Chocolate Orange Cake

Chocolate Orange Cake

Lovers of chocolate pastries and desserts are constantly experimenting in finding the perfect partner for this beloved product. An excellent winter option and a real find is making a chocolate-orange cake. A similar dessert will appeal even to those who are phlegmatic about chocolate and prefer the least sweet pastries. Adding orange to the dough and cream can significantly reduce the sweetness of the finished dish and give it an indescribable sweet and sour color. Drinking tea on cool evenings with orange cake will become a favorite family pastime.

Chocolate orange cake recipe

Culinary experts have come up with a huge number of options for making a chocolate-orange cake, and any of the recipes is quite good in its own way. But for a holiday, a cake recipe consisting of chocolate sponge cake, tender orange cream and sour citrus impregnation would be better suited. And if you spend a little more time on decorating and serving, the dish will be in no way inferior to a restaurant dessert.

Ingredients for the recipe "Chocolate-orange cake"

Before you start making a chocolate cake based on oranges, you should prepare the products indicated in the recipe in advance. We divide all the components needed to make an orange cake into 3 groups: products for sponge cake, cream and impregnation. Before use, oranges should be thoroughly washed with hot water and a brush to remove the wax that traders use to treat the fruit to preserve its presentation.

Biscuit

Before you start making it, you should prepare the ingredients for the chocolate sponge cake. To increase the concentration of chocolate in the orange cake, you can increase the amount of the component. The combination of sponge cake and bitter dark chocolate is perfect for an orange cake. Therefore, it is better to take a product in which the mass fraction of cocoa is not lower than 70%.

To make a biscuit you will need:

• 150 g sifted flour;
• 200 g chocolate (bitter);
• 6 chicken eggs (you can immediately separate the snow-white part from the yellowish part, just watch closely, not a drop of yolk should get into the white);
• grated zest of 1 orange;
• 50 g butter;
• 200 g sugar (additionally prepare 2 tablespoons);
• a small pinch of salt;
• 1 teaspoon instant coffee;
• 50 g cocoa powder;
• 50 ml of orange liqueur (if it is expected that children will eat the orange cake, then replace the liqueur with orange juice);
• ¼ cup hot water.

To create the perfect complement to chocolate cake with oranges, you will need citrus cream.

To ensure that the dessert filler comes out with the right mixture, you should carefully choose the cream. They should have the highest fat content (at least 38%), already at the beginning the density of the cream is like cream.

General list of cream components:

• 400 ml of cream of the highest fat content;
• 100 g sugar for whipping cream + 75 g for the cream itself;
• 4 oranges;
• butter 60 g;
• 2 chicken eggs and 1 yolk;
• half a teaspoon of cornstarch.

Impregnation

The impregnation base is a syrup based on orange juice. Due to the fact that the zest will be used in the dish along with the pulp, the oranges for the orange-chocolate cake should be carefully washed. For orange syrup you will need:

• grated zest from half an orange;
• 100 g of freshly squeezed juice (if the fruit is juicy, then approximately this amount comes out of half the fruit);
• 50 g sugar.

Video of making chocolate orange cake

Cooking step by step

It is better to start the process of making chocolate cake with orange cream by kneading the sponge cake. While it is baking, there will be time to prepare the cream and impregnation.

1. First, the chocolate base for the dough is made. Coffee is dissolved in the indicated amount of boiled water. In a separate bowl, steam the chocolate broken into pieces along with butter. When the mixture allows, thoroughly stir the mixture and pour the prepared coffee into it. Then pour out the zest and add juice or liqueur (the liquid must be at a warm temperature, otherwise the chocolate will begin to thicken ahead of time).
2. Beat the separated egg whites with 2 tablespoons of sugar. To speed up the process, add a few drops of lemon juice. When the whites become very dense and fluffy, transfer them to another container (if you used a food processor container during the whipping process). The beating step should be given special attention, because... It is precisely due to the proteins that the dough will be fluffy, because there is no soda or baking powder in the composition.
3. Prepare the dry ingredients: pour cocoa into the sifted flour, add a pinch of salt and mix everything.
4. Beat the yolks with sugar until creamy, then mix them with the chocolate mass until a homogeneous structure is obtained. Then add the prepared dry ingredients in a few steps. Combine the dough with the beaten egg whites. At this step, you should no longer use a mixer so as not to destroy the airy structure of the dough. It is necessary to stir strictly by hand, very carefully, with twisting movements, using a spatula.
5. Then you can go in 2 ways: bake the entire sponge cake right away and cut it ready-made, or bake the cake layers separately. The first method is suitable for experienced confectioners and owners of a sharp knife of suitable size. The prepared dough is poured into a mold with a diameter of 18 to 21 cm, greased with butter and lined with baking paper. Place in the oven until done. Place the baked shortcake with the top part on a flat dish and cool. The base of the cake with orange and chocolate is ready.

