Introduction

This Chocolate Orange Layer Cake with Ganache is a delightful blend of rich cocoa and bright citrus flavors. Layers of moist chocolate cake are filled with a luscious orange cream and topped with a glossy dark chocolate ganache. It’s a perfect dessert for special occasions or any time you crave a decadent treat with a refreshing twist.

A close-up of a three-layer chocolate cake slice on a white plate, each layer of dark, moist chocolate sponge separated by thin layers of bright orange jelly and light cream. The top of the cake is covered with a thick, smooth, and shiny chocolate glaze that drapes slightly down the sides. Two thin, round orange slices with visible juicy texture are placed neatly on top. The cake sits on a surface with a white marbled texture, creating a clean, bright background. 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
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. Mix until the batter is smooth.
Step 4: Stir in the hot coffee or hot water; the batter will be thin.
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 before assembling.
Step 7: For the orange filling, whisk together the sugar, cornstarch, and egg yolks in a saucepan. Slowly whisk in the orange juice.
Step 8: Cook the mixture over medium heat, stirring constantly until it thickens.
Step 9: Remove from heat and stir in the orange zest and 2 tablespoons of unsalted butter. Let the filling cool completely.
Step 10: For the ganache, heat the heavy cream in a small saucepan until it is 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.
Step 12: Stir in 2 tablespoons of unsalted butter for a glossy finish. Allow the ganache to cool slightly before pouring.
Step 13: Place one cake layer on a serving plate and spread half of the orange filling evenly over the top.
Step 14: Add the second cake layer and spread the remaining orange filling on top.
Step 15: Place the third cake layer on top and pour the ganache over the entire cake, letting it drip down the sides.
Step 16: Garnish with fresh orange slices or candied orange peel before serving.

Tips & Variations

Use freshly squeezed orange juice for the best bright citrus flavor.
If you prefer a less intense orange flavor, reduce the orange zest to 1 teaspoon.
For a dairy-free version, substitute coconut cream for heavy cream and use dairy-free butter.
Allow the ganache to slightly cool before pouring to avoid melting the cake layers.

Storage

Store the cake covered in the refrigerator for up to 3 days. Bring it to room temperature before serving for the best texture and flavor. Leftover cake can be wrapped tightly and frozen for up to 2 months; thaw overnight in the refrigerator before serving.

How to Serve

A rich chocolate cake slice with three dark chocolate sponge layers, each separated by two thin layers of bright orange filling and thin white cream layers directly under the orange layers. The whole slice is covered in a smooth, glossy dark chocolate glaze on the top and sides. Two fresh orange slices with visible texture and juiciness sit gently on top of the cake. The cake rests on a white plate placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular brewed coffee instead of hot water?

Yes, using hot coffee enhances the chocolate flavor in the cake, but hot water works fine if you prefer to avoid coffee.

How do I know when the cake layers are fully baked?

Insert a toothpick into the center of the cakes; they are done when the toothpick comes out clean or with just a few moist crumbs attached.