Decorations from oranges on a chocolate cake. Cooking with pleasure: chocolate orange cake
In our time of a huge variety of all kinds of sweets in stores, few people think about cooking birthday cake at home. This work often seems too long, complicated and unpredictable, especially for novice cooks. Will the whites and cream whip up, will the biscuit rise, or will you end up having to throw everything in the trash can? Questions like this that pop up in your head when you think about homemade cake can stifle this wonderful idea in the bud. But if we recall the cost of industrial cakes and their composition far from natural, it turns out that home cake- this is a great way to save the family budget, as well as preserve the health of your loved ones.
The chocolate orange cake, the recipe for which I will share with you today, is one pleasant occasion when the amazing taste of homemade holiday baked goods is combined with relative ease of preparation. For novice pastry chefs, this recipe is simply ideal, because it turns out almost always, and therefore inspires hopes for achieving new successes in a more complex field. In addition, this cake is not too laborious to perform, which is especially important when it is planned to prepare many other hot and cold dishes for the holiday. I advise you to bake chocolate biscuit for the cake on the eve of the celebration, to let it stand overnight and reach the desired condition. And the next day it won't take long to prepare the cream and orange soak, collect the cake and cover it. chocolate icing.
Having tasted the homemade chocolate-orange cake, your guests will not remain indifferent and will certainly ask for more. The basis of this cake is made up of the most delicate biscuit cakes soaked in fragrant orange syrup, between which there is an air chocolate cream... Taken together, these components create a very harmonious combination in which the noble and rich taste of chocolate is pleasantly set off by a piquant fruity sourness. It is simply impossible to tear yourself away from such a delicious cake, and it is not necessary, because its calorie content is only 340 kcal per 100 g, which is quite a bit for a festive dessert. And there is a chocolate-orange cake made from high-quality, completely natural ingredients, about 250 rubles per 1 kilogram. A strong argument in favor of homemade baked goods, is not it?
Helpful information
How to make chocolate orange cake - chocolate sponge cake recipe with cream, frosting and orange interlayer
INGREDIENTS:
- 4 large eggs
- 100 g flour
- 20 g cocoa powder
- 120 g sugar
- 250 ml cream 33%
- 100 g dark chocolate
- 1 tbsp. l. icing sugar
Impregnation:
- 100 ml orange juice
- 50 g sugar
- 1 tbsp. l. orange liqueur (optional)
Interlayer:
- 1 tbsp. l. with a slide of orange jam
- 50 g dark chocolate
- 50 g butter
COOKING METHOD:
1. To make a chocolate-orange cake, it is advisable to bake a biscuit for it in advance, since it is supposed to stand for 6 - 8 hours to acquire the correct structure. To prepare the biscuit, separate the egg yolks from the whites, put in a deep bowl and add 60 g of sugar to them.
2. Beat the yolks with sugar at high speed of the mixer for 3 - 5 minutes until a fluffy white mass is obtained. 
3. Beat the cooled egg whites with a mixer on high speed until soft foam is obtained. 
4. Then add the remaining sugar (60 g) and beat for another 1 - 2 minutes until smooth, high and very dense shiny peaks. 
5. Carefully combine the whites with the yolks. To do this, put a third of the proteins to the yolks and mix with a wooden or silicone spatula. Then add the remaining proteins and in a few confident movements get a more or less homogeneous mass. 
6. In 2 - 3 steps add flour sifted with cocoa, each time gently kneading the dough with a spatula.
Important! In no case should the dough be mixed with whipped proteins for a long time and chaotically, otherwise the proteins will settle and the baked goods will turn out to be tough. While stirring, guide the spatula in one direction along the edge of the bowl, occasionally rolling it slightly into the center. It is always better to under-knead the dough a little than to precipitate the proteins and thereby spoil the biscuit.
7. Put the dough in a mold greased with butter and sprinkled with flour. For a given amount of ingredients, a split form with a diameter of 18 - 20 cm is best suited. 
8. Bake the chocolate sponge cake in an oven preheated to 200 ° C for 25 minutes, check the readiness with a toothpick - it should come out dry from the baking center. If the top of the sponge cake begins to burn during the baking process, cover the mold with foil. 
9. Ready biscuit leave in the form for 5 - 10 minutes, then remove and put on the wire rack for 6 - 8 hours, covering it with foil on top. Then cut the biscuit lengthwise into three equal cakes.
Such a long standing of the biscuit is very desirable for the formation of the correct structure, but not at all necessary. With a lack of time, it is quite possible to start collecting the cake immediately after it has cooled down.
Chocolate cream (ganache) for cake
10. In order to prepare the chocolate cream - ganache, heat the cream to a boil and pour into a bowl for whipping. Break the chocolate into squares and dip in hot cream.
