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Sponge cake with melted chocolate and orange juice. Chocolate orange cakes: the best recipes

The cake is always a decoration of the table, and even more so chocolate, and even with an orange flavor! With the beginning of the season for the sale of oranges, I want to please loved ones with such a culinary masterpiece. The following are suggested best recipes fragrant citrus treats.

Chocolate cake with orange jam or butter cream filling

There is a huge variety of recipes for delicious chocolate orange cakes. It's best to start with a simple option that even a beginner can easily prepare. To create it, you need to prepare a biscuit with a rich chocolate flavor. In order to get 4 layers of biscuit 15 cm in size, 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;
  • granulated brown 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 an identical chocolate-orange cake, but in a larger diameter form, increase the number of products. Boil water, heat butter and milk until room temperature, slightly beat the eggs. Put parchment on the bottom of the mold and grease it with oil.

It is necessary to mix cocoa, boiled water and flavor, bringing them to a pasty consistency and wait until the mass cools down. Beat butter with white and brown sugar(about 5 minutes), until the mass takes on a creamy appearance. Add eggs here in portions, kneading over and over again into a homogeneous paste. Combine flour, salt, baking powder in an empty bowl. In 3 approaches, gently use a spatula to add dry ingredients and milk into egg mixture... Combine everything into a single mass. Bake at 170 ° until tender (at least 50 minutes), check with a toothpick.

If you don't have time, desire, or just don't have enough skills to make a cream for the filling, you can use simple option interlayers, accessible even for an inexperienced housewife, and make a chocolate delicious cake with orange jam. To do this, you need to stock up directly with orange jam (5-10 spoons, depending on the layers), with which to grease the resulting biscuit. On top of such a cake can be poured chocolate icing cooked on hastily from:

  • 100 g cream;
  • 100 g of chocolate.

They must be heated and mixed with a whisk until a homogeneous consistency. Although such a cake is quite simple to perform, it will certainly take pride of place among the family's favorite treats.

If you want more complex cake, make the filling out of delicious cream... To make the filling for the orange chocolate cake butter cream on the Swiss merengue, you need the following components:

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

Whisk egg whites and sugar in a saucepan or ovenproof bowl. Stir them on a steam bath, heating to a temperature of 60 °. You need to watch that the protein does not curl up. In this case, 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, until a dense state, when the mass stops falling out of the bowl.

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

Next, you can collect a chocolate cake with an original orange filling, smearing the biscuit cakes with layers of cream about 0.5 cm thick. Do the same with the top and side of the treat. You can decorate it with slices of cut orange, which will add additional citrus flavor and aroma to the dessert.

Orange peel interlayer chocolate cake

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 peel. To implement such a plan, it is necessary to prepare a biscuit using the zest. He needs the following products:

  • eggs - 6 pcs.;
  • - 200 g;
  • butter - 50 g;
  • hot water - ¼ st .;
  • 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, grease. The size of the dessert in this case will be 21 cm. Combine chocolate with butter in a water bath, to which add coffee dissolved in boiling water, zest, warm citrus juice, mix. Beat the whites with 2 tbsp. l. sugar until firm. Add cocoa and salt to the sifted flour in another bowl. Beat the yolks, combine them with the chocolate mixture. Stir gently to a single consistency. Combine the flour mixture in portions with the resulting mass, gently kneading with a spatula. Carefully combine everything with the whipped egg whites. Bake for 40-50 minutes at 180 °.

Prepare an orange layer for such a chocolate cake as follows:

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

Chocolate cake using orange Kurd

Taking as a basis 1 of the proposed methods for baking cakes and at the same time changing the composition of the filling, you can prepare a variety of different delicious desserts... A great highlight for a standard chocolate cake is the use of an 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;
  • shredded butter- 80 g;
  • lemon juice - 30 ml;
  • gelatin - 1 tsp;
  • heavy cream (at least 30% fat) –200 ml.

