Orange Chocolate Celebration Cake
Prep
20 mins
Cook
40 mins
Servings
8
Difficulty
Easy
This is my go to cake whenever I want to impress without spending hours in the kitchen. The combination of dark chocolate and bright orange is absolutely magical, and here's the best part: you can have this stunning dessert on the table in just over an hour. Dark chocolate brings not only rich flavor but also antioxidants that make indulging feel a little bit better. The recipe comes together quickly with simple pantry ingredients, and honestly, it's nearly impossible to mess up. Whether you're celebrating something special or just treating yourself to an afternoon slice with coffee, this cake delivers bakery quality results with genuine home cook ease.
Ella x
Ingredients
- 300 gdark chocolate(chopped)
- 150 mlorange juice(freshly squeezed)
- 300 ggranulated sugar(divided)
- 150 gunsalted butter(softened)
- 2 nulllarge eggs(separated)
- 30 gorange zest(grated)
- 200 gplain flour(all-purpose)
- 10 gbaking powder(unsweetened)
- 5 gsalt(finely ground)
- 120 gorange marmalade(homemade or store-bought)
- 5 mlvanilla extract(high-quality)
- 100 gconfectioner's sugar(for dusting)
Detail level
Instructions
- 1
Preheat the oven to 180°C (350ºfF) and grease two 8-inch (20cm) round cake pans. Line the bottoms with parchment paper.
Tip: Use a non-stick cooking spray for easy cake release.
- 2
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Tip: Make sure to sift the dry ingredients for a light cake.
- 3
In a large mixing bowl, beat the butter and granulated sugar until light and fluffy. Beat in the eggs, one at a time, allowing each egg to fully incorporate before adding the next.
Tip: Use room temperature eggs for the best results.
- 4
Add the orange juice, orange zest, and vanilla extract to the butter mixture. Mix until well combined.
Tip: Use a high-quality vanilla extract for the best flavor.
- 5
With the mixer on low speed, gradually add the flour mixture to the wet ingredients in three parts, alternating with the orange marmalade, beginning and ending with the flour mixture. Beat just until combined.
Tip: Do not overmix the batter.
- 6
Melt the chopped dark chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth. Allow the chocolate to cool slightly.
Tip: Use a high-quality dark chocolate for the best flavor.
- 7
Fold the melted chocolate into the cake batter until well combined.
Tip: Be gentle to avoid deflating the batter.
- 8
Divide the batter evenly between the prepared pans and smooth the tops.
Tip: Use a spatula to remove any air bubbles.
- 9
Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Tip: Use a toothpick to check for doneness.
- 10
Remove from the oven and let cool in the pans for 5 minutes before transferring to a wire rack to cool completely.
Tip: Let the cakes cool completely before frosting and assembling.
- 11
Dust the cooled cake with confectioner's sugar and serve.
Tip: Use a fine-mesh sieve to dust the cake for a smooth finish.
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