Chocolate Orange Cake is a delicious combination of two classic flavours. This rich and moist Jaffa cake is perfect for any occasion - and it's so easy to make with just a few simple ingredients.
Topped with a decadent chocolate ganache, this cake is sure to impress your family and friends.
Whether you're in search of the perfect birthday cake, a rich dessert cake for a dinner party, or a delicious after school treat, this Jaffa-inspired chocolate orange cake is just what you need!
A rich and dense chocolate cake subtly flavoured with orange zest and juice... it's the BEST!!!
In the mood for more mouthwatering cake recipes? Try my Caramilk Mud Cake, Cinnamon Apple Cake, or my famous Chocolate Mud Cake!
Why You're Going To Love This Recipe
Rich, chocolatey, with a hint of orange and topped with a luscious thick ganache. What's not to love??
- Decadent - this orange chocolate cake is rich, moist, and filled with flavour.
- Impressive - with the luscious chocolate ganache topping, it looks as good as it tastes!
- Thermomix and Conventional Methods - you can make this recipe conventionally (using beaters or a stand-mixer) or alternatively, you can use a Thermomix. Both methods are included in the recipe card at the bottom of the post.
- Easy to make - Chocolate Orange cake is truly straightforward and easy to follow (just 15 minutes prep time!), so you can have the perfect cake baked in less than an hour!
What You Need
Just basic baking ingedients required for this delicious cake, plus some fresh oranges if possible, or store bought fresh juice!
Note: Please scroll to the recipe card at the bottom for ingredient quantities and the full detailed method.
For The Cake
- Cocoa powder – make sure you're using good-quality cocoa powder such as Cadbury or Nestle. Either a Dutch-processed cocoa for a deep, smooth flavour or a natural cocoa powder, if that's what you have on hand.
- Plain flour – also called all-purpose flour.
- Bi-carbonate soda - in Australia, we tend to use the name bi-carbonate of soda (or bicarb soda for short), whereas overseas it is often known as baking soda.
- Baking powder - like bi-carbonate of soda, this is a rising agent.
- Caster sugar – also known as superfine sugar. This fine sugar is perfect for cakes as it dissolves easily when mixed with the other ingredients.
- Salt.
- Vegetable oil - you can also use any other mild oil such as a canola oil.
- Eggs – this recipe uses 2 eggs for the rich and fudgy texture. Make sure they are at room temperature before using for best results.
- Buttermilk - use store-bought buttermilk or make your own by stirring 1 tbs of lemon juice or white vinegar through 1 cup of milk. Allow to stand at room temperature for 10 minutes.
- Orange zest - from 2 oranges, finely grated.
- Orange juice - either juice fresh oranges yourself, or use a store-bought fresh orange juice.
For The Ganache
- Dark chocolate - you can break a chocolate bar into pieces or use chocolate chunks or chips. Again, the quality of the chocolate makes a difference, so choose a good quality chocolate brand for the richest flavoured ganache.
- Thickened cream.
Equipment Required
This orange chocolate cake is so easy to make!
The equipment you will need:
- Beaters, a stand-mixer or Thermomix.
- Sieve - for sieving the flour.
- 23cm round baking tin - greased and lined with baking paper.
- Oven.
- Microwave, stove-top or Thermomix for making the ganache.
Step By Step Instructions
Just prep both the dry and the wet ingredients, mix together, then bake!
Note: Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
Step 1 - Prep Pan And Dry Ingredients
Grease and line a 23cm round cake tin and set aside. Preheat oven to 160 degrees celsius (fan-forced) or 320 degrees Fahrenheit.
Sift the cocoa powder, plain flour, bicarbonate of soda, and baking powder into a large bowl. Add the caster sugar and salt and mix to combine.
Step 2 - Combine Wet And Dry Ingredients
In a separate bowl, beat the vegetable oil, eggs, buttermilk, zest and orange juice.
Slowly add the dry ingredients and beat until smooth and creamy.
Step 3 - Bake
Pour the mixture into the prepared tin and bake for 30-35 minutes or until a skewer inserted into the middle comes out with a few crumbs on it. Set aside to cool before turning out onto a wire rack.
Step 4 - Make The Ganache
To make the ganache, break the chocolate into pieces and place in a small bowl. In a microwave-safe bowl, heat the cream on HIGH for 1 minute or until slightly simmering.
Pour the hot cream over the chocolate and stir continuously until the chocolate has melted and the ganache is smooth.
Step 5 - Ice The Cake
Allow the ganache to chill in the fridge until slightly thickened (if needed) before spreading it over the top of the cooled cake.
Note: Make sure the cake has cooled completely before icing so the ganache doesn't melt and drip off the sides.
Expert Tips
- Best flavour - the key to this chocolate orange cake is to use fresh squeezed orange juice and zest. This adds a beautiful fresh twist of flavour to the cake.
- Baking tips - chocolate orange cake will be ready when a skewer inserted into the middle comes out clean. Allow the cake to cool completely before adding the ganache. If it is still warm, it will melt the ganache and therefore drip down the sides of the cake.