To make the impregnation, heat the juice, zest and sugar in a small container. While the biscuit is baking, prepare the cream. Grate the zest from the oranges and squeeze out the juice (you should get about 1 cup). Mix the zest with sugar and juice, let it brew for about half an hour. At this time, beat the eggs with the yolk, add starch and zest with juice. Once a single mixture is obtained, put the beaten eggs on the fire and cook, without bringing to a boil. During the cooking process, stir the mixture constantly and cook until thick. Pass the finished cream through a sieve, add butter and let cool. Beat the cream with sugar until fluffy peaks and add the other ingredients of the cream in several additions.

Decorating and serving dessert

It is better to assemble the cake in a springform pan with high sides. Place the first, still warm shortbread on the bottom and generously coat with the uncooled impregnation. Let the cake cool after soaking. To speed up the process, you can separately soak any layer separately in a warm state.

You can not soak the top layer of the cake, but create a decoration in the form of dark chocolate icing. To make it, crushed chocolate is poured into hot cream and stirred to form a single mixture. The finished orange cake is covered with glaze on top; if desired, orange zest can be sprinkled on top.

Useful tips

There are several subtleties in making chocolate cake with oranges:

1. To make the cream very dense, you can add gelatin or agar-agar to it. Beforehand, soak the gelatin in cool water and pour it into the cream at the final beating stage.
2. After assembly, the cake should be placed in the refrigerator to harden, preferably for a day.
3. If it is not possible to beat the whites to a suitable state, add baking powder to the biscuit.
4. Whipped whites or cream must be mixed carefully, this will allow you to preserve the fluffy structure in the finished product to the maximum.
5. Beat the egg yolk together and cook with the addition of corn starch, because... After heating, it will not be possible to perfectly distribute the dry component according to consistency and many lumps will appear that cannot be gotten rid of.

That's the whole secret of making a festive chocolate cake with orange. All guests will be in complete ecstasy and will certainly ask to share the recipe.

Chocolate Orange Cake

Mega - chocolate cake, with a catchy orange note! Very tasty!

Ingredients for Chocolate Orange Cake:

Chocolate shortbread

• Wheat flour / Flour – 150 g
• Chicken egg - 4 pcs
• Sugar - 180 g
• Vegetable oil – 100 ml
• Water – 75 ml
• Cocoa powder – 25 g
• Baking powder - 4 g

Orange shortcake

• Chicken egg - 2 pcs
• Wheat flour / Flour – 70 g
• Sugar - 50 g
• Orange zest - 1 tsp.
• Orange juice – 20 ml
• Vanillin - 1 packet.
• Baking powder - 3 g

Orange cream

• Sugar - 70 g
• Orange – 2 pcs.
• Chicken egg - 3 pcs
• Butter – 220 g

Chocolate cream

• Cream cheese (mascarpone or ricotta is suitable) - 250 g
• Black chocolate – 200 g
• Cream (33% fat) – 150 ml

Production time: 180 minutes

Nutritional and energy value:

Recipe for Chocolate Orange Cake:

First, let's prepare the orange cream in advance. Remove the zest from the oranges.

Using a juicer, extract the juice from the oranges.

Place the zest in a thick-bottomed saucepan, add juice, sugar and eggs. Stir well with a whisk and put on fire. Always stirring until the mixture thickens slightly. (to approximately 80*C.) Then cool to 50*C and add butter at room temperature. Blend thoroughly with an immersion blender until the mixture is homogeneous. Take two rings with a diameter of 16-18 cm and pour the mixture in half. The bottom of the rings should be wrapped in foil. Place the cream in the freezer. Leave it overnight (that is, in the dark) .

Let's start making chocolate cake. Place 90 g of sugar, butter, water and cocoa in a saucepan. Mix everything and bring to a boil.

Beat the eggs with the remaining sugar - 90g, until fluffy.

Pour the hot chocolate mixture into the eggs without stopping whisking. Then add the sifted flour and baking powder.

Take a mold or baking ring with a diameter of 20-22cm. Pour the dough and bake the chocolate cake in the oven at 170 degrees until the skewer is dry.

Let's prepare the orange peel. Beat the eggs with sugar and vanilla until fluffy, then add orange juice and zest, mix and add sifted flour with baking powder. Gently mix with a spatula from bottom to top. Bake the cake in a mold with a diameter of 20-22 cm at a temperature of 180 degrees for 10-15 minutes. Ready-made biscuits - chocolate and orange, cool one hundred percent, wrap in cling film. Put it in the refrigerator overnight (that is, in the dark) .

