Chocolate Orange Layer Cake with Ganache Recipe
This decadent Chocolate Orange Layer Cake with Ganache combines rich cocoa and dark chocolate with a vibrant orange-flavored filling for a luscious and elegant dessert. Featuring three moist layers of chocolate cake infused with coffee and orange essence, filled with a creamy orange custard, and topped with a silky dark chocolate ganache, it’s perfect for special occasions or indulgent treat moments.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cake
- 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)
Orange Filling
- 1 cup orange juice (freshly squeezed, strained)
- 1 tbsp orange zest
- ½ cup sugar
- 2 tbsp cornstarch
- 3 large egg yolks
- 2 tbsp unsalted butter
Ganache
- 8 oz (225 g) dark chocolate, chopped
- 1 cup heavy cream
- 2 tbsp unsalted butter
Garnish
- Fresh orange slices or candied orange peel
Instructions
- Prepare the Cake Batter: Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper. In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt until well combined. Add the eggs, whole milk, vegetable oil, and vanilla extract to the dry ingredients and mix until smooth.
- Add Hot Coffee: Stir in the hot coffee (or hot water) carefully; expect the batter to be thin. This will enhance the chocolate flavor and create moist cake layers.
- Bake the Cake Layers: Divide the batter evenly among the prepared pans. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and let the cakes cool completely in their pans before removing and assembling.
- Make the Orange Filling: In a saucepan, whisk together sugar, cornstarch, and egg yolks. Gradually add the freshly squeezed orange juice while whisking continuously to prevent lumps. Cook over medium heat, stirring constantly, until the mixture thickens to a custard-like consistency. Remove from heat, stir in the orange zest and unsalted butter until smooth, then allow to cool completely before using.
- Prepare the Ganache: Heat the heavy cream in a saucepan or microwave until steaming but not boiling. Pour the hot cream over the chopped dark chocolate in a heatproof bowl. Let sit undisturbed for 2 minutes to soften the chocolate. Stir gently until smooth and glossy. Stir in unsalted butter to add shine. Let the ganache cool slightly but remain pourable before application.
- Assemble the Cake: Place one cake layer on a serving plate. Spread an even layer of the cooled orange filling over it. Top with the second cake layer and spread more orange filling. Cap with the third cake layer.
- Apply the Ganache: Pour the slightly cooled ganache over the top of the cake, letting it drip down the sides in an elegant cascade.
- Garnish and Serve: Decorate the top of the cake with fresh orange slices or candied orange peel as desired. Allow the ganache to set before slicing and serving.
Notes
- Use freshly brewed hot coffee for a richer chocolate flavor; hot water is a suitable substitute.
- Ensure the orange juice is freshly squeezed and strained to avoid pulp in the filling.
- Allow all components to cool completely before assembly to prevent ganache melting or filling sliding.
- For best texture, refrigerate the assembled cake for at least an hour before cutting to let ganache set.
- Leftovers can be stored in the refrigerator, covered, for up to 3 days.
Keywords: Chocolate Orange Cake, Layer Cake, Chocolate Ganache, Orange Filling, Dessert, Party Cake, Holiday Cake
