieve a smooth, thin batter.
- Bake the Cake Layers: Divide the batter evenly between the prepared pans. Bake in the preheated oven for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and allow cakes to cool completely in the pans before removing.
- Prepare Orange Cream Filling: Beat the softened unsalted butter until fluffy. Gradually add powdered sugar, alternating with freshly squeezed orange juice and orange zest, continuing to beat until light and creamy. Adjust the filling’s consistency by adding heavy cream as needed to make it spreadable but firm.
- Make Chocolate Ganache: Heat the heavy cream in a saucepan until it just begins to simmer. Pour the hot cream over the chopped dark chocolate in a heatproof bowl. Let sit for a minute, then stir gently until the mixture is smooth and glossy. Allow ganache to cool slightly before use.
- Assemble the Cake: Place one cooled cake layer onto a serving plate. Spread a generous amount of the orange cream filling evenly over the cake. Place the second cake layer on top and pour the slightly cooled chocolate ganache over the entire top surface, allowing some to drip down the sides.
- Garnish and Serve: Garnish the cake with fresh orange slices or zest on top. For an extra touch, drizzle with melted chocolate if desired. Let the cake set for about 30 minutes before slicing and serving to allow flavors to meld.
Notes
- Using hot coffee instead of boiling water intensifies the chocolate flavor but can be substituted without affecting texture.
- Allow cake layers to cool completely before assembling to prevent the filling and ganache from melting.
- The heavy cream in the filling can be adjusted to achieve your preferred frosting consistency.
- Store the cake in the refrigerator for up to 3 days to keep the filling fresh; bring to room temperature before serving.
- If you prefer a dairy-free option, substitute butter and heavy cream with plant-based alternatives.
