Martha Stewart Chocolate Orange Cake

This martha stewart chocolate orange cake recipe is a rich and elegant layered dessert, which is made with semisweet chocolate ganache and bright homemade orange curd. It’s a restaurant-quality celebration cake, ideal for holidays and special occasions.

Martha Stewart Chocolate Orange Cake Ingredients

Chocolate Ganache Frosting:

• 16 ounces semisweet chocolate, very finely chopped
• 2 2/3 cups heavy cream
• 1 teaspoon light corn syrup

Cake:

• 1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
• 1 1/2 cups all-purpose flour, plus more for pans
• 1 1/2 cups cake flour (not self-rising)
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 3/4 cups sugar
• 4 large eggs
• 2 teaspoons pure vanilla extract
• 1 1/4 cups milk

Orange Curd:

• 12 large egg yolks
• Zest of 2 oranges
• 1/4 cup plus 2 tablespoons fresh orange juice
• 1/2 cup plus 1 tablespoon fresh lemon juice
• 1 1/2 cups sugar
• 1/4 teaspoon coarse salt
• 1 cup (2 sticks) plus 5 tablespoons unsalted butter, cold, cut into pieces

How To Make Martha Stewart Chocolate Orange Cake

1. Make the ganache frosting: Place chopped chocolate in a heatproof bowl. Bring cream to a boil, pour over chocolate, let sit 3 minutes, then whisk smooth. Whisk in corn syrup.
2. Chill the frosting: Cool to room temperature, then refrigerate, stirring frequently, until thick but spreadable, about 1 hour.
3. Prep oven and pans: Preheat oven to 350°F. Butter two 8-inch round pans, line with parchment, butter again, and dust with flour.
4. Mix dry ingredients: Sift all-purpose flour, cake flour, baking powder, and salt.
5. Cream butter and sugar: Beat butter and sugar until light and fluffy, 3–4 minutes. Add eggs one at a time, then vanilla.
6. Add flour and milk: On low speed, add flour mixture in three parts, alternating with milk, beginning and ending with flour.
7. Bake the cakes: Divide batter between pans and bake 30–35 minutes, rotating halfway, until a tester comes out clean.
8. Cool completely: Cool 20 minutes, invert cakes, remove parchment, and cool fully.
9. Make orange curd: Cook yolks, zest, juices, and sugar over medium-low heat, stirring constantly, until thick. Simmer 2 minutes.
10. Finish curd: Remove from heat, add salt and butter gradually until smooth. Strain if desired and chill at least 2 hours.
11. Level and split layers: Trim cake tops and split each layer in half to make four layers.
12. Assemble cake: Spread orange curd between layers, leaving a border. Insert skewers to stabilize.
13. Crumb coat: Apply a thin layer of frosting and chill 30 minutes.
14. Final frost: Frost with remaining ganache in decorative swirls. Rest 20 minutes before serving.

Recipe Tips

• How to balance chocolate and citrus: Don’t overfill layers—leave a border for clean slices.
• Can I make orange curd ahead? Yes, up to 1 1/2 weeks refrigerated.
• If ganache gets too firm: Warm briefly over simmering water and stir.
• How to get neat layers: Chill cake between steps.
• Best slicing tip: Use a long, warm knife wiped clean between cuts.

What To Serve With Chocolate Orange Cake

• Espresso or coffee
• Fresh berries
• Lightly sweetened whipped cream
• Dessert wine

How To Store Chocolate Orange Cake

Refrigerate: Store covered up to 4 days.

Freeze: Not recommended once assembled.

Chocolate Orange Cake Nutrition Facts

• Calories: ~560
• Carbs: ~58g
• Protein: ~7g
• Fat: ~36g

Nutrition information is estimated and may vary.

FAQs

Can I make this cake a day ahead?
Yes, it’s best assembled the day before serving.

Can I use store-bought orange curd?
Yes, but homemade gives the best flavor.

Why split each cake layer?
It creates thinner layers and better curd distribution.

Can I use dark chocolate instead of semisweet?
Yes, but the cake will be less sweet.

Try More Recipes:

• Martha Stewart Chocolate Mousse Cake
• Martha Stewart Chocolate Molten Lava Cake
• Martha Stewart Chocolate Meringue Cake