Ingredients
Method
- Preheat oven to 350°F (175°C) and grease a 6-inch cake pan.
- Whisk together flour, cocoa powder, sugar, baking soda, and salt in a medium bowl.
- In another bowl, whisk vegetable oil, eggs, orange juice, and zest until combined and frothy.
- Slowly pour the wet mixture into the dry ingredients and stir gently until smooth.
- Pour batter into the prepared pan and spread evenly.
- Bake for 25-30 minutes, then check doneness with a toothpick.
- Cool the cake completely before slicing horizontally into two layers.
- Spread a layer of orange curd, then whipped cream, between the two cake halves.
- Cover the entire cake with dark chocolate ganache and decorate with candied orange slices and chocolate curls.
Nutrition
Notes
This cake is best when made a day ahead as the flavors meld beautifully overnight.
Feel free to substitute ingredients like vegetable oil for melted butter or coconut oil, and use gluten-free flour if needed.
Storage: Wrap tightly in plastic wrap or store in an airtight container in the fridge for up to 3 days.
For extra moisture, brush simple syrup with orange zest on each cake layer before adding the filling.
Enjoy it chilled for the best texture!