Description
This Festive Chocolate Orange Christmas Cake is a rich and indulgent holiday dessert combining the deep flavors of cocoa and bright citrus notes of fresh orange. Moist and tender, it’s topped with a luscious chocolate orange ganache and decorated with festive garnishes, perfect for celebrating Christmas or any special occasion.
Ingredients
Scale
Cake:
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup vegetable oil
- 1 1/2 cups granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- Zest of 2 oranges
- 1/2 cup freshly squeezed orange juice
- 1/2 cup buttermilk
- 1 cup semi-sweet chocolate chips or chopped dark chocolate
Chocolate Orange Ganache:
- 1/2 cup heavy cream
- 1 cup chopped dark or semi-sweet chocolate
- 1 tablespoon orange zest
- 1 tablespoon orange juice
Optional Garnish:
- Candied orange slices
- Chocolate curls
- Powdered sugar
- Festive sprinkles
Instructions
- Prepare the oven and dry ingredients: Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan (or two 8-inch pans) and line with parchment paper. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt to combine evenly.
- Cream the fats and sugar: In a large mixing bowl, cream the softened butter, vegetable oil, and granulated sugar together until the mixture is light and fluffy, indicating adequate aeration for a tender crumb.
- Add eggs and flavorings: Incorporate the eggs one at a time into the creamed mixture, beating well after each addition to ensure full emulsification. Stir in the vanilla extract and the zest of two oranges for aromatic flavor infusion.
- Combine wet and dry ingredients: In a separate container, mix the freshly squeezed orange juice and buttermilk. Add the dry flour mixture to the wet ingredients alternately with the orange juice mixture in three parts, starting and finishing with the dry ingredients. Mix each addition just until combined to avoid overmixing.
- Fold in chocolate chips: Gently fold the semi-sweet chocolate chips or chopped dark chocolate into the batter, distributing evenly without breaking the incorporated air.
- Bake the cake: Pour the batter into the prepared pan(s). Bake in the preheated oven for 35 to 40 minutes or until a toothpick inserted into the center comes out clean, signaling doneness. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Make the chocolate orange ganache: Heat the heavy cream in a small saucepan until it just begins to simmer. Remove from heat and pour immediately over the chopped chocolate placed in a heat-safe bowl. Let it sit for 1 to 2 minutes, then stir gently until the ganache is smooth and glossy. Stir in the orange zest and orange juice evenly.
- Finish and garnish: Once the cake is completely cool, pour the ganache over the top, allowing it to drip enticingly down the sides. Decorate with candied orange slices, chocolate curls, powdered sugar, or festive sprinkles as desired for a beautiful holiday presentation.
Notes
- The cake’s flavor improves if allowed to rest for a day, as the orange notes intensify and meld beautifully with the chocolate.
- Store the cake covered at room temperature for up to 2 days to maintain moistness, or refrigerate for longer freshness.
- Bring the refrigerated cake to room temperature before serving for best texture and flavor.
- Use fresh orange juice and zest for the brightest, most vibrant citrus taste.
