Dark Chocolate Orange Cake
This sponge cake with poppy seeds, chocolate orange cream, and orange syrup is a decadent treat perfect for holidays or special occasions.
Time for another show-stopping cake! If you’re into citrus desserts, this sponge cake with poppy seeds layered with chocolate-orange cream is a game-changer. It’s light, moist, and packed with a rich, velvety chocolate-orange cream that melts in your mouth. For celebration-worthy desserts, don’t miss my Classic Italian Tiramisu Cake.
If you’re craving more delicious cake ideas, why not try my lemon drizzle cake with cheese frosting? It has that perfect balance of tangy lemon and smooth creaminess that’s just so satisfying. Or, for some spice, go for a classic carrot cake with rich cream cheese frosting—it’s the perfect treat for any occasion. You can also dive into the indulgent chocolate berry mousse cake, or whip up a comforting apple cake with Nutella and whipped cream—all of these will be the star of your dessert table! Which cake will be your next favourite?
For more easy recipes, I’m sure you’ll enjoy my apple crumble bars or my Apple Cake – packed with more apples than dough, my fourless yogurt cake, or my lemon dessert made with just one egg. These have become reader favourites and are always a hit!
Continuing with fruity cakes, check out this Morello Cherry Sponge Cake or the best Raspberry and Coconut dessert recipe. Looking for more crumble ideas? Try my Plum Crumble Recipe—it’s simple, delicious, and easy to make.
A Little About This Recipe
Let’s be honest—fancy cakes can seem intimidating, but this one? It’s way easier than it looks. You’ll whisk, layer, and decorate your way to a dessert that screams “celebration” without the stress. Plus, there’s chocolate. Enough said.
This recipe combines light and fluffy sponge layers with zesty orange cream, tied together with a poppy seed twist. Even if you’re not a pro baker, this cake will have everyone thinking you are. So grab your apron, and let’s get started!
Why You’ll Love This
- Unique Combination: The poppy seeds add a fun crunch to the cake, while the orange and chocolate combo is always a winner.
- Holiday-Ready: It’s fancy enough for special occasions but simple enough to make at home.
- Customizable: You can tweak the flavours with different liqueurs, chocolates, or syrups.
Expert Tip
Use room-temperature eggs for the sponge—they whip up better and give the cake its signature airy texture. Also, don’t skip hydrating the gelatin properly for a lump-free cream.
Ingredients
For the Sponge Cake
For the cream filling
For the syrup
For the meringues
Substitutions
- Use chia seeds instead of poppy seeds.
- Replace orange liqueur with vanilla extract for a non-alcoholic version.
- Opt for gluten-free flour to make it gluten-friendly.
Variations
- Berry Lovers: Swap orange juice for raspberry puree and use white chocolate.
- Nutty Crunch: Add finely chopped nuts to the cream for extra texture.
- Coffee Kick: Use coffee liqueur instead of orange liqueur in the cream.
Step-by-step instructions
Prep all your ingredients beforehand to make baking your sponge cake smooth and stress-free. Have your eggs and sugar ready for the batter, and make sure the flour, cornstarch, and poppy seeds are sifted and measured out. Line your cake pan ahead so you’re not scrambling at the last minute.
Being organized from the start keeps the process mess-free and ensures everything is ready when you need it. Trust me, your future self will appreciate the effort!
- Sponge Cake
- Preheat and prepare the oven: Preheat to 170°C (338°F). Line a 9-inch round cake pan with parchment paper.
- Make the batter: Beat eggs with sugar until tripled in volume. Sift and fold in flour, cornstarch, and poppy seeds gently to maintain the airy texture.
- Bake: Pour the batter into the pan and bake for 20-25 minutes, avoiding opening the oven early.
- Cool and slice: Let the cake cool completely, then carefully cut it into three equal layers using a serrated knife.
- Orange Syrup
- Combine and heat: Simmer water with sugar until dissolved.
- Add flavours: Stir in orange liqueur and brewed coffee after removing from heat. Let cool.
- Meringues
- Whip and pipe: Whisk egg whites with sugar until glossy, and pipe onto a lined sheet.
- Bake: Dry in a low oven (100°C) for 30-45 minutes, cooling inside the oven after turning it off.
- Chocolate Orange Cream
- Prepare gelatin: Soak and dissolve gelatin in warmed orange juice mixed with zest and liqueur.
- Whisk and melt: Beat eggs over a gentle heat until fluffy. Melt chocolate and combine with the eggs and gelatin mix.
- Fold cream: Whip heavy cream to soft peaks and fold it gently into the mixture.
- Cake Assembly
- Layer: Place the first cake layer, brush with syrup and spread cream. Repeat for all layers.
- Chill and decorate: Refrigerate for 2-3 hours. Coat with cream, and decorate with meringues, chocolates, or coconut flakes.
A full list of ingredients and instructions can be found in the recipe card below.
