When thinking of a heavenly chocolate cake with hints of orange flavor, this is what comes to mind! Get excited to try this Dark Chocolate Orange Cake!
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- When thinking of a heavenly chocolate cake with hints of orange flavor, this is what comes to mind! Get excited to try this Dark Chocolate Orange Cake!
- Dark Chocolate Orange Cake is simple to make, plus this recipe is gluten free & dairy free!
- Best Cocoa for this recipe
- How to make this cake
- Dark Chocolate Orange Cake
- Questions & Reviews
Dark Chocolate Orange Cake is simple to make, plus this recipe is gluten free & dairy free!
If I told you this Dark Chocolate Orange Cake recipe is a 1-bowl recipe, would that peak your interest? It definitely makes me way more susceptible to make a cake if:
- Made in 1 bowl!
- Doesn't need an electric mixer!
WooooWoooo! This is definitely a big plus to this recipe & I hope you give it a try this weekend. You can't pass up this easy-to-make Chocolatey Orange Cake.
Best Cocoa for this recipe
I always opt for Hershey's Cocoa Powder! I swear, no other conventional store-bought brand, does this cake justice like Hershey's does.
How to make this cake
It's easy as pie!
- Whisk together dry ingredients.
- Mix in the wet ingredients.
- Fold in the chocolate chunks & orange zest.
- Bake!
- Add chocolate ganache icing as decoration & enjoy!
Of course, all good things come with time! (I was very tempted to write "thyme"). This cake takes around 50-60 minutes to bake, and you're left with a super moist crumb and airy cake, filled with chocolatey & orange flavors.
Dark Chocolate Orange Cake
Dark Chocolate Orange Cake is simple to make, plus this recipe is gluten free & dairy free, perfect for your summer baking!
Servings 10 -15 servings
Calories 461kcal
Ingredients
For the Cake:
- 1 ½ cups Bob’s Red Mill 1 to 1 Gluten Free Baking Flour
- 1 ½ cups sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 6 heaping Tablespoons cocoa powder
- 2 large eggs
- ¾ cup vegetable or canola oil
- ½ cup water
- ½ cup orange juice
- ¼ cup semi sweet chopped chocolate or chocolate chunks/chips
- 1 tablespoon orange zest approx zest of 1 large orange or 2 regular sized oranges
For the Chocolate Ganache Icing:
- ½ cup canned coconut milk
- 8 oz chopped chocolate or chocolate chips
Instructions
Make the Cake:
- Preheat the oven to 350°F and grease an 8” or 9” circle cake pan with cooking spray. I like to grease a non-stick pan with oil & line with a parchment paper circle. Set aside.
- In a large bowl, whisk together the gluten free baking flour, sugar, baking soda, baking powder & salt. Sift in the cocoa powder if it’s clumpy; if not clumpy, mix right in!
- Make a well in the center of the dry ingredients using a mixing spoon and pour in the eggs, oil, water & orange juice.
- Whisk ingredients together until a chocolatey cake batter forms.
- Fold in the chopped chocolate & orange zest.
- Transfer the cake batter to the greased pan and spread evenly.
- Bake in the center rack of the oven for 50-60 minutes. A toothpick should come out mostly clean from the center (keep in mind the melted chocolate chunks may make the toothpick somewhat wet when testing the cake).
- Allow the cake to cool for 15 minutes before flipping onto a wire cooling rack to finish cooling.
- Prepare chocolate ganache frosting (recipe outlined below).
- Spread chocolate ganache frosting onto the cooled cake, decorate with orange slices & serve!
Make the Frosting:
- Place chopped chocolate into a large bowl. Set aside.
- Place the coconut milk in a small pot and bring to a simmer over high heat.
- Once simmering, pour over the bowl of chocolate and allow it to sit for 5 minutes.
- Mix together with a rubber spatula or a spoon until smooth and thickened.
- Cover the bowl with plastic wrap and refrigerate for 30 minutes before using.
- Note: If the frosting gets too firm once ready to use, microwave for 15 seconds to soften.
Nutrition
Serving: 1Serving | Calories: 461kcal | Carbohydrates: 57g | Protein: 4g | Fat: 27g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 232mg | Potassium: 143mg | Fiber: 4g | Sugar: 40g | Vitamin A: 84IU | Vitamin C: 7mg | Calcium: 53mg | Iron: 2mg
Did you try this recipe?Mention @itsrainingflour or tag #itsrainingflour! We'd love you see what you're getting up to in the kitchen!
Lorraine says
I would like a gluten free bread recipe using the all purpose gluten flour.
Thank you
Dalya Rubin says
I'd love to work on this recipe! Are you subscribed to the email list to get the new recipe udpates?
Pamela says
THIS CAKE IS FREAKING INCREDIBLE!!! And not incredible 'for a GF cake', but for ANY CAKE!! It's so fluffy and moist at the same time..
My gluten-eaters assumed I had made an exception and baked them a regular cake..and then I ate it in front of them!???
I made some tiny changes, and made an amazingly fluffy pareve mocha 'buttercream' frosting. Heaven!!
????Thank you!❤
Dalya Rubin says
This makes me so happy to hear!! I'm so happy you loved the cake. ❤️ The mocha buttercream sounds heavenly too!
Rodika says
Any way to use something other an sugar?
Dalya Rubin says
Hi! I haven't tested this recipe with other sugar substitutes so I can't say for sure. Best of luck if you give it a try with a sugar alternative!
Yisraela Dachman says
This is an amazing cake!!
Dalya Rubin says
Thank you so much!