If chocolate orange is irresistible then this cake will be the new favorite around the block. Orange cream filled layers with a dark chocolate on top. Yumm!
Ingredients
Base
- 4 medium Eggs
- 2 tablespoon Sweetener of choice (optional)
- ⅔ cup / 150ml Orange juice
- 1 cup / 120g Flour
- 2 tablespoon Cocoa powder (unsweetened)
- 1 teaspoon Baking powder (check instruction on packaging)
Filling
- 3 medium Orange
- ½ cup / 100ml Water
- ⅞ cup / 200ml Heavy cream
- ⅞ cup / 200ml Whole milk
- 3 Egg yolks
- 1 tablespoon Cornstarch
- 1 tablespoon Honey or sweetener of choice
- 1 teaspoon Vanilla extract
Topping
- 3½ oz / 100g Chocolate
- ½ cup / 100ml Double cream
- 1½ tablespoon / 20g Butter (unsalted)
- Orange peel for decoration (Optional)
How to make Chocolate orange cake
Base:
- Preheat oven to 350°F / 180°C.
- Separate egg whites from the yolks one by one. Put them in two different medium sized bowls to beat them.
- Measure flour. Put the unsweetened cocoa powder and the baking powder into the same measuring bowl and mix dry ingredients well.
- Beat the egg whites on high speed until hard peaks form. At this stage, the tips of the egg whites will curl when the beaters are lifted. Peaks have to be stiff.
- Beat yolk and sweetener of choice until it becomes light yellow.
- Add dry ingredients bit by bit alternating it with the orange juice.
- Fold the egg whites into flour yolk mixture. Use a wooden spoon or a spatula to cut vertically through the mixture. Move it around the bottom of the bowl bring it back up. Carrying some of the mixture from the bottom up to the surface.
- Repeat it smoothly until ingredients are evenly combined.
- Line a cake tray by using baking sheets or cover it with some butter and flour.
- Spread the batter evenly into the prepared tray and put it into the 350°F / 180°C preheated oven for about 30 minutes or until the toothpick comes out clean.
Filling:
- Get the oranges and wash them well.
- Dice them up and put the pieces into a pot to cook.
- Pour water into the pot as well.
- Put saucepan in the cooktop and bring it to boil.
- Turn heat to low then cook oranges for half to one hour with the lid on.
- Take it of the heat and let it cool down then puree it with a blender.
- Continue with the other part of the cream: pour the milk and heavy cream in a pot on medium heat warm it up until it starts to bubble. Mind to stir it fairly often to avoid burning down.
- Whilst the milk-cream reaching the boiling temperature; separate eggs and put away the whites for Floating islands or freeze it.
- In a medium bowl, whisk the egg yolks for about a minute until light yellow and increased in volume.
- Whisk in the cornstarch, vanilla extract, agave syrup and gradually about ½ cup of the hot milk-cream. The goal is to raise the temperature of the yolks so it won’t get curdled when added into the hot mixture.
- Slowly pour all of the egg yolk mixture into the scalding milk-cream while stirring vigorously until the mixture seems completely liquified.
- Keep warm and continuously stir until the custard thickens.
- Mix it with the orange puree evenly.
Chocolate glaze:
- Melt the chocolate, cocoa and the piece of butter.
- Pour heavy cream into the saucepan with the chocolate bits.
- Stir occasionally until melted chocolate is completely incorporated with the butter and whipped cream.
- If cake base cooled down, cut it into four equal parts horizontally. Check out the cheap cake slicers in our Kitchen Bazaar at the Reviews. Pro tip: Use the top of the cake for Domino cake.
- Divide the orange cream into three parts.
- Spread the first part on the bottom layer of the cake then put the second layer on top.
- Spread the second part of the cream on the second layer and the third layer on top.
- Finish the same with the third part of the cream and the top layer of the cake.
- Pour chocolate icing on top of the cake.
- Decorate it with candied orange peel or just a simply fry the orange peels in oil for 5-10 minutes until get a slightly brownish color.
- Put cake in the fridge for a couple of hours before cutting it up and serving it.
Enjoy!
The chocolate orange cake may not as famous as some but there are centuries yet ahead to prove itself like others did before:
Chocolate Orange Cake
If chocolate orange is irresistible then this cake will be the new favorite around the block. Orange cream filled layers with a dark chocolate on top. Yumm!
