Chocolate Orange Cake

Chocolate is always in season, but with a touch of orange, this chocolate orange cake is fit specifically for the holidays! The rich batter is made with freshly squeezed orange juice, then baked off into a simple sheet cake, and finally topped off with a fudgy chocolate ganache.

Ingredients

Method

Nutrition

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Step 1

Preheat the oven to 350 degrees F. Grease and line a 9x13 cake pan with parchment paper.

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For

24

M

I

For the cake:

450

g

Granulated sugar

1

Orange zest

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Per Serving

Calories

342kcal

Fat

21g

Saturates

9g

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Notes

Black cocoa powder substitute: If you do not have black cocoa powder, you can use an equal amount of dutch process cocoa powder, making it a total of 84g or 1 cup. Use an immersion blender to mix the ganache. It can be easy to over-mix ganache, resulting in a split, grainy texture. I recommend using an immersion blender, as it will mix it efficiently without aggravating it to the point that the milk solids separate.

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