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.
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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