Ina Garten Chocolate Orange Cake Recipe

Ina Garten’s Chocolate Orange Cake combines the rich, indulgent flavor of chocolate with the zesty brightness of orange. This delightful cake is perfect for celebrations or as a show-stopping dessert to end a special meal. The blend of citrus and chocolate creates a sophisticated, well-balanced flavor profile that’s both comforting and elegant.

What is Ina Garten Chocolate Orange Cake?

Ina Garten’s Chocolate Orange Cake is a moist, tender chocolate cake infused with orange zest and juice. It’s often finished with a rich chocolate glaze or frosting, making it a decadent dessert that combines the best of citrus and chocolate.

Other Popular Recipes

• Ina Garten Cranberry Cream Cheese Bread
• Ina Garten Mandel Bread
• Ina Garten Banana Bread

Reasons to Try Ina Garten Chocolate Orange Cake

• Sophisticated flavor: The combination of chocolate and orange is timeless.
• Perfect for any occasion: Great for birthdays, holidays, or dinner parties.
• Moist and tender texture: A result of high-quality ingredients and careful preparation.
• Make-ahead friendly: Stays fresh for days and can be frozen.
• Elegant presentation: A show-stopping dessert with minimal effort.

Ingredients Needed to Make Ina Garten Chocolate Orange Cake

For the cake:

• All-purpose flour: 1 3/4 cups.
• Unsweetened cocoa powder: 3/4 cup.
• Baking powder: 1 teaspoon.
• Baking soda: 1 teaspoon.
• Salt: 1/2 teaspoon.
• Granulated sugar: 2 cups.
• Eggs: 2 large.
• Whole milk: 1 cup.
• Vegetable oil: 1/2 cup.
• Vanilla extract: 2 teaspoons.
• Orange zest: 1 tablespoon.
• Orange juice: 1/2 cup, freshly squeezed.
• Boiling water: 1 cup.

For the glaze:

• Bittersweet chocolate chips: 1 cup.
• Heavy cream: 1/2 cup.
• Orange zest: 1 teaspoon, for garnish.

Instructions to Prepare Ina Garten Chocolate Orange Cake

Step 1: Preheat the oven

• Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.

Step 2: Prepare the dry ingredients

• In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

Step 3: Mix the wet ingredients

• In another bowl, whisk together the sugar, eggs, milk, vegetable oil, vanilla extract, orange zest, and orange juice until smooth and well combined.

Step 4: Combine wet and dry ingredients

• Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Slowly pour in the boiling water, stirring until the batter is smooth and thin.

Step 5: Bake the cakes

• Divide the batter evenly between the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
• Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Step 6: Make the glaze

• Heat the heavy cream in a small saucepan over medium heat until it begins to simmer.
• Pour the hot cream over the chocolate chips in a heatproof bowl. Let sit for 1–2 minutes, then stir until smooth and glossy.

Step 7: Assemble the cake

• Place one cake layer on a serving plate and spread a thin layer of glaze on top.
• Add the second layer and pour the remaining glaze over the top, letting it drip down the sides. Garnish with orange zest.

Step 8: Serve and enjoy

• Let the glaze set for 30 minutes before slicing. Serve at room temperature for the best flavor.

What Goes Well With Ina Garten Chocolate Orange Cake

• Whipped cream: Adds a light, creamy contrast.
• Vanilla ice cream: Perfect for pairing with the rich chocolate flavor.
• Fresh berries: Complements the citrus notes with vibrant, fruity flavors.
• Espresso or coffee: Enhances the chocolate and orange combination.

Key Tips for Making Ina Garten Chocolate Orange Cake

• Use fresh oranges: Fresh zest and juice provide the best flavor.
• Don’t overmix the batter: Mix just until combined to ensure a tender cake.
• Cool completely before glazing: This prevents the glaze from sliding off the cake.
• Choose high-quality chocolate: The glaze’s flavor depends on the quality of chocolate used.
• Store properly: Cover the cake tightly to maintain its moist texture.

Creative Variations of Ina Garten Chocolate Orange Cake

• Triple chocolate: Add chocolate chips to the batter for extra indulgence.
• Nutty addition: Sprinkle chopped hazelnuts or almonds over the glaze.
• Spiced twist: Add a pinch of cinnamon or cardamom to the batter for warmth.
• Layer with marmalade: Spread a thin layer of orange marmalade between the cake layers for extra citrus flavor.

Storage Guidelines for Ina Garten Chocolate Orange Cake

• Room temperature: Store the cake in an airtight container for up to 3 days.
• Refrigeration: Extend freshness by refrigerating for up to 5 days. Bring to room temperature before serving.
• Freezing: Wrap the cake tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator.

FAQs

Can I use orange extract instead of fresh orange juice in a chocolate orange cake?

Yes, you can use orange extract if fresh orange juice isn’t available. Substitute 1 teaspoon of orange extract for the 1/2 cup of orange juice to achieve a similar citrus flavor.

How do I make the cake more moist?

To make the cake extra moist, ensure you don’t overbake it. Adding an extra tablespoon of oil or a few tablespoons of sour cream to the batter can also enhance moisture.

Can I use a bundt pan for this recipe?

Yes, this recipe works well in a bundt pan. Adjust the baking time to 40–45 minutes and check for doneness with a toothpick.

What type of chocolate is best for the glaze?

High-quality bittersweet or semisweet chocolate is best for the glaze. It melts smoothly and provides a rich flavor that complements the orange.

Wrapping Up

Ina Garten’s Chocolate Orange Cake is a show-stopping dessert that perfectly balances the richness of chocolate with the brightness of orange. With its moist texture and elegant glaze, this cake is sure to impress at any gathering.

More Ina Garten Recipes

• Ina Garten Midnight Pasta
• Ina Garten Sweet Potato Casserole
• Ina Garten Apple Clafoutis
• Ina Garten Pastitsio

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