Introduction

This Chocolate Orange Layer Cake with Ganache is a luscious blend of rich cocoa and vibrant citrus flavors. It features moist chocolate cake layers filled with a silky orange custard and topped with a glossy dark chocolate ganache. Perfect for special occasions or an indulgent treat!

A tall, rich chocolate cake slice with three dark brown, moist layers, each separated by a smooth orange layer and a thin white cream layer. The top of the cake is covered in glossy, dark chocolate ganache that smoothly drapes down the sides. On top, two thin, bright orange slices are placed close together as decoration. The cake slice sits on a white plate with a white marbled 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 (for orange filling)
2 tbsp cornstarch
3 large egg yolks
2 tbsp unsalted butter (for filling)
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 your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper for easy removal.
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 and uniform.
Step 4: Stir in the hot coffee or water carefully; the batter will be thin, but this ensures a moist cake.
Step 5: Divide the batter evenly between the prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
Step 6: Remove the cakes from the oven and let them cool completely in the pans before assembly.
Step 7: To make the orange filling, whisk together sugar, cornstarch, and egg yolks in a saucepan. Gradually whisk in the orange juice.
Step 8: Cook the mixture over medium heat, stirring constantly, until it thickens to a custard-like consistency.
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 in a bowl. Allow it to sit for 2 minutes, then stir until smooth and glossy.
Step 12: Stir in 2 tablespoons of unsalted butter for a shiny finish. Let the ganache cool slightly before using.
Step 13: Place one cake layer on your serving plate and spread a generous amount of the orange filling over it.
Step 14: Repeat with the second cake layer and more filling. Top with the third cake layer.
Step 15: Pour the ganache over the entire cake, letting it drip down the sides decoratively.
Step 16: Garnish with fresh orange slices or candied orange peel before serving.

Tips & Variations

Use freshly brewed coffee for deeper chocolate flavor or substitute with hot water for a milder taste.
Add a splash of orange liqueur to the filling for an adult twist.
For a lighter version, substitute half the vegetable oil with applesauce.
Chill the ganache slightly if it becomes too runny before pouring over the cake.

Storage

Store the cake covered in the refrigerator for up to 4 days to keep the filling fresh. Bring to room temperature before serving for the best flavor and texture. The cake layers can also be wrapped tightly and frozen separately for up to 2 months.

How to Serve

A close-up of a slice of cake shows three thick layers of dark brown, moist chocolate sponge, separated by two layers of bright orange creamy filling with a smooth texture. The entire slice is covered in a shiny, rich chocolate glaze that smoothly drapes over the top and sides. Two thin, fresh orange slices rest on the top corner of the cake slice, adding a bright pop of color. The cake sits on a white plate, with a soft white marbled background behind it. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake dairy-free?

Yes, substitute whole milk with a plant-based milk and use dairy-free butter and chocolate to make the cake suitable for a dairy-free diet.

How do I ensure the cake layers stay moist?

Using hot coffee in the batter adds moisture and enhances the chocolate flavor, while careful baking avoids drying out. Be sure to measure ingredients accurately and do not overbake.