Dark Chocolate Orange Cake

Balancing zesty orange and sweet, crunchy chocolate, this cake is irresistible! Perfect for birthdays or special events. Customize the toppings to suit the occasion.

Indulge in a delightful treat with this cake! Enjoy the soft sponge cake filled with poppy seeds for that perfect crunch. It’s moistened with a flavorful orange syrup and layered with chocolate, enhanced by the aroma of orange. To top it off, homemade meringues and Ferrero Rocher add an extra touch of crunchiness.

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RECIPE

Ingredients

Sponge cake with poppy seeds

6 eggs
180 g sugar
150 g flour
50 g cornstarch
40 g poppy seeds

Chocolate orange cream

1 or 2 yolks
400 ml double cream
5 sheets of gelatin
200 g mixed chocolate (80% Panama, Orange 65%, white chocolate)
325 ml fresh orange juice (juice from 3 large oranges)
3 teaspoons orange peel (from 1 orange)
3 tablespoons orange liqueur (Cointreau)

Orange syrup

300 ml water
150 gr sugar
3 tablespoons orange liqueur
6-8 tablespoons boiled coffee

Meringues

100 g egg white
100 g granulated sugar
100 g powdered sugar
a pinch of salt

INSTRUCTIONS

Sponge cake

Preheat the oven to 170C/338F/Gas mark 3.
Begin by mixing eggs with sugar until tripled in volume and light in colour.
Sift flour and starch, and gradually add to the eggs, mixing carefully from the bottom up.
Once flour and starch are incorporated, add poppy seeds, mixing from bottom to top.
Line a 26 cm round cake pan with parchment paper, transfer batter, and bake for 20-25 minutes.
Do not open the oven in the first 15 minutes; I advise not to open it at all. The cake is ready when golden and has pulled away from the edges.
Remove the pan from the oven, let it cool in the pan, then turn it over on a grill.
When completely cooled, carefully cut it into three equal sheets.

Orange syrup

Boil water with sugar for 5 minutes.
Once the sugar is completely melted, turn off the heat and add 2-3 tablespoons of orange liqueur and 6-8 tablespoons of freshly brewed coffee.
Set aside to cool.

Chocolate orange cream

Soak gelatin sheets in cold water for 10 minutes.
Place a small pan on low heat. Add juice from 3 large oranges, orange liqueur, and orange peel. Let it heat.
Drain gelatin sheets and add them to the pan. Mix until dissolved. Set aside.
In a bowl, mix whole egg and yolks in a bain-marie until you get a thick foam. Set aside.
Separately, melt chocolate in a bain-marie (pay attention to the chocolate’s quality; if it’s not good, it can harden).
Add melted chocolate over the mixed eggs, stir a little, add hot orange juice, and mix quickly using a balloon whisk.
Next, pour the cream into a tall bowl and use an electric mixer to whisk until soft peaks form.
Add the chocolate mix and whisk until well combined.

Meringue

Whip fresh egg whites at room temperature with caster sugar and salt until stiff, gradually add powdered sugar and mix until a solid consistency is achieved.
Place a large round nozzle in a piping bag, and use a spatula to put the meringue in the bag. On a lined baking tray, pipe small round meringue blobs in lines until the mixture is used up.
Bake in a preheated oven at 100C/212F/Gas mark 1/4 for 30-45 minutes.
Turn off the oven, open the door, and let them dry and cool completely in the oven.

Cake assembly

Place the first cake sheet in a cake ring, generously spread the syrup, and add 1/3 of the orange cream.
Repeat this process.
Refrigerate for 2-3 hours to set the cake.
Remove the cake ring and, using the remaining cream, cover the entire cake.
Use coconut flakes to cover the edges and place the meringues on the entire surface of the cake or mix them up with your favorite chocolates.