During the day, we take the shortcakes out of the refrigerator. Cut the chocolate sponge cake into 2 shortcakes. Leave the orange one as is.

Let's prepare chocolate cream. Beat 50 ml of cream with cream cheese (I used ricotta). Bring the other 100 ml of cream to a boil and add the chopped chocolate into pieces. Mix thoroughly.

When all the chocolate has dispersed and the mass becomes homogeneous, add it to the cheese and beat well again. The cream is ready!

Grease the shortcakes with cream, put the rest of the cream in a pastry bag and begin to assemble the cake. We’ll also take the cream out of the freezer.

Place the ring on the base and dish where the cake will be placed. Place a chocolate cake coated with cream, put cream on top and fill the edges with cream from the bag. On top is an orange cake coated with cream and creamed again. We fill all the cracks with cream from the bag. Place the second chocolate cake on top, with the side covered with cream facing down. We put the cake in the refrigerator in a ring for 2 hours. Then we remove it from the ring and decorate it according to your wishes.

If you want to level the top of the cake, you need to create another portion of cream. I put milk chocolate in the finishing cream, so the color of the cream is lighter than the inside. Decorate to your own taste. I made a cake for a young lady, so it was decorated with her photo on wafer paper, star-shaped confectionery sprinkles and orange frips.

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Chocolate Orange Cake

Nowadays, there is a huge contrast of different sweets in stores, not enough people think about making a festive cake at home. This work often seems very long, difficult and unpredictable, especially for novice cooks. Will the egg whites and cream whip up, will the sponge cake rise, or will you end up having to throw everything in the trash? Questions like these that pop up in your head when you think about a homemade cake can nip this delicious idea in the bud. But if you remember the prices of industrial cakes and their composition, which is far from natural, it turns out that homemade cake is a good method of saving your home budget, as well as preserving the health of your loved ones.

The chocolate orange cake, the recipe for which I will now share with you, is that pleasant option when the wonderful taste of homemade festive baking is mixed with the relative ease of production. For novice pastry chefs, this recipe is simply impeccable, since it comes out almost constantly, and therefore inspires hope for achieving new successes in the most difficult field. In addition, this cake is not very labor-intensive to make, which is especially important when you plan to prepare a huge number of other cool and hot dishes for the holiday. I advise you to bake a chocolate sponge cake for the cake the day before the celebration, so that you can let it sit overnight and reach the right condition. And the next day you will need quite a bit of time to prepare the cream and orange impregnation, assemble the cake and cover it with chocolate glaze.

After tasting homemade chocolate-orange cake, your guests will not remain indifferent and will definitely ask for more. The base of this cake is made up of the most delicate sponge cakes, soaked in fragrant orange syrup, between which there is an airy chocolate buttercream. Collected together, these components make a very harmonious combination, in which the generous and rich taste of chocolate is pleasantly offset by a special fruity sourness. It’s simply impossible to tear yourself away from such a delicious cake, but there’s no need to, because its calorie content is only 340 kcal per 100 g, which is absolutely not enough for a celebratory dessert. And a chocolate-orange cake, made from high-quality, one hundred percent natural ingredients, costs about 250 rubles per 1 kilogram. A significant argument in favor of home baking, isn't it?

Necessary information

How to make a chocolate-orange cake - a recipe from a chocolate sponge cake with cream, icing and an orange layer

INGREDIENTS:

• 4 huge testicles
• 100 g flour
• 20 g cocoa powder
• 120 g sugar

• 250 ml cream 33%
• 100 g dark chocolate
• 1 tbsp. l. sweet powder
• 1 tbsp. l. orange liqueur (optional)

• 100 ml orange juice
• 50 g sugar
• 1 tbsp. l. orange liqueur (optional)

• 1 tbsp. l. with a slide of orange jam

• 50 g dark chocolate
• 50 g butter

COOKING METHOD:

Chocolate sponge cake

1. To prepare a chocolate-orange cake, it is better to bake a sponge cake for it in advance, because it needs to sit for 6 - 8 hours to acquire the correct structure. To make a sponge cake, separate the egg yolks from the whites, place them in a deep bowl and add 60 g of sugar.

2. Beat the yolks with sugar at high mixer speed for 3 - 5 minutes until a fluffy snow-white mass is obtained.
3. Beat the chilled egg whites with a mixer at high speed until soft foam is obtained.
4. Then add the remaining sugar (60 g) and beat for another 1 - 2 minutes until smooth, large and very dense sparkling peaks.
5. Carefully combine the whites with the yolks.
To do this, add a third of the whites to the yolks and mix with a wooden or silicone spatula. Then add the remaining proteins and with a few confident movements get the most or least homogeneous mass. 6. In 2–3 additions, add flour sifted with cocoa, carefully kneading the dough with a spatula each time.

