Chocolate Orange Cake With Chocolate Frosting

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My chocolate orange cake with chocolate frosting is a huge reason I love this iconic flavor pairing. I make it with cocoa powder, fresh orange juice, and olive oil to achieve a robust chocolate flavor offset by the bright citrus. Try this for a cake with a distinctive flavor, tender crumb, and rich chocolate frosting.

Chocolate orange cake topped with orange slices and a chocolate ganache frosting on a white cake board.

My kitchen is no stranger to chocolate and citrus desserts, and this chocolate orange cake with chocolate frosting has been made for many celebrations. The natural orange zest lifts the cocoa without overpowering it, much like I balance flavors in my chocolate mango cake. This cake has perfected the balance between richness and sweetness, and if you have a low tolerance for desserts that seem cloying, try this one.

I have one friend who loves anything chocolate and orange-flavored. For her most recent milestone birthday, I made my rainbow chocolate cake but decided to replace the colorful layers with different citrus flavors and colors instead. I was slightly unsure of how it would turn out, but my friend was absolutely delighted, and even told me that she can not have another birthday cake as it would be hard to top this one. Ha!

As a nutritionist and home baker, I love this chocolate orange cake for its intense and authentic flavor, which I achieve without the use of artificial additives. And even though it is a dessert, I can take some comfort knowing that the dark chocolate provides antioxidants, and the orange brings a good dose of vitamin C. I also use olive oil instead of butter to keep my cake moist and my crumb soft, further adding to the lightness.

Some cake recipes have detailed and intricate methods, but this chocolate orange cake with chocolate frosting uses a classic process that has never let me down. I mix the dry ingredients separately to ensure the leavening and cocoa powder are well distributed, and do the same with the wet ingredients to create a smooth base before combining.

A few years ago, I was traveling around the UK shortly before Christmas time and noticed how prominent the chocolate and orange combo was over there. This is probably thanks in large part to Terry’s Chocolate Orange and its use as a stocking filler. So, when I made this chocolate orange cake for my good friend from London, I was a bit worried that she might have higher expectations when it came to this pairing.

She took one bite, paused, then took another even bigger bite. “It tastes like a Christmas stocking,” she said, with her teeth covered in chocolate. Ha! I took it as a compliment. I recommend making this for your friends and family, regardless of whether or not they enjoy these 2 flavors, this cake will change their minds.

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🥘 Ingredients

For this chocolate orange cake, I use basic baking ingredients and pantry staples. This is everything I need:

Oat milk and lemon juice: I combine these 2 to create a dairy-free buttermilk, which helps tenderize the cake crumb.

Brown sugar: This gives my cake a subtle molasses flavor, which goes well with the cocoa.

Coconut sugar: I use this for a slight caramel note.

Salt: Salt sharpens all the flavors in the batter.

Leavening agents: I depend on baking soda and baking powder to give my cake a steady rise and soft structure.

Cocoa powder: For this recipe, I use unsweetened cocoa powder for a bold chocolate base.

All-purpose flour: This gives the cake enough structure while keeping it soft.

Orange: I use a whole orange for fresh juice and zest.

Olive oil: I like using a mild olive oil to keep the texture moist without overpowering the flavor.

Eggs: These add structure and help the cake hold its shape once baked.

Instant coffee: I dissolve the coffee in hot water to enhance the chocolate flavor without adding a coffee taste.

Dark chocolate and cream: I combine these for a smooth ganache that spreads easily and sets with a slight sheen. Alternatively, you could follow my recipe for my chocolate orange frosting for a slightly more indulgent topping or my vegan chocolate ganache recipe for a plant-based option.

🔪 How To Make

This is the simple process I follow whenever I make this chocolate orange cake with chocolate frosting:

Preheat oven and make buttermilk: First, I preheat my oven to 350F, and line an 8-inch round cake tin with parchment. Then I whisk the lemon juice and oat milk together and set aside.

Wet ingredients for orange chocolate cake mixed in a mixing bowl.

Mix dry ingredients: Then, in a large bowl, I combine the brown sugar, coconut sugar, salt, leavening agents, cocoa powder, flour, and orange zest.

Dry ingredients for cake combined in a mixing bowl.

Mix wet ingredients, combine with dry: Then I add the orange juice, eggs, and oil to the oatmilk mixture and whisk. I pour the wet ingredients into the dry ingredients and mix.

Wet ingredients and dry ingredients for cake batter mixed in a mixing bowl.

Add coffee: I combine my coffee and hot water in a separate bowl or mug, then stir it into the cake batter.

Chocolate ganache for chocolate orange layer cake in a mixing bowl.

Bake: Then I pour the batter into the prepared tin and bake for 45-50 minutes, or until an inserted skewer comes out clean.

Chocolate cake batter added to cake tin.

