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January 13, 2017

Chocolate Orange Cake with Pistachio Mascarpone Filling and Chocolate Ganache

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chocolate orange cake | pistachio mascarpone filling | chocolate ganache | fudgey cake | pistachio frosting

Chocolate Orange Cake with Pistachio Mascarpone Filling & Chocolate Ganache | Pistachio Frosting | Orange Cake | Chocolate Ganache | Birthday Cake

Some people call them goals.  Some people call them dreams.  I have always called it waiting.  I waited to finish school. I waited to live in the same state as David.  I waited to move back to the mountains.  I am waiting for David to finish school. I am waiting until I feel like I will not totally botch the job of raising another, tiny human soul.  I am still waiting until there is no waiting anymore…

I have spent my whole life looking ahead to the next corner, thinking that yes… after that corner… then I will… what?  Travel?  Relax?  Live?  Be?

chocolate orange cake | pistachio mascarpone filling | chocolate ganache | fudgey cake | pistachio frosting

chocolate orange cake | pistachio mascarpone filling | chocolate ganache | fudgey cake | pistachio frosting

Now that “some day” is upon me, I’m not sure what I was even waiting for.  Life is not slower.  Life is not less busy.  I am grown up and am only just now realizing that commitments tend to expand to fill my life in the same way that clutter expands to fill my closets.  Because of who I am, I think I just constantly added “corners” or accomplishments to the list, because they made me feel comfortable.  I have always been most at ease when I had a plan.

But I think that it is time to blow the plan.  Burn the list.  Better yet, time to make a different list.  One with places and people and food and experiences.  Reykjavik, Salt Lake City, family, rock climbing, hiking a 14er.

chocolate orange cake | pistachio mascarpone filling | chocolate ganache | fudgey cake | pistachio frosting

chocolate orange cake | pistachio mascarpone filling | chocolate ganache | fudgey cake | pistachio frosting

chocolate orange cake | pistachio mascarpone filling | chocolate ganache | fudgey cake | pistachio frosting

chocolate orange cake | pistachio mascarpone filling | chocolate ganache | fudgey cake | pistachio frosting

The plans for this chocolate orange cake were inspired by Molly Yeh’s pistachio cake last year.  That pistachio mascarpone filling???  Heaven-sent.  I have been wanting to test this out for months, but I have been waiting . . . and waiting . . . until there was an occasion. Or until I have time.

So here is to burning the list.  I made this chocolate orange cake with no purpose, when I did not have time, just because. And it was fabulous.

chocolate orange cake | pistachio mascarpone filling | chocolate ganache | fudgey cake | pistachio frosting

chocolate orange cake | pistachio mascarpone filling | chocolate ganache | fudgey cake | pistachio frosting
chocolate orange cake | pistachio mascarpone filling | chocolate ganache | fudgey cake | pistachio frosting

This chocolate orange cake is adapted from BBC’s dark chocolate and orange cake and the pistachio filling is adapted from Molly Yeh’s pistachio cake.

wyldflour

Chocolate Orange Cake with Pistachio Mascarpone Filling and Chocolate Ganache

45 minPrep Time

55 minCook Time

1 hr, 40 Total Time

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2.7 based on 3 review(s)

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Ingredients

    For the Chocolate Orange Cake:
  • 2 oranges
  • 1 1/4 cups semi-sweet chocolate chips
  • 6 eggs
  • 2 3/4 cups + 2 Tablespoons ground sugar (see **Notes)
  • 2 cups canola oil
  • 1/2 cup + 2 Tablespoons cocoa powder
  • 4 cups + 2 Tablespoons all-purpose flour
  • 3 teaspoons baking powder
  • For the Pistachio Mascarpone Cream:
  • 2/3 cup mascarpone cheese, at room temperature
  • 2 Tablespoons unsalted butter
  • 1 1/2 cups granulated sugar
  • 1 1/2 teaspoons whole milk
  • 1/2 cup ground pistachios (see *notes)
  • For the Chocolate Ganache:
  • 12 oz semi-sweet chocolate (you can swap for milk chocolate if you want it sweeter)
  • 3/4 cup heavy cream
  • For the Topping: 1/4 cup ground pistachios

