Our chocolate orange cake with its rich and intense flavours is perfect for all your special occasions.
Thank you to Willie’s Cacao for the chocolate for this recipe.
Our chocolate orange cake is simply the best, in fact we believe this is one of the most delicious cakes we have ever tried!
The combination of the two flavours, chocolate and orange work beautifully here and what better cake to use as a base than this rich and deeply aromatic orange and almond cake.
This recipe works to get the best out of any oranges all the year round so you always get that delicious fresh orange aroma and flavour.
The ground almond flour not only makes this cake gluten-free but gives the texture a slight nutty chewiness.
With that said, it is a great recipe for when oranges are in season and a perfect cake for Christmas and Easter feasts.
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For best results and for true chocolate lovers, select a good quality unsweetened, unflavoured artisan chocolate for the chocolate frosting such as Willie’s Cacao.
They have a selection of six cooking chocolate cylinders profiling different flavour notes. Any of these would work well for this recipe.
This chocolate frosting recipe is from Willie’s Cacao. It is quick and simple and when made with a good quality chocolate it is absolutely divine!
Note: We highly recommend serving this cake at room temperature to savour all the flavours, as some of those in the chocolate will be masked if chilled.
The ingredients for the cake are discussed in detail in my orange and almond cake post (see link above), you will only need 5 ingredients:
- ground almonds
- baking powder
The chocolate frosting only requires three ingredients:
- double or heavy cream
- chocolate – select a good quality unsweetened unflavoured chocolate.
See recipe card for quantities.
Follow these helpful tips for best results every time:
The recipe calls for a springform pan for easy removal of the cake after baking, however as the pan comes in two parts, it is prone to leaking.
To prevent this, use parchment or baking paper to line the pan so the paper hangs over the sides. Grease the inside of the pan first so the paper sticks to the sides.
Tip: Scrunching up the paper before using it to line the pan will ensure better coverage.
The cake is baked on a low heat for 45-50 minutes as the cake mixture has a high water content.
Bake till the top is golden brown and a skewer comes out only slightly sticky.
When finished it will have a golden brown crust with a moist and pudding-like or custard-y soft interior which is absolutely delicious!
The apricot jam seals in the moisture, adds a tangy fruity flavour and helps the frosting stick to the cake.
To make the frosting grate the chocolate for quick and easy melting.
Once the sugar has dissolved in the cream, remove from the heat just before it starts to boil and stir in the grated chocolate.
When the chocolate has melted and is mixed thoroughly, set the frosting aside to cool.
Garnish with grated chocolate and orange zest (optional).
Make ahead and storing
This orange cake tastes even better when made ahead so the flavours have time to develop. Then add the frosting later before serving.
The orange cake without frosting can be frozen. Wrap in kitchen paper and then plastic and freeze for up to 6 months. Defrost overnight in the fridge or on the counter.
Do not store in the fridge as the cake will dry out and you will lose some of the flavours in the chocolate frosting.
Store the frosted or unfrosted cake in an air-tight container and keep at room temperature for 4- 5 days.
Note: This cake tastes better and should be eaten at room temperature.
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Chocolate Orange Cake
- 2 large oranges
- 6 medium eggs
- 250 grams ground almonds 2½ cups
- 250 grams sugar 1 cup
- 1 teaspoon baking powder
- 100 grams apricot jam ⅓ cup
- 250 milliliters double or heavy cream 1 cup
- 40 grams sugar ½ cup
- 130 grams unsweetened dark chocolate 1⅓ cups
- 1 tablespoon grated chocolate
- 1 teaspoon orange zest
- 2 large orangesWash the oranges, place in a saucepan and fill till covered with water. Bring to a boil and simmer for 90 to 120 minutes, till oranges are soft, then transfer the oranges to a plate to cool.
- Preheat the oven to 350℉/180℃/160℃ fan.
- Slice the boiled oranges into quarters and remove any seeds, then puree both entire oranges (including the skin) in a blender and set aside.
- 6 medium eggs, 250 grams sugar, 1 teaspoon baking powder, 250 grams ground almondsIn a large bowl lightly beat the eggs then add the ground almonds, sugar, baking powder, orange purée and mix well.
- Grease a 9-inch springform pan with butter and line with parchment paper so it hangs over the sides.
- Pour the mixture into the springform pan and bake for 45-50 minutes, till the top is golden brown and a skewer comes out only slightly sticky.
- Allow the cake to cook in the pan before removing.
- 100 grams apricot jamSpread a thin layer of jam over and round the sides of the cake.
- 130 grams unsweetened dark chocolateGrate the chocolate and set aside.
- 250 milliliters double or heavy cream, 40 grams sugarIn a small saucepan, add the cream and sugar and stir over low heat. Remove from the heat just before it starts to boil.
- Stir in the chocolate till fully combined then set aside to cool.
- 1 tablespoon grated chocolate, 1 teaspoon orange zestFrost the cake and top with grated chocolate and orange zest (optional).
Helpful tipsLightly grease the springform pan then line with parchment paper so the paper sticks to the sides of the pan. Bake till the top is golden brown and a skewer comes out only slightly sticky. Use a good quality 100% cacao, unsweetened dark chocolate which does not have any added flavours. To make the frosting grate the chocolate for quick and easy melting. Garnish with grated chocolate and orange zest (optional).
Make ahead and storingThe orange cake tastes even better when made ahead so the flavours have time to develop. The orange cake without frosting can be frozen. Wrap in kitchen paper and then plastic and freeze for up to 6 months. Defrost overnight in the fridge or on the counter. Store the cake with or without frosting in a closed container and keep at room temperature for 4-5 days. Do not store in the fridge as the cake will dry out and the chocolate will lose some of its flavour. Note: This cake tastes best eaten at room temperature.
The ingredients here on EOTF are set out in grams & milliliters and in US cups & spoons.