Introduction

This Chocolate Orange Layer Cake with Ganache is a luscious dessert combining rich chocolate and bright citrus flavors. The moist cake layers are filled with a creamy orange filling and topped with a smooth dark chocolate ganache. It’s perfect for special occasions or anytime you crave a decadent treat.

A slice of rich chocolate cake with three thick, dark brown layers, each separated by a bright orange layer of creamy filling and a thin white layer underneath it. The cake is covered in smooth, shiny chocolate ganache that drips slightly on the sides. On top, two thin orange slices sit as decoration. The cake rests on a white plate, all set against a white marbled textured surface. 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 freshly squeezed, strained orange juice
1 tbsp orange zest
½ cup sugar (for orange filling)
2 tbsp cornstarch
3 large egg yolks
2 tbsp unsalted butter (for filling)
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.
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.
Step 4: Stir in the hot coffee (or hot water). The batter will be thin, which is perfect for a moist cake.
Step 5: Divide the batter evenly among the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool completely before assembling.
Step 6: To make the orange filling, whisk the sugar, cornstarch, and egg yolks in a saucepan. Slowly add the orange juice while whisking.
Step 7: Cook the mixture over medium heat, stirring constantly, until it thickens. Remove from heat, then stir in the orange zest and butter. Allow the filling to cool completely.
Step 8: For the ganache, heat the heavy cream until steaming but not boiling. Pour it over the chopped dark chocolate. Let it sit for 2 minutes, then stir until smooth and glossy.
Step 9: Stir in the butter to add shine, then let the ganache cool slightly so it thickens a bit before pouring.
Step 10: Place one cake layer on your serving plate and spread an even layer of orange filling over it. Add the second cake layer and repeat with the filling. Top with the final cake layer.
Step 11: Pour the ganache over the top of the cake, letting it drip down the sides. Garnish with fresh orange slices or candied orange peel.

Tips & Variations

Use freshly squeezed orange juice for the brightest, freshest flavor in the filling.
Let the ganache cool slightly before pouring to avoid it sliding off the cake too quickly.
You can substitute the hot coffee with hot water if you prefer a milder chocolate flavor.
Add a splash of Grand Marnier or orange liqueur to the orange filling for an adult twist.

Storage

Store the cake covered in the refrigerator for up to 3 days. Bring to room temperature before serving for the best texture and flavor. If desired, warm slices slightly in the microwave to soften the ganache and filling.

How to Serve

A close-up view of a three-layer chocolate cake with rich, dark brown sponge cake layers. Between the cake layers are two bright orange jam layers and two thin white cream layers. The top and sides of the cake are covered with smooth, shiny dark chocolate ganache. On top, two fresh orange slices with visible juice sacs rest slightly angled. The cake sits on a white plate with a soft focus background showing shades of orange on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake in advance?

Yes, this cake can be made a day in advance and stored in the refrigerator. The flavors meld beautifully when rested overnight.

What if I don’t have orange juice on hand?

You can use bottled 100% orange juice, but freshly squeezed and strained orange juice provides the best fresh flavor for the filling.