home

Chocolate creamy cake with orange. Chocolate orange cake with buttercream. Lenten cake with orange cream

Chocolate baked goods and dessert lovers are constantly experimenting to find the perfect companion for this beloved product. A great winter option and a real find is making a chocolate orange cake. This dessert will appeal even to those who are indifferent to chocolate and prefer less 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 shade. Drinking tea on cold evenings with orange cake will become a favorite family pastime.

Chocolate Orange Cake Recipe

Culinary experts have come up with many variations for making chocolate-orange cake, and each recipe is good in its own way. However, a cake recipe consisting of chocolate sponge cake, delicate orange cream and sour citrus impregnation is perfect for the holiday. 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 preparing the orange-based chocolate cake, you should prepare the products specified in the recipe in advance. We divide all the components necessary for making 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 sellers use to treat the fruit to preserve its presentation.

Biscuit

Before you start cooking, 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 ideal for 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 white part from the yellow, just watch carefully, 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.

Cream

To make the perfect accompaniment to chocolate orange cake, you'll need citrus cream.

To ensure that the dessert filling has the desired consistency, you should carefully choose the cream. They should have maximum fat content (at least 38%), and initially the density of the cream is like cream.

General list of cream components:

400 ml high fat cream;
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 basis of the impregnation 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 thoroughly 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 is obtained from half the fruit);
50 g sugar.

Video of making chocolate orange cake

httpss://youtu.be/0n5-9wT_JA8

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.

First, the chocolate base for the dough is made. Coffee is dissolved in the specified amount of boiled water. In a separate bowl, steam the chocolate broken into pieces along with butter. When the consistency allows, mix the mixture thoroughly and pour the prepared coffee into it. Then pour out the zest and add juice or liqueur (the liquid should be at a warm temperature, otherwise the chocolate will begin to thicken ahead of time).
Beat the separated egg whites with 2 tablespoons of sugar. To speed up the process, add a few drops of lemon juice. As soon as the whites become as dense and fluffy as possible, transfer them to another container (if you used a food processor container during the whipping process). The beating stage should be given special attention, because... It is due to the proteins that the dough will be fluffy, because there is no soda or baking powder in the composition.
Prepare the dry ingredients: pour cocoa into the sifted flour, add a pinch of salt and mix everything.
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 several stages. Combine the dough with the beaten egg whites. At this stage, you should no longer use a mixer, so as not to damage the airy structure of the dough. You need to mix strictly by hand, very carefully, with twisting movements, using a spatula.
Then you can go in two ways: bake the entire sponge cake at once and cut it ready-made, or bake the cake layers separately. The first method is suitable for experienced pastry chefs and owners of a sharp knife of a 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 cake with the upper part on a flat dish and cool. The orange and chocolate cake base is ready.

To prepare 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 and let it brew for about half an hour. At this time, beat the eggs with the yolk, add starch and zest with juice. As soon as a uniform consistency 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. Whip the cream and sugar until fluffy peaks form and add the remaining cream ingredients in several additions.

Decorating and serving dessert

It is better to assemble the cake in a springform pan with high sides. We place the still warm first cake layer on the bottom and generously coat it with the uncooled impregnation. Let the cake cool after soaking. To speed up the process, each layer can be soaked separately in a warm state.

You can not soak the top layer of the cake, but decorate it with dark chocolate icing. To prepare it, crushed chocolate is poured into hot cream and stirred to a uniform consistency. The finished orange cake is covered with glaze on top; if desired, orange zest can be sprinkled on top.

Agar-agar is an analogue of gelatin

There are several subtleties in preparing chocolate cake with oranges:

To make the cream as dense as possible, you can add gelatin or agar-agar to it. First soak the gelatin in cold water and pour it into the cream at the final whipping stage.
After assembly, the cake should be placed in the refrigerator to harden, preferably for a day.
If it is not possible to beat the whites to the desired state, add baking powder to the biscuit.
Whipped egg whites or cream must be mixed carefully; this will preserve the fluffy structure of the finished product to the maximum.
Beat the eggs together with the yolk and cook with the addition of corn starch, because... After heating, it will not be possible to distribute the dry component well throughout the mixture and many lumps will form that cannot be gotten rid of.

People who don't like oranges or chocolate probably don't exist. Bright sunny citrus and velvety chocolate, complementing each other, only emphasize each other's taste. By the way, both chocolate and citrus fruits have a beneficial effect on the nervous system and cause a feeling of pleasure.

Would you like such an exquisite dessert not to be too difficult to prepare, so that you can please your friends and loved ones more often? Such recipes exist.

Chocolate orange cake - basic technological principles

Of course, talking about the features of preparing all the cakes with chocolate and oranges is an impossible task in one article. Therefore, we will dwell on the more significant technological aspects of those cakes, the recipes of which are attached below.

First group- cakes without baking, the simplest dessert in terms of preparation method. The technology for making such cakes has several pleasant aspects that any housewife will enjoy, even if she has never been interested in the secrets of confectioners before:

A no-bake cake is prepared very simply, bypassing the stage of kneading the dough and baking it. For the base you can use cookies, waffles, corn flakes, meringues - whatever your imagination and taste suggest.

