Description
This decadent Chocolate Orange Layer Cake combines rich, moist chocolate cake layers with a vibrant orange cream filling and a smooth dark chocolate ganache. Perfect for celebrations or any special occasion, this cake harmoniously blends the deep flavors of chocolate with the refreshing zest of orange, resulting in a luscious dessert that pleases both chocolate lovers and citrus fans alike.
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
- Preheat and prepare pans: Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper to ensure easy removal after baking.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
- Add wet ingredients: Add eggs, whole milk, vegetable oil, and vanilla extract to the dry mixture. Beat until the batter is smooth and uniform. Gradually stir in the boiling water or hot coffee to enhance flavor and moisture.
- Bake the cake layers: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 30 to 35 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely in the pans before removing.
- Prepare the orange cream filling: In a mixing bowl, beat the softened butter until fluffy. Gradually add the powdered sugar alternately with the freshly squeezed orange juice and orange zest. Adjust the filling’s consistency by adding the heavy cream as needed to make it spreadable but thick.
- Make the chocolate ganache: Heat the heavy cream in a saucepan until it just begins to simmer. Pour the hot cream over the chopped dark chocolate and let it sit for a minute, then stir gently until the mixture is smooth and glossy. Let the ganache cool slightly to thicken for easier pouring.
- Assemble the cake: Place one cooled chocolate cake layer on a serving plate. Spread the orange cream filling evenly over the top. Carefully place the second cake layer on top, then pour the slightly cooled ganache over the entire cake, allowing it to drip down the sides.
- Garnish and serve: Decorate the cake with fresh orange slices or additional orange zest for a pop of color and freshness. Optionally, drizzle extra melted chocolate over the top for an elegant finish. Allow the ganache to set before slicing and serving.
Notes
- Substitute hot coffee for boiling water to intensify the chocolate flavor.
- Ensure the cake layers are completely cooled to prevent the filling and ganache from melting.
- Adjust the consistency of the orange cream filling by adding more or less heavy cream as needed.
- The cake can be made a day ahead and refrigerated; bring to room temperature before serving.
- For a dairy-free version, substitute butter and cream with vegan alternatives.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
