Description
A decadent Chocolate Orange Layer Cake featuring rich cocoa layers infused with coffee, paired with a zesty orange filling and topped with a smooth dark chocolate ganache. Perfect for celebrations or a delightful dessert treat, this cake balances bittersweet chocolate and bright citrus flavors.
Ingredients
Scale
Cake Layers
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 cups granulated sugar
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 1 cup hot coffee
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp vanilla extract
Orange Filling
- 1 cup freshly squeezed orange juice
- ½ cup granulated sugar
- 2 tbsp cornstarch
- 3 large egg yolks
- Zest of 1 orange
- 2 tbsp unsalted butter
Chocolate Ganache
- 8 oz dark chocolate, chopped
- 1 cup heavy cream
Instructions
- Prepare the oven and pans: Preheat your oven to 350°F (175°C). Grease three 8-inch round cake pans and line the bottoms with parchment paper for easy removal.
- Mix dry and wet ingredients: In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. In another bowl, beat eggs, milk, vegetable oil, and vanilla extract. Combine the wet ingredients with the dry, mixing until smooth.
- Add coffee and bake batter: Gradually stir in the hot coffee to the batter until well combined. 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. Allow the cakes to cool completely on wire racks.
- Make the orange filling: In a saucepan over medium heat, combine orange juice, sugar, cornstarch, and egg yolks. Stir continuously until the mixture thickens, then remove from the heat. Stir in orange zest and butter until fully melted and incorporated. Set aside to cool.
- Prepare the chocolate ganache: Heat the heavy cream in a small saucepan until steaming (do not boil). Pour the hot cream over the chopped dark chocolate in a bowl. Let it sit for 2 minutes to soften, then stir until the ganache is smooth and glossy.
- Assemble the cake: Place one cake layer on a serving plate. Spread a generous layer of the orange filling on top. Repeat with the second and third layers. Finally, pour the chocolate ganache over the top, allowing it to drip elegantly down the sides for a beautiful finish.
Notes
- Ensure coffee is hot but not boiling when added to the batter to help bloom the cocoa’s flavor.
- Use fresh orange juice and zest for the best citrus flavor in the filling.
- For a more intense chocolate taste, use a high-quality dark chocolate with at least 70% cacao.
- The cake layers can be baked a day ahead and kept refrigerated, wrapped tightly in plastic wrap.
- Allow the ganache to set briefly at room temperature or in the fridge before serving for cleaner slices.