Advice! For this cake, you can use both dark chocolate (75% cocoa) and softer taste dark chocolate(40 - 50% cocoa). If you are not sure that all your guests are fans of dark chocolate, it is better to use dark chocolate for fidelity - with it the cake will turn out to be sweeter and more delicate in taste.
11. Thoroughly mix the chocolate with the cream until the chocolate is completely dissolved and a homogeneous, shiny dark brown mass is obtained. Add powdered sugar and, if desired, orange liqueur (you can also use cognac or other liqueur of your choice), mix again and put the cream in the refrigerator for 1.5 - 2 hours. 
12. When the chocolate cream has cooled down, beat it with a mixer on high speed for 3 - 5 minutes. At the same time, it should lighten noticeably and turn into a lush airy mass. Set aside two tablespoons of the cream in a separate bowl to coat the sides of the cake. 
13. Now let's prepare a fragrant orange soak for the cake. To do this, mix sugar and orange juice in a saucepan. Ideally, you should take freshly squeezed orange juice, which has a richer and more pleasant taste and aroma, but juice from a bag will work as well. 
14. Put a saucepan on low heat and stir until the sugar is completely dissolved. Cool the syrup and add orange liqueur (or other alcohol of your choice) to it. The orange soak for the chocolate cake is ready! 
15. Now let's start collecting the chocolate-orange cake on a platter or a special cake stand. Put the first on the dish biscuit cake, soak it with about 1/3 of the orange syrup and spread with half chocolate cream.
16. Put the second cake on top, soak it with syrup and spread with the remaining cream. Soak the third cake from the inside with the remaining syrup and put on top of the cake. Gently coat the sides of the cake with the set aside cream and put the cake in the refrigerator for 10 - 15 minutes to freeze the cream a little. 
17. Finish the outer decoration of the cake with an orange layer and chocolate icing. For a layer, heat the orange jam in the microwave for 30 seconds at maximum power and rub hot through a sieve to get rid of the crusts. Spread the jam gently over the surface of the cake. 
18. To make the chocolate icing for the cake, place the diced butter and chocolate divided into squares in a small bowl or saucepan. For the icing, you can use either dark or dark chocolate, depending on your taste preference. 
19. Melt the chocolate together with butter in a water bath or in the microwave and mix thoroughly until a homogeneous flowing mass is obtained.
I advise you to melt the chocolate in microwave oven as it is much more convenient and faster. To do this, heat the chocolate with butter in a glass dish for 1 minute at maximum power, then stir and, if necessary, hold in the microwave for another 20 - 30 seconds.
20. Pour the chocolate icing on top of the cake, gently spreading it over the surface and sliding it with a spatula to the edges so that it flows from the sides. Allow the glaze to harden in the refrigerator for 10-15 minutes, after which the cake can be served immediately. 
Delicate and airy chocolate-orange cake with a rich and bright taste can give true delight to chocolate lovers. Have a nice tea and happy holidays to you! 
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 biscuit 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, 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. Ready cake it 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!
Friends, I present to your attention a chocolate-orange cake based on a chiffon biscuit. The recipe was born spontaneously, on the go, as there were a lot of thoughts and desires, but it turned out what came out. The recipe is not difficult to execute, only with the decor, without habit, I had to work hard. I do not have a special thermometer for measuring the temperature of chocolate and, perhaps, I overheated it, because it always strove to quickly melt and ruin the whole picture. But the mirror glaze pleased me, it is no longer news to me. The recipe is designed for an 18 cm shape, but is perfect for a 20 cm shape. Despite the fact that a lot of work has been done, the result turned out to be impressively tasty and delighted my family.
To make a chiffon biscuit, we 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 whisking until firm.
Dissolve coffee, cocoa in boiled water. Stir until a smooth paste is obtained. 
Stir the resulting paste to the whipped yolks, stir.
Sift flour with baking powder and vanilla and stir into the yolk-chocolate mass. 
Beat the whites separately with the remaining half of the sugar. Stir the whipped egg whites into the dough in several steps. 
Pour the dough into a mold, lining the bottom with parchment. You don't need to lubricate anything. Bake the biscuit for about 40 minutes, at 170-180 gr. until a dry match. Cool in mold, then leave upside down overnight. I place the upside-down biscuit pan on the edges of the upside-down glasses.
In the morning, run a knife along the edge of the mold and remove the biscuit. 
Cut it into 3 pieces.
To prepare orange jelly and impregnation for biscuit, you will need: oranges, sugar, gelatin. 
Grate the zest of one orange. Squeeze the juice out of the oranges. Mix the zest, juice, sugar and heat until the sugar is completely dissolved. Soak gelatin in water, then dissolve in the microwave (30 sec), do not overheat. 
Pour some of the resulting orange sweet juice into a container for impregnating a biscuit, cool. Add gelatin to the juice, stir until completely dissolved. Then strain from the zest and undissolved gelatin crystals. 