Instructions

  1. Pierce the two oranges with half a wooden skewer and drop into boiling water. Boil for 30 minutes. Remove the oranges with tongs and remove the skewers. Blend the entire oranges in a food processor until pulpy liquid. Remove any seeds and set aside.
  2. Preheat oven to 325 degrees Fahrenheit.
  3. While oranges are boiling, use a food processor or a knife to chop/crush pistachios until you have at least 3/4 cup pistachios ground into a chunky powder.
  4. Melt 1 1/4 cups chocolate chips in a microwave-safe bowl. Heat for 1 minute on 50% power and stir well, heating for additional time if needed. Set aside.
  5. Grease 2 9-inch cake pans with softened butter. Flour the cake pans. (Dump a few tablespoons of flour in and turn the pan round and round, til it is coated.)
  6. Sift together cocoa powder, flour, and baking powder. Set aside.
  7. In a large bowl, mix together eggs, ground sugar (**see notes), and oil.
  8. Mix in processed oranges. Slowly add and stir in melted chocolate.
  9. Add cocoa, flour, and baking powder and mix on medium-high speed for 2 minutes.
  10. You can divide the batter into either two or three 9-inch cake pans. (If you do two, you will have thicker cake layers.) Fill the cake pans between half-way and two thirds full. Bake cakes for 50-60 minutes, until an inserted toothpick comes out clean. Check the cakes at 40 minutes--if they are starting to brown too quickly on top, loosely cover the cakes with tin foil.
  11. Let cakes cool for ten minutes in the pans. Then turn out onto cooling rack and allow to cool completely.
  12. To make filling, mix mascarpone, butter, sugar, milk, and 1/2 cup ground pistachios until well mixed. Spread over first cake and top with second cake.
  13. Place 12 oz chocolate in a glass measuring cup or bowl. Heat cream over stove or in microwave until just about to boil. Pour over the chocolate and let sit for two minutes. Stir chocolate and cream until smooth. Pour over cake and swirl to edges, until it just dribbles over.
  14. Top cake with crushed pistachio.
  15. The cake can be left in a cake dish on the counter-top for 3-4 days.

Notes

*You'll need about 8 oz unsalted pistachios, total. **For the cake, place white granulated sugar in a food processor and pulse 10ish seconds. You want a finer sugar, but you don't want powdered sugar. Don't overthink it--the cake will taste great, regardless.

7.8.1.2
32
https://www.wyldflour.com/chocolate-orange-cake-pistachio-mascarpone/
wyldflour

Nutrition

Calories

213 cal

Fat

11 g

Carbs

21 g

Protein

12 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
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Filed Under: Baked Goods, Cakes & Cupcakes, Dessert, Special Diet-Vegetarian Friendly

Reader Interactions

Comments

  1. Emily says

    November 29, 2024 at 8:19 pm

    This recipe was not what I hoped it would be. The cake was very heavy, dense and dry. It really needed at least a cup of additional liquid.. The filling was a gross grainy mess that it took a lot of effort to make edible. Would not make again.
    ★☆☆☆☆
    Reply
  2. Elaine says

    March 10, 2024 at 9:00 am

    Can’t sit to try this cake for my chocolate, orange, pistachio-loving husband. Only i want to substitute something g for the canola oil since it’s inflammatory Any would avocado oil work as a replacement?
    Reply
  3. Debbie says

    March 13, 2023 at 7:22 am

    I made recipe for 2nd time. Mascarpone mixture is very grainy from sugar. Cut sugar back 1/4 cup. Cake is fabulous. I used 1 cup applesauce in place of 1 cup oil. Both times I used blood oranges. Need help with grainy of Mascarpone. Please
    Reply
  4. Mel says

    February 27, 2023 at 1:15 pm

    This might be a silly question, but should I peel the oranges first? The recipe says 'entire oranges'.. so just checking. Also, do you think the mascarpone cream will store well overnight in a plastic bag?
    Reply
    • Kristy says

      April 13, 2024 at 1:42 pm

      I came to the comments looking for this answer too. I couldn't find it so I took a chance and using organic oranges, boiled them whole with the peel. My (cheap) ninja blender was able to make the pulpy liquid described.
      Reply
  5. MARIA says