7. Place the dough in a mold greased with butter and sprinkled with flour.
For this amount of ingredients, a springform pan with a diameter of 18 - 20 cm is ideal. 8. Bake the chocolate sponge cake in an oven preheated to 200°C for 25 minutes, check for readiness with a toothpick - it should come out dry from the center of the baked goods.
If the top of the biscuit begins to burn during baking, cover the pan with foil. 9. Place the finished biscuit in the mold for 5 - 10 minutes, then take it out and put it on a wire rack for 6 - 8 hours, covering it with foil on top. Then cut the biscuit lengthwise into three similar shortcakes.

Chocolate cream (ganache) for cake

10. In order to prepare chocolate cream - ganache, heat the cream to a boil and pour into a whipping container. Break the chocolate into squares and dip into hot cream.

11. Carefully mix the chocolate with cream until the chocolate is completely dissolved and a homogeneous, shiny dark brown mass is obtained. Add sweet powder and, if desired, orange liqueur (you can also cognac or other liqueur to your taste), mix again and put the cream in the refrigerator for 1.5 - 2 hours.

12. When the chocolate cream has cooled properly, beat it with a mixer at high speed for 3 to 5 minutes.
With all this, it should noticeably lighten and transform into a lush airy mass. Place two tablespoons of cream in a separate bowl for coating the sides of the cake. 13. Now let’s prepare the fragrant orange filling for the cake.
To do this, mix sugar and orange juice in a saucepan. As a reference, you should take freshly squeezed orange juice, which has the richest and most pleasant taste and smell, but juice from a bag will also work. 14. Place the pan on low heat and stir until the sugar is completely dissolved.
Cool the syrup and add orange liqueur (or other alcohol to your taste) if desired. The orange frosting for the chocolate cake is ready! 15. Now let’s start assembling the chocolate-orange cake on a plate or a special cake stand.
Place the first sponge cake on a dish, soak it in about 1/3 of the orange syrup and spread with half of the chocolate cream. 16. Place the second cake on top, soak it in syrup and spread with the remaining cream.
Soak the third cake on the inside with the remaining syrup and place it on top of the cake. Carefully coat the sides of the cake with the reserved cream and place the cake in the refrigerator for 10 - 15 minutes so that the cream hardens slightly. 17. Finish the external design of the cake with an orange layer and chocolate icing. For the layer, heat the orange jam in the microwave for 30 seconds at maximum power and rub it through a sieve to get rid of the crusts. Gently spread the jam over the surface of the cake.

Chocolate icing for cake

18. To prepare the chocolate icing for the cake, place the diced butter and the chocolate, broken into squares, into a small bowl or saucepan.
For the glaze, you can use either dark or bitter chocolate, depending on your taste preferences. 19. Melt the chocolate along with the butter in a water bath or in the microwave and mix thoroughly until a homogeneous fluid mass is obtained.

20. Pour chocolate glaze over the top of the cake, carefully spreading it over the surface and moving it to the edges with a spatula so that it flows down the sides.

Let the glaze harden in the refrigerator for 10 - 15 minutes, after which the cake can be served immediately. Delicate and airy chocolate-orange cake with a rich and catchy taste can give real pleasure to chocolate lovers.
Enjoy your tea and happy holidays!

CHOCOLATE ORANGE CAKE

What's it about?

Ingredients

For the chocolate sponge cake

• Bitter dark chocolate at least 70% cocoa 200 GRAM
• Butter 50 GRAMS
• Instant coffee 1 TEASPOON
• Burning water 0.25 GLASS
• Orange liqueur (orange juice) 50 MILLIliter
• Orange zest 1 PC.
• Testicles 6 pcs.
• Flour 150 GRAMS
• Cocoa powder 50 GRAMS
• Sugar (1) 200 GRAMS
• Sugar (2) 2 TABLESPOONS
• Salt PINCH

For the orange cream

• Orange 4 pcs.
• Butter 60 GRAMS
• Sugar (1) 75 GRAMS
• Testicles 2 pcs.
• yolk 1 PC.
• Corn starch 0.67 TEASPOON
• Whipping cream (33% fat) 400 GRAMS
• Sugar (2) 100 GRAMS

For the orange syrup

• Orange juice 100 GRAM
• Sugar 50 GRAMS
• Orange zest 0.5 pcs.