Ideally, it is necessary to harvest the Kurd a day before assembling the cake, since it needs to thicken, having cooled down in the refrigerator. Soak gelatin in lemon juice for 20 minutes. Combine eggs, yolks and sugar in a heatproof bowl, then continue beating them in a steam bath until frothing. After that, you should introduce citrus juice, zest, continuing to mix until it sets. Then remove from heat and add oil, stirring until a uniform consistency, cool. Combine the cold mass with the loose gelatin, knead thoroughly and refrigerate. Whisk the treats before assembling. orange Kurd and combine it with whipped cream separately.

Chocolate cake with delicate pumpkin-orange cream

An additional variation of the delicacy will be a chocolate cake with delicate pumpkin orange cream... Cook the cakes in a familiar way. For a layer of pumpkin and citrus fruits you need:

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

Mix mashed potatoes with sour cream, sugar, juice and zest, heat. Combine the starch with the yolks and milk, mix well and add, slowly pouring the resulting mixture into the still not cooled pumpkin. Boil, stirring constantly, until the paste becomes thick, cool. Beat the softened butter separately until fluffy and combine with the pumpkin. Stir until the cream takes on a uniform consistency - done.

Delicious Chocolate Orange Mousse Cake Recipes

Taking a cocoa biscuit as a basis, you can prepare another cooking masterpiece- chocolate cake with fragrant orange mousse. It will require:

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

Foam the cream with fixative, loosening until fluffy. Pour gelatin with citrus juice and leave for about 0.5 hour or a little more. Foam proteins with sugar until firm. Combine citrus juice with loose gelatin, whipped cream, egg whites and orange peel. Cut off the top of the biscuit and part of the middle, make a "plate" out of it, into which the mousse is poured. Cool in the refrigerator.

For 1 more version of the recipe for a delicious mousse chocolate-orange 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 make this chocolate orange mousse new cake, should initially be done biscuit cake, and then pour mousse over it. Put the gelatin to swell in 30 ml of water. Combine sugar, cornstarch and yolks in a saucepan. Pour orange juice into the mass, stirring, add the zest. Continuously stirring, bring the mass to a boil, then heat for another 30 seconds. and take off. Pour the composition into a mixture of chocolate, butter and gelatin, mix until smooth. Pour over the cake into a mold and set in the refrigerator.

Original chocolate cakes with orange jelly and soufflé

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

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

Soak in the refrigerator for ½ hour. Then evenly level in the form, 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 icing sugar;
  • 2 tbsp. l. gelatin;
  • 200 g of dark chocolate;
  • 80 g butter;
  • 30 ml cream (10%);
  • 1 protein.

Pour gelatin with chilled water and let it swell for 0.5 hour. 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, mix and cool. Pour the juice onto the base previously greased with protein. Soak in the refrigerator for 4 hours or more. Mix separately the loosened butter, chocolate and cream, cool and pour over the jelly. Let it freeze in the refrigerator for 2-3 hours.

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

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

Beat the sour cream with sugar. Dissolve 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 chilled soufflé between the cakes into the mold just before assembling the cake.

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

Read also:


Chocolate Stick Cookies Recipe
Chocolate Balls Recipe for Cake Decorating
Tangerine slices in chocolate: recipes with photos
Recipe chocolate muffins in molds

Lovers of oranges and chocolate!


This delicious chocolate-orange cake turned out ... from two different recipes! It is a hybrid of my favorite chocolate cake, on the basis of which the cakes are baked, and an unusual tangerine cake, from which I took the idea to add citrus fruits to cream and dough. The cake turned out to be worthy of a restaurant! But why, tell me, should we go to a restaurant - even to one about which only positive opinions are left - like, for example, reviews about the Plyushkin restaurant - if we can bake an exquisite cake at home, "like in a restaurant"!



The orange cake turned out to be lighter and less sweet than tangerine, with an original orange flavor, perhaps slightly bitter from the zest and dark chocolate ... but in general cake I liked! Noble, unusual taste! Try it yourself, and then tell me about your impressions!

Ingredients:



Dough:

  • 2 cups of flour;
  • 1 glass of milk;
  • 2 eggs;
  • ¾ glasses of sugar;
  • 150 g butter;
  • 50 g cocoa powder;
  • 1 orange;
  • 1.5 teaspoon of baking soda;
  • 1.5 tablespoons of vinegar.

