Celebrate Chocolate Cake Day (tomorrow) with this delicious Orange Chocolate Cake. Cake mix gets a major facelift to create an incredibly rich and moist yet bright cake.
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I love the combination of orange and chocolate together. The sweet zing of orange cuts so nicely with the rich chocolate. It’s just dreamy.
So I’m celebrating chocolate cake day (or any day) with this delicious new orange chocolate cake. It’s super simple to whip up but is sure to impress.
Between the delicious chocolate orange combo and the incredible texture, this cake is a definite winner.
Ingredients for Orange Chocolate Cake
Although this cake starts with a chocolate cake mix, it’s doctored up with some delicious ingredients to provide rich flavor and incredible texture. Here’s what you are going to need:
Mix Up the Cake Batter
Add the cake batter, zest from 2 oranges and kosher salt to a large bowl.
In another bowl, whisk together all the wet ingredients. Pour the mixure into the cake mix and fold together until it just comes together.
Grease your bundt pan well then pour in the cake batter. Smooth out the top and bake until done.
Prepare the Orange Scented Chocolate Ganache
Ganache is super simple to make so don’t be intimidated by the fancy name. Add chocolate chips and orange zest to a bowl. Set aside.
Heat heavy cream on the stove top or in the microwave until simmering. Pour hot heavy cream over the chocolate and stir until smooth. That’s it.
Pour the prepared ganache over the cooled cake. You can let it drip down or spread it evenly, whichever you prefer.
Frequently Asked Questions
Can this cake be frozen? Yes. I recommend freezing it before slathering it in the chocolate ganache. If you already frosted the cake, you can still freeze it but the ganache texture may get a little weird when defrosted. Place cake in a freezer safe container and freeze for up to 2 months.
What kind of cake mix should I use? Any brand will work for this recipe as long as it’s 15.25 ounces. Regular chocolate cake, dark chocolate, devils food cake, chocolate fudge…whatever you prefer.
How do I store the cake? Cover the cake well or place in an airtight container. Store at room temperature for up to 3 days.
Can I bake this in a 9×13 pan? Yes, you can. Prepare the cake and pour into a greased 13×9 pan. Bake at 350 degrees for 20 minutes. Check cake and bake longer if a toothpick doesn’t come out clean.
More Chocolate Cake Recipes
Orange Chocolate Cake
- Bundt pan
For cake batter:
- 1 15.25 ounce box chocolate cake mix
- 1/4 teaspoon kosher salt
- zest of 2 oranges
- 1/2 cup buttermilk
- 1/2 cup fresh orange juice
- 1 cup vegetable or canola oil
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
For chocolate ganache:
- 4 ounces semi-sweet chocolate, chopped
- zest of 1 orange
- 1/2 cup heavy cream
- Preheat oven to 350 degrees. Grease a bundt pan well. Set aside.
- In a large bowl, combine cake mix, kosher salt and orange zest from 2 oranges. Set aside.
- In another bowl, whisk together buttermilk, orange juice, oil, eggs, vanilla and sour cream. Pour into the dry mixture and fold until it just comes together. Pour into prepared bundt pan.
- Bake for 35 to 40 minutes, until a toothpick comes out clean. Remove from oven and let cool for 5 minutes. Place a cooling rack on top of the cake and gently flip to release the cake from the bundt pan. Allow to fully cool.
- Once cake is cool, make the ganache. Place chopped chocolate and orange zest into a bowl. Set aside. Add heavy cream to a small saucepan or microwave safe bowl. Bring to a simmer then remove from heat. Pour hot heavy cream over the chocolate mixture and stir until all the chocolate is melted. Pour over the cooled cake.