Pour the future jelly into a cake pan, the bottom of which is lined with cellophane and put in the freezer for 30 minutes to set quickly, but not freeze.
For the cream we need: cream, icing sugar and vanillin. 
Whisk the cream into a fluffy mass with powdered sugar and a pinch of vanillin. 
Remove the jelly from the freezer. It should grip well. 
We collect the cake. Soak the bottom cake with sweet orange juice, grease butter cream... Put the second cake on top, slightly saturate it. Then - the turn of the jelly.
Put the third cake on top and grease it with melted chocolate. The chocolate will freeze in the refrigerator and will not allow the cream to be absorbed into the cake, it will not get wet and the icing will lie smoother. 
Cover the cake with cream on all sides and put it in the refrigerator to set the cream. 
Let's prepare a chocolate decor. This requires a special film for the chocolate and the chocolate itself. 
Melt the chocolate, cut the film into strips. Lubricate the rough surface of the film with chocolate, make blanks for the bow. Cut the still soft chocolate into squares, as if marking the boundaries on the film. Chill 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 so that the sugar is completely dissolved. Stir all the time. Add cream and loose gelatin. Strain. 
Break the chocolate into a hot mass and stir until it is completely dissolved and a homogeneous and smooth glaze is obtained. Cool her down to room temperature stirring occasionally. The frosting is ready. 
Put the cake on the wire rack. Wire rack - on a dish and cover with glaze. There is no need to help, the icing itself should drain from the cake on the sides. Let the cake cool for about 30 minutes to set the icing. 
Here's a cake turns out. It remains only to decorate with decor, but you can leave it that way. Enjoy your tea! 
A wonderful cake that combines two rich flavors: chocolate and orange. Despite the fact that the cakes are quite thick, the cake does not turn out to be dry at all. The cakes are very airy, moist and tender. And the creams are quite thick and dense, but still airy and mousse.
Ingredients(for a cake with a diameter of 24 cm):
Orange Cream Kurd
- Eggs - 2 pcs.
- Egg yolks - 2 pcs.
- Sugar - 75 g
- Orange juice - 120 ml
- Zest of 2 oranges (grated)
- Zest of 1 lemon (grated)
- Butter (sliced) - 80 g
- Lemon juice - 30 ml (1/4 cup)
- Gelatin - 1 tsp
- Cream 33-35% - 200 ml
- Bitter chocolate (70%) with orange aroma (I just have bitter *) - 200 g
- Eggs - 2 pcs.
- Egg yolks - 2 pcs.
- Sugar - 100 g
- Vanillin - a pinch
- Zest of 2 oranges (grated)
- Orange juice - 100 ml
- Gelatin - 2 sheets
- Orange liqueur (I have cognac *) - 2 tbsp. l.
- Cream 33-35% - 150 ml
- Butter (room temperature) - 130 g
- Sugar - 200 g
- Zest of 1 orange (grated)
- Eggs - 3 pcs.
- Cocoa powder - 50 g
- Flour - 160 g
- Soda - 1 tsp
- Baking dough - 1 tsp.
- Milk - 130 ml
- Orange juice - 100 ml
- Rum (I have cognac with a drop of rum essence) - 1 tbsp. l.
Orange Cream Kurd it is best to cook in a day, because at first it turns out to be quite liquid and it needs to be properly cooled to achieve the desired consistency.
In a large, heat-resistant bowl, beat eggs and yolks with sugar. Put on water bath and cook, whisking for 1-2 minutes, until light and foamy. Add orange juice, orange juice and lemon zest and continue whisking until the mixture begins to thicken. Remove from heat and add butter, stir. Filter if deemed necessary. Cover and leave to cool.
Pour the gelatin with lemon juice and let it swell. Then dissolve and add to the orange cream. Refrigerate overnight for the cream to thicken properly.
Chocolate orange cream
In a heat-resistant bowl, beat eggs and yolks with sugar and vanilla. Add orange zest and place in a water bath. Cook, whisking constantly, until light and fluffy. Then add the chocolate, stir to melt completely, and cook for another 3-4 minutes. Add orange liqueur and cook for 2 more minutes. Then remove from heat and filter if necessary.
Soak gelatin for 5 minutes in cold water, squeeze and dissolve in still hot chocolate cream. Cover and leave to cool.
Cake
Preheat the oven to 180 gr. Line the bottom and sides of a 24 cm dish with baking paper.
Beat the softened butter with sugar until light and airy. Add zest and eggs, beating after each.
In a separate bowl, sift the flour and cocoa with baking powder and baking soda. Gently, in several steps, add the dry mixture to the egg. Then add milk and mix thoroughly.
Pour the dough into the prepared mold. Bake 30-35 minutes until toothpick dry.
