This chocolate orange cake is easy to make and is bursting with citrus and dark chocolate flavor. It's a simple single layer of moist, dark chocolate cake made with fresh orange juice, orange zest and buttermilk. It's topped with swirls of quick chocolate orange ganache made with sour cream and dark chocolate. Orange and chocolate pair here to create a delightfully rich and flavorful dessert that's perfect for any occasion!
200 grams (7 ounces)dark chocolate, finely chopped (I used a 72% cocoa bar)
Instructions
Chocolate Orange Cake
Preheat oven to 350 degrees Fahrenheit (177° Celsius, Gas mark 4). Place rack in center of oven.
Line the base of an 8 inch x 3 inch cake pan with parchment paper. Grease the sides. Set aside.
In a medium bowl, whisk together flour, cocoa powders, salt and baking powder. Set aside.
In a large mixing bowl, whisk together oil and granulated sugar. Add eggs one at a time, beating well between additions.
Add buttermilk, orange zest, vanilla extract and espresso powder. Whisk well to combine all wet ingredients.
Add ⅓ of dry ingredients, whisking thoroughly. Add ½ of orange juice and mix well.
Alternate adding remaining dry ingredients and orange juice, ending with dry. Whisk until fully blended. Pour into prepared pan.
Bake for 40-45 minutes, until top springs back when touched and a toothpick comes out with just a few wet crumbs attached (but not gooey batter.) Do not overbake! Cool in pan for 10 minutes and then flip out onto a baking rack to finish cooling.
Chocolate Orange Ganache
Add sour cream to a large mixing bowl. Add finely chopped orange zest and whisk to combine. Set aside while you melt chocolate.
In the top of a double boiler (or a heatproof glass or metal bowl that fits snugly over a small pot of simmering water), melt chopped chocolate, stirring frequently. Once chocolate is melted, remove from heat to cool down slightly.
Add melted chocolate to sour cream mixture, whisking gently to combine. Scrape sides and bottom of bowl with a spatula to ensure chocolate is fully incorporated. Scoop ganache onto cake and spread to edges using a swirling motion with a mini offset spatula or the back of a spoon.