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Chocolate Orange Gluten Free Layer Cake - Ganache & Orange Buttercream

Chocolate Orange Gluten Free Layer Cake - Ganache & Orange Buttercream

Feb 22, 2026

This Chocolate Orange Gluten free Layer Cake combines rich dark chocolate, fresh orange juice and zest, and finely ground almonds for a deeply flavoured yet balanced cake. I must admit, I am not usually a fan of gluten free baking. I find it dry and often having unusual flavours. I'm pleased to report that his Chocolate Orange Gluten free cake is nothing like that. It is rich, moist and decadent. The deep chocolate is balanced by the freshness of the oranges.

This cake is ideal for celebrations, entertaining, or when you want a dessert that showcases real citrus flavour. The orange butter-cream enhances the flavour.

Best made with Home Grown or NZ oranges. The orange flavour will be more pronounced, it is better for the environment and the oranges are fresher. I have made this cake on occasions with American oranges and it is just not the same. The US oranges are insipid, lacking flavour in the rind and the juice.

For a rich chocolate flavour use 70% chocolate. I am a Whittakers fan, especially when I am eating chocolate squares. However, In this recipe I have used Cadburys 70% dark chocolate as the block is 180 grams compared to Whitakers which is 250gm. 

Serves 8–10

Ingredients

  • 180 g dark block chocolate (60–70% cocoa), chopped
  • 125 g butter
  • 140 g caster sugar
  • Finely grated zest of 2 large oranges
  • 3 eggs, at room temperature
  • juice of 1 large orange
  • 200 g almond flour (finely ground almond meal)
  • 1 tsp baking powder

Orange Butter Cream Filling

  • 100 g butter, softened
  • 1½ cups icing sugar, sifted
  • 1–2 tbsp fresh orange juice
  • Finely grated orange zest (to taste)

Chocolate Ganache

  • 150 g dark chocolate, finely chopped
  • 120 ml cream

Method

  • Make the cake
  1. Preheat oven to 170°C fan (180°C conventional).
  2. Grease and line two 20 cm round cake tins.
  3. Gently melt chocolate and butter together, stirring until smooth. Cool slightly.
  4. Stir caster sugar and orange zest into the chocolate mixture.
  5. Add eggs one at a time, mixing well after each addition.
  6. Stir in orange juice until smooth.
  7. Fold in almond flour and baking powder until just combined.
  8. Divide batter evenly between tins.
  9. Bake for 30–35 minutes, until just set and a skewer comes out with moist crumbs
  10. Cool completely before assembling.
  • Make the Buttercream
  1. Beat butter until pale and creamy. This takes ages.
  2. Gradually add icing sugar, beating until smooth.
  3. Add orange juice and zest and beat until light and spreadable.
  • Make the Ganache
  1. Heat cream until just steaming (do not boil).
  2. Pour over chopped chocolate and stand 2 minutes.
  3. Stir gently until smooth and glossy.
  4. Cool slightly until pourable but thickened.
  • Assemble
  1. Place one cake layer on a serving plate.
  2. Cakes must be cold/room temperature. Icing will melt and ruin the appearance and taste of your cake if you put the buttercream on the cake when warm. See below.
  3. Spread evenly with orange buttercream.
  4. Top with remaining cake layer (make sure this is the flattest side) and press gently.
  5. Pour ganache over the top, allowing it to gently drip down the sides.

Photo Above: This is what happens when you fill and cut the cake when it is still slightly warm. You get a mess!

Serving

  • Best made the day before
  • Serve slightly chilled
  • Excellent with mascarpone, yoghurt or lightly whipped cream
  • Finish with extra orange zest, dehydrated oranges or orange segments if desired.
  • Serve with chilled homemade orangecello
  • Use a clean serrated knife to cut

Cake Options

  • Make 1 cake and decorate the outside with buttercream.
  • Instead of ganache dust with cocoa or icing sugar
  • Pour a thin orange glaze over the top of the cake

Storage

  • Keeps refrigerated for up to 4 days
  • Cake layers can be baked ahead of time and frozen
  • Assembled cake can be frozen
  • After putting cake in the fridge for 12 hours, the cake takes on an almost fudgy consistency. See photo below.

Photo Above: This cake had been in the fridge for 3 days when I took the photo. It was still cold and quite dense but super yummy.