ORANGE AND CHOCOLATE CAKE: a crunchy crust for a soft and fragrant center!

Name: ORANGE AND CHOCOLATE CAKE: a crunchy crust for a soft and fragrant center!
Uploaded: 2026-01-07T12:55:55Z
Duration: PT202.494S
Channel: Food Inspiration

published on 7 January, 2026 at 13:55

INGREDIENTS

For the sponge cake:

5 eggs

140g (3/4 cup) sugar

1 orange (zest)

A pinch of salt

110g (1 cup) all-purpose flour

40g (1/4 cup) cornstarch

For the orange cream:

410ml (1 3/4 cups) milk

1 orange (peel)

3 egg yolks

140g (3/4 cup) sugar

60ml (1/4 cup) orange juice

1 tbsp Cointreau

60g (1/2 cup) cornstarch

For the orange syrup:

140ml (3/4 cup) orange juice

40g (1/4 cup) sugar

35g Cointreau

For the chocolate glaze:

260g dark chocolate

160g butter

METHOD

1. In a mixing bowl, add the eggs and sugar and mix with the electric mixer until fluffy.

2. Add orange zest, salt, sifted flour, and cornstarch. Continue mixing until combined.

3. Pour the mixture into the floured cake mold (24cm - mold size) and transfer to the oven. Bake at 180°C/360°F for 25 minutes.

4. Add the milk and orange peel to the saucepan and bring to the boil. Remove the peel and take the saucepan off the heat.

5. In a bowl, add the egg yolks and sugar and whisk to dissolve the sugar. Add the orange juice, Cointreau, and cornstarch and whisk again.

6. Place the saucepan back on the stove and pour in the mixture. Cook over medium heat until the cream thickens. Remove from the heat and let it cool.

7. In a saucepan, add the orange juice, sugar, and Cointreau and bring to the boil. Remove from the heat and let it cool.

8. Take the sponge cake and transfer it to a cutting board. Cut it in half horizontally to obtain 2 discs.

9. Wet the first disc with the orange syrup and spread the prepared orange cream using a piping bag. Wet the second disc and close the cake.

10. Add the dark chocolate and butter to the saucepan. Melt everything over low heat, stirring constantly.

11. Place the cake on a rack with a tray at the bottom. Pour the glaze over and cover the whole cake. Let the chocolate firm for a couple of minutes.

12. Fill the piping bag with the rest of the melted chocolate/butter and create zigzag patterns to decorate the cake. Place a few orange slices on top.

13. Serve the cake, cut a slice, and enjoy.