For chocolate glaze

• Dark chocolate at least 70% cocoa 100 GRAMS
• Cream 150 GRAMS

For decoration

• Orange 3 pcs.

CHOCOLATE ORANGE CAKE
⠀
INGREDIENTS:
⠀ 🔸
For the chocolate biscuit:
✅ Bitter dark chocolate at least 70% cocoa - 200 gr
✅ Butter - 50 gr
✅ Instant coffee - 1 tsp
✅ Hot water - 1/4 cup
✅ Orange liqueur (orange juice) – 50 ml
✅Zest of 1 orange
✅Eggs – 6 pcs
✅Flour – 150 gr
✅Cocoa powder – 50 gr
✅Sugar – 200 gr.+ 2 tbsp.
l ✅Salt - a pinch

🔸For orange cream:
✅Orange – 4 pcs
✅Butter – 60 gr
✅Sugar – 75 gr
✅Eggs – 2 pcs.
+ 1 yolk ✅Corn starch – 2/3 tsp
✅Whipping cream – 400 gr. (33% fat) + 100 g sugar
⠀
🔸For orange syrup:
✅Orange juice – 100 gr
✅Sugar – 50 gr
✅Zest of half orange
⠀
🔸For chocolate icing:
✅Dark chocolate at least 70% cocoa – 100 gr
✅Cream – 150 gr
⠀
🔸For decoration:
✅Orange – 2-3 pcs.

PREPARATION:
⠀
1) Melt chocolate with butter in a water bath
⠀
2) Dissolve coffee in boiled and hot water.
Add coffee to chocolate and stir. Add orange zest, warm juice and mix everything well ⠀
3) Meanwhile, divide the eggs into whites and yolks, separate the eggs so that not a gram of yolk gets into the whites, beat the whites (with 2 tbsp. spoons of sugar). First, you can add a couple of drops of lemon juice to the whites. Place the whipped whites in a separate container if you use a food processor.

4) Sift the flour with cocoa, add a pinch of salt there
⠀
5) Now beat in the same container as the whites, yolks with sugar until creamy
⠀
6) Add the chocolate mixture to the beaten eggs, reduce the speed of the mixer either by 2 or manually mix everything until smooth
⠀
7) Add sifted flour with cocoa there in several steps, and mix carefully with a spatula, thick chocolate dough comes out
⠀
First add a couple of spoons of whipped whites to this dough and mix very carefully with a spatula. And so, add the whites in several stages and stir gently, but make sure that the whites do not settle under any circumstances, since the dough will rise due to the whites.

9) Send the homogeneous, chocolate and fluffy dough into a mold with a diameter of 21 cm, greased and covered with parchment in a preheated oven to 180 degrees, bake for about 1 hour, check the readiness with a toothpick only during the first 30-40 minutes of readiness
⠀
10) Throw the finished biscuit still in the switched off oven for about 10 minutes. Then take it out, put a flat dish on top of the biscuit, turn it over and cool it that way
⠀
11) When the biscuit has cooled, turn it over again, carefully walk along the sides with a knife and remove it from the mold.

12) Prepare orange cream.
Grate the zest of 1 orange on a large grater. Squeeze the juice from all 4 oranges. A glass of juice comes out somewhere ⠀
13) Add sugar to the finished zest and mix.
Add orange juice there, mix and leave for about 30 minutes, so that the zest gives off all its own smell ⠀
14) Beat the eggs and yolk, add starch and beat well so that there are no lumps, you can use a mixer
⠀
15) Put on fire juice with zest and sugar, mix and cook, but do not boil, add beaten eggs there and cook the cream until thick, without remembering to stir
⠀
16) Strain the finished cream through a sieve, add butter and cool very well
⠀
17) Whip the chilled cream with sugar until soft peaks form, do not beat! And add orange cream to the whipped cream step by step, mix with a spatula until smooth.

18) Prepare orange syrup.
In a small container, boil orange juice with sugar and half the orange zest ⠀
19) Cut the biscuit into 3 shortcakes.
Place the first shortbread in the mold, soak it in still warm orange syrup, don’t skimp on the soaking! We grease the richly soaked shortcake with cream, but the shortcake must cool down after impregnation, we put the next shortcake on it, also soak it, cool it (you can soak the shortcakes separately), cover it with the last one, but there is no need to soak it ⠀
20) Pour the finished glaze or ganache onto the outermost shortcake.
Break the chocolate into pieces and pour in hot cream, mix carefully so that there are no bubbles, let it cool a little, the ganache is ready! ⠀
21) Put the finished cake in the refrigerator, preferably for a day.
Decorate with oranges ⠀
Bon APPETITE!