Ingredients
Base:
- 4 medium Eggs
- 2 tablespoon Sweetener of choice optional
- ⅔ cup / 150ml Orange juice
- 1 cup / 120g Flour
- 2 tablespoon Cocoa powder unsweetened
- 1 teaspoon Baking powder check instruction on packaging
Filling:
- 3 medium Orange
- ½ cup / 100ml Water
- ⅞ cup / 200ml Heavy cream
- ⅞ cup / 200ml Whole milk
- 3 Egg yolks
- 1 tablespoon Cornstarch
- 1 tablespoon Honey or sweetener of choice
- 1 teaspoon Vanilla extract
Topping:
- 3½ oz / 100g Chocolate
- ½ cup / 100ml Double cream
- 1½ tablespoon / 20g Butter unsalted
- Orange peel for decoration Optional
Instructions
Base:
- Preheat oven to 350°F / 180°C.
- Separate egg whites from the yolks one by one. Put them in two different medium sized bowls to beat them.
- Measure flour. Put the unsweetened cocoa powder and the baking powder into the same measuring bowl and mix dry ingredients well.
- Beat the egg whites on high speed until hard peaks form. At this stage, the tips of the egg whites will curl when the beaters are lifted. Peaks have to be stiff.
- Beat yolk and sweetener of choice until it becomes light yellow.
- Add dry ingredients bit by bit alternating it with the orange juice.
- Fold the egg whites into flour yolk mixture. Use a wooden spoon or a spatula to cut vertically through the mixture. Move it around the bottom of the bowl bring it back up. Carrying some of the mixture from the bottom up to the surface.
- Repeat it smoothly until ingredients are evenly combined.
- Line a cake tray by using baking sheets or cover it with some butter and flour.
- Spread the batter evenly into the prepared tray and put it into the 350°F / 180°C preheated oven for about 30 minutes or until the toothpick comes out clean.
Filling:
- Get the oranges and wash them well.
- Dice them up and put the pieces into a pot to cook.
- Pour water into the pot as well.
- Put saucepan in the cooktop and bring it to boil.
- Turn heat to low then cook oranges for half to one hour with the lid on.
- Take it of the heat and let it cool down then puree it with a blender.
- Continue with the other part of the cream: pour the milk and heavy cream in a pot on medium heat warm it up until it starts to bubble. Mind to stir it fairly often to avoid burning down.
- Whilst the milk-cream reaching the boiling temperature; separate eggs and put away the whites for Floating islands or freeze it.
- In a medium bowl, whisk the egg yolks for about a minute until light yellow and increased in volume.
- Whisk in the cornstarch, vanilla extract, agave syrup and gradually about ½ cup of the hot milk-cream. The goal is to raise the temperature of the yolks so it won’t get curdled when added into the hot mixture.
- Slowly pour all of the egg yolk mixture into the scalding milk-cream while stirring vigorously until the mixture seems completely liquified.
- Keep warm and continuously stir until the custard thickens.
- Mix it with the orange puree evenly.
Chocolate glaze:
- Melt the chocolate, cocoa and the piece of butter.
- Pour heavy cream into the saucepan with the chocolate bits.
- Stir occasionally until melted chocolate is completely incorporated with the butter and whipped cream.
- If cake base cooled down, cut it into four equal parts horizontally. Check out the cheap cake slicers in our Kitchen Bazaar at the Reviews. Pro tip: Use the top of the cake for Domino cake.
- Divide the orange cream into three parts.
- Spread the first part on the bottom layer of the cake then put the second layer on top.
- Spread the second part of the cream on the second layer and the third layer on top.
- Finish the same with the third part of the cream and the top layer of the cake.
- Pour chocolate icing on top of the cake.
- Decorate it with candied orange peel or just a simply fry the orange peels in oil for 5-10 minutes until get a slightly brownish color.
- Put cake in the fridge for a couple of hours before cutting it up and serving it.
Notes
Enjoy!
Pin now, Enjoy later!
Looking forward to making this ready for Christmas Day
That looks incredible! Chocolate Orange is my absolute favorite so this is pure heaven for me!!