Chocolate Orange Cake

This decadent, rich and fudgy chocolate orange cake is a perfect chocolate cake recipe when you are craving something a little different. This egg-free chocolate bundt cake with ganache is made with high-quality cocoa powder, freshly squeezed orange juice and grated orange zest for a flavor that lingers long after the last bite.

If there is one dessert I am always craving, it has to be chocolate cake!

I was inspired to make this one day while snacking on chocolate-covered orange truffle candies. I love the flavor combination and decided to bring the flavors together in cake form.

I thought the flavor pairing would taste nice with a dark chocolate ganache so I decided to make an orange-flavored chocolate bundt cake with orange zest and a rich ganache as a chocolate glaze to drizzle over the top.

This rich, moist chocolate orange cake recipe is the perfect way to end any special dinner or holiday meal. I love to serve it up after enjoying a meal with Champagne Chicken or Pork Wellington. Serving it up with a Classic Mimosa or hot coffee with a splash of Homemade Bailey's Irish Cream makes it even better.

Let me show you how to make it!

Jump to:

• Ingredients for Chocolate Orange Bundt Cake
• How to Make a Chocolate Orange Cake
• Storage
• Expert Tips and FAQS
• More Dessert Recipes
• Chocolate Orange Bundt Cake with Ganache

Ingredients for Chocolate Orange Bundt Cake

Despite how complicated the dessert looks, it's actually very easy to make and the ingredients should be easy to find.

To make the chocolate orange cake, you will need:

• Flour: The base of the recipe. Use sifted all purpose flour if you are able.
• Cocoa: The cake will get its flavor from baking cocoa, while the ganache will use chocolate.
• Granulated sugar: To balance out the cocoa.
• Baking soda: For a light and fluffy cake.
• Salt: Just a pinch takes chocolate to the next level.
• Orange juice: You can use fresh or concentrate.
• Mayonnaise: My grandma's secret ingredient in her famous chocolate cake.
• Vanilla: To deepen the decadent flavor. Use pure extract rather than flavoring.
• Orange zest: This adds a new layer to the orange flavor and bursts of flavor through the batter.

For the chocolate ganache you will need:

• Semi-sweet chocolate: Don't skimp on this ingredient! Get the good stuff. I love Ghiradelli brand.
• Heavy Cream: Pouring warm cream over chocolate is the easiest and most delicious way to make a ganache.
• Corn Syrup: Helps with the consistency of the ganache and gives it a beautiful shine!

See the recipe card further down on the page for the exact quantities.

Substitutions

• Flour: I have not personally made this with gluten free flour, but usually a 1:1 blend is a safe substitution.
• Cocoa Powder: For every 3 Tablespoons of cocoa required, you can substitute 1 ounce of unsweetened chocolate, melted. Add when you add wet ingredients.
• Granulated Sugar: You can use granular monk fruit or Swerve granular replacement.
• Mayonnaise: You can also use sour cream if you prefer.

Equipment

You don't need anything fancy to make chocolate orange cake! You probably have everything you need in your kitchen already.

• Bundt Pan - a 9 inch is perfect, but larger can by used if necessary.
• Mixing Bowls
• Electric Mixer
• Measuring Cups and Spoons
• Citrus Juicer if using fresh pressed juice.

How to Make a Chocolate Orange Cake

Here is an overview of the instructions for making an orange chocolate bundt cake. More detailed instructions are found in the recipe card further down on the page.

Let's start with the cake first. First, preheat the oven to 350 degrees F and prepare a bundt cake pan with baking spray. Another option for coating the pan is to spread butter over the inside of the pan.

No matter which option you choose make sure to grease it up well so your bundt call will come out of the pan easily. Then sprinkle flour and cocoa powder over the spray or butter. This keeps the cake extra protected from sticking.

Whisk together the flour, cocoa, sugar, baking soda, and salt in a large bowl.

You can also use a sifter, but I find mixing with a nice careful whisking works great to combine everything.

Use an electric mixer on low speed and slowly add the orange juice, mayo, and vanilla to the bowl of dry ingredients.

As you add the liquid to that baking soda base, the acid will cause it to foam. This will make for a light and airy cake when baked, but can sometimes get messy!

Finish by folding in the orange zest until everything is good and mixed.

Pour the batter into the sprayed and floured bundt cake and bake for 45-55 minutes.

The best way to check if the cake is done is by inserting a knife or toothpick into the cake. If it comes out clean, it's finished.

Remove the cake from the oven when it's ready and allow it to cool completely before you start the ganache. Pouring the ganache on a warm cake could delay the ganache from setting.

Once your chocolate orange cake is completely cooled make the ganache by warming your heavy cream just to boiling point and pouring the warm cream over the chopped chocolate.

I like to use a small whisk and stir around until the chocolate is melted. I also recommend adding just a Tablespoon of corn syrup to help with the texture and the shine.

Next, my favorite part! It's time to pour the beautiful ganache over the bundt cake. There are three ways you can do this:

1. Move the bundt cake onto a cooling rack with parchment paper under it. This makes it easy to clean up excess ganache.
2. Place the bundt cake onto it's final serving platter and place parchment paper around the outside to catch drips.
3. Pour it on the cake and call the excess drips delicious art!

Once your ganache is on the cake, you can sprinkle with some orange zest or garnish with orange slices and fresh mint.

Storage

This chocolate orange cake was good on the counter for three days. After that, it started to dry out, and although delicious...it wasn't ideal.

This cake is best fresh and cannot be frozen.

Expert Tips and FAQS

• Use a very large bowl because the baking soda and orange juice mixture will fizz a bit.
• Coat your bundt pan with cooking spray or butter and sprinkle with flour and cocoa powder for a perfectly shaped bundt cake.
• Place parchment under the bundt cake when pouring the ganache to keep your serving platter or cake stand clean.
• Use a knife or toothpick to check for doneness in the cake.
• Do not overheat the heavy cream when making the ganache. Heat just until boiling point.
• Garnish with fresh orange zest or slices for an extra fresh burst of flavor.

More Dessert Recipes

Did you try this recipe?  Please leave a star rating in the recipe card right below! You can also write a review in the comment section further down the page I always appreciate your feedback. And don’t forget to tag me @freshcoasteats in your photos on social media, I'd love to see your results!