If guests are already on the doorstep, and there is no dessert, then do as English housewives do: they collect all the sweets that are in the kitchen at that moment, cut them into pieces or simply break them, pour melted chocolate, jam, condensed milk - and the treat is ready. They even come up with very interesting recipes.

You can combine fruits with cottage cheese or Mascarpone, fasten them with gelling components, and place them on a biscuit or sand base. So the American style cheesecake cake is ready!

It’s great that no-bake cakes require almost no exact adherence to the recipe - so feel free to change the amount of ingredients to your taste, you can even replace them with others.

If the creams in a no-bake cake require gelling, then use agar-agar - it sets faster and the agar-based cream does not spread after standing on the table at 25C. Agar-agar easily maintains a stable structure even at 45C, if you plan to serve dessert even on the beach on a hot summer afternoon.

Concerning second group cakes, where we do not skip the stage of preparing and baking the dough, then here we need to be more careful about following the recipe.

For example, for a standard biscuit semi-finished product, it is necessary that the ratio of liquid and wet dough ingredients be exactly the same. Some deviations are allowed: if the flour has high moisture content, the mass of eggs must be reduced; if the eggs are of the first category, then the weight of one is about 70 g, in contrast to table eggs, which weigh no more than 50 g. Remember that sugar and butter in the dough are liquid components, since they contain more water than solid matter .

The temperature during baking depends on the volume of dough, the size of the mold, and the features of the oven.

When starting to prepare a cake according to any of the selected recipes, think over the work procedure in advance, prepare kitchen utensils and equipment: confectionery products and their preparation in cooking are aerobatics, so sometimes, in the process of work, composure and thorough preliminary preparation decide everything. But the main thing is desire. Any dish is a success when you cook it with soul.

1. Exquisite chocolate-orange cake with mirror glaze (complex recipe)

For the butter chocolate sponge cake:

Sugar 75 g

Cocoa (99.8%) 20 g

Eggs, dietary 2 pcs.

Butter (soft) 60 g

Baking powder (baking powder) 7 g

Orange zest 20 g

Vanilla essence 7 mg

For the second layer:

Hazelnuts 100 g

Caramel 120 g

Chocolate, black (100%), black 1 bar

Orange zest 40 g

Orange layer:

Peeled orange slices +/- 200 g

Fresh orange 450 ml

Sugar, refined

Agar-agar 8 g

For the chocolate mousse:

White sugar 170 g

Starch, corn 30 g

Homemade or whole milk 350 ml

Zest and 200 ml juice, fresh orange

Cream, warmed (33%) 350 ml

Agar-agar 10 g

Chocolate, natural black (without fillers) 150 g

For glaze:

Sugar 150 g

Invert syrup (light) 150 g

Boiled water 150 ml

Cocoa 30 g

Confectionery cream 170 ml

Dark chocolate 180 g

Instant gelatin 15 g

Cooking technology:

Line a sponge cake pan (ᴓ24 cm) with a removable bottom with parchment. Preheat the oven.

Beat eggs and sugar until small foam bubbles form. Add oil and vanilla extract. Combine flour, baking powder and cocoa, mix, and sift the mixture into the beaten eggs. Next, mix the dough with a spatula, add fresh orange zest. Pour the dough into the mold, bake for 25-30 minutes at 180C. Cool the cake on a wire rack. Remove the finished semi-finished product from the mold, turn it over and remove the parchment.

Prepare the praline. For convenience and speed of preparation, you can use caramel candies: combine them with nuts and chop them. Pour this mass with a melted chocolate bar, do not forget to add orange zest, and also stir until smooth.

Place the cooled biscuit back into the mold. There is a layer of praline on it. Place the mold in the freezer so that the semi-finished product freezes well.

Next is the orange layer: pour 100 ml of fresh citrus juice into a small saucepan, pour agar-agar into it, let stand for ten minutes, and boil the solution for 2 minutes, from the start of boiling. Add the rest of the juice and sugar to the mixture. Cool the jelly mass to 50C. Cut the orange slices into medium pieces (do not forget to remove membrane films and seeds from the fruit).

Place orange slices on a layer of frozen praline and fill with orange jelly. Place in the refrigerator until completely set (about 15 minutes). After hardening, transfer the resulting cake blank into the same mold, but with a larger diameter (26 cm).

Start preparing the chocolate mousse.

Boil milk with orange zest. Beat eggs with sugar (70 g). Add starch, sifting it through a sieve. Stir until lumps are removed. Strain the hot milk through a strainer to remove the zest and pour it into the egg mixture, stirring with a whisk. Place the cream back on the heat and cook until thickened, stirring continuously. Add chocolate to the hot cream until it melts and stir until the color is uniform. Cool at room temperature, covering the cream with cling film to prevent it from crusting.

