This Chocolate Orange Cake recipe has an easy Chocolate Glaze that's loaded with flavor and simply delicious. Our friend Rachel Dunston took inspiration from the famous Terry's Chocolate Orange candy for this moist chocolate cake recipe that everyone will love.
This Chocolate Orange Cake can be made with gluten-free flour blend or conventional AP flour.
It's (almost) always orange season in California.
California’s first orange groves were planted by Spanish missionaries in the early 1800s. Within 100 years, California experienced a “Second Gold Rush” – fueled by Navel oranges. The majority of U.S. citrus grows in three states: California, Arizona and Texas. California farmers lead the way in citrus production, providing about 60% of the total. Most of California’s citrus crop is eaten fresh, so the state actually provides over 80% of the nation’s fresh citrus (the rest goes to juices and other canned/jarred products.) California also grows over 90% of U.S. lemons. Most citrus is in season from September through June, but some varieties of oranges are still in season throughout the summer. That means Americans and Canadians should almost always be able to find U.S. grown citrus in stores. Check out tons of California citrus recipes here.
Which flour is the best for this gluten-free Chocolate Orange Cake recipe?
This Chocolate Orange Cake recipe works beautifully with gluten-free flours. King Arthur Measure for Measure or Pamela’s Gluten-Free Artisan Blend blend both make light, fluffy gluten-free cakes. If you're making your own blend, use gum free baking binder instead of xanthan or guar gum.
About the easy Chocolate Glaze recipe:
This easy Chocolate Glaze comes together simply, with just cocoa powder, fresh orange juice, powdered sugar and a pinch of salt, whisked up in a small bowl. If you'd like to make a plain chocolate glaze instead of Chocolate Orange, swap milk in for the orange juice and follow the same measurements and directions.
More Chocolate Cake recipes to try:
Devil's Food Cake
Devil's Food Cake earned it's name for the rich, indulgent chocolate flavor in both the cake and icing. Our version is so full of flavor, it's sure to become a new favorite.
You might want to coat it with the famous Dark Chocolate Buttercream recipe from Sprinkles Cupcakes too!
Chocolate Cranberry Cake
Try this divine layered Chocolate Cranberry Cake recipe from from master baker, Stella Parks of BraveTart. The rich chocolate layers will wow on your holiday table.
Peanut Butter Chocolate Bundt Cake
This rich Chocolate Bundt Cake is crazy good and crazy moist with an incredible peanut butter glaze. Plus, it's gluten-free and vegan too!
Rachel Dunston is one of our favorite master bakers! Try her Strawberry Rhubarb Crisp, Sticky Gingerbread Cake, S'mores Chocolate Banana Bread and Fruitcake Cupcakes too.
Chocolate Orange Cake with Easy Chocolate Glaze
Equipment
- 1 bundt pan or round cake pan
- 1 stand mixer + bowl
Ingredients
For the Cake:
- 3 cup flour conventional all purpose or gluten-free flour blend
- 1 ½ cup granulated sugar
- 2 teaspoon baking soda
- 1 teaspoon salt
- 1 tsp. ground cinnamon
- ½ cup cocoa powder
- 2 cup fresh orange juice
- ½ cup vanilla yogurt or plain yogurt + 2 teaspoon vanilla extract
- 2 eggs room temperature
- 1 tsp. orange extract
- 2 tablespoon Balsamic vinegar
- 2 tablespoon orange zest grated
For the Glaze:
- 5 tablespoon cocoa powder
- ½ cup fresh orange juice divided
- 1 cup powdered sugar (Icing sugar/confectioner's sugar)
- pinch salt
For Serving:
- 2 tablespoon fresh orange juice
Instructions
Make the Cake:
- Pre-heat oven to 350 F (180 C) and prepare a Bundt pan with a flour based non-stick spray or grease and flour. Set aside.
- In an electric mixer combine flour, sugar, baking soda, salt, cinnamon and cocoa. Slowly add orange juice, vanilla yogurt, vinegar and eggs. Mix until just combined. Do not overmix. Stir in the orange zest gently by hand.
- Pour mixture into prepared pan.
- Bake for 45-50 min, or until a toothpick comes out clean.
- Allow to cool for 20 min before turning out onto a cooling rack.
- To hold the cake: Wrap in plastic wrap and refrigerate for up to two days.
- When ready to serve, drizzle orange juice over room temp cake. If you're adding glaze, drizzle the orange juice over the cake prior to preparing the glaze, so it has a moment to soak in.
For the Glaze:
- In a small bowl, whisk to combine the cocoa powder, icing sugar, about ⅔ of the orange juice and pinch of salt to make a glaze. Add more juice and whisk in as needed, 1 tablespoon at a time, until desired consistency is reached.
- Pour glaze over Bundt before serving.
Notes
Nutrition
Photos by Alycia Moreno
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