Decadent Chocolate Orange Cake Recipe for Every Occasion

This easy chocolate orange cake combines bright citrus with deep chocolate for a moist, fudgy single-layer dessert. Fresh orange juice and zest boost the flavor while buttermilk keeps the crumb tender and lively.

A simple, quick chocolate-orange ganache tops the cake, and chocolate-dipped dried orange slices make an attractive finishing touch. One layer and minimal fuss deliver a cake that’s both elegant and easy to assemble.

I developed this chocolate orange cake after experimenting with a chocolate orange cheesecake earlier in the year. Instead of making a multi-layer or overly elaborate cake, I chose a single-layer approach that’s straightforward but full of flavor.

The cake batter is adapted from a chocolate olive oil bundt base to produce a dark, moist, fudgy texture. Using Dutch-process cocoa—and a portion of black cocoa for added color and depth—gives the cake an intense chocolate profile. Fresh orange zest and juice ensure the citrus comes through clearly without being overpowering.

The finished cake is rich and fudgy with a bright orange note. A simple ganache made with sour cream, dark chocolate and more orange zest is whisked to a smooth spreadable consistency and swirled over the cooled cake. For a festive touch, top with chocolate-dipped dried orange slices.

This chocolate orange cake works well for holidays, birthdays, or any time you want a dessert that balances bold chocolate with fresh citrus.

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Ingredients

* See the recipe card below for exact quantities and the full ingredient list.

FOR THE CAKE

Dutch-process cocoa powder – gives the cake a deeper chocolate flavor and darker color. Avoid substituting with natural cocoa without adjusting the recipe.

Black cocoa powder – optional but adds dramatic color and an extra layer of flavor; it tastes similar to the darkest chocolate cookie.

Vegetable oil – use a neutral oil such as canola, grapeseed, or avocado oil for moisture and tenderness.

Eggs – large eggs at room temperature help create structure and richness.

Buttermilk – adds tang and reacts with leavening to produce a tender crumb.

Orange zest – freshly grated zest from a navel orange brightens the batter and ganache.

Orange juice – freshly squeezed is best; you’ll need roughly 2–3 medium oranges for the amount called for.

FOR THE EASY GANACHE

Sour cream – full-fat sour cream creates a silky ganache without cream and adds subtle tang.

Orange zest – finely chopped after grating so it blends smoothly into the ganache.

Dark chocolate – finely chopped chocolate in the 50–72% cocoa range works well; aim for balance rather than ultra-dark bars.

FOR THE DECORATION

Chocolate-dipped dried orange slices make an elegant topper; use homemade or store-bought dried orange wheels and dip them in dark chocolate.

Substitutions

Black cocoa powder – If unavailable, replace black cocoa with an equal amount of Dutch-process cocoa. The cake will be slightly less dramatic in color but still flavorful.

Sour cream – full-fat Greek yogurt or crème fraîche can be swapped 1:1 in the ganache for a similar texture and tang.

Equipment

8-inch round cake pan (about 8 x 3 inches) — a heavy-duty pan gives even baking and an attractive single layer.

Small offset spatula — helpful for spreading and swirling the ganache smoothly across the cake.

Storage

Keep the cake at room temperature for a couple of hours, then refrigerate in an airtight container for up to 3 days because of the sour cream in the ganache. Bring to room temperature before serving for best texture and flavor.

To freeze: wrap the cooled cake tightly in plastic wrap, place it in an airtight container, and freeze up to 2 months. Thaw in the refrigerator, then bring to room temperature before serving.

Recipe Tips

Allow the cake to cool completely before adding the ganache so the topping doesn’t slide or become overly thin.

Spread the ganache while it’s still soft; it will thicken as it cools, which helps create pretty swirls. If it becomes too firm, warm it gently over a pan of hot water and stir until spreadable.

📖 Recipe

Chocolate Orange Cake

An easy single-layer chocolate cake brightened with orange juice and zest, finished with a quick sour-cream chocolate orange ganache.

AuthorKathleen Culver

Prep time30 minutes

Cook time40 minutes

Cool time1 hour

Total time2 hours 10 minutes

Servings12 slices (one 8-inch layer)

INGREDIENTS

Chocolate Orange Cake

• 150 grams all purpose flour
• 52 grams cocoa powder (Dutch-process)
• 32 grams black cocoa powder
• ½ teaspoon kosher salt
• 1½ teaspoons baking powder
• 83 mL vegetable oil
• 200 grams granulated sugar
• 2 large eggs
• 187 mL buttermilk
• orange zest (from 1 navel orange)
• 7.5 mL vanilla extract
• 187 mL orange juice (freshly squeezed)

Chocolate orange ganache

• 240 grams sour cream (full fat)
• orange zest (from 1 navel orange, finely chopped)
• 200 grams dark chocolate (finely chopped)

Dried orange decoration

• dried orange slices (chocolate dipped)

INSTRUCTIONS

Chocolate orange cake

• Preheat oven to 350°F (177°C). Position a rack in the center of the oven.
• Line the bottom of an 8 x 3 inch cake pan with parchment and grease the sides.
• Whisk together flour, Dutch-process cocoa, black cocoa, salt and baking powder in a medium bowl. Set aside.
• In a large bowl, whisk oil and granulated sugar. Add eggs one at a time, beating well after each addition.
• Stir in buttermilk, orange zest and vanilla until combined.
• Add one-third of the dry ingredients and mix, then half of the orange juice. Continue alternating additions of dry ingredients and orange juice, finishing with the dry ingredients. Whisk until just combined and smooth. Pour batter into the prepared pan.
• Bake 40–45 minutes, or until the top springs back lightly and a toothpick inserted comes out with a few moist crumbs (not wet batter). Cool in the pan 10 minutes, then invert onto a rack to cool completely.

Chocolate orange ganache

• Place sour cream and finely chopped orange zest in a bowl and whisk to combine. Set aside while you melt the chocolate.
• Melt the chopped dark chocolate in short bursts in the microwave, stirring between each interval, until smooth.
• Whisk melted chocolate into the sour cream mixture until fully incorporated and glossy. Scrape the bowl well to ensure no streaks remain. Spoon the ganache onto the cooled cake and spread to the edges with a small offset spatula or the back of a spoon, creating soft swirls. Top with chocolate-dipped dried orange slices if desired.

EQUIPMENT

• 8-inch round cake pan
• Small offset spatula

NOTES

Cake

• Using some black cocoa gives a dramatic color and deeper flavor; if you don’t have it, substitute the same amount of Dutch-process cocoa.
• This cake is intentionally moist and fudgy. When testing for doneness, expect a few moist crumbs on the toothpick at the 40-minute mark—avoid overbaking.

Ganache

• Be sure the cake is fully cool before spreading the ganache, or the topping may slide.
• Spread the ganache while it’s still soft for easy swirling; it will thicken as it cools.
• If the ganache firms up before you’re ready, warm it gently over a pan of hot water and stir until it loosens to a spreadable consistency.