I made this cake for my father’s birthday, although to be honest I haven’t tasted it, but I have made both this cream and sponge cake before and both are amazing. Those who tasted it said it was delicious.

Chocolate orange cake

Total Time 4 hours

Equipment

  • 25-26 cm springform pan

Ingredients

Sponge cake

  • 10 eggs
  • 10 tbsp sugar (250 g)
  • 10 tbsp flour (300 g)
  • 3 tbsp lemon juice
  • 6 tbsp vegetable oil
  • 2 g vanilla sugar
  • 4 tbsp cocoa
  • 2 tsp baking powder

Chocolate cream

  • 500 ml milk
  • 3.5 tbsp corn starch
  • 200 g butter (room temperature)
  • 400 g chocolate paste (room temperature)
  • pinch of salt
  • 100 g sugar

Simple syrup

  • 12 tbsp water
  • 5 tbsp sugar
  • 3-4 tbsp orange liqueur

Chocolate ganache

  • 100 g chocolate
  • 150 ml heavy cream

Also

  • 3 oranges

Instructions 

  • Sponge cake – Separate egg yolks and whites. Pour oil and lemon juice over the egg yolks, beat a little with a fork, and set aside.
  • Beat the egg whites with a pinch of salt at high speed, when you get a fluffy mass, add sugar one by one (10 tbsp in total) and beat slowly, when the sugar dissolves completely, add vanilla and beat again at high speed for several minutes.
  • Add the egg yolk mixture to the meringue with a hand whisk or a spatula and mix carefully, the direction of the whisk movement should be from top to bottom.
  • Sift the flour, cocoa and baking powder in a separate bowl. Mix well and fold into the egg mixture, carefully mixing again with a hand whisk/spatula in the same motion.
  • Line springform with parchment paper, pour the batter and bake in the oven heated to 175°C for about 40-60 minutes. Check with a toothpick, if it comes out clean, the cake is ready. Cool completely on a cooling rack.
  • Pastry cream – put cornstarch (if you don't have it, replace it with flour), and sugar in a saucepan, mix and slowly add milk, stirring constantly so that the starch dissolves well and you get a homogeneous mass.
  • Place the pot over medium-low heat and stir continuously until the cream starts to thicken and boils. Boil for 3-4 minutes and continue whisking. Transfer the prepared cream to another bowl, cover with plastic wrap, and cool to room temperature.
  • In the second step of preparing the cream, beat the room temperature butter well, beat for about 5 minutes, then slowly add the room temperature cooked cream, and finally the chocolate paste.
  • To prepare the syrup, in a small pot mix sugar and water and put on medium heat, stir to dissolve sugar well, simmer for 2-3 minutes, and then remove from heat. Add orange liqueur to the cooled syrup.
  • Cut the sponge cake into three equal parts, brush simple syrup over each layer, spread the cream, and add the orange slices. Apply cream to the last layer and the sides. Put the cake in the fridge for 30 minutes.
  • In the meantime, prepare the chocolate ganache, heat the cream and pour it over the chocolate pieces and stir until the chocolate melts completely. Cool and pour over the cake, I dripped it on the edges first and then poured it into the center of the cake, and from there I spread it carefully over the entire surface.
    Decorate the cake according to your taste.
    Bon Appetit!
Course: Dessert
Keyword: birthdaycake, chocolatecake, orangecake
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Author

Hello, I'm Medea, an endocrinology resident and avid cook. On this website, I share everything I love – delicious recipes, travel recommendations, and articles about healthy eating.

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