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Orange Chocolate Cake

Shilpa
Moist and flavourful Orange Chocolate Cake with a gorgeous marble effect! This easy recipe combines the zesty freshness of orange with the richness of chocolate, topped with creamy orange frosting and a silky chocolate ganache. Perfect for any occasion, this cake is as stunning as it is delicious!
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Dessert

Ingredients
  

Cake

  • 150 g Butter (room temperature, unsalted) ⅔ cup
  • 180 g Sugar(granulated) ¾ cup
  • 4 Eggs (room temperature) room temperature
  • 2 tsp vanilla essence
  • 320 g all-purpose flour 2 2/3 cups 2⅔ cups
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 120 ml Orange juice (fresh/store-bought) ½ cup
  • 60 ml Milk (room temperature) ¼ cup
  • 23 g Orange zest from 2 oranges
  • 5 g cocoa powder 1 tbsp

Orange Frosting

  • 170 g Butter (room temperature, unsalted) ¾ cup
  • 260 g powdered sugar 2 1/8 cups 2⅛ cups
  • 1 tsp Orange essence
  • 2 drops Orange food colour

Chocolate Ganache

  • 100 g dark chocolate ½ cup
  • 150 ml heavy cream ⅔ cup
  • 15 g Butter (unsalted) 1tbsp

Instructions
 

Cake Batter

  • Preheat your oven to 180°C/350°F. Grease and line two 7-inch cake pans.
  • Cream butter and sugar until light and fluffy. Add eggs, followed by vanilla essence. Beat till combined.
  • In a separate bowl, sift together flour, baking soda, baking powder, and salt.
  • Mix orange juice with milk in another small bowl.
  • Alternate adding dry ingredients and orange-milk mixture to the butter mixture, starting and ending with dry ingredients. Mix on low speed after each addition till just combined. Finish mixing with a spatula.
  • Transfer 1/3rd part of the batter to a small bowl. Add orange zest to the larger portion and cocoa powder to the smaller portion.
  • Pour the orange-zest batter evenly into prepared pans. Add the cocoa batter and swirl using a skewer for a marble effect.

Bake the Cake

  • Bake for 45-55 minutes or until a skewer comes out clean.
  • Cool in the pans for 5-10 minutes, then transfer to a wire rack to cool completely.

Frosting

  • Prepare frosting by beating butter till smooth and lump-free. Add the powdered sugar in 2-3 parts while mixing after each addition till creamy and smooth.
  • Add orange essence and orange food colour. Mix with a spatula until smooth.

Chocolate Ganache

  • Make ganache by combining hot cream and dark chocolate. Stir in butter and cool to room temperature.

Assembly and decoration

  • Trim cake tops for even layers. Frost the cake and chill for 1 hour.
  • Pour ganache over the top, spread, and chill for another 30 minutes. Garnish with orange slices and zest.

Notes

Notes:
Tips
  1. All items should be at room temperature.
  2. Avoid the white pith when zesting oranges; it can make the cake bitter.
  3. Overmixing can make the cake dense. Mix until just combined
  4. Let the cake cool completely before frosting.
Storage:
  • Room Temperature: Store in an airtight container for up to 2 days.
  • Refrigerator: Keep in the fridge for up to 5 days. Bring to room temperature before serving.
  • Freezer: Wrap slices in plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in the fridge.
Keyword baking, cheesecake, chocolate, chocolate ganache, marblecake, orange, orangecake, orangechocolate, orangefrosting