Are you yearning for a truly spectacular chocolate cake that doesn’t demand hours of intricate work? Look no further! This remarkable single-layer Orange Chocolate Cake, crowned with a luscious chocolate ganache frosting, is precisely what you need. It’s incredibly easy to make, boasts an unbelievably moist texture, and delivers an exquisite flavor profile reminiscent of a gourmet chocolate-covered orange. This recipe proves that simple can be stunning, perfect for both novice bakers and seasoned pros seeking a fuss-free yet impressive dessert.

Essential Ingredients for Your Orange Chocolate Cake

Creating this flavorful Orange Chocolate Cake with ganache requires a selection of common baking staples and a few star ingredients that truly make it shine. Here’s a detailed look at what you’ll need to gather:

• All-purpose flour: The foundation of our cake. Accurate measurement is crucial for a tender crumb, so weighing it is highly recommended.
• Unsweetened cocoa powder: For that deep, rich chocolate flavor. While natural cocoa works, Dutch process cocoa powder is preferred here as it creates a darker cake and a smoother, less acidic chocolate taste, complementing the orange beautifully.
• Baking powder: A leavening agent that helps the cake rise and achieve its light, airy texture.
• Baking soda: Another leavener that reacts with acidic ingredients (like kefir) to create carbon dioxide, ensuring a tender and fluffy cake.
• Salt: Essential for balancing the sweetness and enhancing all the flavors in the cake, especially the chocolate and orange.
• Granulated sugar: Provides sweetness and moisture to the cake.
• Heavy whipping cream: The key ingredient for creating a smooth, rich, and decadent chocolate ganache frosting. Its high fat content is vital for proper emulsification.
• Chocolate chips or a chopped up bar: For the ganache, it’s paramount to use high-quality chocolate. Brands like Ghirardelli or Baker’s Chocolate with at least 60% cocoa content will yield the best results. Low-quality chocolate can result in a grainy or overly thin ganache.
• Lifeway Organic Plain Whole Milk Kefir: This secret ingredient adds incredible moisture and a subtle tang that enhances the chocolate flavor. Its probiotics also contribute to a wonderfully spongy texture, making it a fantastic substitute for buttermilk in baking.
• Egg: Acts as a binder and helps provide structure and richness to the cake. Using a room-temperature egg ensures it incorporates smoothly into the batter.
• Vegetable oil: A neutral oil like canola oil works perfectly, contributing to a consistently moist cake without adding any competing flavors. Unlike butter, oil remains liquid at room temperature, making cakes baked with oil incredibly soft and tender for longer.
• Orange zest: The star of the show! This recipe calls for the zest of one whole orange, but you can adjust the quantity based on your desired intensity of orange flavor. Ensure you only zest the brightly colored outer layer, avoiding the bitter white pith.
• Hot water: Don’t skip this step! Adding hot water to the batter helps to bloom the cocoa powder, significantly enhancing and deepening the chocolate flavor in the finished cake.

Refer to the full recipe card below for precise quantities and detailed instructions.

Substitutions & Creative Variations

This Orange Chocolate Cake recipe is a delightful foundation, but don’t hesitate to get creative! While the original recipe has been carefully developed for optimal results, here are some ideas for substitutions and variations to tailor it to your taste or dietary needs. If you do experiment with any ingredient swaps, we’d love to hear how they turned out in the comments section below!

• Plain Chocolate Cake: If you’re simply craving a fantastic chocolate cake without the citrus twist, you can easily transform this recipe. Just omit the orange zest entirely, and you’ll have a rich, moist, and delicious chocolate cake ready to be frosted or enjoyed as is.

• Alternative Frostings: The chocolate ganache is truly divine, but feel free to swap it out for any other frosting you prefer, whether homemade or store-bought. A light and airy whipped cream frosting would offer a beautiful contrast and a less intense sweetness. For those who adore the chocolate-orange combination, a Chocolate Orange Buttercream would undeniably amplify this exquisite flavor pairing. Alternatively, if you appreciate a simpler dessert, this cake is absolutely delicious even without any frosting at all!

