Double Chocolate and Orange Cake
Category: Desserts
Servings: 10
Preparation Time: 45 minutes
Cooking Time: 30 minutes
Total Time: 1 hour 15 minutes
Ingredients
| Ingredient | Quantity |
|---|---|
| Sugar | 150g |
| All-purpose flour | 75g |
| Potato starch | 75g |
| Eggs | 5 |
| Orange zest | 1 |
| Sugar (for dark sponge) | 200g |
| All-purpose flour (for dark sponge) | 130g |
| Potato starch (for dark sponge) | 50g |
| Unsweetened cocoa powder | 30g |
| Honey | 15g |
| Eggs (for dark sponge) | 3 |
| Egg yolks | 8 |
| Whole milk | 1l |
| Fresh cream (liquid) | 200ml |
| Sugar (for cream) | 280g |
| Dark chocolate | 150g |
| Cornstarch (Maizena) | 130g |
| Egg yolks (for cream) | 12 |
| Orange zest (for cream) | 1 |
| Powdered sugar | 250g |
| Candied orange | To taste |
| Water | As needed |
Steps
-
Prepare the Sponge Cake Base:
- Start by preparing the white sponge base. Separate the egg yolks from the whites. Place the yolks in a food processor along with half of the sugar. Use the whisks to beat them until the mixture becomes light and fluffy.
- Once youβve achieved a soft, creamy texture, turn off the processor. Sift the potato starch and flour into the bowl. Add the grated zest of one untreated orange and incorporate it with the sugar into the mixture.
- Once the mixture becomes pale and frothy, add the egg yolks and continue to work it for a few more minutes with the whisks. Then, gently transfer the mixture into a separate bowl.
- Sift in the flour, potato starch, and unsweetened cocoa powder. Mix gently with a spatula, folding from the bottom up, ensuring the mixture remains airy and fluffy.
- Grease and line a 24 cm diameter cake pan with parchment paper, and pour the batter into the pan.
-
Prepare the Cream:
- In the bowl of the food processor, combine the eggs and sugar, and begin to whisk until the mixture thickens. Once the cream has thickened, divide it into two bowls.
- To one bowl, add the grated zest of one orange. To the other, roughly chop the dark chocolate and melt it in the hot custard. Stir until the chocolate is completely incorporated.
- Cover the chocolate custard with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Now you have both the orange cream and the chocolate custard ready for filling.
-
Assemble the Cake:
- Once the sponge cakes have cooled, use a round cutter or knife to cut them into discs. You should have 3 discs from the dark sponge. Place one disc of the white sponge at the bottom of your serving dish.
- Spread a layer of orange cream over the sponge, followed by a disc of dark sponge. Repeat the process, layering each disc with its respective cream.
-
Make the Glaze:
- In a small bowl, combine powdered sugar and hot water, adding the water gradually until you reach a smooth, fluid consistency.
- Pour the glaze over the cake, starting from the center and working your way out to cover the entire surface.
-
Decoration:
- For an extra touch of elegance, garnish the cake with candied orange slices on top.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 400 kcal |
| Protein | 7g |
| Carbohydrates | 50g |
| Fats | 22g |
| Saturated Fat | 9g |
| Sugars | 30g |
| Fiber | 2g |
| Sodium | 100mg |
Enjoy this decadent Double Chocolate and Orange Cake as a treat for special occasions or any time you want to indulge in something luxurious and flavorful. The combination of dark chocolate and zesty orange is sure to be a crowd-pleaser, delivering both richness and freshness in every bite. Perfectly balanced, this cake is not just a dessert; itβs an experience!
Feel free to adjust the sugar levels or chocolate to your taste for a sweeter or richer experience.
