All Recipes

Orange and Chocolate Cake

Description:

The perfect fusion of citrus and chocolate, this Orange and Chocolate Cake is a decadent dessert that balances the rich, velvety taste of chocolate with the refreshing, zesty burst of orange. The moist cake is infused with fresh orange juice and zest, layered with a luscious chocolate ganache, and garnished with even more citrus for a touch of brightness. It’s a sophisticated and irresistible treat that’s perfect for special occasions or simply indulging your sweet tooth.

Origin:

The combination of orange and chocolate dates back to the early 19th century, where both flavors began to be paired in European cuisine. The pairing has since become a classic in desserts, often found in cakes, truffles, and pastries. This cake highlights the harmony of rich chocolate and fresh, tangy orange, offering a modern take on a timeless flavor combination.

Ingredients:

For the cake:

  • 1 1/2 cups (180g) all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup (115g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs, at room temperature
  • 1/2 cup (120ml) fresh orange juice
  • 2 tbsp orange zest (from about 2 oranges)
  • 1 tsp vanilla extract
  • 1/2 cup (120ml) buttermilk (or regular milk)
  • 1/2 cup (50g) unsweetened cocoa powder
  • 1/2 cup (120ml) hot water or brewed coffee (for the batter)

For the chocolate ganache:

  • 8 oz (226g) dark chocolate (70% cocoa)
  • 1/2 cup (120ml) heavy cream
  • 2 tbsp unsalted butter

For the orange glaze (optional):

  • 1/2 cup (60g) powdered sugar
  • 1-2 tbsp fresh orange juice (adjust to consistency)

Optional Ingredients:

  • 1/2 tsp orange extract (for a more intense citrus flavor)
  • Fresh orange slices or zest for garnishing
  • A pinch of sea salt for sprinkling on top for contrast

Instructions:

  1. Prepare the oven and pans:
    • Preheat your oven to 350°F (175°C).
    • Grease and flour two 8-inch round cake pans or line them with parchment paper.
  2. Make the cake batter:
    • In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cocoa powder.
    • In a large mixing bowl, cream together the softened butter and sugar until light and fluffy (about 3 minutes).
    • Add the eggs one at a time, beating well after each addition. Stir in the orange juice, orange zest, and vanilla extract.
    • Gradually add the dry ingredients in batches, alternating with the buttermilk. Begin and end with the dry ingredients.
    • Once the batter is smooth, pour in the hot water (or brewed coffee) and mix until the batter is fully combined—it will be thin.
  3. Bake the cake:
    • Divide the batter evenly between the two prepared cake pans.
    • Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
    • Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
  4. Make the chocolate ganache:
    • Chop the dark chocolate into small pieces and place it in a heatproof bowl.
    • In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer (do not boil).
    • Pour the hot cream over the chopped chocolate and let it sit for 2-3 minutes to soften the chocolate.
    • Stir until the mixture is smooth and glossy. Add the butter and stir until fully incorporated.
    • Let the ganache cool slightly before pouring over the cake.
  5. Assemble the cake:
    • If the cakes have domed, level them with a serrated knife to create an even surface.
    • Place one cake layer on a serving plate and spread a thin layer of ganache over it.
    • Top with the second cake layer and pour the remaining ganache over the top, allowing it to drip down the sides.
    • Optionally, mix powdered sugar with a bit of orange juice to make a glaze, and drizzle it over the top of the ganache for a glossy finish.
    • Garnish with fresh orange slices, zest, or a sprinkle of sea salt for extra flair.
  6. Serve:
    • Allow the cake to set for 30 minutes before slicing, so the ganache firms up.
    • Serve and enjoy the perfect blend of chocolate and citrus flavors!

Tips for Success:

  • Room temperature ingredients: Make sure your butter and eggs are at room temperature to help the batter mix evenly and prevent lumps.
  • Don’t overmix the batter: Mix until just combined to avoid a dense cake texture.
  • For extra moisture: Add a little bit of sour cream or Greek yogurt to the batter for an even moister cake.
  • Make ahead: This cake can be made ahead of time. It stays moist and flavorful for up to 3 days when stored in an airtight container.

Recommendations:

  • Serve this cake with a cup of tea or coffee to complement the citrusy and chocolate flavors.
  • You can also pair it with a scoop of vanilla ice cream or whipped cream for an extra indulgent treat.

Nutrition (per serving, based on 12 servings):

  • Calories: 420 kcal
  • Protein: 5g
  • Carbohydrates: 50g
  • Fat: 22g
  • Saturated fat: 12g
  • Cholesterol: 55mg
  • Fiber: 3g
  • Sugar: 38g
  • Sodium: 200mg

(Note: Nutritional values may vary depending on ingredient brands and portion sizes.)

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