Ina Garten’s Zesty Chocolate Orange Cake Recipe For Beginners

Chocolate and orange dance together in this decadent Ina Garten chocolate orange cake recipe that promises pure indulgence.

Rich, velvety layers intertwine with bright citrus notes, creating a symphony of flavors.

The combination strikes a perfect balance between deep cocoa intensity and zesty orange essence.

Every slice whispers elegance and sophisticated comfort.

Professional bakers and home cooks alike will fall in love with this remarkably simple yet stunning dessert.

Delicate yet bold, this cake brings a touch of gourmet magic to your kitchen.

You won’t be able to resist the allure of its luxurious chocolate and orange embrace.

What You’ll Combine for Ina Garten Chocolate Orange Cake

• Butter: Adds richness and creates a tender cake texture, choose high-quality unsalted butter for best flavor.
• Brown Sugar, White Sugar: Provides sweetness and helps create a moist, soft crumb, look for pure cane sugars.
• Egg, Egg Yolk: Binds ingredients and adds structure, select fresh, room-temperature eggs for smooth mixing.
• Orange Zest: Introduces bright citrus notes, use fresh organic oranges for most intense flavor.
• Flour: Provides structure and body to the cake, opt for all-purpose flour for consistent results.
• Cocoa Powder: Delivers deep chocolate flavor, choose high-quality dutch-processed cocoa for rich color.
• Baking Powder, Baking Soda: Helps cake rise and become light, ensure they are fresh and not expired.
• Salt: Enhances overall flavor complexity, use fine sea salt for even distribution.
• Milk, Vinegar: Creates a tangy buttermilk effect, whole milk works best for richness.

• Butter: Creates creamy base, use softened high-quality butter.
• Orange Zest, Orange Juice: Adds vibrant citrus punch, freshly squeezed is ideal.
• Cocoa Powder: Provides chocolate depth, use premium dark cocoa.
• Powdered Sugar: Creates smooth, sweet frosting texture, sift to avoid lumps.

• Extra Orange Zest: Adds final aromatic touch, fresh zest recommended.

Tools to Make Chocolate Orange Cake with Ina’s Touch

• Electric Mixer or Whisk: Essential for creaming butter and sugar, and blending cake ingredients smoothly.
• Large Mixing Bowl: Needed for combining cake batter ingredients thoroughly.
• 8-inch Cake Pan: Crucial for baking the cake in the correct size and shape.
• Measuring Cups and Spoons: Important for accurate ingredient measurements.
• Toothpick: Used to check cake doneness by inserting into the center.
• Small Cup or Bowl: For mixing milk and vinegar together.
• Zester or Grater: Helps create fresh orange zest for cake and frosting.
• Spatula: Useful for spreading frosting and scraping bowl edges.

How to Bake Ina Garten’s Chocolate Orange Cake

Chocolate Orange Cake Delight

• Oven Preparation Cozy up your kitchen by warming the oven to a perfect 350°F and lovingly coat your baking pan with a generous butter embrace.
• Creamy Sugar Dance Blend butter with brown and white sugars until they transform into a silky smooth mixture. Introduce egg, extra yolk, and bright orange zest, creating a fragrant symphony of flavors.
• Dry Ingredient Magic Softly sprinkle flour, deep cocoa powder, rising agents, and a whisper of salt over your creamy base. Gently fold these ingredients until they kiss and combine.
• Liquid Love Story Swirl milk and vinegar together, then pour into your batter. Mix with tender care until everything harmonizes perfectly. Transfer the batter into your waiting pan and send it into the warm oven's embrace for 20-22 magical minutes.
• Cooling Moment Allow your cake to rest and cool completely, letting its flavors settle and develop their full personality.
• Frosting Finale Whip softened butter with zesty orange notes, a splash of juice, rich cocoa, and sweet powdered sugar. Spread this dreamy topping across your cake, crowning it with an extra sprinkle of orange zest if your heart desires.

Little Changes to Try in Chocolate Orange Cake

• Add a splash of Grand Marnier or orange liqueur to the batter for an extra sophisticated citrus kick that deepens the cake's luxurious taste profile.
• Adjust powdered sugar quantities to create either a thick, spreadable frosting or a lighter, more drizzle-like consistency depending on your preference and serving style.
• Swap regular flour with almond flour or a gluten-free blend to accommodate dietary restrictions without compromising the cake's rich, moist texture.
• Fold in dark chocolate chips or use a higher percentage cocoa powder to create a more robust chocolate experience that complements the bright orange notes.
• Candied orange peels, chocolate shavings, or a light dusting of cocoa powder can transform this simple cake into an elegant dessert perfect for special occasions.

