Description
A decadent and moist Chocolate Orange Layer Cake featuring rich chocolate cake layers paired with a citrusy orange cream filling and topped with silky chocolate ganache. Perfect for celebrations, this cake beautifully balances deep chocolate flavors with bright hints of fresh orange.
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 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
- Prepare Pans: Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper to prevent sticking and ensure easy removal.
- 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 for a uniform texture.
- Add Wet Ingredients: To the dry mixture, add the eggs, whole milk, vegetable oil, and vanilla extract. Beat the batter until smooth, then gradually stir in the boiling water or hot coffee to enhance the chocolate flavor and loosen the batter for a moist crumb.
- Bake the Cake: Evenly divide the batter between the prepared pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let cool completely on a wire rack.
- Make Orange Cream Filling: In a mixing bowl, beat softened unsalted butter until fluffy. Gradually add powdered sugar alternately with freshly squeezed orange juice and orange zest. Adjust the filling’s consistency by adding heavy cream as needed to make it spreadable and creamy.
- Prepare Ganache: Heat heavy cream in a saucepan until it’s just simmering. Pour the hot cream over the chopped dark chocolate and let sit for a minute to soften. Stir gently until the mixture is smooth and glossy. Allow the ganache to cool slightly for easier pouring.
- Assemble the Cake: Place one cooled cake layer on a serving plate. Spread an even layer of orange cream filling over the top. Gently place the second cake layer on top. Pour the slightly cooled chocolate ganache over the assembled cake, allowing it to drip down the sides.
- Garnish and Serve: Decorate the cake with fresh orange slices or orange zest on top. Optionally, drizzle extra melted chocolate over the cake for added decoration and flavor. Allow the ganache to set before slicing and serving.
Notes
- For enhanced chocolate flavor, use hot coffee instead of boiling water in the cake batter.
- Ensure the cake layers are completely cool before assembling to prevent the filling and ganache from melting.
- You can adjust the sweetness of the filling by adding more or less powdered sugar according to taste.
- Store the cake in the refrigerator, covered, and bring to room temperature before serving for best texture and flavor.
- To make slicing easier, chill the cake slightly after ganache application.
