Creamy Choco Orange Cake is a perfect dessert for chocolate-orange combination lovers. It is made of cookie crust, chocolate ganache, orange jelly and mascarpone frosting with fresh orange aroma. I decorated it simply with piped frosting and orange zest.
The cake has 23 cm diameter and you can cut it into 10 pieces. It is important you have a baking tray with removable bottom and one smaller baking tray because the jelly is shorter than the whole cake diameter.
Preparation will take you about four hours, together with baking and cooling time. If you are an experienced baker, it is not demanding at all. But if you obey the instructions, the cake will undoubtedly be a success!
I suggest you use organic oranges because you need orange zest which can be full of pesticides if you use a regular version.
- 130 g flour
- 40 g sugar
- 15 g raw cocoa powder
- 1 egg
- 7 g baking powder
- 50 g butter
- 150 ml heavy cream
- 200 g baking chocolate
- 400 ml orange drink
- 1 tbsp sugar
- 40 g vanilla pudding powder
- 350 ml whipping cream
- 500 g mascarpone
- 3 tbsp powdered sugar
- 3 tbsp freshly squeezed orange juice
- 2 tsp orange zest
Knead the dough for cookie crust from all listed ingredients. Roll it out in the size of baking tray and prick it with forks. Bake for 15 minutes on 190° C.
Prepare the orange jelly. Mix the pudding powder with some orange drink. Heat up the remaining orange drink together with sugar. When boiling, pour the pudding mixture inside. Cook until it thickens. Pour in a smaller round baking tray and let cool. Set in the fridge for 2 hours minimally.
Prepare the chocolate ganache. Heat up the heavy cream to almost boiling, then remove from heat. Cut chocolate in pieces and melt them in heavy cream. Stir until all pieces melt, then pour on the cookie crust. Let cool and refrigerate until ganache thickens.
Whip the whipping cream. Add mascarpone, powdered sugar, orange juice and orange zest. Mix together to get a homogenous mixture.
Time to set the cake! Take orange jelly out of fridge and carefully place it in the middle of the cake on the chocolate ganache. Spread the mascarpone orange frosting all over it. Help yourself with baking tray with removable edge.
Decorate with some piped frosting and orange zest, optionally.
Set in fridge. It is the best if you refrigerate the cake overnight. Serve cold.
Enjoy your cake!