Description

The Prolific Oven Chocolate Orange Almond Cake is a bakery-worthy dessert packed with velvety cocoa, bright citrus, and nutty almond flavors. Inspired by the Prolific Oven Bakery’s commitment to quality, this recipe uses fresh orange zest, dark chocolate, and almond meal to create a moist, balanced cake. Ready in just 50 minutes, it’s perfect for holidays, special occasions, or a cozy weekend treat.

Ingredients

Scale

1½ cups all-purpose flour
1 cup almond meal (finely ground almond flour)
½ cup unsweetened cocoa powder
2 tsp baking powder
½ cup unsalted butter (room temperature)
1½ cups granulated sugar
2 large eggs (room temperature)
1 tbsp fresh orange zest
½ cup dark chocolate chips (70% cocoa recommended)
1 tsp orange extract (optional, for extra citrus flavor)
2 tbsp rum (optional, for added moisture)
Pinch of salt

Ganache Topping:

1 cup dark chocolate chips
½ cup heavy cream
1 tsp orange zest
1 tbsp unsalted butter (for shine)

Optional Garnishes:

Flaked almonds
Candied orange peel
Cocoa powder (for dusting)

Instructions

Preheat oven to 350°F (175°C). Grease a 9-inch springform pan and line with parchment paper.
In a bowl, whisk together 1½ cups all-purpose flour, 1 cup almond meal, ½ cup cocoa powder, 2 tsp baking powder, and a pinch of salt. Sift twice and set aside.
Melt ½ cup dark chocolate chips and ½ cup butter together until smooth. Let cool slightly.
In a large bowl, beat 1½ cups sugar and 2 eggs until fluffy. Add orange zest, melted chocolate mixture, and 1 tsp orange extract (optional).
Gently fold dry ingredients into the wet mixture. Do not overmix. Stir in 2 tbsp rum if using.
Pour batter into prepared pan. Bake for 35-40 minutes, checking at 35 minutes with a toothpick.
Let cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
For ganache: Melt 1 cup dark chocolate chips with ½ cup heavy cream over low heat, stirring until smooth. Add 1 tsp orange zest and 1 tbsp butter.
Let ganache cool slightly, then spread evenly over cooled cake. Garnish with almonds, candied orange peel, or cocoa powder.

Serve at room temperature. Store leftovers in an airtight container.

Notes

To make it gluten-free, replace all-purpose flour with a gluten-free flour blend and increase almond meal slightly.
For a vegan adaptation, use flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg), vegan butter, and dairy-free chocolate.
Store the cake at room temperature for up to 3 days, refrigerated for up to 1 week, or freeze slices for up to 2 months.

Enhance presentation with candied orange slices, fresh berries, or a light dusting of powdered sugar.

Prep Time: 15 minutes
Cook Time: 35-40 minutes
Category: Dessert
Cuisine: American

Nutrition

Calories: 420 kcal
Sugar: 28g
Fat: 24g
Carbohydrates: 45g
Fiber: 4g
Protein: 7g