Double Chocolate Orange Cake – 8-Inch Round

If you want an indulgent dessert, this Orange Cake with Chocolate Ganache is an excellent choice. It combines two types of chocolate, fresh orange zest, and warm olive oil to produce a moist, deeply flavored cake finished with glossy ganache.

Like many great orange cakes, the citrus flavor comes from fresh oranges—no artificial extracts required. Below I share practical tips to intensify both orange and chocolate notes while ensuring the cake stays tender and moist.

The Key Ingredients

The full ingredient list appears in the recipe card below. Here is a quick breakdown of the most important items and sensible substitutions.

• Cake flour and all-purpose flour – Using both cake flour and all-purpose flour gives the cake a tender, delicate crumb. If you don’t have cake flour, substitute all-purpose flour and add 1 teaspoon of potato starch per cup of flour.
• Natural cocoa powder and unsweetened chocolate – Natural unsweetened cocoa gives an intense chocolate aroma and flavor. Chopped unsweetened chocolate adds richness and a slightly different mouthfeel because of its cocoa butter.
• Warm olive oil – Warming the oil and folding it into the chocolate mixture mellows the oil’s edge and helps carry both chocolate and orange flavor. Olive oil keeps the cake moist in a way butter does not, and contributes a subtle fruity note.
• Candied orange, chopped – Optional but recommended for texture and bursts of concentrated orange flavor. If you prefer, mini chocolate chips can be used in place of candied orange for a different texture.

Make It!

Follow these steps for best results. Visual cues help, so refer to the photos if you like, and read the tips to avoid common pitfalls.

• Grease only the bottom of an 8-inch pan and line it with parchment paper. Leaving the sides ungreased encourages the cake to climb the pan and rise evenly. After cooling, run a knife around the edge for easy release.
• Watch the cake, not the clock: it’s done when a toothpick inserted into the center comes out with a few moist crumbs.

The two most important techniques:

1. Bloom the cocoa and chopped chocolate in hot half-and-half (or an equal mix of milk and cream). Letting the chocolate soak in hot liquid unlocks deeper flavor and yields a silkier batter.
2. Warm the olive oil to about 160°F (just too hot to comfortably touch). Warming softens any sharp, bitter notes from extra-virgin olive oil, producing a smoother finish that complements chocolate and orange without overpowering them.

Decorating the cake

After the cake has cooled completely, transfer it to a serving plate or cake stand. Spoon or dollop the ganache in the center, then use an offset spatula or the back of a spoon to smooth it toward the edges, leaving about ½” of border to make slicing easier.

Finish with extra candied orange slices or a few flakes of sea salt if you like a contrast to the sweet ganache.

Yields, make-ahead and storage

This recipe fills one 8-inch round pan and serves about 10–12 slices depending on portion size.

You can bake and assemble the cake a day ahead and keep it at room temperature. Both the cake and the ganache hold well at room temperature for up to four days.

For longer storage, wrap leftover slices in an airtight container and freeze for up to three weeks. Thaw in the refrigerator before serving.

• 2 Tablespoons (30g) chopped unsweetened chocolate
• 1/3 Cup (30g) cocoa powder
• 3/4 Cup (180ml) half and half
• 3/4 Cup (180ml) olive oil
• 3/4 Cup (90g) cake flour
• 1/4 Cup (30g) all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1 + 2 Tbsp (225g) sugar
• Zest of 1 medium orange
• 2 large eggs, room temperature
• 6 slices (60g) candied orange, finely chopped (optional)

Chocolate Ganache

• 1 1/2 Cups (245g) semi-sweet chocolate, chopped (56%)
• 1 Cup (240ml) heavy cream
• 1/3 Cup (70g) light brown sugar

• Preheat the oven to 350°F (175°C). Grease the bottom of an 8-inch pan, line with parchment, and leave the sides ungreased.
• Pour the half-and-half (180ml) into a microwave-safe measuring cup and heat in 30-second intervals until it reaches about 160°F (just too hot to touch but not boiling).
• Place the cocoa powder (30g) and chopped unsweetened chocolate (30g) in a bowl and pour the hot half-and-half over them. Let sit 4–5 minutes to bloom.
• Stir into a smooth paste and set aside.
• Warm the olive oil (180ml) for about 30 seconds in the microwave, then stir it into the chocolate mixture until smooth.
• Sift together the cake flour (90g), all-purpose flour (30g), baking powder (1/2 tsp), baking soda (1/4 tsp), and salt (1/2 tsp). Mix to combine and set aside.
• Combine the sugar (225g) and orange zest in a mixing bowl and rub the zest into the sugar with a fork to release the oils.
• Beat in the eggs (2) until light and airy, then drizzle in the chocolate mixture and mix until fully incorporated.
• Fold in the flour mixture, then gently fold in the chopped candied orange if using.
• Pour the batter into the prepared pan and bake on the middle rack for 35–40 minutes. The cake is done when a toothpick inserted into the center comes out with a few moist crumbs. Ovens vary—watch the cake rather than relying solely on the timer.

Chocolate Ganache

• Heat the heavy cream (240ml) and light brown sugar (70g) in a saucepan over medium heat until the sugar dissolves and small bubbles appear at the edges.
• Pour the hot cream over the chopped semi-sweet chocolate (245g) in a bowl and let it sit for about 5 minutes to melt the chocolate.
• Stir slowly until the mixture is silky and glossy. Allow the ganache to cool until it is spreadable and slightly thickened.

Assemble

• When the cake is completely cool, run a knife around the sides and transfer it to a serving plate.
• Place the ganache in the center and use an offset spatula or the back of a spoon to spread it evenly across the top, leaving about ½” of the edge for clean slices. If the ganache becomes too firm to spread, warm it gently over a double boiler or place the ganache bowl over a larger bowl of hot water to soften it—do not use the microwave.
• Decorate with candied orange slices if desired, slice, and serve.