Orange Chocolate Cake with Ganache: A Citrusy, Decadent Dessert!
Orange chocolate cake delivers that irresistible combination of rich chocolate depth complemented by bright citrus notes in an approachable single layer format that requires minimal effort yet produces spectacular results. This unfussy cake features intensely moist crumb infused with aromatic orange zest topped with silky chocolate ganache that sets to a perfect consistency. The beauty of this recipe lies in its simplicity, requiring no electric mixer or elaborate decorating techniques while still creating that elusive bakery quality finish that impresses everyone fortunate enough to receive a slice.
Table of Contents
Orange Chocolate Cake Qualities
- The chocolate orange flavor combination evokes memories of those foil wrapped chocolate oranges from childhood
- Simple one bowl preparation requires no complicated techniques or special equipment
- Moist texture maintains freshness for several days without drying out
- Single layer format eliminates complicated assembly or decorating challenges
- Ganache topping creates elegant presentation with minimal effort
I served this cake at an impromptu dinner gathering last weekend and watched as guests who initially claimed they were “too full for dessert” somehow managed to finish generous slices while requesting the recipe. My teenage son who typically gravitates toward store bought treats actually requested this as his birthday cake after trying it for the first time. The combination of deep chocolate with citrus brightness seems to appeal universally while feeling more sophisticated than standard chocolate cake.
Essential Components
- All purpose flour provides the sturdy structure that supports moisture while maintaining tenderness
- Dutch process cocoa powder contributes deep chocolate flavor with beautiful dark color
- Baking powder and baking soda work together to create perfect rise and texture
- Salt balances sweetness while enhancing both chocolate and orange flavors
- Granulated sugar sweetens while helping create moist crumb through moisture retention
- Heavy whipping cream forms the base for luxuriously smooth ganache topping
- Quality chocolate chips or chopped chocolate determine ganache texture and flavor depth
- Lifeway Organic Plain Whole Milk Kefir introduces tanginess while creating exceptionally moist texture
- Large egg provides structure and binding properties essential to proper crumb development
- Vegetable oil contributes moisture that remains stable through baking and storage periods
- Fresh orange zest delivers concentrated citrus oils that infuse throughout the batter
- Hot water blooms cocoa powder creating deeper chocolate flavor throughout
Cake Creation
Prepare Baking Vessel Begin by positioning oven rack in center position and preheating to 325 degrees Fahrenheit to ensure gentle, even baking essential for moist texture. Prepare one eight inch round cake pan by coating interior with nonstick baking spray, then line bottom with parchment paper circle cut to fit precisely. This double insurance against sticking ensures perfect release after baking while protecting delicate cake structure. The parchment circle need only cover the bottom surface, not the sides of the pan.
Combine Dry Ingredients In large mixing bowl, whisk together one and one half cups all purpose flour, one half cup unsweetened cocoa powder, one teaspoon baking powder, one half teaspoon baking soda, and one half teaspoon salt until thoroughly combined with no visible cocoa streaks remaining. This thorough blending ensures leavening agents distribute evenly throughout batter, preventing uneven rising or texture issues. The whisking also aerates dry ingredients slightly, contributing to lighter texture in finished cake.
Mix Wet Elements In separate medium bowl, combine one cup granulated sugar with one tablespoon fresh orange zest, using fingertips to rub zest into sugar. This technique releases essential oils into sugar crystals, distributing orange flavor more effectively throughout the batter than simply adding zest alone. Add one half cup vegetable oil, three quarters cup kefir, and one large egg to sugar mixture, whisking until completely incorporated into smooth liquid with no streaks of egg remaining.
Create Final Batter Pour prepared wet ingredients into bowl containing dry ingredients, gently folding with rubber spatula until just combined with minimal flour streaks remaining. Add one half cup hot water and continue folding gently until batter becomes smooth and glossy with no dry pockets. The hot water activates cocoa powder, intensifying chocolate flavor while creating flowing batter consistency. Transfer completed batter to prepared cake pan, gently tapping pan on counter several times to release any trapped air bubbles.
