Chocolate Orange Cake

An overhead shot of a pieceof chocolate ganche cake with oranges being removed from the cake.

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.

5 from 13 votes

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Course: Dessert, sweet

Cuisine: cakes and cupcakes

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: serves

Calories: 203kcal

Author: Lucy - Bake Play Smile

Cost: $10

Equipment

Beaters, stand-mixer or Thermomix
Oven

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

RECIPE NOTES & TIPS

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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