Chocolate and orange is not a terribly common combination. Some might be skeptical that it works. But try this cake and you’ll know. It’s incredibly fudgy and dense, with deep dark chocolate flavor and a light hint of orange. Oh, and it’s delicious.
What you need:
For the cake:
- 2 c. sugar
- 1 3/4 c. flour
- 3/4 c. Hershey’s Special Dark Cocoa
- 1 1/2 t. baking powder (store-bought or homemade)
- 1 1/2 t. baking soda
- 1 t. salt
- 2 eggs
- 1 c. milk
- 1/2 c. vegetable oil
- 1 t. vanilla (store-bought or homemade)
- 1 t. pure orange extract
- zest from 1 orange
- 1 c. boiling water
For the ganache:
- 1 c. heavy whipping cream
- 1 1/3 c. dark chocolate chips
- 1/4 t. pure orange extract
- 2 9″ round cake pans
- pastry brush
- stand mixer with paddle and whisk attachments
- measuring cups and spoons
Time: About 15 minutes prep, 35 minutes baking, 1 hour to cool and glaze.
Multiplying the recipe: You can double the recipe to make two cakes.
Dark Chocolate-Orange Cake with Ganache:
To make the cake:
Heat the oven to 350F. Grease and flour 2 9″ round cake pans. In the bowl of a stand mixer with the paddle attachment, stir together the dry ingredients (sugar, flour, cocoa, baking powder, baking soda, and salt).
Add the eggs, milk, oil, vanilla, orange extract, and zest. Turn the mixer onto low until the ingredients start to become mixed, then turn the mixer onto medium and beat for 2 minutes. Stir in the boiling water. Note that the batter will become very thin, so be careful not to turn the mixer on too high!
Divide the batter evenly between the two pans and bake for 30-35 minutes, until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from the pans onto a wire rack. Cool completely.
To make the ganache and glaze the cake:
Heat the whipping cream in the microwave until small bubbles form, 1-2 minutes. Pour the cream over the chocolate chips in a bowl with a lid. Do not stir. Cover and allow to sit for 5 minutes.
Remove the lid and stir the mixture until the chips are melted and smooth. Add the orange extract. Allow to rest, uncovered, for 15 minutes, until thickened. Pour the ganache over the cake on a cooling rack and allow to set. Place the cake on a serving dish.