Are you like me who loves citrus flavored dessert? If you are, then today is your lucky day! You just found the easiest Orange Chocolate Cake recipe, and I have a bonus treat for you. Are you ready? There’s no egg and no butter and you can make it in one bowl in less than 1 hour, and no mixer needed as well! Less mess, less clean up. Everything is just dumping the ingredients and manually mixing it. Did I convince you already to try it?
Ok, if you are not convince, here’s another things to consider. It’s super moist, it’s soft and the flavor, oh the flavor! You can taste the orange flavor in every bite. Even better is when you add chocolate ganache, don’t skip it, this is what surely sealed the deal for me. Being a chocoholic, I couldn’t even think eating this without the chocolate ganache. Melts in your mouth orange chocolate cake, in less than an hour! Seriously, please try it and I guarantee that you will not regret it. Let’s get stared!
- 1 1/2 cups (195 grams) all purpose flour
- 1 cup (200 grams) granulated white sugar
- 1/4 cup (25 grams) unsweetened cocoa powder (not Dutch-processed), sifted (I used any kind of cocoa and it turned out still ok)
- 1 tsp baking powder
- 3/4 tsp soda
- 1/4 tsp salt
- 1/3 cup (75 grams) unsalted butter, melted or 1/3 cup flavorless oil (like canola, vegetable oil)
- 1 cup orange juice (I used freshly squeeze and pass it through strainer to remove pulp)
- 1 tsp pure vanilla extract
- Zest of 2 large orange
- Chocolate Ganache
- icing sugar – optional
- Preheat oven to 350F (170C) and place rack in center of oven.
- Stir together the flour, sugar, sifted cocoa powder, baking powder, baking soda, and salt. Add orange zest then mix until combined.
- Add oil or melted butter, orange juice, and vanilla extract. Manually mix all the ingredients together until well blended.
- Pour in a greased pan lined with parchment paper.
- Pan Size: 8″ square pan
- Baking Time : 30 minutes
- Pan Size: 6″ round pan
- Baking Time : 40 – 45 minutes
- Pan Size: 5 x 5 square pan
- Baking Time: 25 minutes
- Pan Size: 5 x 5 round pan
- Baking Time: 33 – 35 minutes
- Pan Size: 8″ square pan
- Bake in preheated oven for the time specified above, or until the cake springs back when lightly pressed and a toothpick inserted in the center of the cake comes out clean. Remove from oven and place on a wire rack to cool before removing from the pan.
- Add Chocolate Ganache
- If you are using the square pan/recatngle, and you want to serve and cut it from the pan, just pour the ganache on top then let it set before serving to allow the ganache to thicken.
- If you want it served out from the pan, slice the cake in the middle and spread chocolate ganache in the center, then cover it with the other half. Pour the remaining chocolate ganache on top or dust top with icing sugar. Decorate as desired. Be creative and have fun!
I used my embossed pan to make this cake. I love the design on the top, it gave the cake a nicer look. I decided to just dust the top with icing sugar, the embossed design on top is too beautiful to cover anyway. I used this embossed pan, which is very tricky to use. If you have one of those pan that do not have even surface like this, you need to grease the pan first, either with oil or melted butter. Then you put flour in it, cover the pan with plastic then start to shake to distribute the flour all over the pan. This will make it easier to remove the cake later. We don’t want those cute fancy embossed design to get distorted when we remove the cake. So, that is my bonus tip for you. If you want to see how it looks like, checkout my Mini Blueberry Bundt Cake post. I have photos there.
Ok, going back to this delicious mouthwatering cake. This cake was a sure hit when I took it to the office. They all loved it, and that is more than enough for me. After all, I baked for my friends more than for myself.
If you are not a citrus fan and you want a plain chocolate cake instead, I got you covered. Check out my One Bowl Chocolate Cake, No Butter, No Egg post, if you love this post, you will love that one too. It’s basically the same recipe, you will just replace the orange juice with water, and you will remove the orange zest. Not feeling like chocolate, no problem! I also have Eggless and Butterless Orange Sponge Cake. I struggled so bad controlling myself not to eat this But as always, I gave in, no regrets there!
Try it and let me know how it goes. Feel free to share this recipe and let’s get the community baking!♥