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Orange Chocolate Cake

A magical treat with an amazingly delicate flavor! This orange-chocolate cake pairs two kinds of tender, soft sponge with chocolate ganache — and every chocolate lover will adore it. Hidden inside is a surprise: orange curd that brightens up each slice and adds variety to an already delicious cake. It's perfect for a small family gathering, but grand enough to be the centerpiece of a real celebration.

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Orange chocolate cake
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 8 % 5 g
Fats 28 % 18 g
Carbohydrates 64 % 41 g
355 kcal
GI: 5 / 0 / 95
    1. Start the cake by baking the sponge layers, beginning with the orange ones. Beat softened butter with sugar until pale and doubled in volume, then beat in the eggs one at a time, mixing each in well. Sift the flour into a dry bowl, add the baking powder, and stir well — evenly distributed baking powder gives the layers a proper rise and the whole cake its light, tender crumb. Add the flour to the butter mixture in small batches, mixing each one in well with a spatula or mixer. Once all the flour is evenly incorporated, add the orange juice and vanilla extract. Grease two cake pans with butter and dust them lightly with flour. Divide the batter evenly between them and bake for 25–30 minutes; test with a wooden skewer, which should come out dry. Take the layers out of the oven right away, let them sit in the pans for about 5 minutes (so they set and don't crumble), then turn them out onto a rack. 2. While the orange layers bake, make the chocolate batter. As before, beat the butter with sugar until fluffy and pale, then beat in the eggs one at a time. In a separate bowl, mix all the dry ingredients and add them to the butter mixture in small batches. Once the dry ingredients are well combined, pour in the milk and stir until smooth. Grease two pans with butter and dust with flour, then divide the batter evenly between them. By now the orange layers will be done, so put the chocolate ones in the oven and bake until a skewer comes out dry. 3. As soon as the chocolate layers are in the oven, make the ganache. Break dark (or bittersweet, if you like) chocolate into small pieces. In a small heavy-bottomed pan, bring the cream to a boil, simmer for a minute, turn off the heat, and let it cool for a couple of minutes. Pour the cream over the chocolate and stir until smooth and glossy. Once it cools a little, refrigerate it to thicken. 4. To fill the cake you'll need both the ganache and an orange curd. For the curd, combine the egg yolks and powdered sugar in a saucepan, stir, then pour in the orange juice and add the zest, mixing until smooth. Cook over low heat, stirring constantly with a non-metal spatula, until it thickens to the consistency you want. Remove from the heat, cool slightly, then beat in the butter a little at a time with a mixer. Press plastic wrap directly onto the surface of the curd so it doesn't form a skin, and let it cool. Any leftover curd keeps in the refrigerator for up to a month. 5. Once both creams and the layers have cooled enough, assemble the cake. Place the first orange layer on your serving plate. Spread it with ganache, add a big spoonful of orange curd in the center, and spread it evenly. Top with a chocolate layer and repeat. Then add an orange layer, and finish with a chocolate one. Refrigerate the cake for 15 minutes. 6. Spread the top of the chocolate sponge (which will be the visible face) with ganache only. Smooth it with a spatula and decorate as you like — bright orange meringues, chocolate shavings, or drips all look great on the finished cake. You can make drips from the leftover ganache: warm it in the microwave to loosen it, transfer it to a piping bag, and pipe patterns onto the cake. Pipe onto a chilled cake for a sharper design. Decorate to taste (as in the photo — orange meringues, chocolate drips and shavings, candied fruit), refrigerate for 45 minutes, and serve. Enjoy with a cup of tea!

Caloric content of the products possible in the composition of the dish

  • Whole cow's milk - 68  kcal/100g
  • Milk 3.5% fat content - 64  kcal/100g
  • Milk 3.2% fat content - 60  kcal/100g
  • Milk 1.5% fat content - 47  kcal/100g
  • Concentrated milk 7.5% fat content - 140  kcal/100g
  • Milk 2.5% fat content - 54  kcal/100g
  • Buttermilk - 36  kcal/100g
  • Cream of 20% fat content - 300  kcal/100g
  • Cream of 10% fat content - 120  kcal/100g
  • Cream - 300  kcal/100g
  • Chicken egg - 157  kcal/100g
  • Egg white - 45  kcal/100g
  • Egg powder - 542  kcal/100g
  • Egg yolk - 352  kcal/100g
  • Ostrich egg - 118  kcal/100g
  • Whole durum wheat flour fortified - 333  kcal/100g
  • Whole durum wheat flour, universal - 364  kcal/100g
  • Flour krupchatka - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Amateur unsalted butter - 709  kcal/100g
  • Unsalted peasant butter - 661  kcal/100g
  • Peasant salted butter - 652  kcal/100g
  • Melted butter - 869  kcal/100g
  • Cocoa powder - 374  kcal/100g
  • Salt - 0  kcal/100g
  • Orange peel - 97  kcal/100g
  • Orange juice - 36  kcal/100g
  • Baking powder - 79  kcal/100g
  • Egg yolks - 352  kcal/100g
  • Powdered sugar - 374  kcal/100g
  • Brown Sugar - 394  kcal/100g
  • Chocolate 70 % - 539  kcal/100g
  • Dark Chocolate - 539  kcal/100g
  • Vanilla Extract - 321  kcal/100g

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