This moist and zesty orange cake topped with a rich, velvety chocolate ganache is the perfect dessert to satisfy both citrus and chocolate lovers. The cake crumb is light and tender, with bright notes of fresh orange zest and juice. A luxurious, pour‑over chocolate topping adds depth and indulgence, while a dusting of powdered sugar brings a delicate finish. Ideal for tea time, celebrations, or as a show‑stopping finale to any meal.
Preparation and Cook Time
Preparation Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield
8–10 servings
Cuisine
European‑inspired citrus dessert
Ingredients
For the Cake:
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3 large eggs
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Pinch of salt
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150 g granulated sugar
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8 g vanilla sugar or zest of 1 large orange
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80 ml neutral‑flavored oil (e.g., vegetable or canola)
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90 ml freshly squeezed orange juice
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200 g all‑purpose flour
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15 g baking powder
For the Chocolate Ganache:
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1 Tbsp granulated sugar
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1 Tbsp unsweetened cocoa powder
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1 Tbsp cornstarch
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250 ml milk
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60 g dark chocolate, chopped
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1 tsp unsalted butter
For Dusting:
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Powdered sugar
Step‑by‑Step Directions
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Preheat your oven to 180 °C (350 °F). Grease and flour a 20 cm round or square baking pan.
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In a large bowl, beat eggs with a pinch of salt, granulated sugar, and vanilla sugar (or orange zest) until pale and fluffy, about 3–4 minutes.
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Slowly pour in oil while continuing to beat, then add orange juice in a steady stream until fully incorporated.
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Sift together flour and baking powder. Gently fold the dry ingredients into the wet mixture using a spatula, mixing just until no streaks of flour remain.
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Pour batter into the prepared pan and smooth the top. Bake for 35 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
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Meanwhile, prepare the ganache: In a saucepan, whisk together sugar, cocoa powder, and cornstarch. Gradually whisk in milk until smooth.
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Cook over medium heat, stirring constantly, until the mixture thickens and just begins to bubble. Remove from heat and immediately stir in chopped chocolate and butter until glossy and smooth. Let cool slightly so it thickens to a pourable consistency.
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When the cake is fully cooled, place it on your serving plate. Pour the warm ganache over the top, allowing it to drip down the sides.
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Dust generously with powdered sugar before slicing and serving.
Nutritional Information (per serving, approximate)
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Calories: 320 kcal
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Carbohydrates: 45 g
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Protein: 5 g
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Fat: 14 g
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Sugar: 25 g
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Fiber: 1 g
Origin and Popularity
Orange‑flavored cakes trace back to Mediterranean and Middle Eastern baking traditions, where citrus was prized for its bright, fragrant flavor. Combining citrus cake with chocolate ganache is a modern twist that brings together the best of European pastry techniques and classic French chocolate sauces. This flavor pairing has grown popular for its balance of tangy freshness and deep, comforting richness.
Reasons to Love It
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Bright & Indulgent: Citrus zest enlivens your palate before the silky chocolate finish.
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Simple to Make: Minimal ingredients, straightforward steps, and one bake pan.
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Make‑Ahead Friendly: Cake stores well for up to 3 days; ganache can be reheated gently.
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Versatile Serving: Perfect with coffee, tea, or a scoop of vanilla ice cream.
Health Benefits
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Vitamin C Boost: Fresh orange juice and zest provide antioxidants and immune support.
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Mood‑Lifting Chocolate: Dark chocolate contains flavonoids known for heart‑healthy benefits.
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Controlled Portions: Individual slices satisfy sweet cravings without overindulgence.
Serving Suggestions
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Serve with lightly whipped cream and fresh orange segments.
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Pair with a glass of sparkling wine or a citrus‑infused tea.
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Garnish with candied orange peel or chopped pistachios for added texture.
Cooking Tips
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Room‑Temperature Ingredients: Ensure eggs and juice are not cold to achieve a fluffier cake.
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Don’t Overmix: Fold dry ingredients until just combined to keep the crumb tender.
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Ganache Consistency: Let the ganache cool 2–3 minutes before pouring to avoid it running off too quickly.
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Clean Slices: Wipe your knife between cuts for neat, professional‑looking pieces.
Variations
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Lemon Version: Substitute orange juice and zest with fresh lemon for a tangier profile.
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Almond Cake: Replace 50 g of flour with almond flour for a nutty depth.
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White Chocolate Glaze: Swap dark chocolate for white chocolate and add a drop of orange extract.
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Spiced Twist: Add ½ tsp ground cinnamon or cardamom to the dry mix for warmth.
Conclusion
This Orange Cake with Chocolate Ganache marries the zing of citrus with the decadence of chocolate in a single, show‑stopping dessert. Easy enough for everyday baking yet elegant for entertaining, it’s sure to delight every crowd.
Frequently Asked Questions
1. Can I use store‑bought orange juice?
Yes—just ensure it’s 100 % pure juice for the best flavor.
2. How do I store leftovers?
Keep in an airtight container at room temperature for up to 3 days.
3. Can I freeze this cake?
Freeze the plain cake (no ganache) tightly wrapped for up to 2 months; thaw and add ganache before serving.
4. What if my ganache is too thin?
Simmer it a bit longer off heat to reduce moisture, or stir in extra chopped chocolate.
5. Can I make this gluten‑free?
Use a 1:1 gluten‑free flour blend in place of all‑purpose flour.
6. Is this cake dairy‑free?
Substitute non‑dairy milk and vegan chocolate, and replace butter with coconut oil.
7. How do I prevent the cake from sinking?
Avoid opening the oven door during baking and ensure your baking powder is fresh.
8. Can I double the recipe?
Yes—use a larger pan and extend baking time by 5–10 minutes, checking for doneness.
9. How can I make the cake more moist?
Brush the warm cake layers with a simple syrup (equal parts sugar and water) before adding ganache.
10. What decorations work best?
Top with candied citrus slices, chocolate curls, or a sprinkle of chopped nuts.