Craving a rich chocolate cake that’s quick and effortless? This single-layer Orange Chocolate Cake with silky chocolate ganache delivers intense chocolate flavor brightened by fresh orange zest — no fancy techniques required. It’s moist, straightforward to make, and tastes like a chocolate-covered orange in cake form.
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This easy cake recipe requires minimal time and hands-on effort. No stand mixer, no layer assembly, and no squeezing oranges — just the bright flavor of orange zest folded into a tender chocolate batter. One-layer cakes are my go-to: they’re simple, attractive and forgiving when you want a lovely dessert without fuss.
While it’s a great everyday treat, this cake also works well for special occasions. Chocolate lovers will appreciate the ganache finish, and the orange zest makes it seasonal when citrus is at its peak. If you enjoy orange in baked goods, you might also like other orange-forward recipes that use both juice and zest.
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Ingredients
- All-purpose flour
- Unsweetened cocoa powder — Dutch-process works best, but natural cocoa can be used.
- Baking powder
- Baking soda
- Salt
- Granulated sugar
- Heavy whipping cream (for the ganache)
- Chocolate — chips or a chopped bar. Use quality chocolate with at least 60% cocoa for best results.
- Lifeway Organic Plain Whole Milk Kefir — used here instead of milk or buttermilk for extra moisture and texture.
- Egg
- Vegetable oil or another neutral oil (canola, sunflower)
- Orange zest — zest of one orange; add more for extra citrus punch if you like.
- Hot water — heating the water before adding it to the batter helps deepen the chocolate flavor.
See the recipe card below for exact quantities and metric conversions.
Substitutions & Variations
This recipe is written for the ingredients shown. If you experiment with swaps, please share your results in the comments. Simple variations include:
- Plain chocolate cake: Omit the orange zest for a straightforward chocolate cake.
- Different frostings: Swap the ganache for whipped cream frosting, buttercream, or store-bought frosting. A chocolate-orange buttercream will amplify the citrus-chocolate pairing.
- Cupcakes: Turn the batter into 12–14 cupcakes. Fill liners half to two-thirds full and bake at 350°F for 14–19 minutes, or until a tester comes out clean.
Equipment
An 8-inch round cake pan is used for this recipe. Coat the pan with nonstick spray and line the bottom with a round of parchment for easy release. You’ll also want a microplane or fine grater for zesting, a whisk, mixing bowls and a spatula or spoon for stirring.
Step by Step Instructions
Making the Orange Chocolate Cake Layer
Step One: Preheat the oven to 325°F. Prepare an 8-inch pan by spraying and lining the bottom with parchment.
Step Two: In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt. This dry mix ensures even distribution without overworking the batter.
Step Three: In a separate bowl, whisk the sugar with the orange zest and oil. Add the egg and kefir, mixing until combined and smooth.
Step Four: Add the wet ingredients to the dry and mix just until most flour streaks disappear. Carefully stir in the hot water until the batter is smooth, then pour into the prepared pan.
Step Five: Bake at 325°F for about 25–35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan about 20 minutes, then invert onto a plate, remove the parchment and finish cooling on a wire rack.
Making the Ganache
While the cake cools, make the ganache: place the chocolate in a bowl. Heat the cream until it just starts to simmer, then pour it over the chocolate so the pieces are covered. Cover the bowl to trap heat and let sit for 5 minutes. Stir gently until the chocolate and cream combine into a smooth, glossy ganache. Spread the ganache over the cooled cake with a spatula or knife.
Expert Baking Tips
Measure Dry Ingredients Accurately
Weigh flour and cocoa powder in grams for the most reliable results. If you don’t have a scale, use the scoop-and-level method to avoid compacting flour, which can make cakes dry or dense.
Choose Good Chocolate
Use quality chocolate (chips or chopped bar) of at least 60% cocoa for a ganache that sets properly and tastes rich. Lower-quality chocolate can lead to grainy or runny ganache.
Avoid Overbaking
Remove the cake when a toothpick comes out clean. Overbaking will dry the crumb. The cake will continue to set slightly in the hot pan once removed from the oven.
Check Oven Temperature
Ovens can run hot or cold. Use an oven thermometer to ensure an accurate baking temperature. Baking too hot can cause doming or cracks on the cake surface.
