This Orange Chocolate Cream Cake is irresistibly rich and yummy! I love the combination of orange and chocolate flavour. They really pair well and is perfect in bakes and making desserts as well (Chocolate Orange Jelly). It’s one of my family’s favourite chocolate cake and in fact, I had actually made this Orange Chocolate Cream Cake a few times especially as a birthday cake and on festive season.

No worries, this is not a complicated recipe but a simple and pretty quick to assemble cake together with orange chocolate cream. The cake has a tender soft crumb and the chocolate cream is not hard even after being chilled. You will definitely enjoy every bite.

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Orange Chocolate Cream Cake

The cake has a tender soft crumb and the chocolate cream is not hard even after being chilled. You will definitely enjoy every bite.

Author Ann Low

Prep Time 30

Cook Time 20

Total Time 50

Ingredients

Sponge cake

2 egg yolks - used large eggs
20 g caster sugar
1/2 tsp vanilla extract
40 ml fresh milk
35 ml corn oil
60 g cake flour or plain flour
1 tbsp corn flour (starch)
1 tsp cocoa powder

Meringue

2 egg whites
30 g caster sugar

Orange chocolate cream

250 g semi-sweet chocolate
100 g Valrhona 66% chocolate
200 ml dairy whipping cream
40 ml fresh orange juice
1 orange zest
115 g caster sugar
2 tsp Cointreau - orange liqueur
1 tsp orange flavour

Instructions

In a bowl, mix egg yolks, vanilla extract and sugar together with a hand whisk till combined, then add milk and oil, stir well. Sift in cake flour, corn flour and cocoa powder, mix well - set aside.
Meringue - whisk egg whites till frothy with a hand held electric mixer, gradually add in the sugar in batches. Continue beating till egg whites are stiff but not dry.
Add ⅓ of the egg whites into the egg mixture, fold well with a rubber spatula. Then gently fold in the rest of egg whites till combined.
Pour the batter into 2 pieces - 20cm (8 inches) removable pie tray （no need to grease the tray), flatten batter with a spatula and bake in preheated oven 180 deg C for about 13-15 minutes. After baking, immediately drop pie tray on table top 2 to 3 times to release the hot air and prevent shrinkage. Leave cakes to cool down completely before removing them from trays.
Orange chocolate cream - In a big bowl put in semi sweet chocolate (chopped) and Valrhona chocolate together under a bowl of hot water to melt the chocolate. Stir well to smooth and set aside.
In another pot, lightly boil whipping cream, orange juice and orange zest and sugar at medium heat. Stir till sugar dissolved, add orange flavour and orange cointreau, stir well again.
Then pour the hot cream mixture to the chocolate pieces. Use a hand whisk to stir well to smooth. Leave the orange chocolate cream aside and rest cool to thicken (about 30 minutes). **stir well the chocolate cream every time before spreading on cake**
Place one piece of sponge cake at the bottom and pour some orange chocolate cream on it and spread it evenly then put in the refrigerator for two minutes to set. Spread a 2nd layer of orange chocolate cream on top (you may apply 3 layers for thicker chocolate cream), followed by the sponge cake. Repeat the same step for the 2nd piece of sponge cake. Frost the whole cake with chocolate cream evenly and chill the cake in refrigerator for 15 minutes
Decorate the orange chocolate cake as desire. Chill the cake in the refrigerator for a few hours before consuming.

Notes

**May use 350g semi sweet chocolate (leave out the Valrhona chocolate) if you have a sweet tooth

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香橙巧克力蛋糕
蛋糕特别的香浓，很适合做生日蛋糕或和家人一起享用的饭后甜品。

材料：
2个鸡蛋黄（用大鸡蛋）
20克细砂糖
1/2 茶匙香草精
40克牛奶
35克玉米油
60克底筋面粉
1汤匙玉米粉
1茶匙可可粉

蛋白霜
2个蛋白
30克细砂糖

香橙巧克力酱
250克半甜巧克力
100克法芙娜巧克力(Valrhona 66%)
200毫升动物性奶油
40毫升鲜榨橙汁
1粒鲜橙皮屑
115克细砂糖
2茶匙香橙酒
1茶匙香橙香精（可不放）

做法：

用手动打蛋器将蛋黄，香精和细糖混合均匀。加入牛奶和玉米油搅拌均匀。筛入粉类，再搅拌均匀即可。
蛋白霜 – 用电动打蛋器把蛋白打致起泡泡，细砂糖分次加入，打致硬发泡。
然后将1/3的蛋白霜拌入面糊里用橡皮刮刀翻拌均匀。倒入剩下的蛋白霜，再翻拌均匀。
将面糊倒入2个- 20cm （8寸）活动底烤模（无需抹油），用刮刀抹平。放进预热烤箱以摄氏180度烤约13-15分钟。取出蛋糕连烤盘在桌面大力的敲2-3下，敲出气泡（这样蛋糕烤好后就不会萎缩的太厉害了）。蛋糕完全冷却后才脱摸。
香橙巧克力酱 – 将半甜巧克力（剁碎）和法芙娜巧克力放入大碗中隔热水融化，搅至顺滑，备用。
在另一个锅用中火搅拌奶油，橙汁和细糖至微滚。然后加入香橙香精和香橙酒，搅匀即可。
趁热把奶油液体倒入巧克力中，搅拌均匀至巧克力顺滑。然后让香橙巧克力酱待凉约30分钟至浓稠。**一定要搅匀巧克力酱才涂上在蛋糕体上**
在一片蛋糕体上涂上一层香橙巧克力酱，放入冰箱冷藏两分钟至凝固。再涂上第二涂上巧克力（喜欢厚一点的巧克力酱，可涂三层），然后叠上第二片蛋糕体，同样涂上2-3层巧克力酱即可（上面及周边抹平）。把蛋糕放入冰箱15分钟定型。
蛋糕表面装饰随各人喜欢。蛋糕放入冰箱冷藏数小时即可享用。