Chocolate & Orange Cake with Dark Chocolate Ganache. Recipe

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The perfect way to sum up a winter meal is with this sinful, decadent chocolate cake. It is hard to resist the temptation of a piece of any chocolate cake and this orange flavored cake is just the same....very chocolaty and with the right amount of orange hint in the background. This cake is also too moist, spoiling you with a melt-in-the-mouth kinds, unlike other chocolate cakes which tend to dry quickly.

The recipe for this cake is from one of the Paragon Books called Chocolate, gifted to me by my son sumtime back, bought during one of those father and son shopping and brunch times. The junior insisted to bake sumthing from that book and obviously NO is sumthing which he wouldn't want to hear....So I put on my baking cap and browsed the book, the lad pointed at this recipe and it was final, no questions to be asked, had to bake the cake. Whilst browsing the whole book, no-where I could read the chocolatier/chef/patisserie rs name. I seldom dare to try any unknown authors recipes, especially for baking, not because I do not trust them or so but most of the times the baking maths ain't right. I guess any baker would understand what I am talking about....there is a theory or a math in any baking. Every flour, sweetener, fat have to be in a certain ratio for the perfect cake. Any ups and downs resuts in a awful cake, wasting all the hard work, love and passion gone into it. But surprisingly most of the recipes in the book worked...not forgetting to mention after playing around with tidbit changes...leaving the junior happy.

Cook time:



  1. Grease a round/square cake tin.
  2. Beat the sugar and softened butter until light and creamy.
  3. Gradually add the eggs, beating after each addition.
  4. Carefully fold in the sifted flour and cocoa.
  5. Lastly fold in only the orange juice or milk + orange juice and vanilla.
  6. Put the mixture in the prepared tin and bake in a pre-heated oven at 190oC/375oF/Gas Mark 5 for 25-35 mins or until springy to touch.
  7. Leave the cake to cool on a wire rack.
  8. Lastly spread the icing over the cake and leave it to set.
  9. PS:
  10. The cake can be left out for 2 days, then refridgrate upto a week.
  11. If kept out, spread the icing while serving.
  12. This cake can also be made with lemon instead of orange....tastes too good.


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