Dark Chocolate Orange Loaf Cake – Rich, Zesty, and Comforting

This Dark Chocolate Orange Loaf Cake brings together deep cocoa richness and bright citrus in every slice. It’s moist, not too sweet, and perfect with a cup of coffee or tea. The orange zest keeps it lively, while dark chocolate chunks melt into soft pockets throughout.

Whether you’re baking for a weekend treat or a simple dessert, this loaf is straightforward and satisfying. No fancy equipment, just pantry staples and a fresh orange.

Print Recipe

Dark Chocolate Orange Loaf Cake - Rich, Zesty, and Comforting

Prep Time20 minutes mins

Cook Time55 minutes mins

Total Time1 hour hr 15 minutes mins

Servings: 10 servings

Ingredients

• 1 1/2 cups (190 g) all-purpose flour
• 1/3 cup (30 g) unsweetened cocoa powder
• 1 cup (200 g) granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine salt
• 2 large eggs, at room temperature
• 1/2 cup (120 ml) whole milk, at room temperature
• 1/2 cup (120 ml) neutral oil (such as canola or sunflower)
• 1/3 cup (80 ml) freshly squeezed orange juice (about 1 large orange)
• 2 tbsp finely grated orange zest (from 2 oranges)
• 1 tsp pure vanilla extract
• 3 oz (85 g) dark chocolate (60–70%), chopped or chips
• 3/4 cup (90 g) powdered sugar
• 1–2 tbsp orange juice (adjust for consistency)
• Pinch of salt
• Extra orange zest for topping (optional)

Instructions

• Prep the pan and oven. Heat oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment, leaving overhang for easy lifting.Lightly grease the sides.
• Mix the dry ingredients. In a large bowl, whisk flour, cocoa, sugar, baking powder, baking soda, and salt until evenly combined.
• Whisk the wet ingredients. In a separate bowl or large measuring cup, whisk eggs, milk, oil, orange juice, zest, and vanilla until smooth.
• Combine. Pour wet into dry. Stir with a spatula until just combined. Do not overmix—a few small lumps are fine.
• Add chocolate. Fold in the chopped dark chocolate, reserving a tablespoon to sprinkle on top if you like.
• Fill and bake. Pour batter into the pan, smooth the top, and sprinkle the reserved chocolate. Bake for 48–58 minutes, until a toothpick comes out with a few moist crumbs.
• Cool. Let the loaf cool in the pan for 10 minutes, then lift out and cool completely on a rack.
• Glaze (optional). Whisk powdered sugar, a pinch of salt, and just enough orange juice to make a thick, pourable glaze.Drizzle over the cooled cake and add zest on top.

What Makes This Special

This cake balances bitterness and brightness in a way that feels grown-up yet cozy. The orange flavor comes from both zest and juice, so it tastes fresh rather than artificial.

Using dark chocolate instead of milk chocolate adds depth and keeps the sweetness in check. Plus, it’s a one-bowl batter with a quick citrus glaze that sets beautifully.

Ingredients

• 1 1/2 cups (190 g) all-purpose flour
• 1/3 cup (30 g) unsweetened cocoa powder
• 1 cup (200 g) granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine salt
• 2 large eggs, at room temperature
• 1/2 cup (120 ml) whole milk, at room temperature
• 1/2 cup (120 ml) neutral oil (such as canola or sunflower)
• 1/3 cup (80 ml) freshly squeezed orange juice (about 1 large orange)
• 2 tbsp finely grated orange zest (from 2 oranges)
• 1 tsp pure vanilla extract
• 3 oz (85 g) dark chocolate (60–70%), chopped or chips

Optional Orange Glaze:

• 3/4 cup (90 g) powdered sugar
• 1–2 tbsp orange juice (adjust for consistency)
• Pinch of salt
• Extra orange zest for topping (optional)

Instructions

1. Prep the pan and oven. Heat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment, leaving overhang for easy lifting.

   Lightly grease the sides.

2. Mix the dry ingredients. In a large bowl, whisk flour, cocoa, sugar, baking powder, baking soda, and salt until evenly combined.
3. Whisk the wet ingredients. In a separate bowl or large measuring cup, whisk eggs, milk, oil, orange juice, zest, and vanilla until smooth.
4. Combine. Pour wet into dry. Stir with a spatula until just combined. Do not overmix—a few small lumps are fine.
5. Add chocolate. Fold in the chopped dark chocolate, reserving a tablespoon to sprinkle on top if you like.
6. Fill and bake. Pour batter into the pan, smooth the top, and sprinkle the reserved chocolate. Bake for 48–58 minutes, until a toothpick comes out with a few moist crumbs.
7. Cool. Let the loaf cool in the pan for 10 minutes, then lift out and cool completely on a rack.
8. Glaze (optional). Whisk powdered sugar, a pinch of salt, and just enough orange juice to make a thick, pourable glaze.

   Drizzle over the cooled cake and add zest on top.

Keeping It Fresh

Store the loaf tightly wrapped at room temperature for up to 3 days. For longer storage, wrap slices and freeze for up to 2 months. Thaw at room temperature or warm briefly in the microwave to soften the chocolate pockets.

If glazed, let the glaze set before wrapping to avoid smudging.

Why This is Good for You

Dark chocolate brings flavanols, which are known for antioxidant properties. Oranges add vitamin C and a fresh flavor that helps you use less sugar overall. Using oil instead of butter keeps the crumb tender and moist, even the next day.

While it’s still a treat, the balance of cocoa and citrus makes each slice satisfying without being heavy.

Pitfalls to Watch Out For

• Overmixing the batter: This can make the loaf dense. Mix just until no dry streaks remain.
• Baking too long: Dryness sets in fast. Start checking at 48 minutes and look for moist crumbs.
• Skimping on zest: The zest carries most of the orange flavor.

  Measure it generously.

• Using very sweet chocolate: Stick to 60–70% dark so the cake doesn’t taste cloying.
• Cutting too soon: Let it cool before slicing or it may crumble and the glaze can slide off.

Recipe Variations

• Chocolate Espresso Orange: Add 1 tsp instant espresso to the dry ingredients to deepen the chocolate flavor.
• Almond Twist: Swap 1/4 cup of flour for almond flour and add 1/2 tsp almond extract.
• Olive Oil Loaf: Use a fruity extra-virgin olive oil for a more aromatic, bakery-style crumb.
• Orange Cranberry: Fold in 1/2 cup dried cranberries along with the chocolate for a tart pop.
• Dairy-Free: Use a plant-based milk and dairy-free chocolate; the texture stays tender.

FAQ

Can I use bottled orange juice?

Fresh is best for bright flavor, but bottled works in a pinch. If using bottled, don’t skip the zest, which gives the cake its signature citrus aroma.

Can I bake this as muffins?

Yes. Fill lined muffin cups about 3/4 full and bake at 350°F (175°C) for 18–22 minutes.

Start checking at 18 minutes.

What if I only have Dutch-process cocoa?

You can use it, but swap the baking soda for an extra 1/2 teaspoon of baking powder to keep the rise balanced.

How do I know it’s done?

The top should be set and slightly springy. A toothpick inserted in the center comes out with a few moist crumbs but no wet batter.

Can I reduce the sugar?

You can reduce it to 3/4 cup (150 g) without affecting texture too much. The loaf will taste more bittersweet, which pairs well with the glaze.

Final Thoughts

This Dark Chocolate Orange Loaf Cake feels special without being fussy.

It’s the kind of bake that turns an ordinary afternoon into something cozy and memorable. Keep it simple, let the citrus shine, and enjoy every rich, zesty slice.