Dissolve agar-agar (10 g) in orange juice (200 ml), add sugar (100 g) and bring to a boil. The syrup should thicken. Mix warm custard with fruit jelly.

Whip the cream and add it to the cream too. Fill a piping bag with cream and fill the cake pan, pouring it first around the edge of the pan to fill the free space around the edges and then the surface. To ensure the cake is completely frozen, place it in the refrigerator.

Transfer the frozen mousse cake to a stand and cover with mirror chocolate glaze.

When the icing has hardened, decorate the cake with pieces of praline, chocolate chips, and candied orange peel.

For chocolate glaze, mix half the water with gelatin, and pour the other half of the water into a small saucepan, mix with sugar and syrup. Boil the syrup until it boils. Add chocolate, cocoa, cream and dissolved gelatin, constantly whisking the glaze. The cake should be coated with glaze at a temperature of 35C.

2. “Delicia” – chocolate-orange cake (high complexity of preparation)

For the biscuit base:

Essence, orange 7 mg

Sugar 120 g

Baking powder 11 g

Eggs 5 pcs.

Starch 40 g

For orange fruit jelly:

Ripe oranges 1.2 kg

Gelatin, instant 25 g

Boiled water 300 ml

For the "Bavarian" cream:

Sugar 150 g

Yolks 5 pcs.

Vanilla concentrate 4 ml

Water 70 ml

Baker's chocolate 200 g

Cream, full fat 320 g

Gelatin, food grade 20 g

Milk 400 ml

For decoration:

Cocoa powder 50 g

Cream, hot 100 ml

Candied orange slices

Chocolate 300 g

Preparation procedure:

Combine flour with starch and baking powder. Beat eggs with sugar, adding essence and a pinch of salt, until creamy. Carefully, trying not to destroy the air bubbles in the egg mass, add the dry mixture, sifting it through a sieve. After adding the flour mixture, stir the biscuit dough with a spatula. Immediately pour the finished dough into a pan with a removable bottom, lined with parchment. The diameter of the mold is 20-22 cm. Bake at 180°C. Cool the finished biscuit on a wire rack and remove from the pan.

Place the prepared biscuit on a plate with a removable high side. Dissolve gelatin in water with sugar, brought to a boil. When making the syrup, add orange zest to enhance the orange flavor. Pass the hot jelly through a sieve.

Place orange slices without films and seeds on the surface of the sponge cake, fill them with hardening jelly and move the mold with the cake into the refrigerator.

For the custard, beat the yolks with half the prepared sugar for the custard. Dissolve gelatin in cold boiled water. Bring the milk to a boil with the second half of the sugar. Pour the boiled milk into the yolk mixture. Mix while whisking quickly. Pour the cream back into the pan and cook until completely thickened. Melt chocolate in hot cream, stir and add gelatin. Cover the cream with film and set aside.

Whip the cream to a stable foam, and add the cream, cooled to 18-20C, into it.

Move the cake into a larger diameter mold and fill with the prepared mousse. Place the dish with the cake in the refrigerator for five to six hours.

Prepare chocolate decor. Melt chocolate in hot cream. If desired, add rum or cognac (25-30 ml). Beat the chocolate and cream with a mixer and place in a pastry bag. Squeeze out 10-12 chocolate rosettes or other shapes onto the prepared sheet of foil. Transfer to the freezer for a few minutes.

Remove the cake from the mold, sprinkle the surface with cocoa through a strainer. Place chocolate figures and candied orange slices in a circle.

3. Orange cake - tiramisu with cream without baking. Recipe for beginner pastry chefs

Ingredients:

Sponge roll with cherries 2 pcs. 0.5 kg each

Agar-agar 10 g

Oranges 1.5 kg

Sugar to taste

Cream 300 ml

Preparation procedure:

Cut the finished roll into pieces up to 1.5 cm. Take a large bowl with a rounded bottom and line it inside with film. Place the roll pieces tightly along the inner surface, starting from the center of the container.

Remove the zest from the oranges and add it to the cream. Add sugar to them, bring the cream to a boil. Peel the fruits and remove membranes, cut the pulp into pieces. Pour 300 ml of juice into a separate bowl and dissolve agar-agar in it. To do this, put the juice on the stove and let it boil. Mix cream, fruit pieces and jelly. Cool the cream to 50°C and pour it into a bowl with the sponge roll.

When the cream has almost hardened, place a layer of roll pieces on top of it. Remove to set. Invert the cake onto a plate. Garnish with orange zest and whipped cream. Place a few candied cherries on top of the buttercream.

4. “Tropics” – orange cake with coconut-almond flavor. Simple recipe, no bake

Compound:

For the base:

White chocolate 350 g

Cream, heavy 100 ml

Almond flakes 90 g

Coconut flakes 40 g

Wafers, lemon (or “Artek”) 500 g

Condensed milk 200 g

Oil 80 g

Amaretto (liqueur or essence) to taste

For the cream and jelly layer:

Mascarpone 400 g

Confectionery cream 350 g

Agar-agar 5 g

Water 100 ml

Gelatin, crystalline 20 g

Milk 200 ml

Oranges (peeled slices) 350 g

Powdered sugar 250 g

For decoration:

Sugar 170 g

Water, boiled 180 ml

Sugar syrup, invert (or glucose, confectionery) 120 g

Cognac 30 ml

White chocolate 200 g

Gelatin, crystalline 15 g

Condensed milk 200 g

White dye, food grade (titanium dioxide) and green, gel

Cooking technology:

Start by preparing the white and green mirror glaze, because it will need to sit in the refrigerator for a while.