Impregnation:

  • Orange juice.

Cream:

  • 0.5 cups of sugar;
  • 0.5 cups of water;
  • 1 heaped tablespoon of flour;
  • 100 g butter;
  • 1 orange.

Glaze:

  • 0.5 cups of sugar, 1 teaspoon of cocoa, 3 tablespoons of water;
  • half a bar of dark chocolate.

How to bake:

Mix flour with cocoa and 1 teaspoon of baking soda.



Pour 1 tablespoon of vinegar into a glass of lukewarm milk.

Beat sugar with eggs and soft butter.

Wash 1 orange thoroughly, dry it, twist it in a meat grinder along with the zest, add to the whipped mass. We also add 0.5 teaspoon of baking soda and extinguish with vinegar. Perhaps we could do without this, because the dough already contains soda and vinegar, but I thought it would be safer so that the dough with the orange would certainly rise (I’m doing it for the first time, I didn’t know how it would behave!).

Beat the mass with the orange again and pour into the cocoa flour, mix. Pour out the buttermilk (milk fermented from the vinegar), mix well again.



Pour the chocolate-orange dough into a split form, the bottom of which is covered with paper (grease the paper and sides with oil).



We put in a preheated oven and bake at 180-200C for about 35 minutes. We try for readiness with a wooden stick.



Ready cake cool and cut into two. By the way, you can bake the cake a day or two before the holiday, and coat it with cream directly for two hours.



Prepare the cream you like: from butter with condensed milk, or creamy custard. Twist the second orange and add to the cream, beat with a mixer. Orange cream is ready!

Saturate the cakes with orange juice, coat with cream.



Melt the chocolate in a water bath, you can add a spoonful of milk or a piece of butter to the glaze, 15 grams.



Cover the top crust with chocolate icing or melted chocolate.



We decorate with orange slices, it is great to eat a cake with them!



Here's what a New Year's, sunny citrus-chocolate cake!



Enjoy your tea!

Lovers chocolate baked goods and desserts are constantly experimenting to find the perfect companion for this beloved product. A great winter option and a real find is the preparation of a chocolate-orange cake. Such a dessert will please even 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 flavor. Tea drinking on cold evenings with orange cake will become a favorite family pastime.

Chocolate Orange Cake Recipe

The chefs have come up with many variations of making a chocolate-orange cake, and each of the recipes is good in its own way. However, for the holiday, a cake recipe consisting of chocolate biscuit, delicate creamy orange cream and sour citrus impregnation. And if you spend a little more time on decoration and serving, then the dish will in no way be inferior to a restaurant dessert.

Ingredients for the "Chocolate Orange Cake" recipe

Before you start preparing an orange-based chocolate cake, you should prepare the products indicated in the recipe in advance. We divide all the components necessary for making an orange cake into 3 groups: products for biscuit, cream and impregnation. Before use, oranges should be thoroughly rinsed with hot water with a brush to remove the wax that sellers use to treat the fruit to preserve its presentation.

Biscuit

Before starting cooking, you should prepare the ingredients for the chocolate biscuit. To increase the concentration of chocolate in orange cake, you can increase the amount of the component. The combination of biscuit and bitter dark chocolate is ideal for an orange cake. Therefore, it is better to take a product in which the mass fraction of cocoa is at least 70%.

To make a biscuit you will need:

  • 150 g sifted flour;
  • 200 g of chocolate (bitter);
  • 6 chicken eggs (you can immediately separate the white part from the yellow one, just watch carefully, not a drop of yolk should get into the white);
  • grated zest of 1 orange;
  • 50 g butter;
  • 200 g of sugar (additionally prepare 2 more tablespoons);
  • a small pinch of salt;
  • 1 teaspoon of instant coffee;
  • 50 g cocoa powder;
  • 50 ml of orange liqueur (if children are supposed to eat the orange cake, then replace the liqueur with orange juice);
  • ¼ a glass of hot water.

Cream

To do perfect complement for chocolate cake with oranges, you need citrus cream.

To make the dessert filler of the desired consistency, you should thoroughly approach the choice of cream. They should have a maximum fat content (at least 38%), already initially in terms of the density of the cream like a cream.

