If you love the vibrant fusion of citrus and rich chocolate, this Chocolate Orange Cake Recipe is going to become your new best friend in the kitchen. It masterfully blends the zesty brightness of slow-simmered oranges with the deep, indulgent flavor of dark chocolate, creating a moist, tender cake that’s bursting with personality. Whether you’re baking for a special occasion or simply craving a delightful treat, this cake promises a perfect balance of sweetness and tang, all wrapped up in a decadent chocolate glaze that’s as impressive to look at as it is to taste.
Ingredients You’ll Need
Getting the ingredients right is key to nailing this Chocolate Orange Cake Recipe. Each component is simple yet crucial, working together to build the perfect texture and flavor profile that will delight every bite.
- Large orange or 2 small (about 375g): Slowly simmered to mellow out bitterness, infusing the cake with zesty juice and peel for a fresh citrus twist.
- 6 eggs: Provide structure and moisture, helping the cake rise beautifully while keeping it tender.
- 1 teaspoon baking powder: Ensures just the right level of lightness without overpowering the natural almond texture.
- ½ teaspoon baking soda: Works alongside baking powder to give the cake a gentle lift and perfect crumb.
- 2 cups ground almonds or almond flour: Adds a moist, nutty richness with a delicate texture that complements the chocolate and orange.
- 1 cup caster sugar: Sweetens while helping to create the cake’s gorgeous fine crumb.
- ½ cup cocoa powder (good quality): Brings deep, bitter-sweet chocolate flavor that balances the citrus beautifully.
- 6 ounces dark chocolate: Used for the luscious glaze, it adds a glossy finish and intensity.
- 1 cup cream: Creates the silky smooth ganache that melts over the cake for that irresistible final touch.
- 1 teaspoon Cointreau (optional): A lovely hint of orange liqueur that enhances the citrus notes in the glaze.
- Chocolate orange segment candies: Fun and festive decoration that echoes the cake’s flavors with a playful crunch.
How to Make Chocolate Orange Cake Recipe
Step 1: Prepare the Oranges
Begin by placing your orange(s) in a saucepan filled with cold water. Bring this to a gentle boil, then reduce the heat and let them simmer for a full two hours until the oranges become beautifully soft and fragrant. This slow simmering transforms the bitterness into rich sweetness, making the orange flavor mellow but unmistakably vibrant. Once done, drain the water and allow the oranges to cool completely.
Step 2: Ready and Pulse the Oranges
After your oranges have cooled, slice them in half and carefully remove any large seeds without discarding the precious pulp and peel. Transfer the halves to a food processor and pulse until you get a pulpy blend. This step ensures that every morsel of citrus flavor mingles thoroughly with the other ingredients, giving your cake its signature zing.
Step 3: Preheat and Prepare Your Pan
Preheat your oven to 350°F (175°C) and grease an 8-inch springform pan to prevent sticking. This pan size works perfectly for this recipe, helping your cake bake evenly and develop a tender crumb with just the right height.
Step 4: Combine Ingredients for the Batter
Into the food processor with your pulpy oranges, add the eggs, baking powder, baking soda, ground almonds, caster sugar, and cocoa powder. Pulse everything together until the mixture is smooth, but still speckled with lovely flecks of orange peel that add character and texture. This is what makes the Chocolate Orange Cake Recipe truly stand out.
Step 5: Bake Your Cake
Pour the batter into your prepared pan, smoothing it out evenly. Pop it in the oven and bake for about 1 hour. Don’t forget to peek at around 45 minutes, and if the top seems to brown too quickly, cover it loosely with foil to prevent burning. To test doneness, insert a toothpick into the center; if it comes out clean, your cake is perfectly baked and ready to cool.
Step 6: Make the Glaze
While your cake cools, chop the dark chocolate and put it in a bowl. Gently heat the cream in a saucepan until just before boiling, then pour it over the chocolate. Let it sit for 5 minutes to begin melting, then stir until you get a smooth, glossy ganache. Stir in the optional Cointreau if you want an extra kick of orange essence. Let the glaze rest for about 10 minutes to thicken slightly.
Step 7: Assemble the Cake
Once the cake has cooled completely, remove it from the pan and settle it on a serving plate. Pour the rich chocolate glaze over the top, allowing it to cascade down the sides in beautiful drips. For a festive finishing touch, scatter chocolate orange segment candies across the top. This not only adds texture but also draws beautiful visual attention to the cake’s citrus-chocolate marriage.
How to Serve Chocolate Orange Cake Recipe
Garnishes
To enhance the mood and taste of your Chocolate Orange Cake Recipe, think fresh and complementary. A sprinkle of finely grated orange zest over the chocolate glaze can add a burst of color and fresh aroma. Alternatively, edible gold leaf or a dusting of cocoa powder works wonders if you want to elevate its elegance.
Side Dishes
This cake pairs splendidly with a dollop of whipped cream or a scoop of vanilla bean ice cream, whose creaminess tempers the cake’s rich tanginess perfectly. A small bowl of fresh berries offers a refreshing contrast and keeps things light on the palate, especially if you’re serving guests.
Creative Ways to Present
For a show-stopping presentation, slice your Chocolate Orange Cake Recipe into generous wedges and serve on rustic wooden boards or elegant porcelain plates. You might arrange candied orange slices around the base or drizzle extra glaze artistically on the plate. For gatherings, consider serving small squares with mini forks or as a dessert in clear glass jars layered with whipped cream and berries for a charming twist.