Pour 80 ml of gelatin with hot water). Add sugar, glucose or syrup to the rest of the water. Heat, but do not bring the mixture to a boil. Add condensed milk, stir. Melt the chocolate pieces in the hot mixture. Add gelatin solution and cognac to add shine and aroma. Beat with a blender, holding it at an angle: try not to form bubbles. After beating, pass the liquid mass through a sieve to remove foreign impurities and also reduce the number of bubbles. Add titanium dioxide to lighten the white chocolate coating as it will be creamy in color. Then separate a third of the prepared glaze and add green gel coloring to it. Mix the dyes until you get an even and rich color. Transfer both parts to a jar, cover tightly with film and put in the freezer.

Place waffle crumbs, almond and coconut flakes in a large bowl and mix. Heat the cream in a saucepan, melt the butter and white chocolate in it. Add liqueur or essence to the liquid mixture and combine with dry wafer-almond crumbs. Stir until smooth.

Place the prepared mixture on the bottom of the springform pan in a 1.5 cm layer. Level and compact, place in the refrigerator.

Prepare the orange layer. Dissolve agar-agar in water, add 80 g of sugar, put the solution on the stove, boil and cool to 45-50°C. Place orange slices on the frozen base and pour jelly over the fruit. Refrigerate the cake again for an hour.

Beat cream cheese with sugar, whip cream separately. Combine the cream and cheese mixture, stir. Add the strained gelatin solution (20 g per 200 ml of warm milk), vanilla powder.

Transfer the frozen cake into a mold of a larger diameter, using a pastry bag, pipe the curd cream, filling the entire mold on the sides, covering the surface of the cake. Leave in the refrigerator for 6 hours. Then transfer the cake to a stand with a tray. Preheat the glaze to 35C. Cover the cake first with white icing, completely, and then pour green icing to create dripping drops: the white icing should be visible on the sides of the cake. Place candied slices or orange jelly, almonds, and coconut flakes on the frozen surface.

5. Chocolate-orange cake “Trio”

For the cake:

Corn starch 30 g

Eggs 5 pcs.

Sugar 200 g

Eggs 3 pcs.

Oranges 400 g

Gelatin 30 g

Butter 180 g

Milk 250 ml

Cream (38%) 500 ml

Strawberries 300 g

Agar-agar 7 g

Powder 250 g

Water 100 ml

Cocoa, orange slices and sugared strawberries, whipped cream - for decoration

Preparation procedure:

For the sponge cake, mix the dry ingredients. Beat the whites and yolks separately with sugar and combine them. Sift the dry mixture into the total mass, mix the dough, pour into the prepared pan; bake until done.

Place the cooled biscuit on a wire rack to rest.

Soak the gelatin. Beat 3 eggs with sugar. Boil milk with fresh zest, strain, pour into beaten egg mixture. Brew the cream, add butter, when it cools down and beat until stiff peaks form, add gelatin, add chopped orange pieces.

Place the chocolate sponge cake into the mold. Place the hardening cream on it. Cool the cake.

Whip the cream with powder and add the dissolved agar-agar. Place strawberries in the butter cream, after washing and drying them: large berries can be cut into halves, and medium berries can be placed whole. Place the second cream on the cake too, smooth the top and let it harden.

Dust the surface by sifting cocoa onto the cake. Remove the springform pan. Place the cake on a stand or plate. Use a pastry syringe to decorate the side with whipped cream, and place orange slices and strawberries on top.

6. Orange jelly cake

Product composition:

Biscuit 0.6 kg

Oranges 2 pcs.

Fresh orange 300 ml

Agar-agar 10 g (for cheese mass and fruit jelly)

Cream cheese 400 g

Powder 120 g

Chocolate 300 g

Meringues 150 g

Milk 100 ml

Water 70 ml

Operating procedure:

This cake is prepared similarly to the previous recipes. The finished biscuit must be placed in the mold. Dissolve agar in 70 ml of water. Pour milk into a saucepan, add chocolate and melt. While stirring the chocolate mass, pour in the dissolved agar-agar. Pass through a sieve when it has cooled slightly. Beat chocolate with butter cream. Crumble the meringues, not very finely, and add them to the curd-chocolate cream. Stir. Spread the mixture onto the biscuit base in the mold. Let the cream harden.

Scald the oranges with boiling water, cut into rings, including the peel. Place them on top of the frozen cream.

Add sugar to taste to the fresh orange juice, boil, add the second part of the agar. Cool the orange jelly slightly and coat the oranges with it.

