Chocolate Orange Sour Cream Cake brings together a soft cocoa crumb, fresh orange zest, and a thin layer of chocolate ganache. It bakes in one square pan, so there are no layers to stack and no frosting bag to find.
The orange flavor comes from zest rubbed into the sugar. This releases the fragrant oils without adding extra juice to the batter. Sour cream adds richness, while a little hot water helps the cocoa blend smoothly. The finished cake is meant to be tender and sliceable, with a soft ganache topping rather than a hard chocolate shell.
Questions You May Have About This Recipe
Which cocoa powder should I use?
Use natural unsweetened cocoa powder. This recipe was developed around its acidity, so Dutch-process cocoa is not a direct swap.
Can I use orange juice instead of hot water?
Keep the water as written. Orange zest provides the citrus flavor without changing the batter’s acidity. Grate only the colored peel, not the bitter white pith.
Does this need a mixer?
No. A whisk and spatula are enough. Whisk the wet ingredients thoroughly, then stir gently once the flour goes in.
Can I make it ahead?
Yes. Cool the cake, cover it, and refrigerate for up to 3 days. Add fresh zest just before serving. Let slices stand at room temperature for about 20 minutes for a softer topping.
What You Need to Make Chocolate Orange Sour Cream Cake
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A 9-inch square metal cake pan at least 2 inches deep, parchment paper, two mixing bowls, a whisk, a spatula, a fine grater, and a cooling rack. Use full-fat sour cream and a chopped semisweet chocolate bar for the topping.
How to Make Chocolate Orange Sour Cream Cake
Rub the orange zest into the sugar until fragrant. Whisk in the eggs, oil, sour cream, and vanilla. Add the sifted dry ingredients, followed by the hot water, and stop mixing once the batter is smooth. Bake until the center springs back lightly and a toothpick comes out with moist crumbs but no wet batter.
Cool completely before adding ganache. Warm the cream until it is steaming, pour it over finely chopped chocolate, then leave it alone for 3 minutes before stirring. Let the ganache thicken slightly, spread it over the cake, and allow it to set softly before slicing.
Tips for a Tender Cake
- Weigh flour if possible. Otherwise spoon it into the cup and level it without packing.
- Bring the eggs and sour cream close to room temperature so they blend easily.
- Begin checking at 30 minutes. Oven temperatures and pan finishes can change the baking time.
- Do not pour ganache onto a warm cake. It will run into the crumb instead of forming a neat topping.
- Wipe the knife between cuts for cleaner squares.
Printable Recipe
Chocolate Orange Sour Cream Cake
A soft cocoa and orange-zest cake with sour cream and chocolate ganache.
Ingredients
- 1 cup (125 g) all-purpose flour
- 1/2 cup (45 g) natural unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 cup (200 g) granulated sugar
- 1 tablespoon finely grated orange zest, plus 1/2 teaspoon for topping
- 2 large eggs, room temperature
- 1/3 cup (80 ml) neutral oil
- 1/2 cup (120 g) full-fat sour cream, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup (120 ml) hot water
- 4 ounces (113 g) semisweet chocolate, finely chopped, for ganache
- 1/3 cup (80 ml) heavy cream, for ganache
Instructions
- Heat the oven to 350°F (175°C). Grease a 9-inch square metal pan and line it with a parchment sling.
- Sift the flour, cocoa, baking powder, baking soda, and salt into a bowl.
- In a second bowl, rub 1 tablespoon orange zest into the sugar with clean fingertips. Whisk in the eggs, oil, sour cream, and vanilla until smooth.
- Fold in the dry ingredients just until nearly combined. Gradually whisk in the hot water until no dry streaks remain. The batter will be fairly thin.
- Pour into the pan. Bake for 30–35 minutes, checking from 30 minutes, until the center springs back and a toothpick has a few moist crumbs but no raw batter.
- Cool in the pan for 20 minutes. Lift onto a rack and cool completely, about 1 hour more.
- Put the chopped chocolate in a heatproof bowl. Heat the cream until steaming, not vigorously boiling. Pour over the chocolate, wait 3 minutes, then stir gently until smooth.
- Cool the ganache for 5–10 minutes until spreadable. Spread over the top of the cool cake. Let it stand about 10–15 minutes, or until softly set. Sprinkle with the remaining orange zest and cut into 12 squares.
Notes
Bake 30–35 minutes. Cooling and setting: about 1 hour 30 minutes. Total: about 2 hours 25 minutes. Oven: 350°F (175°C), conventional.
Storage and Serving
Keep the covered cake in the refrigerator for up to 3 days because of its cream topping. Freeze the unglazed cake, well wrapped, for up to 2 months; thaw in the refrigerator before topping. Serve plain or with a small spoonful of whipped cream.
For another chocolate-and-citrus bake, try our Chocolate Orange Brownies. If you prefer a fruit-filled cake, take a look at our Cranberry Spice Bundt Cake.
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