Easy Ina Garten Chocolate Orange Cake Recipe for Sweet Success

Chocolate orange cake blends decadent richness with bright, zesty undertones that dance across your palate.

Sweet meets tangy in a harmonious culinary symphony that transforms ordinary dessert moments into extraordinary experiences.

Sophisticated bakers recognize this combination as a classic flavor pairing that elevates simple ingredients into something magical.

Complex chocolate depths intertwine seamlessly with vibrant citrus essences, creating a sensory journey of indulgence.

Each slice promises a perfect balance between deep cocoa notes and refreshing orange undertones.

The cake texture promises to be incredibly moist and tender, with layers of nuanced flavor.

Dessert enthusiasts will find themselves captivated by this irresistible sweet creation: prepare to be amazed.

Why Ina Garten’s Chocolate Orange Cake Steals the Show

• Burst of Citrusy Delight: The orange zest and juice infuse the cake with a bright, refreshing flavor that dances on your taste buds, transforming an ordinary chocolate cake into a vibrant sensory experience.
• Decadent Chocolate Indulgence: Rich chocolate chunks and a luxurious ganache create a velvety, intense chocolate layer that perfectly complements the zesty orange notes, making each bite a luxurious treat.
• Foolproof Baking Technique: Ina Garten's simple step-by-step method ensures even novice bakers can create a professional-looking Bundt cake with minimal stress, using basic mixing techniques and straightforward ingredients.

Must-Have Ingredients for Ina Garten’s Chocolate Orange Cake

• Butter: Rich, creamy foundation that ensures tender cake texture.
• Granulated Sugar: Provides sweetness and helps create light, fluffy cake structure.
• Eggs: Binding agent that adds moisture and helps cake rise.
• Orange Zest: Delivers bright, fresh citrus flavor throughout the cake.

• All-Purpose Flour: Primary structure for the cake, creating soft crumb.
• Baking Powder: Helps cake rise and become light and airy.
• Baking Soda: Assists in leavening and balancing cake's acidity.
• Salt: Enhances overall flavor and balances sweetness.

• Orange Juice: Adds tangy citrus flavor and moisture to the cake.
• Buttermilk: Provides tenderness and subtle tanginess.
• Vanilla Extract: Deepens and rounds out the cake's flavor profile.
• Chocolate Chunks: Adds rich, melty chocolate pockets throughout the cake.
• Semisweet Chocolate Chips: Creates smooth, glossy ganache topping.
• Heavy Cream: Provides richness and helps create silky ganache.
• Instant Coffee Granules: Enhances chocolate's depth and complexity.

Quick Steps to Ina Garten’s Chocolate Orange Cake

Step 1: Prepare the Baking Setup

Preheat oven to 350°F. Generously butter and flour a 10-inch Bundt pan, ensuring every crevice is covered to prevent sticking.

Step 2: Cream Butter and Sugar

In a stand mixer, beat butter and sugar until light, fluffy, and pale – about 5 minutes. This process creates a smooth, airy base for your cake.

Step 3: Add Egg and Zesty Flavor

Incorporate eggs one at a time, mixing thoroughly after each addition. Gently fold in fresh orange zest, releasing its bright, citrusy aroma.

Step 4: Prepare Dry and Wet Ingredients

• All-purpose flour
• Baking powder
• Baking soda
• Salt

• Fresh orange juice
• Buttermilk
• Vanilla extract

Step 5: Combine Cake Batter

Gradually add dry and wet ingredients to the butter mixture in thirds, alternating and always starting and ending with flour mixture. Toss chocolate chunks with of flour, then fold into batter. Pour into prepared Bundt pan.

Step 6: Bake the Cake

Bake for 45-55 minutes, or until a toothpick inserted comes out clean. The cake should be golden and fragrant.

Step 7: Create Orange Syrup

• Granulated sugar
• Fresh orange juice

Heat over medium-low, stirring until sugar completely dissolves.

Step 8: Craft Chocolate Ganache

• Semisweet chocolate chips
• Heavy cream
• Instant coffee granules

Use a double boiler, melt ingredients over simmering water. Stir occasionally until smooth and glossy.

Step 9: Finish and Glaze

Once cake has cooled, drizzle orange syrup generously. Follow with chocolate ganache for a luxurious, shiny topping.

Step 10: Garnish and Serve

Optional decoration: Sprinkle with fresh orange zest or delicate chocolate shavings. Slice, serve, and enjoy your decadent chocolate orange masterpiece!

Tips for a Stellar Chocolate Orange Cake

• Elevate Chocolate Depth: Sprinkle instant coffee granules sparingly to intensify chocolate's richness without introducing coffee notes.
• Master Room Temperature Magic: Pull out eggs, butter, and buttermilk 30 minutes before baking for seamless ingredient incorporation and smoother texture.
• Protect Your Bundt Beauty: Coat every intricate curve of the Bundt pan with butter and flour, ensuring a flawless cake release without stuck edges.
• Infuse Citrus Moisture: Brush warm orange syrup generously over cooled cake, transforming each slice with extra juicy, bright flavor.
• Melt Chocolate Like a Chef: Employ a double boiler technique to gently transform chocolate into a glossy, professional-grade ganache without scorching.

Storing Ina Garten’s Chocolate Orange Cake

• Sealed Container Method: Protect your chocolate orange cake by storing it in a high-quality, airtight container with a tight-sealing lid. Place parchment paper between cake layers to prevent sticking and preserve delicate frosting details.
• Refrigeration Technique: Slide the carefully wrapped cake into the refrigerator's main compartment, keeping it away from strong-smelling foods. Maintain a consistent temperature around 40°F to prevent moisture loss and preserve the cake's rich, moist texture.
• Freezing Strategy: Wrap the entire cake or individual slices tightly in multiple layers of plastic wrap, followed by aluminum foil for extra protection. Freeze up to 3 months, ensuring minimal air exposure to prevent freezer burn and maintain the cake's original flavor profile.