Tips and Tricks
- Always sift your dry ingredients to avoid lumps in the batter.
- Whip cream just until soft peaks form—overwhipping can ruin the texture.
- Use a heavy plate or lid to weigh down the meringues for even cooking.
Storage
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Wrap slices in plastic wrap, then foil, and freeze for up to 1 month.
FAQs
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Chocolate Orange Poppy Seed Cake – A Festive Dessert
This Chocolate Orange Poppy Seed Cake combines zesty orange, creamy chocolate, and crunchy meringues for the ultimate festive dessert! Perfect for Christmas or any other special occasion.
Equipment
- 9-inch round cake pan (23 cm)
- Hand mixer or a stand mixer (for whipping the cream and egg whites)
- Bain-marie setup – One pot that goes directly on the flame with simmering water and a smaller glass or metal bowl that sits inside it, used for melting chocolate and eggs gently.
- Piping bag with round nozzle (for meringues)
Ingredients
Sponge Cake with Poppy Seeds
- 6 eggs medium or large
- ¾ cup granulated sugar
- 1 ¼ cups all-purpose flour
- ⅓ cup cornstarch
- ¼ cup poppy seeds
Chocolate Orange Cream
- 1 whole egg + 2 yolks
- 1 ¾ cups heavy cream
- 5 sheets of gelatin or 12.5 grams (or about 0.44 ounces) of granulated gelatin
- 7 oz chocolate I used a mix of 80% dark, orange-infused, and white chocolate. You can use any type.
- 1 ⅓ cups fresh orange juice juice from 3 large oranges
- 1 tbsp orange zest from 1 orange
- 3 tbsp orange liqueur Cointreau
Orange Syrup
- 1 ¼ cups water
- ⅔ cup granulated sugar
- 3 tbsp orange liqueur
- 6 to 8 tbsp brewed coffee
Meringues
- 3 large egg whites
- ½ cup granulated sugar
- ½ cup powdered sugar
- Pinch of salt
To decorate
- ⅓ cup desiccated coconut
- Ferrero Rocher or other types of chocolates you prefer
Instructions
Sponge Cake
- Preheat the oven: Begin by preheating your oven to 170°C (338°F) or Gas Mark 3.
- Prepare the egg mixture: In a large bowl, beat 6 eggs with 3/4 cup sugar until the mixture becomes light, fluffy, and has tripled in volume. This step is crucial for a light sponge.
- Add dry ingredients: Sift together 1 1/4 cups flour and 1/3 cup cornstarch. Gradually fold them into the egg mixture, using a spatula to mix gently from the bottom up to maintain the airy texture of the batter.
- Add poppy seeds: Once the flour and starch are fully incorporated, add 1/4 cup poppy seeds to the batter, again mixing from the bottom up so the poppy seeds are evenly distributed.
- Prepare the pan: Line a 9-inch round cake pan (23 cm) with parchment paper. You can also use a pan with detachable sides for easier removal. Pour the batter into the prepared pan, ensuring it’s evenly spread.
- Bake the sponge: Place the cake in the preheated oven and bake for 20-25 minutes. Do not open the oven during the first 15 minutes—this ensures the cake rises evenly. The cake is done when it turns golden and pulls slightly away from the edges of the pan.
- Cool the cake: Cool the cake: Once baked, remove the pan from the oven and let it cool for a few minutes. Then, turn the cake out onto a wire rack and allow it to cool completely.
- Cut the sponge: When the cake has fully cooled, carefully slice it into 3 equal layers using a serrated knife.
Orange Syrup
- Boil water and sugar: In a saucepan, combine 1 1/4 cups water and 2/3 cup sugar, then bring it to a boil. Let it simmer for about 5 minutes until the sugar completely dissolves.
- Add liqueur and coffee: Once the syrup is ready, turn off the heat and stir in 3 tbsp orange liqueur and 6–8 tbsp brewed coffee. Set the syrup aside to cool.
Chocolate Orange Cream
- Soak gelatin: Begin by soaking 5 sheets of gelatin in water, ensuring they are fully immersed to hydrate properly. If you're using granulated gelatin, use approximately 12.5 grams (0.44 ounces), and hydrate it in 1/4 cup (60 ml) of cold water. In both cases, let it soak for about 10 minutes to fully hydrate.
- Heat the orange juice: In a small pan, combine 1 1/3 cups fresh orange juice (about 3 large oranges) with 3 tbsp orange liqueur and 1 tbsp orange zest. Heat the mixture on low to infuse the flavors.
- Add the gelatin: Once the gelatin sheets have softened, add them to the pan with the orange mixture. Stir until the gelatin dissolves, then set the mixture aside.
- Whisk the eggs: In a heatproof bowl, whisk 1 whole egg and 1–2 egg yolks together over a bain-marie (a heatproof bowl placed over simmering water). The goal is to create a thick, foamy texture.
