Chocolate-Orange Cream Cake

You will fall in love with this juicy and creamy chocolate-orange cake as soon as you try it. It is suitable for many occasions, from Christmas dinner to birthday celebrations, and its preparation will not require excessive effort from you.

Details

  • Preparation Time: 40 minutes
  • Cooking Time: 35 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 12

Ingredients

Biscuit

  • 3 pieces Egg, fresh

  • 80 g Sugar, white

  • 100 g Wheat flour, white, multi-purpose

  • 20 g Cocoa, powdered, unsweetened

Cream

  • 20 g Gelatin powder, unsweetened

  • pieces Orange, shell

  • 250 ml Juice, orange

  • 80 g Sugar, white

  • 250 ml Sweet cream

  • 1 teaspoon Vanilla, extract, imitation

  • 200 g Sour cream

  • pieces Oil, vegetable oil, canola

  • 0.5 piece Orange, fresh

chocolate glaze

  • 50 ml Sweet cream

  • 1 spoon Butter, unsalted

  • 2 spoons Honey

  • 100 g chocolate, dark

Steps

  1. Preheat the oven to 160 degrees Celsius. Grease the bottom of a round springform pan (24 cm in diameter) with oil and line it with baking paper. In a bowl, mix the flour and cocoa powder.

  2. Separate the egg whites and yolks into two bowls. Add sugar to the yolks and whisk until frothy, then beat the egg whites into stiff peaks. First, mix the sifted dry ingredients (flour and cocoa) into the beaten yolks, then fold in the egg whites in two parts. Pour the batter into the prepared pan, smooth the top, and bake in the preheated oven for 30 minutes. Let the baked sponge cake cool.

  3. Soak the gelatin sheets in cold water to soften. In a small pot, add orange zest, juice, and sugar. Bring the mixture to a boil while stirring, then remove from heat and mix the squeezed gelatin sheets into the hot liquid.

  4. Remove the cooled sponge cake from the pan and place it on a rack. Clean the pan, grease it with butter, and dust it with powdered sugar. Return the sponge cake to the pan. Whip the sweet cream with vanilla extract until stiff peaks form. Mix it with sour cream, then fold in the orange juice and gelatin mixture. Pour the prepared cream into the pan. Refrigerate the cake for about 4 hours to allow the cream to cool and set.

  5. Finally, prepare the chocolate glaze. Pour the cream into a small pot and heat it with honey and butter almost to a boil. Remove from heat and add the chopped chocolate. Wait for one minute, then stir well with a spatula to create a smooth chocolate mixture. Let it cool slightly, then pour it over the cooled cream. Spread the chocolate glaze evenly over the entire surface by tilting the pan. Refrigerate the cake for another 60 minutes before serving.

  6. Once the cake is ready, carefully remove it from the pan and place it on a beautiful plate or platter. Decorate it with orange slices as desired, slice into pieces, and serve.

Nutrition Information (Per 100g)

  • Calories: 278.08 kcal
  • Fat: 9.75 g
    • Saturated Fat: 5.03 g
  • Carbohydrates: 38.56 g
    • Sugars: 25.92 g
  • Protein: 7.93 g
  • Fiber: 1.5 g