Chocolate orange cake - useful tips

In order not to stand over a saucepan with a whisk, you can place the container with cream or glaze in a steam bath, and it will not burn, and you will have to stir it much less.
After baking, the semi-finished sponge product should ideally be aged for at least eight hours. Making a cake, in general, consists of several labor-intensive steps. Therefore, divide the work so that you do not have to prepare the cakes and cream on the same day. Then the work will go smoothly, the sponge cake will acquire a stable texture after proofing, and, without feeling particularly tired, every housewife will bake cakes much more often.

Ingredients:

For the cakes:

¾ stack. low-fat sour cream;
1 tbsp. l. cocoa powder;
2 egg yolks;
5 tbsp. l. brown sugar;
½ tsp. soda slaked with vinegar;
1 stack premium flour.

Ingredients for the side:

130 g flour;
25 g cocoa powder;
90 g butter 82% fat;
85 g granulated sugar;
2 egg whites;
1 tbsp. l. vegetable oil;
1 egg;
50 ml milk;
5 g baking powder.

Ingredients for curd cream:

½ kg low-fat cottage cheese;
130 ml natural orange juice;
130 g brown sugar;
20 g gelatin granules;
45 ml purified water;
zest of 1 orange.

Ingredients for decoration:

1 orange;
45 g orange jelly powder.

Sunny citrus and velvet chocolate

Chocolate-orange cake is just the option when you can please everyone at the same time and at the same time not lose either in taste or in profitable presentation.

The languid bitterness of natural chocolate favorably sets off the rich taste of citrus, and the curd creamy softness will only emphasize the brightness of the main components of the chocolate cake with orange zest.

By the way, the recipe for chocolate-orange cake offered to you is far from the only one of its kind, although, due to the presence of cottage cheese in the recipe, it is one of the most healthy.

A chocolate cake with orange curd is what a housewife will need when she doesn’t have free time, but a chocolate cake with orange mousse will require time and patience, but the result will be amazing! The same can be said about the chocolate cake with orange soufflé - a worthy test for being considered an ideal housewife.

In order to compare the result of what you got with the original idea, you can compare the chocolate-orange cake prepared according to the recipe with photos that are abundantly available on the Internet. We are sure that you will do no worse!

Cake making technology

Making chocolate cake with orange jelly step by step:

We combine the ingredients for the sponge cake in the following sequence: grind the yolks with sugar very carefully, add sour cream and, finally, stir in soda, quenched with vinegar. Then, directly into the container with the egg mixture, sift the flour and cocoa powder. Knead into a homogeneous dough;
Grease a baking pan with butter and fill it with dough. Bake the crust in an oven preheated to 2000 until done. Cool the biscuit directly in the mold so that it does not fall apart when removed;
The side is a separate element that is prepared specially. To prepare it, you need to beat 50 g of sugar with softened butter with a mixer and, without interrupting whipping, add the whites one at a time. Add 0.5 tsp of cocoa powder and 1 tbsp. l. - 100 g flour with baking powder. The mass should not be too liquid, but it should be plastic. We spread it on a sheet of parchment in a long, wide strip and immediately put it in the refrigerator. Hardening of the side will take about 30 minutes;
Now we prepare the second, light layer of the side. Beat the egg into a bowl with the remaining sugar, add slightly warmed milk and vegetable oil. Now, at medium mixer speed, beat the mixture for 1 minute;
By this time, the chocolate part of the rim should already have “set” in the refrigerator. We take it out and pour the milk mixture directly on top. It is better to do this directly on a baking sheet, because immediately after pouring the finished base goes into the oven, preheated to 1800. Readiness is determined by a slight change in the color of the side while maintaining the plasticity of the dough;
After baking, cool the side to room temperature, carefully turn it onto the table with the dough facing down and remove the parchment in one smooth movement;
Now we form the required dimensions - with a sharp knife we cut the workpiece, making a rectangle out of it, approximately 8 by 30 cm;

Preparing the cream:

Soak gelatin granules in cold boiled water.
The cottage cheese can be rubbed through a fine sieve, or you can thoroughly grind it with a fork.
Then you need to combine the cottage cheese with sour cream, orange juice and sugar, beat the future cream with a mixer at medium speed for 2 minutes and put it in the refrigerator;

Dissolve the gelatin in a water bath until it is completely dissolved and by the time it has cooled a little, you can remove the curd cream from the refrigerator. Combine the ingredients for the chocolate-orange cake and beat with a mixer until a fairly dense mass. The jelly must be diluted according to the instructions indicated on the package.

Using a thread, cut the sponge cake lengthwise into two equal parts. Return one half back to the baking pan and surround it with the finished side. There is no separate orange soaking required for our chocolate cake. Distribute the curd mixture over the cake, lightly press the other half of the sponge cake on top and also generously cover it with cream;

The surface of the cream must be leveled with a wide knife until smooth. Place beautifully sliced orange directly on the curd mixture into thin slices. You can complement it with transparent squares of orange marmalade. Carefully, evenly, pour the jelly on top and place the cake in the refrigerator for 2-3 hours.