• Orange Chocolate Cupcakes: This versatile batter can be effortlessly converted into a batch of charming Orange Chocolate Cupcakes. Simply follow the cake instructions as written for preparing the batter. Instead of pouring it into a cake pan, fill 12-14 standard cupcake liners about ½ to ⅔ full. Bake the cupcakes at 350°F (175°C) for approximately 14-19 minutes, or until a wooden skewer inserted into the center comes out clean. Adjust baking time as needed, as ovens can vary.

• Dairy-Free Option: While not tested, you could potentially try a dairy-free kefir alternative and dairy-free chocolate chips for the ganache. Ensure your heavy cream substitute has a high-fat content for the ganache to set properly. This would be an interesting experiment for those with dietary restrictions.

Essential Baking Equipment

One of the beauties of this easy orange chocolate cake recipe is that it doesn’t require a lot of specialized equipment. Here’s what you’ll need to ensure a smooth baking process and a perfectly executed cake:

• An 8-inch round cake pan: This is the ideal size for our single-layer cake. To ensure effortless removal and a pristine cake, you’ll want to thoroughly coat the bottom and sides of the pan with nonstick cooking spray. Following this, cut a round piece of parchment paper to fit snugly at the bottom of the pan and lay it flat. This simple step acts as a safety net, guaranteeing your moist cake slides out easily without sticking. A reliable 8-inch cake pan can be found here.
• Mixing bowls: You’ll need at least two – one large bowl for your dry ingredients and a medium bowl for your wet ingredients, making the mixing process much more organized and efficient.
• Whisks: Both a large whisk for combining the dry ingredients and a smaller one for the wet ingredients will be helpful. This ensures everything is thoroughly incorporated without overmixing.
• Microplane or zester: To unlock the vibrant orange flavor, you’ll need a tool specifically designed to zest the orange. I highly recommend using a microplane, as it effortlessly removes only the brightly colored zest, leaving the bitter white pith behind. This tool ensures you get the purest orange aroma and taste.
• Rubber spatula: Perfect for scraping down the sides of bowls, folding ingredients, and gently stirring the hot water into the batter.
• Measuring cups and spoons: For accurate liquid and smaller dry ingredient measurements.
• Kitchen scale (optional but recommended): For the most accurate measurement of dry ingredients like flour and cocoa powder, a digital kitchen scale is invaluable. This helps prevent dry or dense cakes by ensuring you don’t accidentally add too much flour.
• Wire cooling rack: Essential for allowing the cake to cool completely and evenly after baking. Good airflow around the cake prevents it from becoming soggy.

Having these tools ready before you begin will make the baking experience much more enjoyable and successful, leading to a perfectly baked Orange Chocolate Cake every time.

Step-by-Step Guide to Your Delicious Cake

Follow these simple steps to create a wonderfully moist and flavorful Orange Chocolate Cake with a perfect ganache topping. Each step is designed to be straightforward, ensuring a successful bake even for beginners.

Crafting the Moist Orange Chocolate Cake Layer

Step One (Picture 1 above) – Prepare Dry Ingredients: In a large mixing bowl, meticulously whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. This crucial step ensures that all the dry leavening agents and flavorings are perfectly distributed throughout the mixture. Proper whisking prevents overmixing later, which can lead to a tough cake.

Step Two (Picture 2 above) – Combine Wet Ingredients: In a separate medium bowl, combine the granulated sugar and freshly grated orange zest. Rub them together with your fingers to release the aromatic oils from the zest, infusing the sugar with intense orange flavor. Then, whisk in the vegetable oil, Lifeway Organic Plain Whole Milk Kefir, and room-temperature egg until everything is well combined and smooth. This creates a flavorful and moist base for your cake.

Step Three (Picture 3 above) – Integrate Wet and Dry: Pour the wet ingredients from the medium bowl into the large bowl containing the dry ingredients. Gently mix them together using a whisk or spatula. Mix just until the flour streaks have almost entirely disappeared. It’s important not to overmix, as this can develop the gluten too much, resulting in a dense cake. A few small streaks are perfectly fine.

