Chocolate Orange Truffle Cake
Indulge in the decadence of a Chocolate Orange Truffle Cake, a rich and velvety dessert that perfectly balances the deep, bittersweet flavor of dark chocolate with the bright, citrusy zest of orange. This two-layer masterpiece combines a moist, cocoa-rich cake with a luscious orange-infused chocolate ganache, creating a truffle-like experience in every bite. Enhanced by bold ingredients like 70% dark chocolate, aromatic orange zest, and an optional splash of orange extract, this cake is a sophisticated treat for holidays, birthdays, or any special occasion. Finished with a dusting of powdered sugar and optional chocolate shavings, it's as elegant as it is delicious. With straightforward steps and a total prep and bake time under 90 minutes, this show-stopping dessert is surprisingly approachable for bakers of all levels. Perfect as the centerpiece of your dessert table, this chocolate orange cake will have guests raving about its indulgent flavor and gorgeous presentation.
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Recipe Information
Ingredients
- 200 grams all-purpose flour
- 200 grams granulated sugar
- 50 grams unsweetened cocoa powder
- 1.5 teaspoons baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 2 large eggs
- 240 milliliters whole milk
- 120 milliliters vegetable oil
- 1 teaspoon vanilla extract
- 240 milliliters boiling water
- 300 grams dark chocolate (70% cocoa)
- 240 milliliters heavy cream
- 30 grams unsalted butter
- 2 teaspoons orange zest
- 0.5 teaspoon orange extract (optional)
- 2 tablespoons powdered sugar (for garnish)
Instructions
Preheat the oven to 175°C (350°F) and grease two 8-inch (20 cm) round cake pans. Line the bottoms with parchment paper for easy removal.
In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
In another bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract until well combined.
Gradually add the wet ingredients to the dry ingredients and mix until a smooth batter forms.
Carefully stir in the boiling water, a little at a time, until the batter is thin and smooth.
Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
To make the ganache, chop the dark chocolate into small pieces and place it in a heatproof bowl.
In a small saucepan, bring the heavy cream to a simmer over medium heat, then pour it over the chopped chocolate.
Let the mixture sit for 3 minutes, then stir gently until smooth and glossy.
Stir in the butter, orange zest, and orange extract (if using) until fully incorporated. Let the ganache cool and thicken slightly.
To assemble the cake, place one cake layer on a serving plate and spread an even layer of ganache over the top.
Place the second cake layer on top and spread the remaining ganache over the top and sides of the cake.
Refrigerate the cake for at least 30 minutes to set the ganache.
Before serving, dust the top of the cake with powdered sugar. Optionally, garnish with additional orange zest or chocolate shavings.
Nutrition Facts
Calories |
476 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.1 g | 37% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 59 mg | 20% | |
| Sodium | 284 mg | 12% | |
| Total Carbohydrate | 47.5 g | 17% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 25.4 g | ||
| Protein | 6.3 g | 13% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 55 mg | 4% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 292 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
