Chocolate-Orange Decadence Recipe

Name: Chocolate-Orange Decadence
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium oranges; 1 1/3 cups sugar; 1/4 cup orange marmalade; 3/4 cup (1 1/2 sticks) unsalted butter, room temperature; 1 teaspoon vanilla extract; 4 large eggs, room temperature; 2 1/2 cups cake flour; 1/2 teaspoon baking powder; 1/4 teaspoon baking soda; 3/4 cup orange juice; 2 1/2 cups whipping cream; 9 tablespoons unsalted butter; 30 ounces bittersweet (not unsweetened) or semisweet chocolate,chopped; 7 tablespoons Grand Marnier or orange juice; 3 tablespoons thawed frozen orange juice concentrate; 2 tablespoons minced orange peel; 6 tablespoons orange marmalade; 6 tablespoons Grand Marnier or orange juice; 3 1/2 1/2-pint baskets of raspberries (or 5 1/4 cups frozen unsweetened raspberries, thawed, drained; Mint sprigs

Bake this irresistible Chocolate-Orange Decadence at home. Made with oranges, sugar, orange marmalade and unsalted butter. Easy step-by-step instruction…

This Chocolate-Orange Decadence relies on simple, everyday ingredients such as medium oranges, sugar, orange marmalade and vanilla extract. It comes together quickly and makes 4 servings, at about 2973 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

Whether you're rounding off a family dinner, bringing a treat to a gathering, or simply satisfying a sweet craving, this Chocolate-Orange Decadence delivers. Serve it warm or at room temperature, and add a scoop of ice cream or a spoonful of whipped cream for an extra-special finish.

Updated Jun 30, 2026

Serves 4 Baking & Desserts

Servings: persons

2 medium oranges
1 1/3 cups sugar
1/4 cup orange marmalade
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 teaspoon vanilla extract
4 large eggs, room temperature
2 1/2 cups cake flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3/4 cup orange juice
2 1/2 cups whipping cream
9 tablespoons unsalted butter
30 ounces bittersweet (not unsweetened) or semisweet chocolate,chopped
7 tablespoons Grand Marnier or orange juice
3 tablespoons thawed frozen orange juice concentrate
2 tablespoons minced orange peel
6 tablespoons orange marmalade
6 tablespoons Grand Marnier or orange juice
3 1/2 1/2-pint baskets of raspberries (or 5 1/4 cups frozen unsweetened raspberries, thawed, drained
Mint sprigs

1
Preheat oven to 350F.
2
Butter two 9-inch-diameter cake pans with 1 1/2-inch-high sides.
3
Line pan bottoms with waxed paper.
4
Using vegetable peeler, remove peel from oranges in strips.
5
Coarsely chop peel in processor, stopping occasionally to scrap down sides of bowl.
6
Add 1/3 cup sugar and blend until peel is minced.
7
Add marmalade and puree.
8
Using electric mixer, cream butter with pureed mixture and vanilla in large bowl until light and fluffy.
9
Beat in remaining 1 cup sugar.
10
Add eggs 1 at a time, beating well after each addition.
11
Sift dry ingredients into small bowl.
12
Mix dry ingredients into batter alternately with orange juice.
13
Divide batter between prepared pans.
14
Bake cakes until tops are golden brown and tester inserted in centers comes out clean, about 38 minutes.
15
Cool cakes in pans on racks 10 minutes.
16
Run sharp knife around pan sides to loosen cakes.
17
Turn cakes out onto racks; cool.
18
Peel off paper.
19
Bring cream and butter to simmer in heavy large saucepan.
20
Reduce heat to low.
21
Add chopped chocolate and stir until melted.
22
Mix in remaining ingredients.
23
Pour ganache into large bowl.
24
Freeze until very thick but still spreadable, stirring frequently, about 1 hour 15 minutes.
25
Melt marmalade in heavy small saucepan over low heat.
26
Remove from heat.
27
Mix in Grand Marnier.
28
Cut each cake into 2 layers.
29
Place 1 layer on plate.
30
Brush with 1/4 of glaze.
31
Spread 1 cup ganache over.
32
Top with second cake layer.
33
Brush with 1/4 of glaze.
34
Spread 3/4 cup ganache over.
35
Top with 1 1/2 baskets berries (about 2 1/2 cups).
36
Spread 1/2 cup ganache over third cake layer.
37
Invert, chocolate side down, over berries.
38
Brush with 1/4 of glaze.
39
Spread 1 cup ganache over.
40
Top with fourth cake layer.
41
Brush with remaining glaze.
42
Spread 3/4 cup ganache over top of cake.
43
Spoon 1 cup ganache into pastry bag fitted with medium star top.
44
Spread remaining ganache over sides of cake, drawing icing spatula up to create vertical lines.
45
Pipe decorative border of ganache around top and bottom edges of cake.
46
Freeze cake 20 minutes.
47
Arrange remaining berries atop cake, covering completely.
48
(Can be prepared 1 day ahead.
49
Cover cake loosely with plastic wrap and refrigerate.)
50
Garnish cake with mint sprigs.
51
Serve cake at room temperature.

2973

kcal

Calories

190

Fat

281

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

Thank you — your rating has been saved!

Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 2 medium oranges, 1 1/3 cups sugar, 1/4 cup orange marmalade, 3/4 cup (1 1/2 sticks) unsalted butter, room temperature, and more.

Yes, Chocolate-Orange Decadence falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Quick Info

Servings
4 servings
Calories
2973 kcal
Category
Baking & Desserts

Eats Now Editorial Team

Recipe developed & tested in-house

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

Reviewed by the Eats Now Kitchen Team

More about our team →

Related Recipes

Maxi Nutella Croissant
Grandmother'S Bina Pudding
Crispy Sriracha-Hummus Baked Chicken
Magic Peach Cobbler