Chocolate Orange Cake

With a surprising hint of orange, no chocolate lover can resist this Chocolate Orange Cake.

This rich and decadent chocolate orange cake is a perfect example of this perfect pairing.

The moist and fluffy cake is infused with the bright citrus flavor of fresh orange zest and topped with a luscious chocolate frosting.

Each bite is a harmonious balance of sweet and tangy flavors that will leave you wanting more.

Be sure to check out the rest of our best cake recipes, too!

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Thanks to the expert chefs at Dole Packaged Foods’ test kitchen for this delicious recipe.

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Chocolate Orange Cake Recipe

I must admit… I really can’t pass a dark chocolate cake.

But add in the hint of orange and it’s amazing!

And if you’re in the mood for something different, try this Triple Chocolate Gingerbread Cake, combining the warm and spicy flavors of gingerbread with the lusciousness of three types of chocolate.

Or, if you’re in the mood for orange but not chocolate today, try these orange cupcakes.

Ingredients:

• 2 cans (15 ounces) Dole Mandarin Oranges, divided
• 1 box (2 layer) devil’s food cake mix
• 3 eggs
• 1/2 cup vegetable oil
• 1 orange, peel grated (optional)
• 1 package (4-serving size) vanilla flavor instant pudding
• 2 cups frozen whipped topping, thawed
• 1 cup heavy whipping cream
• 1 cup semisweet chocolate

Directions for chocolate orange cake recipe:

Step 1: Heat oven to 350 F. Spray two (9-inch) cake pans with cooking spray.

Drain mandarin oranges, keeping fruit and syrup reserved separately.

Step 2: In large bowl, combine cake mix, juice from one can of mandarin oranges, eggs, oil and orange peel; beat 2 minutes.

Step 3: Pour cake mix into prepared pans.

Layer mandarin oranges from one can over each cake and gently submerge them into cake batter.

Step 4: Bake 25-30 minutes, or until toothpick inserted in center comes out clean.

Cool in pan 10 minutes.

Remove from pan onto wire rack; cool completely.

Step 5: Pour 1/2 cup reserved juice from second can of oranges in bowl with pudding mix; whisk 2 minutes, or until pudding mix is completely dissolved.

Remove 12 orange slices from second can and dry with paper towel; set aside.

Fold in whipped topping and remaining mandarin oranges.

Spread mandarin frosting on top of first layer of cake and out to edges.

Place second layer on top of first layer.

Step 6: In small saucepan, heat cream until just beginning to steam, but do not boil.

Remove from stove and stir in chocolate.

Stir until well-blended.

Pour chocolate mixture over cake and garnish with reserved mandarin oranges.

Refrigerate half hour before serving.

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Chocolate Orange Cake Recipe

Yield: 12

Prep Time: 10 minutes

Cook Time: 35 minutes

Inactive Time: 30 minutes

Total Time: 1 hour 15 minutes

With a surprising hint of orange, no chocolate lover can resist this Chocolate Orange Cake. This rich and decadent chocolate orange cake is a perfect example of this perfect pairing. The moist and fluffy cake is infused with the bright citrus flavor of fresh orange zest and topped with a luscious chocolate frosting.

Print

Ingredients

• 2 cans (15 ounces) Dole Mandarin Oranges, divided
• 1 box (2 layer) devil's food cake mix
• 3 eggs
• 1/2 cup vegetable oil
• 1 orange, peel grated (optional)
• 1 package (4-serving size) vanilla flavor instant pudding
• 2 cups frozen whipped topping, thawed
• 1 cup heavy whipping cream
• 1 cup semisweet chocolate

Instructions

1. Heat oven to 350 F. Spray two (9-inch) cake pans with cooking spray. Drain mandarin oranges, keeping fruit and syrup reserved separately.
2. In large bowl, combine cake mix, juice from one can of mandarin oranges, eggs, oil and orange peel; beat 2 minutes.
3. Pour cake mix into prepared pans. Layer mandarin oranges from one can over each cake and gently submerge them into cake batter.
4. Bake 25-30 minutes, or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan onto wire rack; cool completely.
5. Pour 1/2 cup reserved juice from second can of oranges in bowl with pudding mix; whisk 2 minutes, or until pudding mix is completely dissolved. Remove 12 orange slices from second can and dry with paper towel; set aside. Fold in whipped topping and remaining mandarin oranges. Spread mandarin frosting on top of first layer of cake and out to edges. Place second layer on top of first layer.
6. In small saucepan, heat cream until just beginning to steam, but do not boil. Remove from stove and stir in chocolate. Stir until well-blended. Pour chocolate mixture over cake and garnish with reserved mandarin oranges. Refrigerate half hour before serving.

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Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 469Total Fat: 27gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 70mgSodium: 380mgCarbohydrates: 55gFiber: 2gSugar: 34gProtein: 5g

Nutrition information isn’t always accurate.

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