Allow the finished cake to cool completely, and then cut into 2 layers.
Impregnation
Combine rum and orange juice.
Assembly
Remove the orange cream from the refrigerator and whisk. Whisk the cream separately and gently pour into the cream.
Also whisk the chocolate cream separately and gently pour into the cream.
Wrap one of the cakes in a ring with a diameter of 24 cm. Saturate with half of the juice. Top with chocolate cream and cover with a second crust. Saturate with remaining juice. Top with orange cream. Cover and refrigerate. Garnish as desired before serving, I have a chocolate chip.
Bon Appetit!
* For chocolate cream, I didn't have orange flavored chocolate and orange liqueur. I used regular dark chocolate and cognac. And in ready-made cream added a couple of drops of orange essence.
Ingredients:
For cakes:
- ¾ stack. low-fat sour cream;
- 1 tbsp. l. cocoa powder;
- 2 egg yolk;
- 5 tbsp. l. brown sugar;
- ½ tsp soda slaked with vinegar;
- 1 stack flour of the highest grade.
Side Ingredients:
- 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 of milk;
- 5 g baking powder.
Ingredients for curd cream:
- ½ kg of low-fat cottage cheese;
- 130 ml of natural orange juice;
- 130 g brown sugar;
- 20 g of gelatin granules;
- 45 ml of purified water;
- zest from 1 orange.
Ingredients for decoration:
- 1 orange;
- 45 g of jelly orange powder.
Sunny citrus and velvet chocolate
Chocolate-orange cake is just that option when you can please everyone at the same time and at the same time not lose either in taste or in a profitable serving.
The languid bitterness of natural chocolate favorably sets off the rich taste of citrus, and the creamy curd softness will only emphasize the brightness of the main components of the chocolate cake with orange peel.
By the way, the recipe for a 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 useful.
Chocolate cake with orange Kurdish- this is what the hostess will need in the absence of free time, but a chocolate cake with orange mousse, will take both time and patience, but the result will be amazing! The same can be said for the orange soufflé chocolate cake - a worthy test in order to be known as the ideal housewife.
In order to check the result of what you got with original idea, you can compare a recipe-made chocolate-orange cake with a photo that is available in abundance on the Internet. We are confident that you will succeed as well!
Cake cooking technology
Cooking chocolate cake with orange jelly step by step:
- We combine the ingredients for the biscuit in the following sequence: grind the yolks with sugar very carefully, add sour cream and, finally, stir in the soda quenched with vinegar. Then, right into the container with the egg mass, sift the flour with cocoa powder. Knead a homogeneous dough;
- Grease a baking dish with butter and fill with dough. We bake the cake in an oven preheated to 2000 until tender. Cool the biscuit right in the mold so that it does not fall apart when removing;
- The side is a separate element that is specially prepared. To prepare it, you need to beat 50 g of sugar with softened butter with a mixer and, without interrupting whipping, add the proteins one by one. Adding 0.5 tsp each, add cocoa powder and 1 tbsp. l. - 100 g flour with baking powder. The mass should not turn out to 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. The side will take about 30 minutes to harden;
- Now we are preparing the second, light layer of the side. Drive 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 have already “grabbed” in the refrigerator. We take it out and pour the milk mixture right on top. It is better to do this directly on the baking sheet, because immediately after pouring the finished base is sent to 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, the side must be cooled to room temperature, gently turn it on the table with the dough down and remove the parchment in one smooth motion;
- 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.
- Cottage cheese can be rubbed through a fine sieve, or you can rub thoroughly with a fork.
- Then you need to combine cottage cheese with sour cream, orange juice and sugar, beat the future cream with a mixer at medium speed for 2 minutes and put in the refrigerator;
In a water bath, dissolve the gelatin until it is completely dissolved and, by the time it cools down a little, it will be possible to get it out of the refrigerator curd cream... We combine the components for the chocolate-orange cake and beat with a mixer until a sufficiently dense mass. The jelly must be diluted according to the instructions on the package.
Cut the biscuit cake lengthwise with a thread, into two equal parts. We return one half back to the baking dish and surround it with the finished rim. A separate orange soak is not required for our chocolate cake. We distribute the curd mixture over the cake, lightly press on top with the second half of the biscuit and also cover it abundantly with cream;
The surface of the cream must be leveled with a wide knife until smooth. Share directly on curd mass beautifully sliced orange in thin slices. You can complement it with transparent squares orange marmalade... Gently, evenly, pour the jelly on top and set the cake in the refrigerator for 2-3 hours.
It should be noted that our cake is almost identical in taste to chocolate cake with orange jam, but much softer than it, and chocolate cake with orange cream may benefit from a more airy texture, but lack the usefulness that curd provides.
Choose, experiment and share your skill! Enjoy your tea!