It should be noted that our cake is almost identical in taste to the chocolate cake with orange marmalade, but is much softer than it, and the chocolate cake with orange cream may benefit from a fluffier texture, but will lack the goodness that cottage cheese provides.

Choose, experiment and share your skills! Enjoy your tea!

Friends, I present to your attention a chocolate-orange cake based on chiffon sponge cake. The recipe was born spontaneously, on the fly, as there were a lot of thoughts and desires, but what happened was what happened. The recipe is not difficult to execute, just with the decor, without getting used to it, I had to work hard. I don’t have a special thermometer to measure the temperature of chocolate and perhaps I overheated it, because it kept trying to melt quickly and ruin the whole picture. But I was pleased with the mirror glaze; it is no longer new to me. The recipe is designed for an 18 cm mold, but is also perfect for a 20 cm mold. Despite the fact that a lot of work was done, the result turned out to be impressively tasty and pleased my family.

To prepare chiffon sponge cake we will need: eggs, sugar, cocoa, coffee, orange liqueur, vegetable oil, flour, coffee, vanillin, baking powder.

Divide the eggs into whites and yolks. Beat the yolks with half the sugar until white. Add vegetable oil and continue beating until thick.

Dissolve coffee and cocoa in boiled water. Stir until a homogeneous paste is obtained.

Add the resulting paste to the beaten yolks and stir.

Sift the flour with baking powder and vanilla and mix it into the yolk-chocolate mixture.

Beat the whites separately with the remaining half of the sugar. Mix the whipped whites into the resulting dough in several additions.

Pour the dough into the mold, lining the bottom with parchment. There is no need to lubricate anything. Bake the biscuit for about 40 minutes, at 170-180 degrees. until a dry match. Cool in the pan and then leave upside down overnight. I place the upside down cake pan on the edges of upside down glasses.

In the morning, run a knife along the edge of the mold and remove the biscuit.

Cut it into 3 parts.

To prepare orange jelly and sponge cake impregnation you will need: oranges, sugar, gelatin.

Grate the zest of one orange. Squeeze juice from oranges. Mix zest, juice, sugar and heat until sugar is completely dissolved. Soak the gelatin in water, then dissolve in the microwave (30 seconds), do not overheat.

Pour some of the resulting sweet orange juice into a container for soaking the biscuit and cool. Add gelatin to the juice and stir until completely dissolved. Then strain from the zest and undissolved gelatin crystals.

Pour the future jelly into a cake mold, the bottom of which is lined with cellophane and place in the freezer for 30 minutes to harden quickly, but not freeze.

For the cream we will need: cream, powdered sugar and vanillin.

Whip the cream into a fluffy mass along with powdered sugar and a pinch of vanillin.

Remove the jelly from the freezer. It should set well.

Assembling the cake. Soak the bottom cake with sweet orange juice and spread with buttercream. Place the second cake layer on top and lightly soak it. Then it’s the turn of jelly.

Place the third layer on top and brush it with melted chocolate. The chocolate will harden in the refrigerator and will not allow the cream to be absorbed into the cake, it will not become soggy and the icing will lie smoother.

Coat the cake with cream on all sides and put it in the refrigerator so that the cream sets.

Let's prepare chocolate decor. To do this, you need a special film for chocolate and the chocolate itself.

Melt the chocolate, cut the film into strips. Lubricate the rough surface of the film with chocolate and make blanks for the bow. Cut the still soft chocolate into squares, as if marking the boundaries on the film. Cool everything in the refrigerator.

For mirror glaze you will need: liquid honey or invert syrup, sugar, cream, gelatin, chocolate, water.

Soak gelatin in 35 ml of water. Combine the rest of the water with honey, sugar and bring to a boil until the sugar is completely dissolved. Stir all the time. Add cream and dissolved gelatin. Strain.

Break the chocolate into the hot mixture and stir until it is completely dissolved and a homogeneous and smooth glaze is obtained. Cool it to room temperature, stirring occasionally. The glaze will be ready.

Place the cake on a wire rack. Lattice onto a plate and pour glaze over it. There is no need to help, the icing should flow down the sides of the cake on its own. Let the cake cool for about 30 minutes to allow the frosting to set.

This is how the cake turns out. All that remains is to decorate it with decorations, but you can leave it like that. Enjoy your tea!

A cake is always a table decoration, especially a chocolate one with an orange flavor! With the beginning of the orange selling season, I want to please my loved ones with such a culinary masterpiece. Below are the best recipes for flavorful citrus treats.

Chocolate cake with orange jam or buttercream filling

There are a huge variety of delicious chocolate orange cake recipes. It’s best to start with a simple version that even a beginner can easily prepare. To create it, you need to prepare a sponge cake with a rich chocolate flavor. In order to get 4 layers of sponge cake measuring 15 cm, you will need:

cocoa in a volume of 55 g;
water (boiling water) in a volume of 90 ml;
butter – 130 g;
granulated sugar – 100 g;
brown granulated sugar – 100 g;
milk – 135 ml;
eggs – 3 pcs.;
wheat flour – 210 g;
vanilla essence – 1 tsp;
baking powder – 2 tsp;
salt – 0.5 tsp.