Bake To Perfection Place filled cake pan in preheated oven and bake for approximately thirty to thirty five minutes until toothpick inserted in center comes out clean or with few moist crumbs attached. Avoid opening oven during first twenty minutes of baking to prevent temperature fluctuations that might cause uneven rising. Listen for baking sounds toward end of cooking time. When bubbling noises subside and cake feels springy when lightly touched in center, cake has likely reached optimal doneness without becoming dry.
You Must Know
- Orange zest provides concentrated flavor without additional liquid that might throw off recipe balance
- Kefir creates exceptional moisture while adding subtle tang that enhances chocolate flavor
- Hot water blooms cocoa powder for deeper flavor development throughout baking process
- Proper cooling before ganache application ensures topping adheres perfectly without melting
- High quality chocolate makes dramatic difference in ganache flavor and texture
My first attempt at this Orange chocolate cake taught me the importance of proper ganache temperature. I poured it over the cake when still too warm and watched helplessly as most of it ran off the sides, creating puddles around the base. Now I allow ganache to cool slightly until it reaches spreadable consistency similar to thick hot fudge before applying. This simple timing adjustment creates that perfect glossy layer that sets beautifully while remaining just soft enough for ideal texture when sliced.
Ganache Excellence
Creating perfect Orange chocolate cake ganache requires attention to detail and quality ingredients. Begin with four ounces high quality chocolate containing at least sixty percent cocoa solids, either as chips or finely chopped from bar form. Place chocolate in heat resistant bowl while heating one half cup heavy cream until small bubbles form around edges without allowing full boil. Pour hot cream over chocolate, immediately covering bowl with plate to trap heat. Allow this covered mixture to stand undisturbed for full five minutes which gently melts chocolate without risk of scorching or separation. When uncovered, stir from center outward in circular motion until mixture becomes completely smooth with glossy appearance. Allow ganache to cool at room temperature until it reaches spreading consistency, approximately ten to fifteen minutes depending on room conditions.
Flavor Balance
The harmony between chocolate and orange requires thoughtful consideration of proportions. One tablespoon orange zest provides balanced flavor presence without overwhelming chocolate notes. For stronger citrus impact, increase to one and half tablespoons or incorporate one quarter teaspoon orange extract alongside zest. Conversely, for more subtle orange hint that acts as background note, reduce to two teaspoons zest. The cocoa selection also influences this balance. Dutch process cocoa creates deeper, smoother chocolate flavor while natural cocoa introduces slight sharpness that can actually enhance orange notes through contrast. Experimenting with these variables allows customization to personal preference while maintaining essential character of this classic flavor combination.
Texture Secrets
Achieving perfect moisture level in Orange chocolate cake requires understanding ingredient functions within the recipe. Oil rather than butter provides consistent moisture that remains stable during storage, preventing the dry texture that often develops in butter based cakes after day one. Kefir contributes additional moisture through its protein structure which retains water during baking process. Lower baking temperature creates gentler cooking environment that allows cake to set without developing dry exterior. The absence of electric mixer prevents overbeating which would develop gluten structure resulting in tougher texture. These elements work together creating Orange chocolate cake that maintains optimal moisture balance between too dry and too wet, with crumb that feels substantial without heaviness Orange chocolate cake.
Serving Strategy
Transform simple single layer cake into elegant dessert experience through thoughtful presentation approaches. For casual gatherings, serve directly from cooling rack after ganache sets, cutting clean slices with hot knife wiped between cuts. For more formal presentations, transfer completed cake to pedestal stand positioned on table draped with complementary linens. Consider garnishing individual slices with fresh orange segments, candied orange peel, or chocolate curls that reinforce flavor profile visually. Accompany with unsweetened whipped cream or vanilla bean ice cream that provides temperature and texture contrast against rich cake. For special occasions, place whole candied orange slices across top before ganache sets for striking visual appeal .
