Chocolate Orange Cake

Rich and moist chocolate orange cake combines the decadent flavor of
dark chocolate with the citrusy notes of fresh oranges.

Prep Time Cook Time Total Time

1 hr 50 mins 1 hr 50 mins

Course: Dessert Cuisine: American Servings: 10 servings

4.67 from 15 votes
Calories: 559kcal Author: Rosemary Molloy

Ingredients
FOR THE CAKE
10½ ounces dark chocolate (good quality) (semi sweet)
3 large eggs (room temperature)
1 large egg yolk (room temperature)
¾ cup granulated sugar
zest of 1 orange
½ cup Greek yogurt
3 tablespoons Greek yogurt
½ cup vegetable oil (I use corn or sunflower oil)
2 cups cake/pastry flour
2¼ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt

FOR THE FROSTING

1½ cups cream (heavy, whole or whipping cream with at least 30% fat content)
6 ounces cream cheese
5 tablespoons powdered sugar
½-1 tablespoon orange zest

Instructions
1. Pre-heat oven to 350F/180C lightly grease and flour, spray or line with parchment paper two 8
inch / 20cm cake pans.

FOR THE CAKE

1. Melt chocolate in a bowl over a pot of boiling water (make sure bowl does not touch the
water) or in the microwave, when almost melted remove from heat and stir until smooth. Let
cool.
2. In a large bowl beat the eggs, sugar and zest until light and fluffy (approximately 4-5
minutes). Add both the yogurt amounts and combine then slowly drizzle in the oil and
combine until smooth.
 3. In a medium bowl whisk together the flour, baking powder, baking soda and salt, then add to
yogurt mixture and combine, add the melted cooled chocolate and combine. Divide evenly
into the prepared cake pans and bake for approximately 30-45 minutes (or until toothpick
comes out dry or a few crumbs attached). Let cool completely before frosting.

FOR THE FROSTING

1. In a large bowl whip the cream until soft peaks appear, then add the cream cheese, sugar and
zest continue to beat until thick.
2. Decorate the cake with orange slices or even chopped chocolate or chocolate curls, or if you
prefer leave it plain and add a dusting of powdered sugar. Enjoy!

Notes
Make your own cake flour: Measure out one cup of all purpose flour. Remove two tablespoons of
flour and replace with two tablespoons of cornstarch. Sift together.

I use a dark chocolate chocolate bar with 52% cocoa. If you want an even more richer intense
flavor then 70% cocoa content is perfect.

Store at room temperature in an airtight container for up to 2 days. Store in the refrigerator up to 5
days.

Nutrition
Calories: 559kcal | Carbohydrates: 54g | Protein: 11g | Fat: 34g | Saturated Fat: 20g |
Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 133mg | Sodium:
211mg | Potassium: 429mg | Fiber: 4g | Sugar: 28g | Vitamin A: 873IU | Vitamin C: 1mg | Calcium:
132mg | Iron: 4mg

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