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Shilpa

Orange Chocolate Cake

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 Method Notes

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

Method
 

Cake Batter
  1. Preheat your oven to 180°C/350°F. Grease and line two 7-inch cake pans.
  2. Cream butter and sugar until light and fluffy. Add eggs, followed by vanilla essence. Beat till combined.
  3. In a separate bowl, sift together flour, baking soda, baking powder, and salt.
  4. Mix orange juice with milk in another small bowl.
  5. 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.
  6. 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.
  7. 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
  1. Bake for 45-55 minutes or until a skewer comes out clean.
  2. Cool in the pans for 5-10 minutes, then transfer to a wire rack to cool completely.
Frosting
  1. 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.
  2. Add orange essence and orange food colour. Mix with a spatula until smooth.
Chocolate Ganache
  1. Make ganache by combining hot cream and dark chocolate. Stir in butter and cool to room temperature.
Assembly and decoration
  1. Trim cake tops for even layers. Frost the cake and chill for 1 hour.
  2. 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.