Difficulty

Medium

Difficulty

Moist orange and chocolate cake

Moist chocolate cake with a creamy chocolate ganache, candied orange and an intense chocolate coating

Chocolate ganache

Chocolate glaze

Candied orange

Moist sponge

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Ingredients

Yields

12 servings

cocoa-2

orange-2

Featured ingredients:

Dark Chocolate 54%

Dark Chocolate 70%

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Chocolate sponge

185 gr. egg (3–4 pcs.)
95 gr. cream (35% fat)
85 gr. white sugar
80 gr. butter
70 gr. ground almonds
60 gr. honey
60 gr. plain flour
55 gr. cornflour
45 gr. dark chocolate (70%)
20 gr. cocoa powder
6 gr. baking powder

Vanilla and orange blossom syrup

350 gr. water
100 gr. vanilla sugar or white sugar
10 gr. orange blossom water
3 gr. vanilla

Chocolate ganache

150 gr. dark chocolate (54%)
120 gr. whole milk
80 gr. cream (35% fat)
35 gr. glucose
5 gr. gelatine

Chocolate glaze

150 gr. dark chocolate (70%)
40 gr. sunflower or neutral oil

Assembly

70 gr. candied orange

Directions

Prep. time

50m

Featured tools:

Stand mixer

Mix, knead, whisk

Travel cake pan

25 x 11 x 7 cm non-stick

Decorating nozzle tips

For pipping bag

Affiliate links. If you buy, we may earn a commission at no extra cost to you.

Chocolate sponge
- 185 gr. egg (3–4 pcs.)
- 95 gr. cream (35% fat)
- 85 gr. white sugar
- 80 gr. butter
- 70 gr. ground almonds
- 60 gr. honey
- 60 gr. plain flour
- 55 gr. cornflour
- 45 gr. dark chocolate (70%)
- 20 gr. cocoa powder
- 6 gr. baking powder
- Whisk the eggs and honey together using a balloon whisk, then add the sugar.
- Add the flour, cornflour, cocoa powder and baking powder, and mix until just combined.
- Add the cream, melted chocolate, melted butter and ground almonds, and mix until fully incorporated.
- Pour the mixture into a 25 x 11 x 7 cm loaf tin, greased and lined with baking paper on the base.
- Bake with top and bottom heat at 170º C for 50 minutes, or until a skewer inserted into the centre comes out clean.
Vanilla and orange blossom syrup
- 350 gr. water
- 100 gr. vanilla sugar or white sugar
- 10 gr. orange blossom water
- 3 gr. vanilla
- In a saucepan, heat the water, vanilla and sugar over medium heat until fully dissolved.
- Remove from the heat and add the orange blossom water.
- Allow to cool to room temperature and set aside.
Chocolate ganache
- 150 gr. dark chocolate (54%)
- 120 gr. whole milk
- 80 gr. cream (35% fat)
- 35 gr. glucose
- 5 gr. gelatine
- Soak the gelatine in cold water for about 10 minutes.
- In a saucepan, heat the cream, milk and glucose over medium heat until combined.
- Meanwhile, melt the chocolate in the microwave in short bursts or over a bain-marie.
- Pour the hot cream mixture over the melted chocolate and emulsify using a hand blender.
- Refrigerate for a minimum of 4 hours.
Chocolate glaze
- 150 gr. dark chocolate (70%)
- 40 gr. sunflower or neutral oil
- Melt the chocolate in the microwave or over a bain-marie.
- Add the oil and mix thoroughly using a rubber spatula.
- Allow to cool to 35º C, at which point it is ready to use.
Assembly
- 70 gr. candied orange
- Once the sponge is completely cold, remove from the tin, trim the top to level it and place it back into the tin.
- Pour over the slightly warm syrup and allow it to absorb fully in the fridge for about 20 minutes.
- Remove the sponge from the tin and place it upside down on a wire rack.
- Transfer the chocolate ganache to a piping bag fitted with a 2 cm plain nozzle and pipe small rounds over the top of the sponge.
- Arrange the candied orange on top of the ganache and coat the entire cake with the chocolate glaze at 35º C.
- Allow the chocolate to set and store in a cool, dry place.

Chocolate sponge

185 gr. egg (3–4 pcs.)
95 gr. cream (35% fat)
85 gr. white sugar
80 gr. butter
70 gr. ground almonds
60 gr. honey
60 gr. plain flour
55 gr. cornflour
45 gr. dark chocolate (70%)
20 gr. cocoa powder
6 gr. baking powder

Vanilla and orange blossom syrup

350 gr. water
100 gr. vanilla sugar or white sugar
10 gr. orange blossom water
3 gr. vanilla

Chocolate ganache

150 gr. dark chocolate (54%)
120 gr. whole milk
80 gr. cream (35% fat)
35 gr. glucose
5 gr. gelatine

Chocolate glaze

150 gr. dark chocolate (70%)
40 gr. sunflower or neutral oil

Assembly

70 gr. candied orange