Step Four (Picture 4 above) – Add Hot Water and Bake: Carefully stir the hot water into the cake batter until it is just combined. The hot water helps to “bloom” the cocoa powder, intensifying the chocolate flavor and contributing to the cake’s moist texture. Once combined, pour the batter evenly into your prepared 8-inch cake pan. Bake in a preheated oven at 325°F (160°C) until a wooden skewer or toothpick inserted into the center of the cake comes out clean. This typically takes about 25-35 minutes, but keep an eye on it! Allow the cake to cool in the pan for about 20 minutes before carefully inverting it onto a wire rack to cool completely.

Creating the Silky Chocolate Ganache

While your delightful cake is cooling, it’s the perfect time to prepare the luxurious chocolate ganache. This simple yet elegant frosting comes together with just two ingredients, but the technique is key to its velvety texture.

First, place your high-quality chocolate chips or finely chopped chocolate bar into a medium-sized heatproof bowl. Next, heat the heavy whipping cream. You can do this in the microwave, stirring every 20 seconds, or gently over the stove on medium-low heat. Continue heating and stirring until the cream just begins to simmer around the edges – you’ll see small bubbles forming. Be careful not to let it boil vigorously.

Once the cream is hot, immediately pour it over the chocolate, ensuring that all the chocolate pieces are completely submerged. To trap the heat and allow the chocolate to melt effectively, cover the bowl with a plate or plastic wrap. Let it sit undisturbed for 5 minutes. This resting period is crucial for the chocolate to soften properly.

After 5 minutes, remove the cover and gently begin to stir the mixture. Use a spatula and stir in a slow, circular motion, starting from the center and gradually working your way outwards. Resist the urge to stir vigorously at first; slow, deliberate movements will help create a smooth emulsion. Continue stirring until the chocolate and cream are fully combined, transforming into a silky, glossy, and slightly thickened ganache. The consistency should be pourable yet substantial enough to coat the cake beautifully.

Finally, once the cake is fully cooled and the ganache has reached the desired consistency, pour it over the cake. Use a knife or an offset spatula to gently spread the ganache evenly across the top and down the sides of the cake. For a neat finish, you can let any excess ganache drip down the sides for a rustic look. Allow the ganache to set slightly before serving. Enjoy the rich, harmonious flavors of your homemade Orange Chocolate Cake!

Expert Baking Tips for a Perfect Cake Every Time

Achieving a perfectly moist and flavorful cake consistently comes down to a few key techniques. Here are some expert baking tips that will elevate your Orange Chocolate Cake from good to absolutely phenomenal:

Measuring Dry Ingredients Accurately:

One of the most common pitfalls in baking is inaccurate flour measurement, which can lead to a dry, dense, or crumbly cake. The absolute best and most accurate method is to weigh your flour and other dry ingredients in grams using a digital kitchen scale. This eliminates inconsistencies that come with scooping. If you don’t yet own one, a reliable kitchen scale can be purchased for around $20 on Amazon or at most department and kitchen supply stores. If a scale isn’t an option, the next best method is the “scoop and level” technique: gently spoon the flour into your measuring cup until it overflows, then use the straight edge of a knife or a flat spatula to level off the top. Never pack the flour into the cup.

Utilize High-Quality Chocolate:

For your chocolate ganache to achieve that desirable silky-smooth texture and rich flavor, the quality of your chocolate is paramount. Always opt for high-quality chocolate chips or a chopped chocolate bar that contains at least 60% cocoa. Brands like Ghirardelli or Baker’s are excellent choices. Using lower-quality chocolate, especially those with many additives, can cause issues. It may not melt and emulsify properly with the warm cream, potentially resulting in a grainy texture or a ganache that remains too liquidy and won’t set correctly. Invest a little more in good chocolate; it makes a significant difference.