If you decide to make the same chocolate-orange cake, but in a larger diameter mold, increase the amount of ingredients. Boil water, heat butter and milk to room temperature, lightly beat eggs. Place parchment paper on the bottom of the pan and grease it with oil.

You need to mix cocoa, boiled water and flavoring, bringing them to a paste-like consistency and wait until the mass cools. Separately, beat the butter with white and brown sugar (about 5 minutes) until the mixture becomes creamy. Add eggs here in portions, kneading over and over again into a homogeneous paste. In an empty bowl, combine flour, salt, baking powder. Using a spatula, carefully fold the dry ingredients and milk into the egg mixture in 3 batches. Combine everything into one mass. Bake at 170° until done (at least 50 minutes), check with a toothpick.

If you don’t have the time, desire, or simply don’t have the skills to make cream for the filling, you can use a simple layer option, accessible even to an inexperienced housewife, and make a delicious chocolate cake with orange jam. To do this, you will need to stock up on orange jam (5-10 spoons, depending on the layers), which you can use to coat the resulting biscuit. On top of this cake you can pour chocolate glaze, whipped up from:

100 g cream;
100 g chocolate.

They need to be heated and mixed with a whisk until smooth. Although this cake is quite simple to make, it will definitely take pride of place among the family’s favorite delicacies.

If you want a more complex cake, make a delicious cream filling. To prepare the filling for the chocolate cake with orange buttercream on Swiss meringue, you need the following ingredients:

egg whites – 4 pcs.;
granulated sugar – 160 g;
butter – 310 g (soft, crushed);
zest of 1 orange;
orange juice or liqueur - 2 tsp.

In a saucepan or heatproof bowl, whisk together the egg whites and sugar. Stir them in a steam bath, heating them to a temperature of 60°. You need to make sure that the protein does not curl. At the same time, the sugar will dissolve in the protein, and the mass will foam and become thicker. Remove from the bath and beat with a mixer until it cools down until it becomes thick and the mass stops falling out of the bowl.

Combine the resulting cream with butter in portions, whisking constantly into a homogeneous mixture. After adding the last part of the butter, beat the mixture for a few more minutes until it thickens and becomes thick. Add the zest and juice (liquor) to the mixture and beat again to a uniform consistency.

Next, you can assemble the chocolate cake with the original orange filling, spreading the sponge cake layers with layers of cream about 0.5 cm thick. Do the same with the top and side of the delicacy. You can decorate it with slices of cut orange, which will add additional citrus flavor and aroma to the dessert.

Chocolate cake with orange zest layer

In addition to the orange aroma and flavor in the filling, you can fill the cakes themselves with citrus notes. This will make a wonderful, delicious chocolate cake with orange zest. To implement such a plan, you need to prepare a biscuit using zest. It requires the following products:

eggs – 6 pcs.;
– 200 g;
butter – 50 g;
hot water - ¼ cup;
orange liqueur or citrus juice – 50 ml;
zest of 1 orange;
instant coffee – 1 tsp;
flour – 150 g;
cocoa – 50 g;
sugar – 200 g.

Below you can see a photo of a chocolate orange cake prepared according to this recipe.

Before cooking, you need to line the bottom with parchment and coat it. The size of the dessert in this case will be 21 cm. Combine chocolate with butter in a water bath, add coffee dissolved in boiling water, zest, warm citrus juice, and stir. Beat the whites with 2 tbsp. l. sugar until firm. Add cocoa and salt to the sifted flour in another bowl. Beat the yolks and combine them with the chocolate mixture. Mix carefully until smooth. Combine the flour mixture with the resulting mixture, portionwise, stirring gently with a spatula. Carefully combine everything with the whipped egg whites. Bake for 40-50 minutes at 180°.

Prepare the orange layer for this chocolate cake as follows:

Mix the zest of 1 orange with 75 g of sugar and the juice of 4 oranges. Leave for 40 minutes.
Beat 2 eggs and 1 yolk. Add to them 2/3 tsp. corn starch, mix well so that no lumps form.
Heat the orange mixture over the fire and add the egg mixture. Cook, stirring, until thickened. Pass the finished mixture through a sieve and cool.
Separately whip 400 g of heavy (more than 30%) cream with 100 g of sugar to soft peaks.
Gradually, constantly stirring to a uniform consistency in several stages, add the orange mixture to the cream.

Chocolate cake using orange curd

Taking as a basis one of the proposed methods for baking cakes and at the same time changing the composition of the filling, you can prepare a wide variety of delicious desserts. A wonderful twist to a standard chocolate cake is the use of orange curd in it. To make it, stock up on the following components:

egg – 2 pcs.;
yolk – 2 pcs.;
granulated sugar – 75 g;
orange juice – 120 ml;
zest of 2 oranges;
chopped butter – 80 g;
lemon juice – 30 ml;
gelatin – 1 tsp;
heavy cream (at least 30% fat content) – 200 ml.