Removing the Cake from the Pan
Cool the cake in the pan for 20 minutes, then invert onto a plate, peel off the parchment, and transfer to a wire rack to cool completely before frosting.
Recipe FAQs
Orange zest is the thin outer colored layer of the peel grated into fine pieces. Avoid the white pith beneath the zest, which is bitter. A microplane works well for zesting.
Ganache is a smooth chocolate glaze made simply from chocolate and heated cream. Adjust the chocolate-to-cream ratio for a thicker or thinner finish; this recipe uses a ratio that yields a slightly thick ganache suitable for spreading.
Kefir adds moisture and a tender crumb, and contributes subtle tang that balances sweetness. It’s a useful substitute for milk or buttermilk in many baked goods.
Decorate simply with thin orange slices, candied orange rounds, grated zest, or leave it undecorated — the ganache and the orange flavor make it beautiful and delicious on their own.
Storage
Unfrosted Cake
- Room temperature: Store unfrosted cake in an airtight container for up to 1 week.
- Refrigerator: Refrigeration can dry cakes, so it’s not recommended for unfrosted cake.
- Freezer: Wrap the cooled cake tightly in plastic wrap and place in a freezer bag for up to 1 month. Thaw at room temperature before decorating.
Frosted Cake
- Room temperature: Keep frosted cake in an airtight container for up to 2 days.
- Refrigerator: Refrigerate to extend the ganache’s shelf life up to 1 week; allow slices to come to room temperature before serving for best texture.
- Freezer: Freeze slices or a whole frosted cake in an airtight container for up to 1 month. Thaw in the refrigerator or at room temperature and consume within a few days.
More Recipes You’ll Love
- Easy Spice Cake with Brown Butter Cream Cheese Frosting
- Easy Double Chocolate Loaf Cake
- Sourdough Discard Coffee Cake
- 5-Minute Banana Bread Mug Cake (No Eggs!)
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📖 Recipe
Orange Chocolate Cake with Ganache
Kayla Burton
Pin Recipe
Equipment
- 8 inch round cake pan, coated and lined with parchment
- Whisk
- Spatula
- Mixing bowls
- Measuring spoons and cups or a food scale
- Wire cooling rack
- Microplane for zesting
Ingredients
Orange Chocolate Cake
- 1 cup (125 g) all-purpose flour
- ⅓ cup (about 29 g) unsweetened cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ⅔ cup (133 g) granulated sugar
- 1 tablespoon orange zest (zest of 1 orange)
- ⅓ cup (79 ml) vegetable oil
- 1 large egg, room temperature
- ⅓ cup (79 ml) Lifeway Organic Plain Whole Milk Kefir, room temperature
- ½ cup (118 ml) hot water
Chocolate Ganache
- ⅓ cup (79 ml) heavy whipping cream
- ½ cup (85 g) chocolate chips or chopped chocolate (≥60% cocoa)
Instructions
Orange Chocolate Cake
- Preheat oven to 325°F. Prepare an 8-inch round pan with nonstick spray and parchment.
- Whisk together flour, cocoa, baking powder, baking soda and salt in a large bowl.
- In another bowl, combine sugar and orange zest. Stir in oil, then add the egg and kefir and mix until combined.
- Fold the wet ingredients into the dry until only a few flour streaks remain. Add hot water and stir until smooth.
- Pour batter into the prepared pan and bake 25–35 minutes, or until a toothpick comes out clean.
- Cool in the pan 20 minutes, then invert to remove parchment and finish cooling on a wire rack.
Chocolate Ganache
- Place chocolate in a medium bowl.
- Heat cream until it just begins to simmer, then pour over the chocolate to cover it. Cover the bowl and let sit 5 minutes.
- Stir gently until smooth and glossy. Spread the ganache over the cooled cake. Serve and enjoy.
Notes
Measuring: For consistent results weigh dry ingredients in grams. If using cups, use the scoop-and-level method for flour.
Orange zest: Use a microplane to grate just the colored outer peel and avoid the bitter white pith.
Chocolate: Choose high-quality chocolate for the ganache for best texture and flavor.
Cupcake option: Fill liners half to two-thirds full and bake at 350°F for 14–19 minutes.
Storage recap: Unfrosted cake: airtight at room temperature up to 1 week or frozen for 1 month. Frosted cake: room temperature up to 2 days, refrigerated up to 1 week, or frozen up to 1 month.