Storage Solution
Proper storage extends enjoyment of this exceptional cake for several days after baking. Once ganache has completely set, place cake in covered container or beneath cake dome if serving within forty eight hours. For longer storage, refrigerate covered cake up to five days, allowing slices to reach room temperature before serving for optimal flavor experience. Individual slices freeze beautifully when wrapped tightly in plastic film followed by aluminum foil or placed in airtight container. Thaw frozen slices overnight in refrigerator then bring to room temperature for approximately thirty minutes before enjoying. The oil based formula prevents the staling that typically affects refrigerated Orange chocolate cake, maintaining remarkable freshness throughout storage period.
Chef Helpful Tips
- Rubbing orange zest into sugar releases essential oils for more pronounced flavor throughout
- Line bottom of cake pan with parchment circle for guaranteed release without undermining sides
- Allow cake to cool in pan for exactly ten minutes before removing to prevent sticking or breaking
- Test ganache consistency by lifting spoon and observing how it falls back into bowl
This orange chocolate cake occupies that perfect middle ground between everyday treat and special occasion indulgence. The sophisticated flavor combination elevates it beyond ordinary chocolate cake while the straightforward preparation makes it accessible for casual baking impulses. I particularly appreciate how it requires no special occasion to justify making, yet always feels like something worth celebrating when shared. Something magical happens when chocolate meets Orange chocolate cake in this perfectly balanced recipe, creating flavor harmony greater than the sum of its parts.
Orange Chocolate Cake with Ganache
Created by :Ingredients
- Amount | Unit | Name | Notes
- 1 ½ cups | All-purpose flour |
- ½ cup | Unsweetened cocoa powder | Dutch process preferred
- 1 tsp | Baking powder |
- ½ tsp | Baking soda |
- ¼ tsp | Salt |
- 1 cup | Granulated sugar |
- 1 | Egg |
- ½ cup | Vegetable oil | Or any neutral oil
- 1 cup | Lifeway Organic Plain Whole Milk Kefir |
- Zest of 1 | Orange | Adjust to taste
- ½ cup | Hot water |
- For the Cake:
- Amount | Unit | Name | Notes
- 1 ½ cups | All-purpose flour |
- ½ cup | Unsweetened cocoa powder | Dutch process preferred
- 1 tsp | Baking powder |
- ½ tsp | Baking soda |
- ¼ tsp | Salt |
- 1 cup | Granulated sugar |
- 1 | Egg |
- ½ cup | Vegetable oil | Or any neutral oil
- 1 cup | Lifeway Organic Plain Whole Milk Kefir |
- Zest of 1 | Orange | Adjust to taste
- ½ cup | Hot water |
- For the Ganache:
- Amount | Unit | Name | Notes
- 1 cup | Heavy whipping cream |
- 1 cup | Chocolate chips or chopped chocolate | At least 60% cocoa
Instructions
- Making the Cake:
- Preheat Oven: Preheat oven to 325°F (165°C). Grease an 8-inch round cake pan and line with parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- Mix Wet Ingredients: In another bowl, whisk sugar, orange zest, oil, kefir, and egg.
- Combine: Add wet ingredients to dry ingredients, mixing until just combined. Stir in hot water.
- Bake: Pour batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Cool for 20 minutes, then transfer to a wire rack.
- Making the Ganache:
- Heat Cream: Heat heavy cream in the microwave or on the stove until it simmers.
- Melt Chocolate: Pour hot cream over chocolate in a bowl. Cover with a plate for 5 minutes, then stir until smooth.
- Frost Cake: Pour ganache over the cooled cake and spread evenly with a spatula.
Notes
- Substitutions: Omit orange zest for a plain chocolate cake. Use whipped cream or buttercream instead of ganache.
- Cupcakes: Bake in lined muffin tins at 350°F for 14-19 minutes.
- Storage: Store in an airtight container at room temperature for up to 2 days or refrigerate for longer.
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