    February 1, 2023 at 8:49 am

    This looks incredible!! I make a pistachio cake with chocolate shreds, a mascarpone filling and ganache and I'm rather famous for it;) Cant wait to try this recipe! Questions: What is the depth of your cake pans? Is there enough filling for 2 layers if you make 3 x 8"? That seems like a very long bake for this size pan(s). Is that because of the moisture from the oranges? Let me know, so I can get in the kitchen. (And I don't have time either, but I DO Need Cake!) :)
    Reply
  6. Bethany says

    September 14, 2022 at 10:24 am

    Think this could turn into cupcakes? If so, recommendation for how to adjust cooking times?
    Reply
  7. Elena says

    April 2, 2019 at 3:44 am

    Hello The recioe looks amazing! I am thinking of trying this for my sons birthday. I will cover the cake with fondant so I guess I will leave the ganache behind. Do you think that a thin level of berry marmelade under the pistachio filling should be tasty?
    Reply
    • Mikaela says

      April 2, 2019 at 11:11 pm

      I think the marmalade would be delicious! And it will help provide some additional moisture that may be lost by not having the ganache! Hope it turns out perfectly!
      Reply
  8. Alison says

    August 12, 2018 at 10:35 am

    A must try yummy cake, THANX Mikaela :)
    Reply
    • Mikaela says

      August 12, 2018 at 9:51 pm

      Thanks, Alison! It's my favorite!
      Reply
  9. Darryl says

    April 28, 2018 at 8:20 am

    The madcsrpone cream definitely uses granulated sugar - not caster or even confectioners?
    Reply
    • Mikaela says

      April 28, 2018 at 9:59 am

      Hi Darryl! I used granulated sugar, because we don't have access to caster sugar. But caster sugar would also work well. I probably would not use confectioners sugar--it's so fine that it results in quite a different texture.
      Reply
      • Margaret says

        December 20, 2019 at 5:22 pm

        I used granulated sugar and it turned. Out grainy.
        ★★★★☆
        Reply
  10. Whitney says

    March 12, 2018 at 3:01 pm

    Hey Mikaela do the pistachios have to be raw or roasted ?
    Reply
    • Mikaela says

      March 13, 2018 at 11:34 am

      Hi Whitney! Either should work, though I used raw!
      Reply
  11. Joyce says

    January 16, 2017 at 7:37 pm

    Wow this cake looks so decadent and moist!!! I am a HUGE chocoholic and LOVE LOVE LOVE orange and chocolate together and paired up with the creamy rich mascarpone? I don't feel so alone now with the whole life ordeal :) I myself am very similar as well that I've always lived off a plan and not living by one freaks me out completely which is probably why I am holding back on the big parts of life like having kids. Scares the crap out of me and I don't even know how to even think of planning that >_< Oh and rock climbing! YES do it! :) It's uber fun and you'll love the problem solving aspect of it! :)
    Reply
    • Mikaela says

      January 17, 2017 at 8:27 pm

      Joyce! I love this and I love that you understand!
      Reply
  12. Erica Schmidt says

    January 15, 2017 at 7:50 am

    This cake is gorgeous! I love orange anything, oh, and chocolate just a little bit haha. Here's to burning the list and making cakes when you don't have time just because. It's never a bad time to make cake, Mikaela!
    Reply
    • Mikaela says

      January 15, 2017 at 10:25 am

      Right??? Chocolate orange is one of my favorite food combos. Thanks for validating my extracurricular baking, Erica!
      Reply
  13. Romain | glebekitchen says

    January 14, 2017 at 9:50 am

    That is an incredible looking cake. Chocolate, orange and mascarpone with a chocolate ganache to put it over the top. I'm allergic to pistachios so I'll try it without. Everyone's going to love this!
    Reply
    • Mikaela says

      January 15, 2017 at 10:24 am

      I don't usually use much mascarpone, but it made the perfect filling! I'm sorry you have to miss out on pistachio! I'm positive this would taste just as good if you substitute almonds, cashews, or hazelnuts for pistachios!
      Reply
  14. Azu says

    January 14, 2017 at 9:30 am

    Wow, this cake looks so yummy! The mascarpone and psitachio filling looks so decadent. It going in my to-try-recipes list.
    Reply
    • Mikaela says

      January 15, 2017 at 10:22 am

      Thanks, Azu! The pistachio filling is THE BEST. I could eat it and the chocolate ganache all day long!
      Reply

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