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April 30, 2016 2:00 am

[…] is the second time I made this cake….Orange Chocolate Cake (click here for recipe)…specially for my guests from Taiwan and Shanghai. So, before rushing to the airport, I did […]

February 2, 2012 8:30 am

Now, let me see if I understand you correctly.

1. Place one piece of sponge cake at the bottom of a cake ring.
2. Spread a thin layer of orange chocolate ganache on the cake (crumb coat) and chill to harden the ganache.
3. Spread another layer of ganache on top..
4. Place 2nd layer of cake on top of ganache and chill to harden ganache.
5. Repeat the steps with 3rd layer.


Ann@Anncoo Journal
Reply to  Anonymous
February 2, 2012 10:15 am

Yes but without the cake ring. Spread the ganache on the cake for the first and second layer. Then on the third layer spread the ganache all over. (top and sides).
Tell you something … the first I made chocolate cake also very messy ;DD

February 2, 2012 2:22 am

Hi, I made this yesterday night but the chocolate orange ganache is very runny, is it supposed to be runny or thick like buttercream consistency? After I pour the first layer, it flow down the sides and the cake was really messy. I placed the cake on a cake board. Pls help. TQ.

Ann@Anncoo Journal
Reply to  Anonymous
February 2, 2012 5:18 am


Yes the chocolate ganache is a bit runny that's why I said you need to place the place after each spreading of the chocolate cream. As the chocolate cream will set quickly once its touches the chilled cake. The applying method is almost the same as my Banana chocolate cake.

February 1, 2012 4:33 pm

Sorry but I'm even more confused now. Your banana chocolate cake is a mousse cake right? That's why you use the cake ring. But for this orange chocolate cake, since it is not a mousse cake, then how do I pour in the fillings and still get a good height? Mh

Ann@Anncoo Journal
Reply to  Anonymous
February 2, 2012 12:53 am

Sorry I've confused you. I'm referring the method of applying chocolate ganache on the cake.

Ann@Anncoo Journal
January 31, 2012 4:53 pm

Hi Mh,

Yes, no ring for this or other chocolate cake unless is a mousse cake. Please refer to the tutorial for Banana Chocolate cake. The method is about the same.

January 31, 2012 1:16 pm

You mean you didn't use a cake ring for this? Then how you manage to get the layers of filling to be so thick? And won't it flow down the sides of the cake? How to clean the mess? Mh

November 26, 2010 1:11 am

Hi Lilian,

Melted chocolate cannot put in cake ring that's why I mentioned you need to chill the cake after each spreading.

November 26, 2010 12:46 am

Hi Anncoo
I have try the orange chocolate I put the bottom layer in the cake ring then 2nd layer follow by 3rd layer but after next day I take out the cake was too soft and can't take out from the cake ring.So are yr cake put in the cake ring or just the cake board only?

Please advice


April 9, 2010 3:39 pm

1. Use the cooking cream, brand like Milac cream from Phoon Huat or President brand from supermarket. These are unsweetened type.

2. Semi sweet choc is compound chocolate. I like to add some bitter chocolate that can lessen the sweetness. If you're from Singapore, you can get all these ingredients from Phoon Huat too.

3. Different angle of taking pictures will show different lighting. I'm only using a compact digital camera and I'm not an expert in photograph taking. Still in learning stage.

April 9, 2010 2:50 pm

Hi you cake look very appealing, makes me wanted to try making too, but would need to clarify the following:

1)What whipping cream are you using? Dairy or Non-Dairy?

2) semi sweet chocolate = compound chocolate or converture chocolate?

3) why is there a diff in appearance for your cake 1 and 2?

thanks a million

January 22, 2010 3:12 pm

Hello Quinn,

Because when you pour the first layer of orange choc on top, the sponge cake will absorbed the orange choc. So it's better to put it in the fridge to let the choc harden with the cake. When the 2nd layer of choc apply on the cake, the choc will set quickly this time.

You can also put the whole bowl of orange choc in the fridge for few mins to let it thickens a bit, take out and stir well. When orange choc becomes thick, you can start to spread on to the cake. I think this one is easier for you to handle.
**Keep balance orange chocolate in
fridge, this can be used as decoration for other cakes or desserts**

As for the sides, use palette knife to spread choc at the sides and use the comb scraper to comb choc upward. The comb scraper is very useful, take a look in my yam mousse cake, chocolate cheesecake and kids birthday cakes. When come to cake decoration it is always better to put the cake on a turntable.
For nice cutting on choc cake, dip knife in hot water before cut.

January 22, 2010 1:58 pm

Anncoo, can you please tell me how you did the sides of the cake? Also, I cannot understand how you have layered the cake especially this part:

Place one piece of sponge cake at the bottom and pour some orange chocolate on it and spread it evenly then put it in refrigerator for a few minutes. Spread a 2nd layer of orange chocolate on top, follow by the sponge cake.

Mind explaining further?


May 4, 2009 1:57 am

mind do you your picture and recipe?

May 3, 2009 4:38 pm

Yes. I made a sponge cake base cheesecake initially but I tot it didn't look good, so I made another choc cake last min. to replace the cheesecake as birthday cake. Who knows some guests commented that the chesecake looked nicer haha.

May 3, 2009 9:04 am

oh really? u made chocolate cake too?真的很巧!

May 3, 2009 8:14 am

What a coincident! I also made chocalate cake over the weekend as birthday cake…..but mine is definitely not as gorgeous as urs.

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