Make frosting: While the cake bakes, I follow the recipe for the ganache or frosting, and store it in the fridge until the cake is ready to be frosted.

Allow to cool: Once out of the oven, I let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Baked chocolate orange layer cake in a cake pan lined with parchment paper.

Slice layers: After the cake has cooled, I use a serrated knife to cut the cake in half and to level out any doming.

Orange chocolate cake sliced into two pieces on a cutting board.

Frost cake: I use a spatula to spread half of the frosting in an even layer on the first half of the cake. Then I place the second layer of the cake on top of the frosting.

Chocolate frosting applied to chocolate fudge cake.

Finish: I spread the remaining ganache or frosting over the top of the cake, and garnish with orange slices, zest, and grated chocolate.

Finished chocolate orange cake topped with chocolate frosting and orange zest on a wooden cutting board.

My #1 Secret Tip for this chocolate orange cake recipe is to add the hot coffee at the very end of the batter process, and mix gently. This is how I get a much fuller chocolate flavor. Also, make sure the coffee is not too hot or too cold before mixing in.

Other Tips To Keep In Mind:

Do not overmix: I stop mixing my batter as soon as there is no more visible dry mixture. Using a folding technique and not overmixing helps keep the cake light and airy.
Cover with foil: If the top of the cake starts browning too much before the interior is fully cooked, I place a loose piece of tin foil over the top to prevent burning.
Cool fully: I wait until the cake is completely cool before frosting. This prevents the ganache or chocolate orange frosting from melting and sliding off.
Use fresh zest: I zest the orange right before adding it to the dry mixture, as this keeps the natural oils fresh and bright.
Use a long serrated knife: I use a long serrated knife, like a bread knife, to cut my cake into even halves.

📖 Variations

I have tested a few variations of this chocolate orange cake, none of which change the iconic flavor. These are my favorites:

Vegan version: I replace the eggs with 2 flax eggs and use coconut cream and vegan dark chocolate in my ganache. Sometimes I make my vegan cream cheese frosting instead, and flavor it with orange zest and orange juice for a brighter glaze.

Chocolate orange cupcakes: I divide my cake batter between 18-24 cupcake liners, filling each 3/4 of the way, and bake at 350F for 15-20 minutes. Once cooled, I top with my frosting and a piece of homemade candied orange. These are great for birthday parties.

Bundt style: Instead of using a standard cake tin, I pour my batter into a greased bundt pan. Once it has finished baking and has cooled completely, I pour the ganache over the top instead of layering. For this style, I like using a much thinner frosting, almost like a glaze, similar to the one I put over my strawberry donuts, but orange-flavored.

🍽 Serving Suggestions

This chocolate orange cake with chocolate frosting pairs well with warm or cold beverages and other desserts with complementary flavor profiles. I recommend serving this alongside my healthy cinnamon rolls and some fresh-brewed, rich and creamy oat milk hot chocolate. If it is warmer weather, you may prefer having a cold glass of chocolate milk tea with your desserts.

Recently, I made this cake for a book club birthday and knew I needed to do something a little special for the decorating. Just before serving the cake, I drizzled some of my healthy vegan chocolate sauce across the top of the cake, for an extra glossy finish, and decorated the surface with shards of my vegan peanut brittle. It looked gorgeous, especially with a lit candle!

🧊 Storing And ♨️ Reheating

Refrigeration: I store the cake in an airtight container in the fridge for up to 4 days.

Freezing: I wrap individual slices, for the whole layer, tightly and freeze for up to 3 months.

Reheating: If frozen, I defrost it in the refrigerator overnight, then allow it to come to room temperature before serving. For a softer texture, I warm them in the oven for a few minutes.

❓ Recipe FAQs

Why does my orange flavor taste slightly bitter, and how can I avoid this?

From my experience, the key to a good orange flavor is using fresh orange zest and avoiding the white pith just beneath the peel, which is what causes bitterness. To avoid this, using a proper zester, or extra fine and sharp grater, works well. Look for oranges with a deep color and a sweet scent, for juice that yields a sweet and true flavor.

Can I use Dutch cocoa powder, and will it affect the recipe?

Yes, you can use Dutch cocoa powder, but you will need to adjust the leavening. I recommend omitting the baking soda and using 3 teaspoons of baking powder instead. Dutch cocoa powder has been treated to neutralize the acidity, which is more obvious in raw cocoa powder. Your baking soda has nothing to react with when using this alternate cocoa powder.

How do I prevent my cakes from doming in the center?

A domed top is caused by the outer edges of the cake setting too quickly while the center is still pushing upward and expanding. This is completely normal. But to avoid a major peak, I make sure my oven has been properly preheated and is not running too hot. I also level out my cakes by cutting off just the domed parts to get a perfectly smooth surface for frosting. The off-cuts also make a great snack while I am icing the cake.

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