Chocolate Orange Truffle Cake with Chocolate Cointreau Glaze. An easy to make, one bowl, homemade chocolate cake gets filled with simple chocolate orange whipped truffle filling and covered in a Cointreau infused chocolate glaze.
Chocolate Orange Truffle Cake with Chocolate Cointreau Glaze
Here is another offering in my ongoing love affair with anything combining chocolate and orange. This is an idea I came up with a few weeks back as a dessert for a few of Spouse’s friends who were visiting for an evening of “Sips and Nibbles”.
It was a huge hit from the first bite and I have made several of these since for other visiting friends and one for Teacher Appreciation Week at my kids’ school… and appreciated it was.
Orange and chocolate are one of my favourite flavour combinations. Try this recipe with seasonal citrus too, like clementines for the Holidays.
I even have an advance request from Spouse to make it as her birthday cake again next week. It might be a new recipe but it is moving up the ranks very quickly to being an all time favourite.
Chocolate Orange Truffle Cake with Chocolate Cointreau Glaze
UPDATE 2016, Nov 8…Happy Birthday to me! I’ve updated this recipe a little and added new photos after Spouse and I made it as my birthday cake today. We’ll enjoy it a little later after some good Mexican food!
Originally published, March 2, 2009.
I like to use 50% dark chocolate chips for this recipe but you can use semisweet as well.
Like this Chocolate Orange Truffle Cake?
Check out dozens more amazing cake recipes in our dedicated Cakes and Pies Category.
It’s easy to keep up with the latest home style cooking & baking ideas from Rock Recipes. Be sure to follow Rock Recipes Facebook Page and follow us on Instagram.
Plus you’ll see daily recipe suggestions from decadent desserts to quick delicious weekday meals too.
Chocolate Orange Truffle Cake with Chocolate Cointreau Glaze
You can also sign up for our FREE newsletter to know immediately when we add new recipes. You’ll also get weekly suggestions for great family friendly meals and desserts too!
Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.
Chocolate Orange Truffle Cake with Chocolate Cointreau Glaze
Chocolate Orange Truffle Cake with Chocolate Cointreau Glaze - an easy to make, one bowl, homemade chocolate cake gets filled with simple chocolate orange whipped truffle filling and covered in a Cointreau infused chocolate glaze.
Ingredients
For the Chocolate Cake
- 2 cups sugar
- 2 cups all purpose flour
- 3/4 cup cocoa
- 2 tsp. baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 eggs
- 1 cup soured milk
- 1 cup black coffee
- 1/2 cup vegetable oil
- 1 tsp vanilla flavouring
For the Chocolate Orange Filling
- 3 cups dark chocolate chips
- ½ cup whipping cream
- Zest of 2 oranges, very finely minced
- 1 ½ cups whipping cream
For the Chocolate Cointreau Ganache Glaze
- 1 1/3 cups dark chocolate chips
- 1/3 cup whipping cream
- 1 ounce Cointreau, or other orange liqueur
- 2 tbsp honey
Instructions
For the Chocolate Cake
- Combine all ingredients in a mixing bowl and beat with electric mixer for 2 minutes.
- Pour into 3 greased and floured 8 inch cake pans, or two 8 inch round pans that can be split into four layers when cooled. Bake at 350 degrees F for 30-40 minutes or until toothpick inserted in the center comes out clean.
For the Chocolate Orange Filling
- Gently melt together the chocolate chips. 1/2 cup whipping cream and orange zest and cool to almost room temperature
- Meanwhile, whip the 1 1/12 cups of whipping cream to firm peaks.
- Slowly fold in the chocolate mixture in 3 portions mixing well after each addition. If this mixture is too runny chill it in the fridge for a few minutes and then whip again with an electric mixer until it is firm. You may need to repeat this procedure a couple of times if necessary.
- Use this orange chocolate filling between the layers and for a thin coat on the top and sides of the cake. If desired, each cake layer can be sprinkled with 1 ½ ounces of Cointreau liqueur before filling and frosting.
- Chill for about an hour or two before finishing with the glaze.
For the Chocolate Cointreau Ganache Glaze
- Scald the whipping cream almost to the boiling point and pour the hot cream over the chocolate chips in a small bowl. Let stand for 4-5 minutes, then stir until smooth.
- Add the Cointreau and honey to the chocolate mixture and stir well until completely smooth.
- Pour this glaze slowly over the chilled cake. A metal decorators spatula can be used to quickly spread it equally over the sides if you prefer (as shown) or simply let it drip and fall naturally over the sides.
- Garnish with candied orange peel or supremed orange wedges.
Recommended Products
Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.
Carolyn M Osborne
Friday 26th of November 2021
A question . . .
I'm planning to make this cake tomorrow and am excited about it. I recently read that adding in a little bloomed gelatin stabilizes whipped cream and wonder if that would be a good idea for the filling. Any thoughts on that?
Also, there's a tricky spot in the Filling section: a typo that looks confusing. [1 1/12 cups]. It would be easy enough to figure out, but you list ingredients for this section at 1 1/2 cups whipping cream, and 1/2 cup of that is already in play in Step One, so in Step Two it should either be 1 cup of cream being whipped or the ingredients should list 2 cups altogether. If I don't hear anything different, I'll whip 1.5 cups, since the filing has a lot of cake to cover.
Also, when you say to (optional) sprinkle Cointreau on the cake layers, which I want to do, it sounds like you're suggesting 1.5 oz per layer. I assume it's 1.5 oz total for the layers.
Sorry to be such an editor--I'm a writer and spend lots of time on this kind of stuff. BTW, I love the way you format your recipes.
I'm really psyched to make this cake. Thanks, Barry!
Marjorie
Tuesday 9th of February 2021
Hi Barry, I live in East Texas & I eagerly await ur daily recipes to try!! I love all of them!!! Thank U so much & keep them coming! I think the butter tart with raisins will be one of my very favorites!!!!
Mary Milligan
Monday 8th of February 2021
Mmm dark chocolate and orange - memories of a box of Black Magic chocolates at Christmas. The orange ones - triangles - were my favourite. This cake is going to take me back to that on my birthday March 8! But maybe sooner as birthday's at my age are not as fun.
Barry C. Parsons
Wednesday 10th of February 2021
My wife's birthday too!
Brenda
Monday 8th of February 2021
Hi Barry I have a question. What can I substitutes for coffee? No ones a drinker here and I’m afraid it would turn them from it. Thanks!
Barry C. Parsons
Wednesday 10th of February 2021
Just more milk is fine.
Megan
Saturday 2nd of May 2020
This chocolate cake is FIRE! The recipe was easy to follow and my co-workers all loved it.