Description
This rich and decadent chocolate orange Christmas cake blends the warmth of the holidays with zesty citrus and indulgent chocolate. Moist, fragrant, and topped with a glossy ganache, it’s a stunning centerpiece for your holiday table and a delicious alternative to traditional fruitcake.
Ingredients
Scale
Cake Ingredients
- 1 cup (225g) unsalted butter, softened
- 1 cup (200g) brown sugar
- 4 large eggs
- 1 ½ cups (180g) all-purpose flour
- ½ cup (50g) ground almonds
- ½ cup (45g) unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- Zest of 2 oranges
- Juice of 1 orange (about 1/4 cup)
- 1 tsp vanilla extract
- 1/2 cup (120ml) buttermilk
- 1/2 cup (90g) dark chocolate chips
- Optional: 1/4 cup chopped candied orange peel or dried cranberries
Ganache Ingredients
- 3/4 cup (180ml) heavy cream
- 1 cup (175g) dark chocolate, chopped
- 1 tbsp orange liqueur (optional)
Optional Toppings
- Grated orange zest
- Sugared cranberries
- Chocolate curls
Instructions
- Prepare the Pan: Preheat oven to 350°F (175°C) and grease a 9-inch round cake pan, lining the bottom with parchment paper to ensure easy removal of the cake later.
- Cream Butter and Sugar: In a large bowl, cream the softened butter and brown sugar together until the mixture is light and fluffy, incorporating air for a tender crumb.
- Add Eggs and Flavors: Beat in the eggs one at a time to fully incorporate them, then mix in the orange zest, freshly squeezed orange juice, and vanilla extract for a bright citrus flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, ground almonds, unsweetened cocoa powder, baking powder, baking soda, and salt, ensuring even distribution of leavening agents and cocoa.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk to maintain batter consistency and moisture balance.
- Fold in Chocolate and Optional Add-ins: Gently fold in the dark chocolate chips and optional chopped candied orange peel or dried cranberries for added texture and bursts of flavor.
- Bake the Cake: Pour the batter into the prepared pan and smooth the top evenly. Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Cool the Cake: Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely, preventing sogginess on the bottom.
- Prepare Ganache: Heat the heavy cream in a saucepan just until it begins to simmer. Pour the hot cream over the chopped dark chocolate placed in a bowl. Let it sit for 2 minutes, then stir gently until smooth and glossy. Mix in the orange liqueur if using for added depth of flavor.
- Decorate Cake: Pour the ganache evenly over the cooled cake, allowing it to drip elegantly over the sides. Decorate with grated orange zest, sugared cranberries, and chocolate curls as desired to enhance appearance and flavor.
Notes
- For a nut-free version, omit the ground almonds and replace with an equivalent amount of additional flour.
- You can make the cake a day ahead; store it covered at room temperature to maintain freshness.
- The orange flavor becomes more intense after resting overnight, enhancing the cake’s festive citrus character.