- Melt the chocolate: Using another bowl over the bain-marie (see notes for more info), melt 7 oz of chocolate (a mix of 80% dark, orange-infused, and white chocolate). Be mindful of the quality of the chocolate, as lower-quality chocolate may harden or seize up when mixed.
- Combine chocolate and eggs: Once the chocolate has melted, gently add it to the egg mixture, stirring. Then pour in the warm orange juice and gelatin mixture. Mix everything quickly with a balloon whisk.
- Whip the cream: In a separate bowl, whip 1 3/4 cups heavy cream with an electric mixer until soft peaks form. Gently fold the whipped cream into the chocolate-orange mixture, being careful not to deflate the cream.
Meringues
- Whip the egg whites: In a clean bowl, whisk 3 large egg whites with 1/2 cup granulated sugar and a pinch of salt until stiff peaks form. Gradually add 1/2 cup powdered sugar, continuing to whisk until the mixture is stiff and glossy.
- Pipe the meringues: Transfer the meringue mixture into a piping bag fitted with a round nozzle. On a lined baking sheet, pipe small meringue blobs, evenly spaced out.
- Bake the meringues: Place the tray in the oven, preheated to 100°C (212°F) or Gas Mark 1/4, and bake for 30-45 minutes. Keep an eye on them to ensure they don’t brown. Turn off the oven when done, leaving the door slightly open so the meringues can cool and dry out completely.
Cake Assembly
- Layer the cake: Layer the cake: Place the first cake sheet in a cake ring (or simply on a plate if you don’t have a ring). Brush with the orange syrup and then spread a third of the chocolate-orange cream on top.
- Repeat the process: Place the second layer of cake on top, repeat the syrup and cream layers, then top with the third cake layer.
- Chill: Refrigerate the cake for about 2-3 hours to set the layers and allow the flavors to meld.
- Finish the cake: Once the cake is chilled, carefully remove the cake ring. Use the remaining chocolate-orange cream to cover the top and sides of the cake.
- Decorate: For a festive touch, decorate the cake with coconut flakes along the edges and top with homemade meringues or your favourite chocolates, I used Ferrero Rocher.
Video
Notes
Bain-Marie Setup
A bain-marie is a double boiler system that uses gentle heat to melt ingredients without burning them. To set it up:- Take a small pot that fits snugly into a larger pot.
- Fill the larger pot with about an inch of water and place it on the stove over low heat.
- Put your chocolate or egg mixture in the smaller pot, and place it on top of the larger pot (making sure the smaller pot doesn’t touch the water).
- This indirect heat method is perfect for delicate ingredients like chocolate or eggs.
- Gelatin: For gelatin sheets, you generally need to use enough cold water to fully immerse the sheets. Typically, 5 sheets of gelatin will need around 1/4 cup (60 ml) of cold water to soak and hydrate for 10 minutes. For granulated gelatin, the standard ratio is about 1 tablespoon of granulated gelatin to 2 tablespoons (30 ml) of cold water for each tablespoon of gelatin. So for 12.5 grams (about 1 tablespoon) of granulated gelatin, you’d need around 2 tablespoons (30 ml) of cold water. In both cases, the key is to let them hydrate properly for about 10 minutes before using them in your recipe. Afterwards, the gelatin can be melted into your warm liquid. So the water amount differs depending on whether you’re using sheets or granulated gelatin!
- Chocolate: While you can use any type of chocolate for this cake, I recommend using high-quality chocolate (e.g., 80% dark, orange-infused, or white chocolate) for the best flavour and smoothness in your cream. Lower-quality chocolate may not melt as smoothly, which could affect the texture of your chocolate-orange cream.
- Refrigerating the Cake: After assembling the cake, be sure to refrigerate it for 2-3 hours to allow the layers to set and firm up. This will help the cake hold its shape during serving.
- Meringues: Meringues need to dry out completely in the oven. After baking at 100°C (212°F), leave them in the oven with the door slightly open for at least 1 hour to fully cool and dry out before using them on the cake.
Nutrition Facts
Chocolate Orange Poppy Seed Cake – A Festive Dessert
Amount per Serving
Calories
500
% Daily Value*
Fat
22
g
34
%
Saturated Fat
12
g
75
%
Trans Fat
0.01
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
6
g
Cholesterol
153
mg
51
%
Sodium
62
mg
3
%
Potassium
215
mg
6
%
Carbohydrates
67
g
22
%
Fiber
2
g
8
%
Sugar
51
g
57
%
Protein
8
g
16
%
Vitamin A
729
IU
15
%
Vitamin C
15
mg
18
%
Calcium
81
mg
8
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition
Calories: 500kcalCarbohydrates: 67gProtein: 8gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 153mgSodium: 62mgPotassium: 215mgFiber: 2gSugar: 51gVitamin A: 729IUVitamin C: 15mgCalcium: 81mgIron: 2mg
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