Introduction

This Chocolate Orange Layer Cake with Ganache is a delightful combination of rich chocolate and bright citrus flavors. Moist layers of cocoa cake are filled with a luscious orange cream and finished with a glossy dark chocolate ganache. It’s a show-stopping dessert perfect for any celebration or a special treat.

A close-up view of a tall, three-layer chocolate cake slice sitting on a white plate. The cake has dark, moist chocolate layers alternating with thin, smooth orange cream layers, and a very thin layer of white cream just below each orange cream layer. The entire cake is coated with a shiny, rich dark chocolate glaze that covers the top and edges neatly. Two thin orange slices lie flat on top as decoration, showing detailed texture and bright color. The cake is set on a surface with white marbled texture in the 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
2 tbsp cornstarch
3 large egg yolks
2 tbsp unsalted butter
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 hot water; the batter will be thin, which is normal.
Step 5: Divide the batter evenly among the prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
Step 6: Allow the cakes to cool completely in their pans before removing and assembling.
Step 7: For the orange filling, whisk together sugar, cornstarch, and egg yolks in a saucepan. Slowly whisk in the fresh orange juice until smooth.
Step 8: Cook over medium heat, stirring constantly to prevent lumps, until the mixture thickens and coats the back of a spoon.
Step 9: Remove from heat and stir in the orange zest and 2 tablespoons of unsalted butter. Let the filling cool completely.
Step 10: To make the ganache, heat the heavy cream in a saucepan until steaming but not boiling.
Step 11: Pour the hot cream over the chopped dark chocolate. Let it sit for 2 minutes to soften the chocolate, then stir until completely smooth.
Step 12: Stir in 2 tablespoons of unsalted butter to add shine. Let the ganache cool slightly before using.
Step 13: Place one cake layer on your serving plate. Spread an even layer of the orange filling over it.
Step 14: Repeat with the second cake layer and orange filling. Top with the third cake layer, pressing gently.
Step 15: Pour the ganache over the top of the cake, allowing it to drip down the sides elegantly.
Step 16: Garnish with fresh orange slices or candied orange peel for a beautiful finish.

Tips & Variations

Use freshly squeezed orange juice for the best flavor; bottled juice may not provide the same brightness.
If you prefer a less intense chocolate flavor, substitute half the cocoa powder with an equal amount of all-purpose flour.
For a boozy twist, add a tablespoon of orange liqueur to the orange filling once cooled.
To make this cake ahead, refrigerate it uncovered for a couple of hours before serving to let the ganache set well.

Storage

Store the cake in an airtight container in the refrigerator for up to 3 days. Let it come to room temperature before serving for the best texture and flavor. If needed, reheat slices gently in the microwave for 10–15 seconds.

How to Serve

A close-up image of a three-layer chocolate cake with dark, moist cake layers. Between the cake layers are two bright orange, smooth filling layers that appear creamy and slightly glossy. The entire cake is coated with a shiny, rich dark chocolate ganache on top and along the sides, giving it a smooth and glossy finish. There is a slice of fresh orange placed on the top edge of the cake. The cake sits on a simple white plate over a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular water instead of coffee in the batter?

Yes, hot water works fine if you prefer not to use coffee. The coffee enhances the chocolate flavor but is not essential.

How do I prevent the ganache from being too runny?

Make sure to let the ganache cool slightly before pouring it over the cake. This helps it thicken to the right consistency and sets nicely on the cake.