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Chocolate and orange cake served
Decadent chocolate sponge cake infused with fresh orange zest and juice

Chocolate & orange cake

Author: Flavelo
Recipes Cakes and Desserts
The marriage of chocolate and orange (the famous Jaffa effect) is an eternal classic. The acidity and essential oils of citrus cut through cocoa butter's fattiness and sugar's sweetness, creating a much more complex flavour experience. In this recipe, orange is not just a flavouring but provides moisture for the cake. The cake is crowned with a rich ganache coating, giving elegant shine and an extra chocolate kick.
🕒 Prep Time 30 mins
🍳 Cook Time 40 mins
⌛ Total Time 1 hr 10 mins
🍽️ Servings 10 servings
🔥 Calories 550 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Cake tin (22 cm)
  • Two bowls
  • Electric whisk
  • Saucepan (for ganache)
  • Grater

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Preheat oven to 180°C. Butter the cake tin and dust with cocoa powder.

Tip: 'Flouring' with cocoa powder is better for dark cakes as there won't be white patches on the sponge.
2 ✓

Melt the butter and let cool to lukewarm. Mix in the orange juice and grated zest.

Tip: Fat conducts flavours excellently; orange zest oils dissolve best here.
3 ✓

Whisk eggs with sugar, vanilla sugar, and a pinch of salt until frothy (approx. 5 mins).

Tip: Air bubbles make the cake light.
4 ✓

Sift together flour, cocoa powder, and baking powder.

Tip: Cocoa powder tends to clump; sifting solves this.
5 ✓

Alternately fold the flour mixture and orange-butter milk into the egg foam.

Tip: Start and finish with dry ingredients. This avoids overmixing.
6 ✓

Pour batter into the tin and bake approx. 35-40 minutes. Perform skewer test.

Tip: If skewer is clean, cake is done. Don't dry it out!
7 ✓

While cake cools, heat the cream, pour over broken chocolate, wait 1 minute, then stir until glossy (ganache).

Tip: Waiting 1 minute allows chocolate to melt from heat, making emulsification easier.
8 ✓

Coat the cooled cake with ganache and refrigerate to set.

Tip: Glaze sets faster on a cold cake.

Recipe FAQ

Can I use shop-bought orange juice?
Yes, but fresh squeezed is much more aromatic. The zest is the key, definitely don't skip it (and use unwaxed!).
The ganache turned out too runny.
Put it in the fridge for a bit; it thickens as it cools. Cocoa content affects this too: the higher, the harder it sets.

Ingredients

  • 200 g Plain flour
  • 50 g Cocoa powder (unsweetened)
  • 180 g Granulated sugar
  • 3 pcs Eggs
  • 100 g Butter
  • 150 ml Milk
  • 1 tsp Baking powder
  • 1 pcs Orange grated zest
  • 100 ml Freshly squeezed orange juice
  • 200 g Dark chocolate (for coating)
  • 200 ml Double cream (for coating)
  • 1 packet Vanilla sugar
  • 1 pinch Salt