Name: Chocolate Orange Layer Cake Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 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; 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); 1 cup dark chocolate (chopped); 1/2 cup heavy cream; Orange slices or zest; Extra melted chocolate for drizzling (optional)

Ingredients

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

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)

1 cup dark chocolate (chopped)

1/2 cup heavy cream

Orange slices or zest for garnish

Extra melted chocolate for drizzling (optional)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper to prevent sticking.

Step 2: In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt until evenly combined.

Step 3: Add eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat until the batter is smooth. Gradually stir in boiling water or hot coffee to enhance flavor and moisture.

Step 4: Divide the batter evenly between the prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely in the pans before removing.

Step 5: For the orange cream filling, beat the softened butter until fluffy. Gradually add powdered sugar alternately with orange juice and zest. Add heavy cream as needed to achieve a spreadable but thick consistency.

Step 6: To make the chocolate ganache, heat 1/2 cup heavy cream until it simmers. Pour over chopped dark chocolate and let sit for a minute. Stir gently until smooth and glossy, then cool slightly to thicken.

Step 7: Place one cake layer on a serving plate and spread the orange cream filling evenly on top. Add the second cake layer and pour the ganache over the cake, letting it drip down the sides.

Step 8: Garnish with fresh orange slices or additional orange zest. Optionally, drizzle extra melted chocolate over the top. Allow the ganache to set before slicing and serving.

Tips & Variations

Use hot coffee instead of boiling water for a deeper chocolate flavor.

Adjust the orange cream filling thickness by adding more or less heavy cream to your preference.

Try mixing in a teaspoon of orange liqueur to the filling for an adult twist.

For a dairy-free option, substitute the butter and cream with plant-based alternatives.

FAQs

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free baking blend made for cakes. Make sure it contains xanthan gum or add it separately to maintain the cake’s texture.

How do I prevent the cake from drying out?

Ensure you measure ingredients accurately and avoid overbaking. Using boiling water or hot coffee in the batter helps keep it moist, and wrapping the cake well during storage maintains softness.