I remember the first time I tasted the delightful combination of chocolate and orange—it was on a family trip to the countryside, where we visited a quaint little bakery known for its unique confections. The vibrant, zesty orange paired with rich, decadent chocolate left an impression that has lingered with me ever since. That flavor combination inspired me to create this Chocolate Orange Cheesecake Layer Cake, a dessert that embodies the same delightful contrast.
This cake is an absolute showstopper, perfect for special occasions or when you want to impress your friends and family. The recipe involves layers of moist chocolate cake, a creamy cheesecake center, and is topped with a luscious chocolate ganache. The hint of orange zest in the cheesecake and the optional orange liqueur drizzled over the cake layers elevate this dessert to a whole new level.
One of the best parts about this recipe is its versatility. If you’re serving it to a crowd that includes children or those who prefer not to consume alcohol, you can easily omit the orange liqueur without losing the essence of the flavor. Alternatively, for a more intense orange experience, you could add a bit of orange extract to the chocolate ganache or sprinkle some extra orange zest on top for garnish.
For those who love experimenting in the kitchen, consider trying different variations of this recipe. You could use dark chocolate instead of semi-sweet for a richer taste, or even incorporate some chopped candied orange peel into the cheesecake layer for added texture and flavor. Another idea is to use a white chocolate ganache for a different visual and taste experience, providing a lovely contrast to the dark chocolate cake layers.
No matter how you choose to tweak it, this Chocolate Orange Cheesecake Layer Cake is sure to be a hit. It’s a delightful fusion of flavors and textures that’s bound to become a favorite in your dessert repertoire. Whether you’re celebrating a birthday, holiday, or simply indulging in a well-deserved treat, this cake will undoubtedly make the occasion memorable.
Making Chocolate Orange Cheesecake Layer Cake
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Ingredients
- 2 cups granulated sugar
- 2 cups all-purpose flour
- 1/2 cup vegetable oil
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup sour milk
- 1 cup brewed coffee
- 1 teaspoon vanilla extract
- 2 ounces orange liqueur (optional, for drizzling)
- 1 1/2 pounds cream cheese (three 8 oz packages)
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- Zest of one large orange, finely chopped
- 3/4 cup heavy cream
- 4 cups confectioners’ sugar
- 1/2 cup unsweetened cocoa powder
- 1 cup butter, softened
- 3-4 tablespoons milk (as needed for consistency)
- 2 cups chocolate chips
- 1/2 cup heavy cream
Directions
- In a mixing bowl, combine the sugar, flour, cocoa powder, baking powder, baking soda, and salt. Add the eggs, sour milk, coffee, oil, and vanilla extract. Beat with an electric mixer on medium speed for 2 minutes.
- Divide the batter evenly between two greased and floured 10-inch round cake pans.
- Bake in a preheated oven at 325°F for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool completely on wire racks.
- Once the cakes are cooled, use a fork to poke holes across the surface of each layer. Drizzle 1 ounce of orange liqueur over each cake layer, if desired.
- For the cheesecake layer, in a separate bowl, beat together the cream cheese and 1 cup of sugar until smooth. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract, orange zest, and 3/4 cup heavy cream.
- Pour the cheesecake batter into a 10-inch springform pan lined with parchment paper. Bake at 325°F for 50-60 minutes, or until the surface is set and no longer glossy.
- Run a knife around the edge of the cheesecake to loosen it from the pan. Cool the cheesecake completely in the pan.
- Once cooled, place one chocolate cake layer on top of the cheesecake in the springform pan. Invert the assembly onto a serving plate, then remove the springform pan and parchment paper. Place the second chocolate cake layer on top.
- For the frosting, mix together the confectioners’ sugar and 1/2 cup cocoa powder. Beat in the softened butter until smooth. Add milk, one tablespoon at a time, until the frosting reaches a spreadable consistency.
- Spread a thin layer of frosting over the top and sides of the cake. Refrigerate for 1-2 hours to set the frosting.
- For the ganache, melt the chocolate chips and 1/2 cup heavy cream together in a double boiler, stirring constantly until smooth. Allow the ganache to cool to lukewarm.
- Pour the ganache over the center of the cake, spreading it quickly with a spatula to allow it to flow over the sides. Garnish with orange slices if desired.
FAQs:
Can I make this cake without the orange liqueur?
Yes, the orange liqueur is optional. If you prefer, you can skip the liqueur and the cake will still taste delicious. You might want to add a bit more orange zest to enhance the orange flavor.
What can I use as a substitute for sour milk?
If you don’t have sour milk, you can make your own by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk. Let it sit for about 5 minutes before using it in the recipe.
Can I use a different type of chocolate for the ganache?
Yes, you can use dark chocolate, semi-sweet chocolate, or milk chocolate for the ganache. Adjust the amount of cream if needed to achieve the desired consistency.
How do I prevent my cheesecake from cracking?
To prevent the cheesecake from cracking, make sure not to overmix the batter. Also, avoid opening the oven door while it is baking. Once baked, let the cheesecake cool gradually in the oven with the door slightly open.
Can I prepare the cake layers in advance?
Yes, you can bake the cake layers ahead of time. Wrap them tightly in plastic wrap and store them at room temperature for up to 2 days, or freeze them for up to a month.
How should I store the finished cake?
The finished cake should be stored in the refrigerator. Cover it with a cake dome or plastic wrap to keep it from drying out. It will stay fresh for up to 5 days.
Chocolate Orange Cheesecake Layer Cake
Ingredients
- 2 cups sugar
- 2 cups flour
- 3/4 cup cocoa powder
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 eggs
- 1 cup sour milk
- 1 cup brewed coffee
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 2 oz orange liqueur optional, for drizzling
- 1 1/2 lbs cream cheese three 8 oz blocks
- 1 cup sugar
- 3 eggs
- 1 tsp vanilla extract
- 3/4 cup heavy cream
- Zest of one large orange finely minced
- 4 cups powdered sugar
- 1/2 cup cocoa powder
- 1 cup softened butter
- 3-4 tbsp milk as needed for consistency
- 2 cups chocolate chips
- 1/2 cup heavy cream
Instructions
- Mix all cake ingredients (excluding the orange liqueur) in a bowl and beat with an electric mixer for 2 minutes.
- Divide the batter between 2 greased and floured 10-inch cake pans.
- Bake at 325°F for 25-30 minutes, until a toothpick inserted into the center comes out clean.
- Cool completely on wire racks.
- Once cool, poke the surface of each cake layer with a fork and drizzle 1 ounce of orange liqueur over each.
- In another bowl, cream together the cream cheese and 1 cup of sugar.
- Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla extract, orange zest, and 3/4 cup heavy cream.
- Pour the mixture into a 10-inch springform pan lined with parchment paper.
- Bake at 325°F for 50-60 minutes, until the surface is no longer glossy.
- Run a knife around the edge to release the cheesecake and cool completely in the pan.
- Once cool, place one chocolate cake layer on top of the cheesecake in the springform pan.
- Invert onto a serving plate, release the springform pan, and remove the pan and parchment paper.
- Top with the second cake layer.
- Mix together powdered sugar and 1/2 cup cocoa.
- Blend in softened butter until smooth.
- Add milk as needed to achieve a spreadable consistency.
- Spread a thin layer of frosting over the cake's sides and top.
- Refrigerate for 1-2 hours.
- Melt chocolate chips and 1/2 cup heavy cream together in a double boiler, stirring constantly.
- Cool the ganache to lukewarm, then pour over the center of the cake.
- Spread quickly with a spatula, allowing it to flow over the sides.
- Garnish with orange slices.
