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–+ servings

Chocolate Orange Delight

Discover the ultimate Chocolate Orange Delight, a layered cheesecake cake with rich chocolate and zesty orange, perfect for special occasions and sure to impress your guests.
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Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Resting Time: 2 hours
Total Time: 3 hours 45 minutes
Servings: 10 people
Calories: 320kcal
Cost: $20

Equipment

  • Two 9-inch round cake pans
  • One 9-inch springform pan
  • Mixing bowls
  • Electric mixer
  • Wire rack
  • Spatula
  • Saucepan
  • Parchment paper

Ingredients

  • 1 3/4 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 1 cup buttermilk, room temperature
  • 1/2 cup vegetable oil
  • 2 large eggs, room temperature
  • 2 tsp vanilla extract
  • 1 cup hot water
  • 2 packages (8 ounces each) cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 tbsp orange zest
  • 1 tsp vanilla extract
  • 2 large eggs
  • 1 cup semisweet chocolate chips
  • 1/2 cup heavy cream

Instructions

  • Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper. Also, prepare a 9-inch springform pan for the cheesecake layer.
  • In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add buttermilk, vegetable oil, eggs, and vanilla extract. Beat on medium speed until well combined. Stir in hot water until smooth. Divide the batter evenly between prepared cake pans.
  • Bake for 30-35 minutes or until a toothpick inserted comes out clean. Let cakes cool completely on a wire rack before removing from pans.
  • In a mixing bowl, beat cream cheese and sugar until smooth. Add orange zest and vanilla, then mix well. Add eggs one at a time, beating until combined. Pour mixture into the prepared springform pan and bake for 45-50 minutes, until edges are set and center is slightly jiggly. Let cool and refrigerate for at least 2 hours or overnight.
  • In a small saucepan, heat heavy cream until simmering. Remove from heat and add chocolate chips, stirring until melted and smooth. Let cool to a pourable consistency.
  • On a serving plate, place one chocolate cake layer. Top with the cooled cheesecake layer, then add the second chocolate cake layer. Pour ganache over the top and allow it to drip down the sides.

Notes

Make sure all ingredients are at room temperature for best results, especially eggs and cream cheese. Don’t overmix the batter once adding the hot water to avoid a tough cake. Consider trimming the edges of the cake layers for a neater assembly. To enhance the recipe, sprinkle additional orange zest over the ganache before serving. For storage, keep the cake covered in the fridge for up to 5 days, or freeze slices for up to 3 months.

Nutrition

Calories: 320kcal | Carbohydrates: 45g | Protein: 5g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 75mg | Sodium: 200mg | Potassium: 150mg | Fiber: 2g | Sugar: 25g | Vitamin A: 400IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 1mg
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