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chocolate orange cake

Chocolate Orange Cake / Cakelets

Linda Appiah
These chocolate orange cakes/ Cakelets are parked with tons of chocolate and natural orange flavor in every bite. These are made from scratch with basic baking ingredients you might have in your kitchen already.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course cakes, Dessert
Cuisine American
Servings 12 people
Calories 219 kcal


  • ¼ cup water
  • ¼ cup olive oil
  • ¼ butter
  • 3 tablespoons natural unsweetened cocoa powder
  • 1 cup all-purpose flour
  • ½ cup white granulated sugar
  • ¼ cup brown sugar
  • teaspoon salt
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ¼ cup fresh orange juice
  • 1 teaspoon orange zest
  • ¼ cup sour cream
  • 1 large whole egg
  • ½ teaspoon vanilla extract
  • ½ teaspoon orange extract

Orange Chocolate Ganache

  • 4 ounces chocolate
  • ½ cup heavy cream
  • 1 teaspoon orange zest
  • dash or orange and vanilla extract
  • pinch of salt


  • Preheat the oven to 350 F. Grease 8 mini-Bundt pans with butter and flour or you can use my magic pan release. Set the pans aside.
  • Zest the orange peel and squeeze the juice from the orange and set it aside. Measure all the ingredients needed for the recipe.
  • In a medium bowl, whisk together the flour, sugar, baking soda, baking powder, and salt until combined and set aside. In a small pot bring water, oil, butter, and cocoa powder to a boil, add the hot mixture to the dry ingredients and mix until combined. Then add vanilla extract, orange juice, sour cream, and eggs to the mixture and mix until combined but don’t over mix.
  • Scoop the cake batter into the prepared pans. Fill the Bundt or Cakelets pans 2/3 full since the cakes will be decorated and served upside-down style.
  • Bake the cakes in the preheated oven for 20 – 25 minutes or toothpick inserted in the middle of cakes and comes out clean and dry. Check on the cakes at 20 minutes if you are using a small Cakeletes pan. Allow the cakes to cool for about 5 minutes in pans before transferring them onto cooling racks to cool completely.
  • When the cakes are out of the oven, make your chocolate ganache. In a heavy pan, pour heavy cream into it, add orange zest, and heat on medium heat until it starts to bubble. Stir to prevent scorching. Strain the hot cream over the chocolate. Use a whisk or rubber spatula, stir until all the chocolate pieces are melted. Add the salt, vanilla, orange extract to the ganache and mix until smooth and creamy. Pour the ganache on a completely cooled cake.


Chocolate Orange Cupcakes
Line a 12-cup muffin pan with cupcake liners and scoop the batter into the lined baking pans. Fill halfway and bake for 15 – 20 minutes or until a toothpick inserted into the center comes out clean and dry. All the cakes to cool completely before frosting.
Chocolate Orange Layer Cake
You can also prepare this cake as a two- 8 inch or three-6-inch layer cake and double the recipe. Divide batter between 8-inch or 6-inch cake pans and bake for 25- 30 minutes or until a toothpick inserted in the center comes out clean. These cakes will be two-inch high, and you can tort them or use them as they are to create a tall cake.
Make-Ahead Instructions for Chocolate Orange cake recipe
Make-ahead instruction for the chocolate orange cake. These orange and chocolate cakes can be made in advance and stored for later use. Below are some notes to consider if you want to make these cakes in advance. The cake can be made one day in advance, covered, and stored at room temperature or in the refrigerator.
Frosting can also be made one day in advance, covered, and stored in the fridge until ready to use. When ready to use, bring them out of the refrigerator an hour before using. You can whip the chocolate ganache and pipe it onto the cakes or warm it to achieve pouring consistency for decorating. If using buttercream then re-whip the buttercream with a hand mixer or stand mixer to a more spreadable consistency. Pipe the buttercream on the cakes and serve.
How to store the orange chocolate Leftover Cakelets
Cakeletes can be stored in an airtight container at room temperature for 3 days and in the refrigerator for up to a week. For more extended storage, allow the cakes to completely cool then place them in the freezer on a cookie sheet for about an hour until frozen solid. Then transfer into a freezer-friendly container or Ziplock bag and store in the freezer for up to 3 months.
Thaw overnight on the counter and decorate and serve.
You can store leftover buttercream (when used) in an airtight container in the refrigerator for a month or in the freezer for up to 3 months.


Calories: 219kcalCarbohydrates: 27gProtein: 2gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 14mgSodium: 86mgPotassium: 61mgFiber: 1gSugar: 18gVitamin A: 177IUVitamin C: 1mgCalcium: 25mgIron: 1mg
Keyword Cakes, chocolate cake, chocolate orange cake
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