Avoid Overbaking Your Cake:

Overbaking is the arch-nemesis of a moist cake. Leaving your cake in the oven for even a few minutes too long can rapidly dry it out, making it less enjoyable. The moment a wooden skewer or toothpick inserted into the very center of the cake comes out clean, with no wet batter attached (a few moist crumbs are acceptable), it’s time to remove it from the oven. Another sensory cue, though it sounds a bit unconventional, is listening to your cake. A cake that is still actively bubbling and “sizzling” loudly inside is likely not fully baked. A done cake will generally be much quieter. Remember, the cake will continue to cook slightly from its residual heat in the hot pan even after it’s removed from the oven.

Maintain the Correct Oven Temperature:

Many home ovens can run hotter or cooler than the temperature they are set to, which can significantly impact baking results. An oven that is too hot can cause the cake to rise too quickly, leading to a large dome and cracks on top, while also drying out the edges. An oven that is too cool can result in a flat, dense cake. To ensure your oven is consistently at the precise 325°F (160°C) required for this recipe, use an oven thermometer. Place it inside your oven and monitor it to make any necessary adjustments before and during the baking process.

Properly Removing the Cake from the Pan:

After baking, patience is key. Allow the cake to cool in its pan for approximately 20 minutes. This allows the cake to firm up slightly, making it less prone to breaking. Once cooled for the appropriate time, place a flat plate or a second wire rack directly on top of the cake pan. Invert the pan and plate/rack together, so the cake releases onto the plate. Gently peel off the parchment paper from the bottom of the cake. Finally, carefully flip the cake once more onto a clean wire rack to allow it to cool completely. Cooling on a wire rack ensures air circulation all around the cake, preventing condensation and a soggy bottom.

Recipe Frequently Asked Questions

Storage Tips for Your Orange Chocolate Cake

Proper storage is key to maintaining the freshness and deliciousness of your homemade cake. Here’s how to best store both unfrosted and frosted Orange Chocolate Cake to maximize its shelf life and enjoy it for longer:

Storing Unfrosted Cake

• Room Temperature: If your cake has not yet been frosted, it can be kept in an airtight container at room temperature for up to 1 week. The absence of a delicate frosting like ganache allows it to stay fresh longer outside the fridge.
• Refrigerator: I generally do not recommend storing unfrosted cakes in the refrigerator. The cold, dry air tends to quickly dry out cakes, leading to a less pleasant texture.
• Freezer: For longer-term storage, the freezer is your best friend. Once the cake has completely cooled, wrap it very tightly in several layers of plastic wrap. For an extra layer of protection against freezer burn, you can then place the wrapped cake into a gallon-sized freezer storage bag or an airtight freezer-safe container. It will keep well in the freezer for up to 1 month. When you’re ready to enjoy it, simply let the cake thaw at room temperature for a few hours before decorating and serving.

Storing Frosted Cake

• Room Temperature: A frosted cake, especially one with ganache, should only be stored at room temperature for a maximum of 2 days. Ensure it’s kept in an airtight container to prevent it from drying out and to protect the ganache.
• Refrigerator: Although refrigerating can sometimes dry out cakes, it is necessary to extend the life of the ganache. The frosted cake can be stored in an airtight container in the refrigerator for up to 1 week. Make sure to cover it well to prevent it from absorbing refrigerator odors. It’s best to let refrigerated cake come to room temperature for about 30 minutes before serving for the best texture and flavor.
• Freezer: You can freeze leftover frosted cake as well. Place individual slices or the entire cake (if well-wrapped) in an airtight container. It will keep in the freezer for up to 1 month. When thawing, allow it to come to room temperature. I recommend consuming any thawed frosted cake within a few days and storing it in the refrigerator after thawing to maintain freshness.

Discover More Delightful Recipes!

If you enjoyed the simplicity and deliciousness of this Orange Chocolate Cake, you’re in for a treat! Our kitchen is filled with more easy-to-make, flavorful baking recipes that are perfect for any occasion. Explore some of these highly-rated favorites that you’re sure to love:

Orange Chocolate Cake with Ganache

Kayla Burton