Introduction

This Chocolate Orange Layer Cake with Ganache offers a delightful combination of rich chocolate and vibrant citrus flavors. Moist chocolate cake layers are complemented by a luscious orange filling and a glossy dark chocolate ganache. It’s perfect for special occasions or whenever you crave an impressive dessert.

The image shows a close-up of a tall slice of chocolate cake with three thick layers of dark, soft chocolate sponge separated by two smooth, bright orange candy filling layers. The top of the cake is covered with glossy, rich dark chocolate ganache and decorated with a thin slice of bright orange peel. The cake is placed on a white plate on a white marbled surface, highlighting the deep brown and vibrant orange colors of the dessert. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
2 cups granulated sugar
2 tsp baking powder
1 ½ tsp baking soda
1 tsp salt
2 large eggs
1 cup whole milk
½ cup vegetable oil
2 tsp vanilla extract
1 cup hot coffee (or hot water)
1 cup orange juice (freshly squeezed, strained)
1 tbsp orange zest
½ cup sugar
2 tbsp cornstarch
3 large egg yolks
2 tbsp unsalted butter (for filling)
8 oz (225 g) dark chocolate, chopped
1 cup heavy cream
2 tbsp unsalted butter (for ganache)
Fresh orange slices or candied orange peel (for garnish)

Instructions

Step 1: Preheat the oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
Step 2: In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt until well combined.
Step 3: Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients and mix until the batter is smooth.
Step 4: Stir in the hot coffee or hot water carefully; the batter will be thin, which is normal.
Step 5: Divide the batter evenly among the prepared pans and bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.
Step 6: Allow the cakes to cool completely in the pans before removing them for assembly.
Step 7: To make the orange filling, whisk together the sugar, cornstarch, and egg yolks in a saucepan. Gradually whisk in the orange juice.
Step 8: Cook over medium heat, stirring constantly, until the mixture thickens and becomes custard-like.
Step 9: Remove from heat, then stir in the orange zest and 2 tablespoons unsalted butter. Let the filling cool completely.
Step 10: For the ganache, heat the heavy cream in a saucepan until steaming but not boiling.
Step 11: Pour the hot cream over the chopped dark chocolate. Let it sit for 2 minutes, then stir gently until smooth and glossy.
Step 12: Stir in 2 tablespoons unsalted butter for added shine, then let the ganache cool slightly before using.
Step 13: Place one cake layer on a serving plate and spread a generous amount of orange filling evenly over it.
Step 14: Repeat with the second cake layer and more filling, then top with the third cake layer.
Step 15: Pour the ganache over the top layer, allowing it to drip down the sides for a beautiful finish.
Step 16: Garnish the cake with fresh orange slices or candied orange peel before serving.

Tips & Variations

Use freshly squeezed orange juice and zest for the brightest flavor in the filling.
If you prefer, substitute espresso for coffee to enhance the chocolate notes.
Allow the ganache to cool to room temperature for a thicker coating or pour warm for a glaze effect.
Add a splash of Grand Marnier or orange liqueur to the filling for an adult twist.
For a lighter cake, swap half the vegetable oil for applesauce.

Storage

Store the cake covered in the refrigerator for up to 3 days to keep the filling fresh. Bring to room temperature before serving for the best texture and flavor. Leftover cake can be wrapped tightly and frozen for up to 1 month; thaw overnight in the fridge.

How to Serve

A close-up of a three-layer chocolate cake slice on a white plate, each layer thick and dark brown with a soft, moist texture. Between the layers is a smooth, bright orange filling that looks creamy and slightly glossy, contrasting well with the dark cake. The top is covered with a shiny dark chocolate glaze that drips slightly down the sides. A thin slice of orange peel is placed on the top edge of the cake, adding a fresh, bright orange color. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

Yes, substitute the all-purpose flour with a gluten-free baking blend measuring the same amount. Ensure your blend contains xanthan gum for structure.

How do I prevent the cake layers from drying out?

Be sure not to overbake the layers; check them around 25 minutes. Also, cool them completely before assembling and always cover the finished cake to keep moisture in.