- Allow the cake to cool completely before icing with ganache to avoid the ganache melting.
- Storing - this cake is at its best eaten in the first day or two when freshest, but it will also keep well in an airtight container at room temperature for 3-4 days.
- Freezing - the uniced cake can be frozen (whole or cut into pieces) for up to 3 months. Before freezing, allow it to cool completely. Then, wrap the chocolate orange cake well and place it into an airtight container in the freezer. To thaw, leave the cake in the fridge overnight or at room temperature for around 2 hours before serving.
FAQ's
No! If you follow the ingredient quantities in the recipe then your jaffa cake will have a delicious subtle orange flavour (without any bitterness).
Of course! You can use any type of icing or frosting you like - or you can leave this cake un-iced and simply dust with icing sugar. You could also make an orange buttercream for a twist if you prefer.
Yes you can! I've included conventional an Thermomix methods in the recipe card below.
Related Recipes
Chocolate orange cake also makes the perfect dessert cake, paired with any meal!
Here are a few of my most popular cake recipes:
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Chocolate Orange Cake
Ingredients
- 75 g (¾ cup) cocoa powder
- 270 g (1 and ¾ cups) plain flour
- 2 tsp bi-carbonate of soda
- 1 tsp baking powder
- 225 g (1 cup) caster sugar
- ½ tsp salt
- 125 g (½ cup) vegetable oil or canola oil
- 2 eggs room temperature
- 250 g (1 cup) buttermilk see notes
- zest from 2 oranges finely grated
- 125 g orange juice
For the ganache
- 200 g dark chocolate
- 150 g thickened cream
Instructions
Conventional Method
- Grease and line a 23cm round cake tin and set aside. Preheat oven to 160 degrees celsius (fan-forced) or 320 degrees fahrenheit.
- Sift the cocoa powder, plain flour, bi-carbonate of soda and baking powder into a large bowl. Add the caster sugar and salt and mix to combine.
- In a separate bowl, beat the vegetable oil, eggs, buttermilk, finely grated zest and orange juice.
- Slowly add the dry ingredients and beat until smooth and creamy.
- Pour mixture into the prepared tin and bake for 30-35 minutes or until a skewer inserted into the middle comes out with a few crumbs on it. Set aside to cool before turning out onto a wire rack.
- To make the ganache, break the chocolate into pieces in a small bowl and set aside. In a microwave-safe bowl, heat the cream on HIGH for 1 minute or until slightly simmering.
- Pour the hot cream over the chocolate and stir continuously until the chocolate has melted and the ganache is smooth.
- Allow the ganache to chill in the fridge until slightly thickened (if needed) before spreading over the top of the cooled cake.
Thermomix Method
- Grease and line a 23cm round cake tin and set aside. Preheat oven to 160 degrees celsius (fan-forced) or 320 degrees fahrenheit.
- Measure the cocoa powder, flour, bi-carbonate soda, baking powder, caster sugar and salt into the Thermomix bowl and sift for 5 seconds, Speed 8. Set aside in a separate bowl.
- Place the the vegetable oil, eggs, buttermilk, finely grated zest and orange juice into the Thermomix bowl and mix for 15 seconds, Speed 3 until well combined.
- With the blades on Speed 2, slowly add the dry ingredients to the wet ingredients and mix until smooth and combined.
- Pour mixture into the prepared tin and bake for 30-35 minutes or until a skewer inserted into the middle comes out with a few crumbs on it. Set aside to cool before turning out onto a wire rack.
- To make the ganache, place the dark chocolate into a clean and dry Thermomix bowl and grate for 10 seconds, Speed 8. Add the cream and heat for 2 minutes, 50 degrees, Speed 3.
- Allow the ganache to chill in the fridge until slightly thickened (if needed) before spreading over the top of the cooled cake.
Notes
- Buttermilk - use store-bought buttermilk or make your own by stirring 1 tbs of lemon juice or white vinegar through 1 cup of milk. Allow to stand at room temperature for 10 minutes.
- Use fresh oranges if possible - the key to this cake is to use fresh squeezed orange juice and zest. This adds a beautiful fresh twist of flavour to the cake.
- Have all ingredients at room temperature for best results.
- Baking tips - the cake will be ready when a skewer inserted into the middle comes out clean. Allow the cake to cool completely before adding the ganache, otherwise, it will melt and drip down the sides of the cake.
- Allow the cake to cool completely before icing with ganache to avoid the ganache melting.
- Storing - this cake is best eaten at its freshest in the first day or two, but will also keep well in an airtight container at room temperature for 3-4 days.
- Freezing - the un-iced cake can be frozen (whole, or cut into pieces) for up to 3 months. Before freezing, allow it to cool completely. Then, wrap the cake well and place it into an airtight container in the freezer. To thaw, leave the cake in the fridge overnight, or at room temperature for around 2 hours before serving.
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