Orange Chocolate Cake with Ganache

5 from 8 votes

Orange Chocolate Cake with Ganache

An easy single layer chocolate cake flavored with fresh orange zest and topped with chocolate ganache! A delicious dessert for all occasions, sponsored by Lifeway Kefir!

Prep Time20

Cook Time30

Total Time50

Course: Dessert

Cuisine: American

Servings: people

Calories: 202kcal

Author: Kayla Burton

Equipment

8 inch round cake pan coated with nonstick spray and lined with parchment paper on the bottom
Whisk
Spatula
Mixing bowls
Measuring spoons
Scale/measuring cups
Wire cooling rack
Microplane for zesting the orange

Ingredients

Orange Chocolate Cake

1 cup (125 g) all-purpose flour
⅓ cup (28.67 g) cocoa powder preferably unsweetened Dutch process
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
⅔ cup (133.33 g) granulated sugar
1 tablespoon orange zest (the zest of 1 orange)
⅓ cup (78.86 ml) vegetable oil or other neutral oil
1 large egg room temperature
⅓ cup (78.86 ml) Lifeway Organic Plain Whole Milk Kefir room temperature
½ cup (118.29 ml) hot water

Chocolate Ganache

⅓ cup (78.86 ml) heavy whipping cream
½ cup (85 g) chocolate chips or chopped chocolate bar high quality (>60% cocoa)

Makes: 8inch round

Instructions

Orange Chocolate Cake

Preheat oven to 325°F. Coat the bottom and sides of an 8-inch round pan with nonstick spray and then place a round parchment paper sheet flat on the bottom of the pan.
In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt.
In a medium bowl, whisk together the sugar, orange zest and oil. Stir in the egg and kefir until combined well.
Mix the wet ingredients into the dry ingredients until only a few flour streaks are visible. Gradually stir in the hot water just until combined.
Pour the batter into the prepared pan. Bake until a toothpick comes out of the center clean (about 25-35 minutes).
Let the cake cool in the pan for about 20 minutes, then carefully flip it out, peel off the parchment paper and let it finish cooling on a wire rack.

Chocolate Ganache

Place the chocolate chips flat in the bottom of a medium bowl.
Heat the cream in the microwave or over the stove (med/low heat) until it starts to simmer, stirring every 20 seconds.
Pour the hot cream over the chocolate so that it's completely covered and then place a plate on top of the bowl to trap the heat.
Let it sit for 5 minutes, then gently stir in a circular motion with a spatula until the chocolate and cream combine into a smooth, thick ganache.
Pour the ganache on top of the cake and spread it around with an offset spatula or knife. Enjoy!

Notes

Measuring Dry Ingredients: I highly recommend weighing your flour and cocoa powder in grams with a scale to ensure accuracy (change recipe to metric for the weights). If you don't have a scale, use the scoop and level method to measure the flour.

Orange Zest: This is the outer orange part of the skin. Use a microplane to grate it off of the orange.

High Quality Chocolate: Use chocolate chips or a bar that's at least 60% cocoa (semi-sweet or bittersweet). I recommend using the Baker's brand chocolate bar or a good chip brand, like Ghirardelli.

Cupcakes: This batter can be made into 12-14 cupcakes. Fill cupcake liners ½ - ⅔ full and bake at 350°F until a toothpick comes out clean (14-19 minutes).

Nutrition Information: The provided nutrition information is an estimate per slice if cut into 12 slices. Accuracy is not guaranteed.

Storage: Store unfrosted cake at room temperature (in an airtight container) for up to 1 week or in the freezer (wrapped tightly in plastic wrap and a freezer bag) for 1 month. Store frosted cake in an airtight container at room temperature for up to 2 days, in the refrigerator for 1 week or in the freezer for 1 month.

Nutrition