Decadent Chocolate Orange Brownie Fudge Cake Recipe | Rich, Gooey & Delicious!
If you’re looking for a dessert that is both decadent and luxurious, then look no further than this Chocolate Orange Brownie Fudge Cake recipe! This rich, gooey, and delicious treat will satisfy the biggest sweet tooth with its moist and fudgy interior punctuated by deep cocoa tones. It’s perfect to be shared among family or friends as an after-dinner treat or enjoyed alongside a cup of tea for those chilly winter nights when all you want to do is indulge yourself! This cake is even more delightful eaten frozen straight out of the freezer, so don’t worry if you have leftovers, as it will be a blessing in disguise. Keep reading on for more details about this sumptuous recipe!
Chocolate orange is a truly unique flavor combination that never ceases to please the palates of everyone who tries it. There’s something so comforting about the marriage of two distinct flavors that we all know and love, swimming together in perfect harmony. It never gets old, either; every single person who’s ever eaten chocolate orange has found themselves smiling after their first bite. Many attribute this joy to its vintage and illustrious history with European royalty centuries ago, which has found a more permanent place in modern hearts all around the world. Until this day, there is no other flavor like chocolate orange, making it an everlasting favorite among us all!
Here’s Why You’ll Love This Recipe
The flavors of chocolate and orange are incredible.
You will love this cake if you love chocolate and fudge brownies.
If you do not like the flavor of chocolate and orange together, omit the orange zests where they are added in, and you will have an awesome fudge brownie cake instead.
This cake makes enough to feed 20 people, or you can cut the cake into 40 1/2-size portions, which is the perfect slice for such a delicious, rich cake.
Decadent Chocolate Orange Brownie Fudge Cake Recipe | Rich, Gooey & Delicious!
Ingredients
Instructions
- Preheat the oven to 350°F.
- Spray and line three 8-inch cake pans.
- Mix the flour and cocoa powder in a bowl and set aside.
- Add the eggs, cane sugar, and brown sugar to the bowl of your stand mixer fitted with the paddle attachment. Mix the ingredients on medium speed for three minutes until smooth and lightened in color.
- Melt the salted butter on the stove, turn off the heat, and then add the chocolate chips. Stir until all of the chocolate chips have melted.
- With the mixer still on, slowly pour the melted butter and chocolate mixture into the egg and sugar mixture inside your stand mixer. Doing this step slowly will temper the eggs so they do not curdle.
- Add in the flour and cocoa powder until just combined.
- Divide the batter using a standard ice cream scoop into the three prepared cake pans. Make sure the pans are sprayed well.
- Bake the cakes together in the oven on the middle rack only for 30 minutes.
- When the cakes come out of the oven, take a knife and run it around the inside rim of the pans.
- Let the cakes rest for 15 minutes, then flip them upside down onto plastic wrap.
- Cover the cakes individually in plastic wrap and freeze them for an hour until firm or overnight. You will be building your cake with frozen cake layers the day before you are going to eat the cake.
- Bring the heavy cream to boil until it bubbles around the outside edges.
- Turn the heat off and add in the chocolate chips. Stir until completely melted.
- Add in the salt and orange zest.
- Cover and place the ganache into the fridge for one hour or until the consistency of a thick buttercream
- Place into a piping bag with a 1-inch hole cut out of the bottom, and then get ready to build your cake.
- Day One: Place a small amount of chocolate orange ganache onto the middle of a cake plate and place your first frozen cake layer down. The cake will adhere to the ganache and not move.
- Place an adjustable cake ring over the first cake layer and wrap a piece of baker's acetate sheet between the cake ring and the outside of the cake. As you build the cake, this will form your cake into a nice tall and neatly layered one.
- Tighten the cake ring, so it forms flush with the first layer of cake, and start building the rest.
- Place some broken shortbread biscuits around the outside edge against the acetate.
- Pipe a ring of ganache against the inside of the shortbread biscuits to keep them in place, and then pipe another ring of ganache directly on top of the shortbread biscuits.
- Fill the middle with half of the orange curd and then smooth over any excess ganache that you have already piped into that first layer.
- Sprinkle on almost half of the shortbread cookies, then place another frozen cake layer on top. Press down firmly.
- Repeat steps 4, 5, and 7 one last time.
- Leave the very top of the cake unfrosted. Cover with plastic wrap and refrigerate overnight.
- Day Two: Take the chocolate for your chocolate drip and melt it in the microwave in 30-second intervals until completely melted.
- Let it sit in a bowl for 15 minutes, stirring regularly.
- Take the cake out of the fridge, remove the acetate from the sides, smooth over any ganache with a warm spoon, and get ready to pour over the chocolate drip.
- Pour over most or all of the melted chocolate in the center on the top of the cake.
- Use an offset spatula and spread the melted chocolate until it rolls down the sides of the cake.
- You can top the cake with optional toppings before the chocolate drip sets fully and pour over any reserved chocolate drip.
- Refrigerate until serving or serve immediately.
Notes
Butter: Salted European butter is always a superior variety. I never use unsalted butter, even in desserts.
Orange Curd: You can replace the orange curd with your favorite marmalade.
Oranges: Whenever you are using the zest of the fruit, always ensure that you are using organic varieties that have not been sprayed with pesticides or harmful layers of chemicals.
Chocolate Drip: Always pour the chocolate drip on a cold cake. Keep the cake in the fridge until you are ready to do the pour. If the chocolate brand you are using isn't fluid and pourable, mix in 1 tablespoon of melted coconut oil.
Frozen Cake Layers: I always work with frozen cake layers and build my cake the day before planning to eat it. Working with frozen cake layers makes the process ten times easier and eliminates most, if not all, cake crumbs.
Nutrition Facts
Calories
325.74Carbs
39.15 gCholesterol
109.24 mgFat
18.72 gFiber
3.25 gNet carbs
35.9 gProtein
4.78 gSat. Fat
11.03 gSodium
136.31 mgSugar
28.91 gPlease note that the nutritional information on this website is calculated using online tools and may need to be more accurate. Use it as a rough guide only. We cannot be held responsible for any loss or damage caused by relying solely on this data. You are responsible for ensuring that any nutritional information you use is accurate and useful. For more information, click here.
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