Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 3/4 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- Zest of 2 oranges
- 1/2 cup fresh orange juice
- 1/2 cup buttermilk
- 4 ounces dark chocolate, chopped
- 1/2 cup heavy cream
- 1 tablespoon unsalted butter
Directions
Preheat oven to 350°F (175°C). Grease and line a round cake tin or loaf pan.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
In a large mixing bowl, beat the sugars and vegetable oil together until smooth.
Add the eggs one at a time, then stir in the vanilla extract and orange zest.
Gradually mix in the orange juice and buttermilk, alternating with the dry ingredients, mixing only until just combined.
Pour the batter into the prepared pan and bake for 40–45 minutes, or until a skewer inserted into the center comes out clean.
While the cake cools, prepare the ganache by heating the cream until just simmering.
Pour the hot cream over the chopped chocolate, let it sit for 2 minutes, then whisk until smooth.
Stir the butter into the ganache for extra shine.
Allow the cake to cool completely, then drizzle with the warm chocolate ganache before serving.
Frequently Asked Questions
How do I store the Sticky Chocolate Orange Cake to keep it moist?
This cake is best stored tightly covered at room temperature for up to 3 days, which keeps the texture moist. If you've already added the ganache drizzle, refrigeration is recommended, but allow it to come to room temperature for 30 minutes before serving for the best flavor.
Can I substitute the vegetable oil in this recipe?
Yes, you can typically substitute the 3/4 cup of vegetable oil with an equal amount of melted coconut oil or a neutral-flavored oil like canola oil. Ensure the oil is fully incorporated when beating it with the sugars for the best texture.
What is the secret to getting a perfectly moist chocolate cake like this one?
The combination of vegetable oil and the use of both baking powder and baking soda helps ensure a tender crumb, especially with the cocoa powder. Be sure not to overmix the batter after adding the dry ingredients to avoid developing too much gluten.