Make Ahead and Storage
Storing Leftovers
This Chocolate Orange Cake keeps beautifully for up to three days when stored in an airtight container in the refrigerator. The flavors actually deepen and mingle even more over time, so it tastes even better day two or three.
Freezing
You can freeze this cake by wrapping it tightly in plastic wrap and then aluminum foil to protect it from freezer burn. Freeze for up to two months. When ready to enjoy, thaw overnight in the refrigerator before bringing it to room temperature to restore its moist texture.
Reheating
Reheat slices gently by warming in a low oven (around 300°F or 150°C) for 10-15 minutes, or microwave for short bursts of 20 seconds until just warm. This brings back the gooey charm of the chocolate glaze and soft crumb without drying out the cake.
FAQs
Can I use regular flour instead of ground almonds?
While you can substitute in all-purpose flour, ground almonds contribute both moisture and a delicate nutty flavor that’s essential to the cake’s character. Using flour may change the texture and flavor slightly, making it less rich and moist.
Is it necessary to simmer the oranges for two hours?
Yes, simmering softens the oranges thoroughly and reduces bitterness in the peel, creating a mellow, sweet citrus flavor that’s vital for the cake’s balance. Rushing this step might give a harsher, less pleasant taste.
Can I make this cake gluten-free?
Absolutely, this recipe is naturally gluten-free if you use ground almonds or almond flour, making it perfect for those avoiding gluten without any substitutions.
What if I don’t have Cointreau?
No worries! Cointreau is optional and only adds a subtle orange liqueur note. You can simply omit it or replace it with a splash of orange juice or leave the glaze plain—it will still be delicious.
How do I know when the cake is fully baked?
Insert a clean toothpick or skewer into the cake’s center. If it comes out clean or with just a few moist crumbs attached, the cake is ready. If there’s wet batter on the toothpick, the cake needs more baking time.
Final Thoughts
There is something truly special about this Chocolate Orange Cake Recipe that never fails to bring smiles and admiration. Its comforting yet sophisticated flavors make it perfect for any occasion or just a well-deserved treat. I encourage you to dive in, give it a go, and enjoy every vibrant, chocolatey, citrusy bite with friends and family. Once you do, this recipe just might become a beloved classic in your own home.
Print
Chocolate Orange Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: European
- Diet: Gluten Free
Description
This rich and moist Chocolate Orange Cake combines the vibrant citrus flavor of slow-simmered oranges with deep dark chocolate. Ground almonds create a tender crumb, while a luscious chocolate cream glaze infused with Cointreau crowns the cake, offering an irresistible dessert perfect for special occasions or a luxurious treat.
Ingredients
For the Cake
- 1 large orange or 2 small (about 375g)
- 6 eggs
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 cups ground almonds or almond flour
- 1 cup caster sugar
- ½ cup cocoa powder (good quality)
For the Glaze
- 6 ounces dark chocolate
- 1 cup cream
- 1 teaspoon Cointreau (optional)
- Chocolate orange segment candies (for decoration)
Instructions
- Prepare the Oranges: Place the oranges in a saucepan with cold water and bring to a boil. Reduce the heat and simmer for 2 hours until the oranges are very soft. Drain and let them cool completely.
- Remove Seeds and Halve: Once the oranges are cool, cut them in half and carefully remove any large seeds to avoid bitterness in the cake batter.
- Prepare the Baking Pan and Oven: Preheat the oven to 350°F (175°C) and grease an 8-inch springform cake pan to prevent sticking.
- Make the Cake Batter: In a food processor, pulse the cooled oranges until they form a pulpy mixture. Add six eggs, one teaspoon baking powder, half teaspoon baking soda, two cups ground almonds, one cup caster sugar, and half cup good quality cocoa powder. Process until the mixture is smooth but still contains flecks of orange peel for texture.
- Bake the Cake: Pour the batter into the prepared pan and bake in the preheated oven for about 1 hour. Check the cake at 45 minutes, covering the top loosely with foil if it browns too quickly. The cake is done when a toothpick inserted into the center comes out clean.
- Prepare the Chocolate Glaze: Chop the 6 ounces of dark chocolate and place them in a heatproof bowl. Heat one cup of cream in a saucepan until it is nearly boiling, then pour the hot cream over the chocolate. Let it stand for 5 minutes, then stir until the mixture is smooth and glossy.
- Add Cointreau and Thicken Glaze: Stir in 1 teaspoon of Cointreau if using, then allow the glaze to sit for 10 minutes to thicken slightly for better coverage on the cake.
- Assemble the Cake: After the cake has completely cooled in the pan, remove the springform sides and carefully transfer the cake to a serving plate.
- Glaze and Decorate: Pour the chocolate glaze evenly over the top of the cake, letting it drip down the sides naturally. Decorate the top with chocolate orange segment candies for an attractive finish and added flavor.
Notes
- Simmering the oranges for 2 hours softens their peel, reducing bitterness and adding unique flavor to the cake.
- You can substitute almond flour if preferred, but ground almonds provide a better texture.
- If you do not have Cointreau, you can omit it or substitute with another orange-flavored liqueur or orange extract.
- Allow the cake to cool completely before removing from the pan to prevent breaking.
- This cake can be stored in an airtight container in the refrigerator for up to 3 days.
