Orange Chocolate Refrigerator Cake
Prep
20 mins
Cook
0 mins
Servings
6
Difficulty
Easy
This is my go to recipe when I want something special but don't have time for baking. The beauty of this orange chocolate refrigerator cake is that there's zero cooking involved, making it perfect for busy weeknights or last minute gatherings. Dark chocolate chips bring not just rich flavor but also antioxidants that are actually good for you, while the bright citrus juice keeps everything light and refreshing. The whole thing comes together in about twenty minutes, and then the fridge does all the work. It's simple, it's elegant, and honestly, it tastes like you spent way more effort than you actually did.
Ella x
Ingredients
- 250 gall-purpose flour
- 150 ggranulated sugar
- 75 gunsweetened cocoa powder
- 15 gbaking powder
- 5 gsalt
- 150 gunsalted butter
- 4 nulllarge eggs
- 120 mlorange juice
- 2 nullorange zest
- 100 gdark chocolate chips
- 50 gorange marmalade
Detail level
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
Tip: Make sure to grease the pans well to prevent the cake from sticking.
- 2
In a medium bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt.
Tip: Whisking the dry ingredients together will help to incorporate air and ensure the cake is light and fluffy.
- 3
In a large mixing bowl, beat the butter until it's creamy, about 2 minutes.
Tip: Beating the butter will help to incorporate air and create a smooth texture.
- 4
Add the eggs one at a time, beating well after each addition.
Tip: Make sure to beat the eggs well to incorporate air and create a smooth texture.
- 5
With the mixer on low speed, gradually add the dry ingredients to the butter mixture, alternating with the orange juice, beginning and ending with the dry ingredients.
Tip: Be careful not to overmix the batter, as this can result in a dense cake.
- 6
Stir in the orange zest and dark chocolate chips.
Tip: The orange zest will add a nice brightness to the cake, while the dark chocolate chips will add a rich and indulgent flavor.
- 7
Divide the batter evenly between the prepared pans and smooth the tops.
Tip: Make sure to smooth the tops of the batter to ensure the cake cooks evenly.
- 8
Bake for 25-30 minutes, or until a toothpick inserted into the center of each cake comes out clean.
Tip: Check the cakes frequently during the last 5 minutes of baking to ensure they don't overcook.
- 9
Remove the cakes from the oven and let them cool in the pans for 5 minutes, then transfer them to a wire rack to cool completely.
Tip: This will help the cakes to cool evenly and prevent them from becoming soggy.
- 10
Once the cakes are completely cool, you can frost and decorate them as desired.
Tip: You can frost the cakes with a cream cheese frosting or a simple powdered sugar glaze, depending on your preference.
- 11
Once the cakes are frosted and decorated, refrigerate them for at least 30 minutes to allow the flavors to meld together.
Tip: This will help the flavors to meld together and the cake to set properly.
- 12
Slice the cake and serve.
Tip: You can serve the cake as is, or you can add some fresh fruit or whipped cream on top for extra flavor and texture.
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