Ina Garten Chocolate Orange Cake Recipe

This Ina Garten Chocolate Orange Cake is rich and citrusy, which includes real orange zest and bittersweet chocolate. It’s a classic, foolproof recipe, ready in about 45 minutes.

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Ina Garten Chocolate Orange Cake Ingredients

For the cake:

• 1 3/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups granulated sugar
• 2 large eggs
• 1 cup whole milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 tablespoon orange zest
• 1/2 cup freshly squeezed orange juice
• 1 cup boiling water

For the glaze:

• 1 cup bittersweet chocolate chips
• 1/2 cup heavy cream
• 1 teaspoon orange zest (for garnish)

How To Make Ina Garten Chocolate Orange Cake

1. Preheat the oven: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.
2. Prepare dry ingredients: In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
3. Mix wet ingredients: In another bowl, whisk together sugar, eggs, milk, oil, vanilla, orange zest, and orange juice until well combined.
4. Combine wet and dry: Slowly add the wet mixture into the dry ingredients, stirring just until combined. Gradually stir in the boiling water until the batter is smooth and thin.
5. Bake the cakes: Divide the batter between the prepared pans. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
   Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
6. Make the glaze: Heat cream in a saucepan over medium heat until it begins to simmer. Pour over chocolate chips in a heatproof bowl. Let sit for 1–2 minutes, then stir until smooth.
7. Assemble the cake: Place one cake layer on a serving plate, spread a thin layer of glaze on top. Add the second layer and pour the remaining glaze over, letting it drip down the sides. Garnish with orange zest.
8. Serve: Let the glaze set for 30 minutes. Serve at room temperature for best flavor.

Recipe Tips

• Can I make this as a sheet cake?
  Yes, use a 9×13-inch pan and adjust baking time to 35–40 minutes.
• How to zest an orange:
  Use a microplane or fine grater to remove just the outer orange layer, avoiding the bitter white pith.
• Can I use bottled orange juice?
  Fresh juice is best for flavor, but bottled works in a pinch.
• What if I don’t have chocolate chips?
  Chop up a chocolate bar or use semi-sweet chocolate.
• Can I make this ahead?
  Yes, bake the cake layers a day ahead and store tightly wrapped. Glaze before serving.

What To Serve With Chocolate Orange Cake

This cake is delicious on its own but also pairs well with:

• Fresh berries
• Whipped cream
• Vanilla ice cream
• Espresso or black tea

How To Store Chocolate Orange Cake

Refrigerate: Cover and store in the fridge for up to 4 days. Let it come to room temp before serving.
Freeze: Wrap layers (without glaze) tightly and freeze up to 2 months. Thaw and glaze before serving.

Chocolate Orange Cake Nutrition Facts

• Calories: ~480
• Carbohydrates: 65g
• Protein: 5g
• Fat: 22g
• Saturated Fat: 9g
• Cholesterol: 55mg
• Sodium: 320mg
• Sugar: 45g

Nutrition information is estimated and may vary based on ingredients and preparation.

FAQs

Can I use orange extract instead of zest?
Yes, use 1/2 teaspoon orange extract in place of zest if needed.

Why add boiling water to cake batter?
It helps bloom the cocoa and results in a moist, rich texture.

Can I use Dutch cocoa powder?
Yes, but expect a slightly different taste and deeper color.

How to make the glaze shiny?
Let the cream fully melt the chocolate, then stir gently until glossy.

Is this cake suitable for a birthday?
Absolutely! It’s a festive, crowd-pleasing dessert.

Try More Recipes:

• Ina Garten Spicy Hermit Bars Recipe
• Ina Garten Old Fashioned Banana Cake Recipe
• Ina Garten Banana Cake Recipe