Description

This Chocolate Orange Layer Cake combines rich, moist chocolate cake with a vibrant orange cream filling and a glossy chocolate ganache. Perfectly layered and garnished with fresh orange slices and optional chocolate drizzle, this dessert is a delightful balance of citrus brightness and deep chocolate flavor, ideal for celebrations or indulgent treats.

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)

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Instructions

Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line them with parchment paper to prevent sticking.
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 evenly combined.
Add Wet Ingredients: Add eggs, whole milk, vegetable oil, and vanilla extract to the dry mixture and beat until the batter is smooth and well incorporated. Gradually stir in the boiling water or hot coffee to keep the batter thin and moist.
Bake the Cake Layers: Divide the batter evenly between the prepared pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely before assembling.
Prepare the Orange Cream Filling: Beat the softened unsalted butter until fluffy. Gradually add the powdered sugar alternately with freshly squeezed orange juice and add orange zest. Add heavy cream as needed to reach a spreadable consistency for the filling.
Make the Chocolate Ganache: Heat the heavy cream until it just begins to simmer, then pour it over the chopped dark chocolate. Stir the mixture continuously until smooth and glossy. Allow the ganache to cool slightly before using.
Assemble the Cake: Place one cake layer on a serving plate and evenly spread the orange cream filling over the surface. Carefully place the second cake layer on top. Pour the chocolate ganache over the top layer, letting it drip down the sides for a beautiful finish.
Garnish and Serve: Decorate the cake with fresh orange slices or additional orange zest. Optionally, drizzle extra melted chocolate over the top for added elegance. Serve and enjoy!

Notes

Using hot coffee instead of boiling water can enhance the chocolate flavor.
Ensure the cakes are completely cooled before assembling to prevent the filling from melting.
Adjust the consistency of the orange cream filling by adding more heavy cream if necessary to make it easier to spread.
The ganache can be made ahead and refrigerated; gently warm before pouring if it becomes too thick.
Store the assembled cake covered in the refrigerator and bring to room temperature before serving.