Description
A decadent Chocolate Orange Layer Cake featuring moist chocolate cake layers infused with coffee, filled with a luscious orange curd, and topped with smooth dark chocolate ganache. Perfectly balanced with rich chocolate and bright citrus flavors, this cake is ideal for special occasions and chocolate-orange lovers alike.
Ingredients
Scale
Cake
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 cups granulated sugar
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 1 cup hot coffee
- 1 cup freshly squeezed orange juice
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
Orange Filling
- ½ cup granulated sugar
- 2 tablespoons cornstarch
- 3 large egg yolks
- 1 cup freshly squeezed orange juice
- 1 tablespoon orange zest
- 2 tablespoons unsalted butter
Ganache
- 8 oz dark chocolate, chopped
- ¾ cup heavy cream
Instructions
- Prepare and preheat: Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper to ensure easy removal of the cakes.
- Make the cake batter: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, sugar, baking powder, baking soda, and salt. In a separate bowl, add the eggs, milk, vegetable oil, and vanilla extract, then combine with the dry ingredients and mix until smooth. Gradually stir in the hot coffee, blending well for a moist, rich batter.
- Bake the cakes: Divide the batter evenly among the prepared pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and allow the cakes to cool completely on wire racks before assembling.
- Make the orange filling: In a medium saucepan over medium heat, combine the sugar, cornstarch, egg yolks, and orange juice. Stir continuously until the mixture thickens and coats the back of a spoon. Remove from heat, then stir in the orange zest and unsalted butter until smooth. Let cool to room temperature.
- 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 and let it sit undisturbed for 2 minutes, then gently stir until smooth and glossy.
- Assemble the cake: Place one cake layer on a serving plate. Spread a generous layer of orange filling over it. Repeat layering for the second and third cake layers, finishing with the top layer. Pour the chocolate ganache over the top of the assembled cake, allowing it to drip down the sides for an elegant finish. Refrigerate if desired to set the ganache before serving.
Notes
- Ensure the coffee is hot when adding to the cake batter to intensify the chocolate flavor.
- The orange filling can be made ahead and refrigerated for up to 2 days.
- Use high-quality dark chocolate for the ganache for the best flavor and texture.
- Bring all refrigerated ingredients to room temperature before starting for better mixing and texture.
- This cake can be stored in the refrigerator for up to 3 days, covered to prevent drying out.
