Right, story time. One rainy afternoon in Bristol Ellie, my five year old, demanded cake and an orange was rolling about in the fruit bowl. I put them together and it became our family staple for birthdays and those just because days. It is a rich dark chocolate cake recipe that somehow feels like a treat and also like something I can make between school runs.
This cake is forgiving. The Greek yogurt keeps it soft and moist so it does not dry out the day after, and the orange zest gives a cheerful hit that cuts through the chocolate. It is simple enough to make when life is noisy, but special enough to bring out when guests pop round unexpectedly. Honestly, you will wonder why you ever bothered with boxed mixes. Actually, scratch that. You might use those on mad evenings, but try this when you have a minute.
The best part? Folding melted chocolate into the batter gives little ribbons of chocolate that bake into gooey bits. Yep, cake that is cosy for kids and grown ups in the same slice. I once brought this to a park picnic and it disappeared faster than my husband could say hello. Small wins.
Preheat the oven to 350 °F. Lightly grease and flour, or line with parchment paper two 8-inch cake pans.
Melt 10 ½ ounces dark chocolate in a bowl set over barely simmering water or in the microwave. Once almost melted, remove from the heat and stir until smooth. Set aside to cool slightly.
In a large bowl, beat 3 large eggs, 1 large egg yolk, ¾ cup granulated sugar, and zest of 1 orange until light and fluffy, about 4-5 minutes.
Add ½ cup and 3 tablespoons Greek yogurt and mix to combine.
Slowly drizzle in ½ cup vegetable oil and mix until smooth.
In a medium bowl, whisk together 2 cups cake flour, 2 ¼ teaspoons baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt.
Add the dry ingredient mixture to the yogurt mixture and mix to combine.
Stir in the melted cooled chocolate until well combined.
Divide the batter evenly between the prepared cake pans.
Bake for about 30-45 minutes or until a skewer inserted in the center comes out clean or with a few crumbs.
Let the cake cool completely before frosting.
In a large bowl, whip 1 ½ cups cream until soft peaks form, then add 6 ounces cream cheese, 5 tablespoons powdered sugar, ½ to 1 tablespoon orange zest and continue to beat until thick.
Frost the cake with the prepared orange cream cheese frosting and decorate with orange slices, chopped chocolate, or chocolate curls if you wish.
Slice and serve! Store in an airtight container in the refrigerator for up to 5 days.
You do not need a fancy set up. A couple of eight inch cake pans, a bowl for melting chocolate over barely simmering water or a microwave safe dish, a large mixing bowl, and something to beat eggs and sugar until pale and fluffy. An electric mixer is handy but a whisk and some elbow grease work fine. A zester or fine grater for orange zest, measuring cups and spoons, a medium bowl for dry ingredients, and a spatula for folding in the chocolate will get you there.
Also have parchment paper if you want to avoid sticking, a skewer to test the cake, and a cooling rack so the layers do not go soggy while they cool. An offset spatula makes frosting neat but a knife does the job. If you decorate, keep a sharp knife and a grater for chocolate curls. Nothing exotic. Just the basics that fit my real life mom vibe.
Do the chocolate gently. Melt it slowly over barely simmering water or in short bursts in the microwave. If you overheat the chocolate it can seize and go grainy, and that is just annoying. I learned to stir until it is shiny and then let it cool a touch before adding it to the batter.
Beat the eggs, the yolk, sugar, and the orange zest for four to five minutes until pale. That air helps the cake rise and keeps the crumb lighter. Use room temperature eggs if you can; they mix more evenly. Stir in the yogurt and the oil so the batter stays tender. Full fat Greek yogurt is my go to. A quick note on baking with greek yogurt: full fat gives the best texture.
If your oven runs hot check at thirty minutes. Underbake a touch rather than overbake if you like moist slices. And do not frost warm cakes. Let them cool or the frosting will slide off. Patience rewards you with clean slices and a tidy cake. Oh and if you are trying to figure out how to make chocolate cake that is moist, this combination of oil and yogurt is the trick.
Zesty twist. If you love orange, crank up the zest. For a best orange zest cake vibe, grate extra orange peel but avoid the white pith or it will taste bitter. You can also infuse the oil with orange peel overnight for deeper citrus notes. I did that once when friends came over and it vanished, so fair warning.
Yogurt swaps. If you are out of Greek yogurt try sour cream or buttermilk. Sour cream gives a richer tang and a really moist crumb. Buttermilk can make it a bit lighter on the rise. I swapped in a panic once and Ellie declared it perfect, so it is forgiving.
Double chocolate. Want to go all in? Add chopped dark chocolate or chips to the batter and fold them in. They melt into little pockets of gooey chocolate while baking. That makes a decadent dessert recipe that is extra indulgent, so cut smaller slices. If you want an over the top finish, layer in a chocolate ganache between the cakes.
Holiday version. Add a pinch of cinnamon or nutmeg and some candied orange peel and you have a simple holiday cake recipe that fills the room with warming smells. It is surprisingly festive with very little effort.
Slice it with a scoop of vanilla ice cream or a dollop of whipped cream. The cold cream plays nicely with warm chocolate and the orange. A cup of espresso cuts the sweetness, or a glass of milk for the kids. Thin orange slices or chocolate curls make easy, pretty decorations.
For picnics cut into bars and wrap individually. Fresh berries on the side echo the citrus and keep things bright. If you want a showstopper, make cupcakes and pipe the frosting for easy sharing.
How to keep the cake from drying out? Use oil and Greek yogurt as in the recipe. Oil stays liquid when the cake cools so the crumb stays moist and yogurt adds tang and tenderness. If yours still dries, try weighing the flour or checking oven temperature. Usually if I get a dry batch it is because my oven was hotter than I thought.
what is cake flour? It is a low protein, finely milled flour that gives a softer texture. If you do not have it, mix all purpose flour with two tablespoons of cornstarch per cup and sift well. It is a handy swap in a pinch.
Can I swap the yogurt? Yes. Sour cream or buttermilk works. I often swap depending on what is in the fridge. Baking with greek yogurt gives a nice tang but swaps are fine if you need them.
how to make chocolate cake for busy days? This recipe is set up so you can mix quickly and bake without fuss. Beat the eggs and sugar, fold everything together, and pop into the oven. It is doable around nap time and school pick up.
Any tips for a more indulgent version? Add ganache between the layers or extra chopped chocolate in the batter. That turns it into a proper decadent dessert recipe and is great for birthdays. It is richer, so you will not need large slices.
That is pretty much it. If you try it let me know how it goes. I love hearing kitchen wins and the occasional disaster. Anyway, where was I? Right, bake and enjoy.
This Chocolate Orange Cake is incredibly delicious. The rich, moist cake has a delightful texture, and the frosting gives it an even more vibrant orange flavor. Give this recipe a go, and make sure you tag #cookmerecipes in your baking posts!
The best of all chocolate orange cakes — so moist and rich, and easy to make! Thanks for sharing the recipe!
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