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Chocolate Orange Cake


oven 350*
2 9 inch cake pans

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  • Whipped Garnish
  • 2 cups heavy cream
  • 12 oz semisweet chocolate finely chopped
  • pinch of salt
  • 1/4 cup orange marmalade
  • CAKE
  • 1 cup unsweetened cocoa powder (DUTCH
  • 1 1/2 cups boiling water
  • 2 1/2 cups flour
  • 2 cups sugar
  • 1 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 3 large eggs room temp
  • 3/4 cup vegetable oil
  • 1/2 cup sour cream
  • 2 teaspoon vanilla
  • 1 Tablespoon orange marmalade
  • 1/2 cup sugar
  • 1 Tablespoon light corn syrup
  • 1/4 cup heavy cream
  • 1 Tablespoon butter



Step 1

heat cream, chocolate and salt in a heatproof bowl set over a saucepan of simmering water
stir until chocolate is melted and the ganache is smooth
remove bowl from pan and stir in marmalade
refrigerate until thick but not set, about 60 to 90 minutes
heat oven to 350*
coat 2 9 inch cake pans with cooking spray and line the bottom with parchment paper
whisk cocoa and boiling water in a medium bowl until smooth; set aside
whisk flour, sugar, baking powder, baking soda, and salt in a large bowl until combined
add eggs, vegetable oil, sour cream, and vanilla, and beat with a mixer on medium speed until smooth, about 1 minute
reduce mixer speed on low; beat in cocoa mixture in a steady cream until just combined, then finish mixing with a rubber spatula
divide the batter between the prepared pans and tap the pans to settle the batter
bake until a toothpick inserted into the middle comes out Clean 30 to 40 minutes
transfer to racks and let cool 10 minutes
run knife around edges and turn cake out onto the racks to cool
remove the parchment paper, trim the tops of the cakes with a long serrated knife to make them level if desired
place a cake layer on a platter; spread with 1 Tablespoon marmalade
beat the chilled ganache with a mixer on medium-low speed until just fluffy about 1 minute
spread 1 heaping cup of the whipped ganache over the marmalade.
top with second layer
cover the whole cake with the remaining whipped ganache and refrigerate until ready to serve
before serving drizzle with the Carmel
bring sugar and corn syrup to a simmer in a medium saucepan over medium high heat
cook, swirling the pan BUT NOT STIRRING until the mixture turns amber, about 4 minutes
remove from the heat and carefully whisk in the heavy cream and butter until smooth
set aside stirring occasionally, until cool but still pourable 15 to 20 minutes
drizzle over cake and sprinkle with sea salt
serve the cake within 2 hours, slice with a warm knife


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