Last Updated on 26 September, 2026 by Elby | The Tasteful Pantry
This chocolate orange cake is so moist and light and it is a simple stir and bake cake. The zesty orange cuts through the richness of both the cake and the glaze, making it a beautifully balanced dessert or afternoon treat.
I usually make this cake in a bundt tin, adding charm to the appearance. The distinctive ridges and curves of the pan create a stunning presentation for the chocolate orange cake. Plus, it’s incredibly easy to make, with no fancy decorating skills required! With just a simple glaze drizzled over the top, this cake looks like it came straight from a bakery window. That said, feel free to use a springform pan if you prefer or if you don’t have a bundt pan. You could also try my chocolate buttercream frosting recipe if using a flat pan. For a 22cm tin, cook for roughly the same time. However, be sure to adjust the cooking time for other shapes and sizes.
If it’s mandarins you have an abundance of, try my mandarin almond cake.
Other Easy Chocolate And Fruit Recipes
Chocolate in cooking can be decadent or it can be humble, depending on how it is served – sometime it can be a little bit of both. Try some of these other tasty chocolate recipes – some chocolate and orange, some not:
- Chocolate Cake
- Chocolate Zucchini Cake
- Orange White Chocolate Muffins
- Macadamia, White Chocolate and Orange Cookies
- Raspberry and White Chocolate Brownies
- Blueberry White Chocolate Scones
- Double Choc Orange Muffins
Chocolate Orange Cake Ingredients
Chocolate Orange Cake
This cake uses a mix of pantry classics and a generous hit of fresh orange to keep it fragrant and moist. Plain flour and cocoa powder form the base, with the cocoa giving the cake its deep, chocolatey character.
Bicarb and baking powder work together to help the batter rise into a tall, tender crumb, while the combination of white and brown sugars add sweetness and a little extra warmth from the molasses in the brown sugar. The salt isn’t there for flavour on its own – it simply sharpens everything so the chocolate tastes richer.
Eggs bring structure and help bind the batter, while a neutral oil keeps the cake softer for longer than butter would. Milk adds moisture and a smoother texture, and vanilla gives a subtle background sweetness.
The fresh orange juice and grated rind brighten the cake and make sure the citrus comes through without overpowering the chocolate. The boiling water might seem unusual, but it helps bloom the cocoa so the cake bakes up darker, smoother and more intensely flavoured.
A little extra orange rind on top at the end is completely optional, though it does give a lovely, zesty pop.
Chocolate Glaze
The glaze is intentionally simple so it drizzles over the cake with minimal effort. Icing sugar provides the sweetness and silky texture, while the cocoa makes it gently chocolatey without being too heavy. Milk loosens the glaze so it can be poured, vanilla adds a soft warmth, and a splash of hot water helps it come together into a glossy finish. Once it’s mixed, you want it just thin enough to run slowly down the sides of the cake.
How to Make Chocolate Orange Cake
Chocolate Orange Cake
Begin by heating the oven to 160°C if you are using a fan-forced oven, or 180°C for conventional,. Grease your tin well, especially if you’re using a bundt pan, as the shape can sometimes cling to cakes as they cool. I find using butter works better than oil for this recipe. You can also flour the pan (shake a light coating of flour around the sides to stick to the butter) for a more confident release, if you prefer.
In a large mixing bowl, sift together the dry ingredients – flour, cocoa, bicarb soda, baking powder, both brown and white sugars and the salt. Sifting helps break up any lumps, especially in the cocoa and brown sugar, and gives the cake a lighter texture.
Add the wet ingredients directly into the same bowl: the eggs, oil, milk, vanilla, orange juice and grated rind. Whisk steadily until the mixture looks smooth and evenly combined. It’s a loose batter, which is exactly what you want.
Pour in the boiling water and give everything another brief mix. The batter will thin out even more at this stage, helping the cake bake up moist with a lovely open crumb.
Transfer the batter to your prepared tin and place it into the hot oven. Bake for 35–45 minutes, or until a skewer inserted into the centre comes out clean. The bundt shape may cook slightly quicker around the edges, so checking on the early side certainly doesn’t hurt.
Once baked, leave the cake in the tin for about ten minutes. This lets it settle and makes it far easier to remove without breaking. Then turn it out onto a wire rack and allow it to cool completely before adding the glaze – the glaze will slide off if the cake is still warm.
When the cake is cool, spoon or drizzle over the chocolate glaze so it gently runs down the sides. Add the extra grated orange rind if you fancy a brighter finish, then slice and enjoy.
Chocolate Glaze
Sift the icing sugar and cocoa into a small bowl to remove any lumps. Add the milk, vanilla and hot water, then stir until the glaze is smooth and pourable. You can adjust the thickness by adding a tiny splash more water or sifted icing sugar depending on your preference.
