Irresistible Chocolate Orange Layer Cake for Lasting Memories

This Chocolate Orange Layer Cake features moist layers of chocolate cake and zesty orange filling for a delightful dessert experience.

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Prep Time 30

Cook Time 30

Cooling Time 10

Total Time 1 10

Servings: 12 slices

Course: Desserts

Cuisine: Baking

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cake

2 cups All-Purpose Flour Essential for structure; no substitutes recommended for best texture.
3/4 cups Unsweetened Cocoa Powder Adds rich chocolate flavor; Dutch-processed cocoa provides a milder taste.
2 cups Granulated Sugar Sweetens the cake; coconut sugar is a great substitute for a less processed option.
1 tbsp Baking Powder Provides necessary leavening; ensure it's fresh for adequate rise.
1 tsp Baking Soda Enhances browning and provides extra leavening; freshness is key for effectiveness.
1 tsp Salt Balances sweetness effectively; fine sea salt distributes best.
3 large Eggs Provides moisture and binding; flax eggs can substitute for an egg-free option.
1 cup Whole Milk Adds richness to the batter; non-dairy milk works for a dairy-free cake.
1/2 cup Vegetable Oil Ensures moisture and assists in mixing; you can use canola oil as an alternative.
2 tsp Vanilla Extract Enhances flavor; almond extract can be swapped for a different twist.
1 cup Hot Coffee Intensifies the chocolate flavor; hot water or espresso can be used instead.

For the Orange Cream Filling

3/4 cups Granulated Sugar (for filling) Provides necessary sweetness; no alternatives advised.
1/4 cup Cornstarch Acts as a thickener for the filling; arrowroot powder may also work.
4 large Egg Yolks (for filling) Adds richness and creaminess; silken tofu can be used for a vegan option.
1/2 cup Freshly Squeezed Orange Juice Brings flavor and acidity; lemon juice alters taste slightly.
1 tbsp Orange Zest Adds brightness; zest from any citrus can be used, though flavors will differ.
2 tbsp Butter Richness in the filling; vegan butter or coconut oil can be substituted.

For the Ganache

1 cup Heavy Cream Creates a smooth, rich texture for ganache; use coconut cream for a vegan alternative.
8 oz Chopped Dark Chocolate The key flavor component for ganache, with semi-sweet or milk chocolate as options to fit preference.

Equipment

Oven
Mixing Bowls
whisk
Hand mixer
Saucepan
cake pans
Wire Rack

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C). Grease three 8-inch round cake pans and line with parchment paper.
In a large mixing bowl, combine all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, baking soda, and salt.
Add eggs, whole milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until the batter is smooth.
Gently stir in hot coffee until just combined.
Divide the batter evenly among the prepared cake pans and bake for 25 to 30 minutes.
Allow the cake layers to cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.
In a saucepan, whisk together granulated sugar, cornstarch, egg yolks, and orange juice. Cook until thickened, then mix in zest and butter.
Heat heavy cream until steaming, then pour over chopped chocolate and stir until smooth.
Layer the cooled chocolate cakes, spreading orange cream filling between each layer. Pour ganache over the assembled cake.
Garnish with fresh orange slices or candied orange peel. Slice and serve.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 200mgPotassium: 250mgFiber: 2gSugar: 30gVitamin A: 500IUVitamin C: 15mgCalcium: 40mgIron: 2mg

Notes

Use the freshest ingredients for optimal flavor. Allow cake layers to cool completely before assembly to prevent ganache from sliding off.

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