General list of cream components:

  • 400 ml high fat cream;
  • 100 g of sugar for whipping cream + 75 g for the cream itself;
  • 4 oranges;
  • butter 60 g;
  • 2 chicken eggs and 1 yolk;
  • incomplete teaspoon of cornstarch.

Impregnation

The impregnation base is a syrup based on orange juice. Due to the fact that in the dish, along with the pulp, the zest will be used, the oranges for the orange-chocolate cake should be washed thoroughly. For orange syrup you will need:

  • zest grated from half of an orange;
  • 100 g of freshly squeezed juice (if the fruit is juicy, then about the same amount is obtained from half of the fruit);
  • 50 g sugar.

Video of making a chocolate orange cake

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

Cooking step by step

It is better to start the process of making a chocolate cake with orange cream by kneading a sponge cake. While it is baking, there will be time to prepare the cream and impregnation.

  1. First, a chocolate base is made for the dough. The coffee is dissolved in the specified amount of boiled water. In a separate bowl, dissolve the chocolate broken into pieces together with butter for a couple. When the consistency permits, stir the mixture thoroughly and pour the prepared coffee into it. Then pour the zest and add juice or liquor there (the liquid must be at a warm temperature, otherwise the chocolate will begin to thicken ahead of time).
  2. Beat the separated egg whites with 2 tablespoons of sugar. To speed up the process, add a few drops lemon juice... As soon as the proteins are as dense and fluffy as possible, transfer them to another container (if the container of a food processor was used during the whipping process). The whipping stage should be given special attention, because it is due to the proteins that the dough will be fluffy, because there are no soda or baking powder in the composition.
  3. Prepare dry ingredients: pour cocoa into the sifted flour, add a pinch of salt there and mix everything.
  4. Beat the yolks with sugar until creamy, then mix them with the chocolate mass until a homogeneous structure is obtained. Then, in several stages, introduce the prepared dry components. Combine the dough with the whipped egg whites. At this stage, it is no longer worth using a mixer, so as not to damage the air structure of the dough. It is necessary to mix strictly by hand, very carefully, with twisting movements, with a spatula.
  5. Then you can go in two ways: immediately bake the whole biscuit and cut it already in finished form or bake the cake layers separately. The first method is suitable for experienced confectioners and owners of a suitable sharp knife. The prepared dough is poured into a mold with a diameter of 18 to 21 cm, greased with butter and lined with baking paper... Send to the oven until tender. Place the baked cake on top of a flat dish and cool. The base of the orange and chocolate cake is ready.

To prepare the impregnation in a small container, heat the juice, zest and sugar. While the biscuit is baking, prepare the cream. Grate the zest from the oranges and squeeze the juice (you should get about 1 cup). Mix the zest with sugar and juice, let it brew for about half an hour. At this time, beat eggs with 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. In the process of cooking, the mixture is constantly mixed and cooked until thick. Pass the finished cream through a sieve, add butter and let cool. Whip the cream with sugar until lush peaks and add the rest of the cream in several passes.

Dessert decoration and serving

It is better to assemble the cake in a split form with high sides. We lay the still warm first cake on the bottom and generously coat with uncooled impregnation. Let the cake cool after impregnation. To speed up the process, each layer in a warm state can be abundantly impregnated separately.

You don't have to soak the top layer of the cake, but make a decoration in the form of dark chocolate icing. For its preparation, chopped chocolate is poured with hot cream and stirred to a single consistency. The finished orange cake is covered with icing on top, if desired, orange peel can be sprinkled on top.