Fun Spins on Ina Garten’s Chocolate Orange Cake

• Zesty Chocolate Lover's Remix: Replace orange zest with lemon zest for a bright, tangy flavor profile that complements the rich chocolate base.
• Nutty Chocolate Orange Delight: Fold in chopped toasted almonds or pecans to add a crunchy texture and nutty undertone to the cake's soft crumb.
• Spiced Chocolate Orange Sensation: Incorporate ground cinnamon and a pinch of cardamom into the dry ingredients to create a warming, aromatic cake with complex flavor layers.
• Dark Chocolate Orange Indulgence: Swap semisweet chocolate chunks for intense dark chocolate with 70% cocoa content, intensifying the cake's deep, rich chocolate notes while maintaining the citrusy orange essence.

A Word on Ina Garten’s Chocolate Orange Cake

Orange chocolate magic awaits cake enthusiasts with Ina Garten’s signature recipe.

Luxurious ingredients dance together, creating a harmonious symphony of citrus and chocolate sensations.

Fragrant orange zest whispers through rich chocolate layers, promising extraordinary culinary delight.

Mediterranean sunshine meets indulgent chocolate in this remarkable dessert masterpiece.

Home bakers can recreate restaurant-quality elegance with simple techniques and carefully selected components.

Complex flavors merge into one unforgettable slice that will spark conversation, inspire kitchen creativity, and make palates sing – so snap that perfect photo, share this recipe with friends, and let your baking adventure begin!

Ina Garten Chocolate Orange Cake Recipe

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4.7 from 31 reviews

• Total Time: 1 hour 25 minutes
• Yield: 12 1x

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Description

Ina Garten’s chocolate orange cake blends rich chocolate with zesty citrus notes, creating a luxurious dessert perfect for special occasions. Dark chocolate and fresh orange zest mingle in a moist, elegant cake that delights chocolate and citrus enthusiasts with its sophisticated flavor profile.

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Ingredients

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Cake Base Ingredients:

• 2 sticks (226 grams) unsalted butter, room temperature
• 4 large eggs, room temperature
• 3 cups (375 grams) all-purpose flour
• 2 cups (400 grams) granulated sugar
• ¾ cup (180 milliliters) buttermilk, room temperature
• ¼ cup (60 milliliters) orange juice, fresh
• ¼ cup (12 grams) orange zest
• 1 teaspoon kosher salt
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon vanilla extract

Chocolate Components:

• 2 cups (340 grams) semisweet chocolate chunks
• 8 ounces (226 grams) semisweet chocolate chips
• ½ cup (120 milliliters) heavy cream
• 1 teaspoon instant coffee granules

Topping/Finishing Ingredients:

• ¼ cup (50 grams) granulated sugar
• ¼ cup (60 milliliters) fresh orange juice

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Instructions

1. Warm the oven to 350 degrees Fahrenheit (175 degrees Celsius). Generously coat a 10-inch (25-centimeter) Bundt pan with butter and dust with flour to prevent sticking.
2. Using an electric mixer, cream together butter and sugar until light and airy, approximately 5 minutes, creating a smooth base for the cake.
3. Incorporate eggs into the mixture one at a time, ensuring each is fully blended before adding the next. Fold in fragrant orange zest to infuse citrus notes.
4. Prepare two separate mixing bowls: sift together flour, baking powder, baking soda, and salt in one bowl. In the second bowl, whisk orange juice, buttermilk, and vanilla extract until well combined.
5. Gradually integrate the dry and wet ingredients into the butter mixture, alternating in thirds and beginning and ending with the flour mixture. Gently toss chocolate chunks with 2 tablespoons of flour to prevent sinking, then fold into the batter.
6. Transfer the batter to the prepared Bundt pan, spreading evenly. Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
7. While the cake bakes, prepare the orange syrup by combining 1/4 cup (50 grams) of granulated sugar and 1/4 cup (60 milliliters) of fresh orange juice in a small saucepan.
8. Heat the syrup mixture over medium-low heat, stirring until the sugar dissolves completely. Remove from heat and set aside to cool slightly.
9. For the chocolate ganache, combine 8 ounces (226 grams) of semisweet chocolate chips, 1/2 cup (120 milliliters) of heavy cream, and 1 teaspoon of instant coffee granules in a double boiler.
10. Melt the chocolate mixture over simmering water, stirring occasionally until smooth and glossy. Remove from heat and let cool slightly.
11. Once the cake has cooled completely, carefully remove it from the pan. Drizzle the orange syrup over the cake, allowing it to seep into the crumb.
12. If desired, pour the chocolate ganache over the cake for an elegant, shiny finish. Optionally, garnish with additional orange zest or chocolate shavings for a professional touch.

Notes

• Prep ingredients in advance to streamline the baking process and ensure a stress-free cooking experience.
• Make ganache while cake cools, allowing both components to reach perfect temperature for glazing.
• Use a microplane for ultra-fine orange zest that distributes evenly and maximizes citrus flavor throughout the cake.
• Gently fold chocolate chunks to prevent overmixing, which could lead to a tough cake texture.
• Store leftovers in an airtight container at room temperature for up to three days, maintaining optimal moisture and flavor.

• Prep Time: 30 minutes
• Cook Time: 55 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 470 kcal
• Sugar: 25 g
• Sodium: 200 mg
• Fat: 24 g
• Saturated Fat: 14 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Carbohydrates: 59 g
• Fiber: 2 g
• Protein: 6 g
• Cholesterol: 70 mg