Ina Garten Chocolate Orange Cake Recipe
The Ina Garten Chocolate Orange Cake Recipe is rich, moist and full of chocolate and citrus flavor. This cake combines deep chocolate taste with a fresh orange twist.
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 6 ounces dark chocolate chopped
- ½ cup unsalted butter
- 1 cup granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- ½ cup sour cream
- Zest of 1 large orange
- ¼ cup fresh orange juice
- Optional: powdered sugar for topping
Instructions
Preheat the Oven
- Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper. This ensures the cake releases easily.
Melt Chocolate and Butter
- In a heatproof bowl, melt dark chocolate and butter together. Stir until smooth. Let it cool slightly before adding to the batter.
Mix Dry Ingredients
- In a separate bowl, whisk together flour, baking powder, baking soda and salt. This ensures even distribution and helps the cake rise properly.
Beat Eggs and Sugar
- In a large bowl, beat eggs and sugar with a mixer until light and fluffy. Add vanilla extract for extra flavor.
Combine Wet and Dry Ingredients
- Fold melted chocolate mixture into the egg mixture gently. Then fold in dry ingredients slowly to maintain a soft texture.
Add Sour Cream and Orange
- Mix in sour cream, orange juice and orange zest. Stir until just combined. This adds moisture and bright citrus flavor.
Pour Batter Into Pan
- Pour the batter into the prepared cake pan. Smooth the top with a spatula. Tap the pan lightly to remove air bubbles.
Bake the Cake
- Bake at 350°F for 40–45 minutes. Insert a toothpick in the center; it should come out clean. Cool in pan for 10 minutes.
Cool and Serve
- Remove the cake from the pan and let it cool completely on a wire rack. Dust with powdered sugar before slicing if desired.
Notes
- Use high-quality dark chocolate for best flavor.
- Fresh orange juice and zest give bright citrus notes.
- Fold ingredients gently to avoid deflating the batter.
- Let the cake cool completely before slicing.
- Optional: top with a chocolate ganache for extra richness.