Plating Tips for Ina Garten’s Chocolate Orange Cake

• Pair with Citrus Delight: Serve each slice alongside a refreshing orange sorbet or tangy orange segments to enhance the cake's vibrant citrus notes.
• Create Chocolate Orange Moments: Enjoy this decadent cake with a steaming cup of dark roast coffee or a rich hot chocolate to complement its deep, luxurious flavors.
• Dress Up the Dessert: Sprinkle additional orange zest or chocolate shavings on top of the frosted cake for an elegant, professional presentation that wows guests and adds textural interest.
• Elevate with Beverage Pairing: Pour a small glass of Grand Marnier or orange liqueur alongside the cake to amplify the orange undertones and create a sophisticated dessert experience.

Quick Recipe Overview

Prep Time: 30 minutes

Cook Time: 22 minutes

Total Time: 52 minutes

Calories: 370 kcal

Servings: 8

Storage Tips for Chocolate Orange Cake Made at Home

• Refrigerate Wisely: Store the chocolate orange cake in an airtight container in the refrigerator for up to 5 days. Cover the cake loosely with plastic wrap to maintain moisture and prevent drying out.
• Freeze for Future Enjoyment: Wrap individual cake slices in plastic wrap, then place in a freezer-safe container. Frozen cake stays delicious for 2-3 months. Thaw overnight in the refrigerator before serving.
• Room Temperature Tips: Keep the frosted cake at room temperature for 1-2 days if serving soon. Place in a cool, dry spot away from direct sunlight to maintain its fresh texture and flavor.
• Make-Ahead Magic: Prepare the cake batter and refrigerate overnight for a stress-free baking experience. Mix frosting ingredients in advance and store separately in the refrigerator for up to 3 days. Bring to room temperature before assembling and serving.

Luxurious Ina Garten Chocolate Orange Cake Recipe

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4.8 from 8 reviews

• Total Time: 52 minutes
• Yield: 8 1x

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Description

Ina Garten’s chocolate orange cake melds rich chocolate with zesty citrus notes. Dense layers combine deep cocoa and bright orange flavors, creating a luxurious dessert you’ll savor with each indulgent bite.

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Ingredients

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• 8 tbsps (1 stick; 113 grams) unsalted butter, softened
• 6 tbsps (85 grams) butter, at room temperature
• 1 large egg + 1 egg yolk
• 2 oz semisweet chocolate, melted and slightly cooled
• 1 cup (130 grams) flour
• ¾ cup (145 grams) brown sugar
• ½ cup (40 grams) cocoa powder
• ½ cup (40 grams) cocoa powder
• 2 tbsps (25 grams) white sugar
• ¾ cup whole milk
• 1 ½ cups (168 grams) powdered sugar
• 1 tbsps fresh orange juice
• Zest of half a large navel orange (~1 tsp)
• ½ tsp fresh navel orange zest
• ½ tsp white vinegar
• ¾ tsp baking powder
• ½ tsp fine sea salt
• ¼ tsp baking soda

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Instructions

1. Preheating and Preparation: Set the oven to 350°F (175°C) and thoroughly grease an 8-inch baking pan to prevent sticking.
2. Creating the Base Mixture: Cream butter, brown sugar, and white sugar until light and fluffy, then integrate whole egg, extra egg yolk, and fresh orange zest, blending until thoroughly combined.
3. Incorporating Dry Ingredients: Gently sift flour, cocoa powder, baking powder, baking soda, and salt over the wet ingredients, mixing minimally to avoid overmixing.
4. Liquid Integration: Combine milk and vinegar to create a slight curdling effect, then fold into the batter, stirring until just incorporated and maintaining a smooth consistency.
5. Baking Process: Pour batter into the prepared pan, spreading evenly, and bake for 20-22 minutes. Verify doneness by inserting a toothpick that comes out clean or with minimal crumbs.
6. Cooling and Frosting Preparation: Allow cake to cool completely at room temperature. Whip softened butter with orange zest, fresh orange juice, cocoa powder, and powdered sugar until achieving a smooth, creamy frosting texture.
7. Final Assembly: Spread frosting evenly across the cooled cake surface, optionally garnishing with additional orange zest for enhanced visual appeal and flavor complexity.

Notes

• Zest with Care: Grate orange zest carefully to avoid bitter white pith, using only the bright orange outer layer for maximum flavor intensity.
• Prevent Overmixing: Stir batter minimally to keep cake tender, stopping just when ingredients are combined to maintain a light, delicate texture.
• Temperature Matters: Use room temperature ingredients, especially butter and eggs, to ensure smooth blending and consistent cake structure.
• Moisture is Key: The milk-vinegar mixture creates a subtle tanginess and helps produce an incredibly moist, soft chocolate cake that stays fresh longer.

• Prep Time: 30 minutes
• Cook Time: 22 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 370
• Sugar: 37 g
• Sodium: 180 mg
• Fat: 18 g
• Saturated Fat: 11 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 52 g
• Fiber: 2 g
• Protein: 4 g
• Cholesterol: 70 mg