Chocolate Orange Cake with Orange Whipped Cream
Chocolate Orange Cake with Orange Whipped Cream
If you’re looking for an absolutely delicious dessert for the holiday season, this Chocolate Orange Cake is it! Perfect for Christmas dinner (or Thanksgiving too).
Tastes like those chocolate oranges.
You know the ones, those Terry oranges that you get during the holiday season? This cake reminds me of those. Chocolatey and orange-y both at the same time. So rich, so flavourful and so delicious! And with the orange whipped cream?! Oh. My.
About the pan.
This cake is so pretty baked in a bundt pan. It’s especially great for the holidays, the pretty pan makes this cake extra special and festive! But if you don’t have a bundt pan, you can bake it in a 9×13 pan for 35 to 40 minutes.
Chocolate Orange Cake Recipe Tips
- Baking Pan: I use a 10-12 cup size Bundt pan. If you don’t have a bundt pan, you can bake it in a 9×13 pan for 35 to 40 minutes.
- Oranges: You will need 1 large (maybe 2) oranges. Use fresh, good quality oranges as you’ll be using both the zest and juice.
- Cocoa Powder: Use a high quality cocoa powder for maximum chocolate flavour (Dutch-processed cocoa powder is the best).
- Yogurt: I use a 6% Balkan style yogurt for most of my cakes. You can also use sour cream or Greek yogurt.
- Milk: Use 2% or whole milk.
- Coffee: Use room temperature or cold regular or decaf coffee. You can also make coffee from instant powder. The coffee just cannot be hot.
- Preparing the Bundt Pan: I use a flour/oil spray (Pam has a really good one) to prepare all of my cake pans. The key is to make sure you cover all the little ornate nooks and crannies of the Bundt pan, especially for some of the really fancy pans, otherwise the cake will stick. Just a light spray that covers every area in the pan will do.
- Let it cool: Once the cake has baked and is removed from the oven, let it rest in the pan for 15 minutes before turning it out onto a plate. If you don’t let it rest the cake may stick to the pan.
- How to Remove the Cake from the Bundt Pan: Once the cake has cooled, place a serving plate over the top of the cake pan, then holding the plate tightly to the pan, invert the cake over and the cake should slide out onto the plate. Gently remove the pan.
- Storage: Store this cake in an air tight container or cover tightly for up to 3 days. I don’t put mine in the refrigerator, I just keep it covered on my kitchen counter.
- Freezing: This cake freezes well. Store in an airtight container, ziplock bag or plastic wrap in the freezer for up to 3 months. Thaw for a few hours before eating.
Handy tip: Make Ahead!
This cake can be made up to 1 day ahead of time. Just make sure to keep it covered in an airtight container and don’t add the whipped cream until serving time.
Citrusy + delicious
Love Oranges in Baking?
Try these Orange Blender Muffins! These muffins have an entire orange, including the peel, mixed into them! So they’re bursting with fresh orange flavour. And they’re SO easy to make.
Chocolate Orange Cake with Orange Whipped Cream
Ingredients
Orange Chocolate Cake
- 1 3/4 cups all purpose flour
- 2 cups granulated sugar
- 3/4 cup cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 3/4 cup thick style yogurt (6% fat or more – see recipe tips)
- 1/2 cup freshly squeezed orange juice (about 1 large orange)
- 3/4 cup cooled coffee
- 2 large eggs
- 1 tbsp vanilla extract
- 1/2 cup vegetable oil
- 3 tbsp fresh orange zest (about 1 large orange)
Orange Whipped Cream
- 500 mL whipping cream (heavy cream)
- 2 tbsp granulated sugar
- 1/2 tsp vanilla extract
- 2 tbsp freshly squeezed orange juice
- 2 tsp fresh orange zest
Instructions
Chocolate Orange Cake
- Preheat your oven to 350 degrees F.
- In a large mixing bowl sift together the flour, sugar, cocoa powder, baking soda, baking powder and salt.
- In a separate bowl, whisk together the yogurt, orange juice, coffee, eggs, vanilla, vegetable oil and orange zest.
- Add the wet ingredients to the dry ingredients, then use a stand mixer on medium speed to mix for about 2 minutes.
- Prepare a Bundt pan by spraying the inside of the pan with a baking spray containing flour or a vegetable oil spray. This step is VERY important if you want the cake to slide easily out of the pan. Set the pan aside.
- Pour the cake batter into the prepped Bundt pan. Gently tap the pan on the countertop a few times to remove air bubbles.
- Bake for 50-60 minutes, or until a toothpick inserted in the centre of the cake comes out clean.
- When done, let the cake cool in the pan on a wire rack for about 15 – 20 minutes before turning the cake out onto a plate. Let cool for at least 30 minutes.
- Now make the orange whipped cream.
Orange Whipped Cream
- In a mixer on the high, whip the whipping cream, sugar, vanilla, orange juice and orange zest until stiff peaks are formed.
Putting it all together:
- Slice the cake and serve with a dollop of the orange whipped cream.
I hope you enjoy this Chocolate Orange Cake! With love, from Our Tasty Kitchen to yours!
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That sounds incredible and looks so delicious.
Thank you Joanne!