Food Recipes Hub

Cake “Chocolate Orange” Recipe

For a New Year’s mood, you need to eat more tangerines and oranges. That’s why I wanted to make my favorite tender, moist chocolate sponge cake with a hint of orange. The preparation of the sponge cake will not take much time, you do not need to beat it for a long time. But you will be very pleased with the result.

CourseBirthday Food Dishes, Children’s Food Ideas, Christmas Food Dishes, Desserts Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes, Valentine’s Day Food
CuisineRussian Cuisine
KeywordFor Beginners, Medium

Servings

Cook Time

120minutes

Servings

Cook Time

120minutes

Ingredients

Sponge:

125gram Flour wheat / Flour
145gram Sugar
40gram Cocoa powder
0,5teaspoons Baking powder
0,7teaspoons Soda
0,5teaspoons Salt
30gram Butter
30gram Yogurtnatural yogurt, without taste
1piece Orangeorange juice, 30 g zest
100ml Milk

Caramel:

80ml Cream (33%)
90gram Sugar
1piece Orangeorange juice, 70 g
10gram Butter

Cream:

400gram Cream cheese
500gram Cream (33%)
160gram Sugar

Instructions

Grate the zest from the orange and rub it with sugar. So that the sugar becomes moist and absorbs the flavor of the zest. Next, in the bowl of a mixer, mix all the dry ingredients (flour, sugar, cocoa, baking powder, salt, soda). In a separate bowl, mix the liquid ingredients, except milk (eggs, melted butter, yogurt, 30 g of orange juice). At low speed, add the liquid ingredients. Then add the milk. At higher speeds, whisk until smooth. Bake in a mold with a diameter of 16 cm at a temperature of 160 degrees Celsius for 40 minutes. The finished sponge cake can be used immediately, but it is advisable to wrap it with a film and put it in the refrigerator overnight. Cut the biscuit into 3 pieces.
We prepare the cream. In a bowl, mix cream cheese and sugar. Whisk until smooth. Then add 33% cream and whisk until a fluffy, stable mass is obtained.
Caramel. Heat the sugar in a dry frying pan or saucepan until the sugar dissolves and darkens. Pour in the hot cream and orange juice. Boil until smooth. Then add the butter and mix. Cover with a film “in contact” and refrigerate to cool.
Assembling the cake. The cake is assembled into a detachable form with an acetate film. Sponge cake, cream, sponge cake, cream, caramel and again sponge cake. To make the layers homogeneous, it is better to put the cream between the cakes by weight (the same amount). 200 grams is enough for such a diameter. To prevent the caramel from leaking out, you need to make the sides of the cream.
I usually leave the cake in the refrigerator for at least 6 hours. Then I decorate it on the outside. Enjoy your meal! Be sure to try to cook, it will not leave anyone indifferent!

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