clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Chocolate Orange Cake | URBAN BAKES

Chocolate Orange Cake

  • Author: Connie
  • Total Time: 2 hours 30 minutes
  • Yield: 1 bundt cake 1x




  • 2 oz. unsweetened baking chocolate, chopped
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup sour cream
  • 2 tablespoons grated orange peel or 1 teaspoon of orange emulsion
  • 2 teaspoons pure vanilla extract
  • 3 large eggs
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt


  • 1 cup semi-sweet chocolate chips
  • 1/3 cup heavy cream
  • 1/4 teaspoon orange emulsion (optional)
  • 1/4 cup fresh orange peel (optional)



  1. In a small bowl, melt unsweetened baking chocolate in microwave on HIGH for 30 seconds, stir. Microwave for an additional 15 seconds until about 75 percent of chocolate has melted. Continuously stir until smooth; set aside to cool.
  2. Heat oven to 350 degrees F. Grease and lightly flour a 12-cup fluted tube cake pan; set aside.
  3. In large bowl, cream butter and sugar using an electric mixer until light and fluffy. Beat in melted chocolate, sour cream, orange peel (or emulsion), vanilla and eggs until just combined.
  4. On low speed, beat in remaining cake ingredients. Note: You may notice batter may be more airy than most cake batters, this is okay. Spread evenly into pan.
  5. Bake for 30 to 40 minutes or until a toothpick inserted in center of cake comes out clean. Leave cake to cool in the tube pan for 20 minutes, remove and allow additional cooling for about 1 hour.


  1. Meanwhile in a small saucepan set over medium heat, melt 1 cup chocolate chips. Stir in cream. Whisk mixture until ganache is smooth and uniform in color. Remove from heat. Stir in orange emulsion.
  2. Once cake has cooled, drizzle ganache over the top and allow it to drip down the sides. Garnish with fresh orange peel. ENJOY!


A slightly greater amount of orange extract may be substituted for orange emulsion. To make orange peel, use a vegetable peeler to peel the skin of the orange. Be sure to not peel into the white flesh as this gives a bitter taste. Cut 2-inch long strands from peel about ¼-inch wide and twist strands around your index finger to create a curl; release.

  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
Scroll to Top

Craving More?

Sign up for Weekly Recipes, Special Offers, Giveaways & More!