Ingredients

1 ¾ cups all-purpose flour

¾ cup unsweetened cocoa powder

2 cups granulated sugar

2 tsp baking powder

1 ½ tsp baking soda

1 tsp salt

2 large eggs

1 cup whole milk

½ cup vegetable oil

2 tsp vanilla extract

1 cup hot coffee (or hot water)

1 cup orange juice (freshly squeezed, strained)

1 tbsp orange zest

½ cup sugar

2 tbsp cornstarch

3 large egg yolks

2 tbsp unsalted butter (for filling)

8 oz (225 g) dark chocolate, chopped

1 cup heavy cream

2 tbsp unsalted butter (for ganache)

Fresh orange slices or candied orange peel (for garnish)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.

Step 2: In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt until well combined.

Step 3: Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until the batter is smooth.

Step 4: Stir in the hot coffee (or hot water). The batter will be thin, which is normal.

Step 5: Divide the batter evenly among the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.

Step 6: Remove cakes from the oven and cool completely in their pans before assembling.

Step 7: To make the orange filling, whisk the sugar, cornstarch, and egg yolks together in a saucepan. Gradually add the orange juice, whisking constantly.

Step 8: Cook the mixture over medium heat, stirring continuously until it thickens.

Step 9: Remove from heat, then stir in the orange zest and 2 tablespoons of unsalted butter. Let the filling cool completely.

Step 10: For the ganache, heat the heavy cream in a saucepan until it is steaming but not boiling.

Step 11: Pour the hot cream over the chopped dark chocolate. Let sit for 2 minutes, then stir until the ganache is smooth and glossy.

Step 12: Stir in 2 tablespoons of unsalted butter for added shine. Allow the ganache to cool slightly before pouring.

Step 13: Place one cake layer on your serving plate and spread a layer of the orange filling evenly over it.

Step 14: Repeat with the second cake layer and filling, then top with the third cake layer.

Step 15: Pour the ganache over the entire cake, allowing it to drip down the sides for a beautiful finish.

Step 16: Garnish with fresh orange slices or candied orange peel before serving.

Tips & Variations

Use freshly squeezed orange juice for the best flavor and avoid store-bought varieties with added preservatives.

If you prefer, substitute hot water for coffee in the cake batter for a less intense chocolate flavor.

For a lighter garnish, try using thin orange twists or zest instead of slices or peel.

To make the cake ahead, keep the layers and filling refrigerated separately and assemble on the day you plan to serve.

Storage

Store the assembled cake covered in the refrigerator for up to 3 days. Bring it to room temperature before serving for the best texture and flavor. Leftover cake can be kept in an airtight container and refrigerated; reheat slices gently if desired but the cake is typically enjoyed chilled or at room temperature.

FAQs

Can I use a different type of chocolate for the ganache?

Yes, you can use milk or semi-sweet chocolate instead of dark chocolate, but dark chocolate provides the best balance to the orange flavor.

What if I don’t have fresh oranges for the juice and zest?

Fresh oranges are recommended for the brightest flavor, but you can substitute with high-quality bottled orange juice and dried orange zest, though the taste may be less vibrant.