Agar-agar - an analogue of gelatin

There are several subtleties in the preparation of a chocolate cake with oranges:

  1. To make the cream as dense as possible, you can add gelatin or agar-agar to it. Pre-soak gelatin in cold water and pour into the cream at the final whipping stage.
  2. After assembly, the cake should be placed in the refrigerator for solidification, preferably for a day.
  3. If it was not possible to beat the whites to the desired state, baking powder is added to the biscuit.
  4. Whipped whites or cream must be mixed carefully, this will allow you to keep the fluffy structure in the finished product to the maximum.
  5. Beat the eggs together with the yolk and cook with the addition of cornstarch, because after warming up, it will not be possible to distribute the dry component well over the mixture and many lumps are formed, which cannot be eliminated.
  1. 1 Melt 150 g chocolate and 150 g butter. Whisk 180 g of sugar with eggs, then mix with the chocolate-cream mixture. Add baking powder and cocoa. From the resulting dough, bake three cakes in an oven preheated to 160-180 degrees. It only takes 13-15 minutes as we need a slightly damp chocolate brownie.
  2. 2 Next, prepare chocolate ganache for cakes. Melt another 100 g of chocolate and pour in 230 g of cream. Send the mixture to the refrigerator overnight, then beat with a mixer.
  3. 3 Peel the zest from the orange, then peel and peel it. Combine the pulp, zest and rosemary with 30 g of sugar. Boil everything for a few minutes, then remove the rosemary sprigs.
  4. 4 Dissolve the starch in 0.5 cups. water and pour a thin stream into the orange filling. Bring until thick and remove from heat.
  5. 5 Prepare the chocolate coating. Melt 200 g of chocolate, pour in 100 g of warm cream and add 100 g of soft butter. Whisk the mixture with a blender and refrigerate for an hour.
  6. 6 Now you can fold the cake. Apply the ganache from step 2 to the bottom crust, then cover with orange pulp, lay out the second crust and repeat. Lubricate the last cake and sides chocolate coating... Send the cake to the refrigerator for an hour - done!

To be able to cook goodies for your family is the duty of every hostess. But sometimes among huge amount all sorts of desserts can be confusing. To prevent this from happening, we offer you special recipes for chocolate sponge cakes, thanks to which you will definitely deserve praise. Those who cannot imagine their life without chocolate and oranges will especially like the delicacies.

Steam recipe

A rather unusual performance of a sponge cake will make it a welcome guest on any festive table. And the cooking process itself will surprise every hostess.

Components

Dough
500 ml of milk;
250 g flour;
200 g butter;
200 g sugar;
70 g dark chocolate;
70 g cocoa powder;
4 eggs;
1.5 oranges;
1.5 tsp baking powder.

Sauce
70 g butter;
5 tbsp. l. Sahara;
4 tbsp. l. cocoa;
3 tbsp. l. sour cream.

Preparation

1. Take butter, after keeping it warm, and fluff with sugar to get a bulky consistency.

2. Melt the chocolate, you can do this in a water bath.

3. Remove the zest from the citrus fruit and add to the butter and sugar mass. Pour the chocolate here and whisk again.

4. Add eggs, milk, mix well.

5. In a separate container, combine the cocoa, baking powder and flour, then pour into the liquid components and bring until smooth without lumps.

6. The preparation of the cake involves the use of a water bath. Coat a baking sheet with oil, put in a mold, pour the dough into it, wrap with foil. Place in a large container to fill with water. It can be a form that is larger in volume.

7. Bring water to a boil. Reduce the heat, but keep the water from boiling a little.

8. Cook for up to one and a half hours. Remember that the water level should not change.

9. In the meantime, tackle the sauce. Put all its components in a container and cook over medium heat for about 3 minutes.

10. The finished cake will be easy to get out of the mold, as it will shrink during cooking. Cut it into 2 pieces. Cut the peeled orange into pieces, place between the cake layers.

11. Pour the slightly cooled sauce into the center of the biscuit so that it spreads on its own. It is not necessary to put in the refrigerator.

Orange cake with chocolate and coffee

11. Now make 3 pieces of the biscuit by cutting it. Saturate the bottom layer with juice, put orange jam on it.

12. Place the second cake layer, use citrus juice and brush with cream. Do the same with the third biscuit cake.

13. Make the frosting by melting slab chocolate and adding milk.

14. Pour the icing over the cake, garnish with halved orange slices and refrigerate for at least an hour.

Ideal festive table with original goodies you are guaranteed. No matter how chocolate sponge cake you don’t prefer it, it will decorate your event, and oranges will give a delicious aroma and a touch of magic!