Ideally, you should prepare the curd a day before assembling the cake, as it needs to thicken after cooling in the refrigerator. Soak gelatin in lemon juice for 20 minutes. In a heatproof bowl, combine the eggs, yolks and sugar, then continue beating them in a steam bath until foaming. After this, add citrus juice and zest, continuing to mix until it starts to set. Next, remove from heat and add butter, stirring until smooth, and cool. Combine the cold mass with the dissolved gelatin, mix thoroughly and put it in the refrigerator. Before assembling the delicacy, you need to beat the orange curd and combine it with separately whipped cream.

Chocolate cake with delicate pumpkin-orange cream

An additional variation of the delicacy will be chocolate cake with delicate pumpkin-orange cream. Prepare the cakes according to the already familiar method. For the pumpkin and citrus layer you need:

600 g pumpkin puree;
0.5 kg sour cream;
200 g sugar;
6 tbsp. l. corn starch;
100 ml milk;
1 stick of butter;
4 yolks;
zest of 3 oranges.

Mix the puree with sour cream, sugar, juice and zest and heat. Combine starch with yolks and milk, mix well and add, slowly pouring the resulting mixture into the pumpkin that has not yet cooled down. Boil, stirring constantly, until the paste becomes thick, cool. Separately, beat the softened butter until fluffy and combine with the pumpkin. Stir until the cream has a homogeneous consistency – it’s ready.

Recipes for delicious chocolate-orange mousse cakes

Using a cocoa sponge cake as a basis, you can prepare another culinary masterpiece - chocolate cake with aromatic orange mousse. It will require:

heavy cream – 250 g;
cream fixer – 1 package;
proteins – 120 g;
sugar – 150 g;
orange juice – 150 g;
zest of 1 orange;
gelatin – 5-6 g.

Foam the cream with the fixative, loosening until fluffy. Pour citrus juice over the gelatin and leave for about 0.5 hours or a little more. Foam the whites with sugar until stiff. Combine citrus juice with dissolved gelatin, whipped cream, egg whites and orange zest. Cut off the top of the sponge cake and part of the middle, make a “plate” out of it, into which the mousse is poured. Cool in the refrigerator.

For another version of the recipe for a delicious chocolate-orange mousse cake you need:

orange juice – 250 ml;
zest of ½ orange;
yolk – 2 pcs.;
corn starch – 15 g;
butter – 30 g;
gelatin – 5g;
soft butter – 100 g;
– 50 g;
sugar – 50 g.

To prepare this new chocolate-orange mousse cake, you should first make a sponge cake, and then fill it with mousse. Let the gelatin swell in 30 ml of water. Mix sugar, cornstarch and yolks in a saucepan. Pour orange juice into the mixture, stirring, add zest. Stirring continuously, bring the mixture to a boil, then heat for another 30 seconds. and remove. Pour the mixture into the mixture of chocolate, butter and gelatin, stir until smooth. Pour over the cake into the mold and set in the refrigerator.

Original chocolate cakes with orange jelly and soufflé

A very interesting dessert would be an original chocolate cake with orange jelly. The dough in this case should be shortbread. To prepare it you need to combine:

200 g flour;
90 g butter;
2.5 tbsp. Sahara;
3 tbsp. l. sour cream;
1 yolk.

Keep in the refrigerator for ½ hour. Then evenly level it in the mold, making a side, and bake at 180° for 25-30 minutes, cool.

For orange jelly and chocolate layer you need:

2 large oranges;
2 tsp. powdered sugar;
2 tbsp. l. gelatin;
200 g dark chocolate;
80 g butter;
30 ml cream (10%);
1 protein.

Pour chilled water over gelatin and let it swell for 0.5 hours. Combine squeezed juice from 2 citrus fruits with powdered sugar and heat to dissolve it. Pour sweet juice into the dissolved gelatin, add the zest of 1 orange, stir and cool. Pour the juice onto the base pre-greased with egg white. Refrigerate for 4 hours or more. Mix separately the dissolved butter, chocolate and cream, cool and pour over the jelly. Let set in the refrigerator for 2-3 hours.

You can prepare not just simple orange jelly, but a chocolate cake with a delicate orange soufflé. To do this take:

1 small packet of sour cream;
2 tbsp. l. Sahara;
½ pack of orange jelly;
½ tbsp. l. gelatin.

Beat sour cream with sugar. Dissolve the jelly according to the recipe, add gelatin and stir well until completely dissolved. Add yogurt and jelly to sour cream, cool for a couple of minutes in the refrigerator. Pour the slightly cooled soufflé between the layers into the mold immediately before assembling the cake.

Treat yourself and your family with these wonderful desserts! Bon appetit!

Read also:

Chocolate Sticks Cookies Recipe
Recipe for chocolate balls for decorating a cake
Tangerine slices in chocolate: recipes with photos
Recipe for chocolate cupcakes in molds