Description

A decadent Chocolate Orange Layer Cake featuring moist chocolate cake layers infused with fresh orange juice and zest, filled with tangy homemade orange curd, and topped with a silky chocolate ganache. This impressive yet approachable dessert beautifully balances rich chocolate and bright citrus flavors, perfect for special occasions or anytime you crave a citrus-kissed chocolate treat.

Ingredients

For the Cake:

1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 cups granulated sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1/2 cup fresh orange juice
1 tablespoon orange zest
1 cup boiling water

For the Orange Curd:

1/2 cup fresh orange juice
1 tablespoon orange zest
1/2 cup granulated sugar
4 large egg yolks
6 tablespoons unsalted butter, cut into cubes

For the Chocolate Ganache:

1 cup heavy cream
8 ounces semi-sweet chocolate, chopped
1 tablespoon butter (optional, for shine)

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Instructions

Prepare the Cake Batter: Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper. In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt. Add eggs, milk, vegetable oil, vanilla extract, fresh orange juice, and orange zest, then beat until smooth. Carefully stir in the boiling water until fully incorporated; the batter will be thin.
Bake the Cake Layers: Divide the batter evenly between the prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and allow layers to cool completely before assembling.
Make the Orange Curd: In a saucepan over medium heat, combine fresh orange juice, orange zest, sugar, and egg yolks. Whisk constantly to prevent scrambling until the mixture thickens, about 6 to 8 minutes. Remove from heat and whisk in the butter cubes until smooth. Transfer to a container and chill in the refrigerator until fully cooled and set.
Prepare the Chocolate Ganache: Heat heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over chopped semi-sweet chocolate in a bowl and let sit for 2 minutes. Stir gently until smooth and glossy. Optionally, stir in butter for extra shine. Allow ganache to cool slightly before frosting.
Assemble the Cake: Place one cooled cake layer on a serving plate. Spread a thick, even layer of chilled orange curd over the top. Carefully position the second cake layer on top. Cover the entire cake with chocolate ganache, spreading it over the top and sides evenly. Chill the finished cake briefly to set the ganache before slicing and serving.

Notes

For a more intense orange flavor, add 1/2 teaspoon orange extract to the cake batter.
The orange curd can be prepared 1–2 days in advance and stored in the refrigerator.
Cake layers can be baked ahead and frozen, then thawed before assembly.