Chocolate and Orange Flavours
Sprinkling extra orange zest on top of the cake also brings a fresh bitterness to complement the chocolate glaze. So, while not necessary, I definitely recommend.
And let’s not forget about the texture. Thanks to the addition of juice in the batter, this cake is incredibly moist and tender, with a soft crumb that practically melts in your mouth.
Chocolate and orange is one of my favourite flavour combos. Also try my orange choc chip cookies to see why. Don’t get me wrong, classic chocolate cake is great and definitely has its place. But the combination of rich chocolate and vibrant orange in this cake is delicious. It takes a classic to a whole new level. Not only will the chocolate orange cake will hit the spot, it will also use up the old orange from the fruit bowl.
Chocolate Orange Cake FAQs
Can I use bottled orange juice instead of fresh?
Fresh juice gives the chocolate orange cake a brighter, more natural citrus flavour, but bottled juice will still work if that’s what you have. However, the orange rind is what really brings the orange flavour, so a fresh orange is best.
Why does the recipe use boiling water?
The hot water helps bloom the cocoa, which makes the chocolate taste smoother and more intense. It also thins the batter so the cake stays extra moist once baked.
Can I bake the chocolate orange cake in a different tin?
Yes, absolutely. A springform tin works nicely if you don’t want the bundt shape. Just check the cake a few minutes earlier or later depending on the depth of your tin, as baking times can shift slightly.
Does this cake freeze well?
It freezes beautifully. Wrap the whole cake (without its glaze) or separate slices in an airtight layer and freeze for up to two months. Thaw at room temperature before glazing or serving.
How strong is the orange flavour?
The citrus is noticeable but not overpowering. It lifts the chocolate rather than competes with it. If you love a bold orange note, feel free to add a little extra rind.
Is chocolate orange cake suitable for dairy-free diets?
It can be adapted. Use a plant-based milk and double-check the cocoa powder you’re using is dairy-free. The glaze can also be made with your preferred non-dairy milk.
How do I stop my bundt cake sticking to the tin?
Grease every nook and ridge thoroughly with butter. Then you can also dust lightly with cocoa or flour. Let the cake rest in the tin for ten minutes after baking before turning it out. This little pause helps it release cleanly.
Nutritional Information for Chocolate Orange Cake
The figures used in the chocolate orange cake recipe are estimates only. If you require precise figures, please check the numbers yourself as they will vary with different food brands. Optional extras have not been included in the nutrition and calorie figures.
Feedback and More
Have you given the easy chocolate orange cake recipe a go? Select a star rating ⭐⭐⭐⭐⭐ or leave a comment below to share your thoughts. Cheers, Elby!
If you liked this recipe, check out some of my other cakes and explore more bakery favourites, muffins and homemade biscuits for more sweet treats.
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Chocolate Orange Cake
*Note: Adjusting servings will not adjust the ‘light grey’ quantities
Ingredients
Chocolate Orange Cake
- 280 grams flour - plain, aaprox. 1¾ cup
- 70 grams cocoa powder - unsweetened, aaprox. ¾ cup
- 1 tsp bicarb soda
- 1 ½ tsp baking powder
- 310 grams white sugar - aaprox. 1½ cup
- 50 grams brown sugar - aaprox. ¼ cup
- ½ tsp salt
- 2 eggs
- 120 ml oil - vegetable or canola
- 240 ml milk
- 1 tsp vanilla extract
- 80 ml fresh orange juice
- grated rind from one orange
- 180 ml boiling water
- grated orange rind for garnish (optional)
Chocolate Glaze
- 100 grams icing sugar
- 15 grams cocoa powder
- 15 ml milk
- 1 tsp vanilla extract
- 2 tsp hot water
Instructions
Cake
- Preheat the oven to 180°C | 160°C fan forced and use butter to grease a 24cm bundt pan (or 22cm springform pan).
- Sift the flour, cocoa, bicarb, baking powder, sugars and salt in a large bowl.
- Add the eggs, oil, milk, vanilla, orange juice and orange rind. Whisk until smooth.
- Add the hot water and mix to combine.
- Pour into the prepared pan and place in the preheated oven. Cook for 35-45 minutes, or until cooked through when tested with a skewer. Leave in pan for 10 minutes to cool slightly.
- Remove from pan and leave to cool on a wire rack before drizzling with the chocolate glaze. Sprinkle with the extra grated orange rind if using, and serve!
Glaze
- Sift the sugar and cocoa in a bowl.
- Stir in the milk, vanilla and water until the glaze is a smooth consistency.
Nutrition
*Nutrition and calorie figures are estimates only.
