This one-layer chocolate and orange cake is a real treat. The orange scented cake sponge is topped with a thin layer of orange jelly and the whole thing is topped off with a silky whipped orange chocolate ganache. It’s the perfect pairing of chocolate and orange!
The pairing of chocolate and orange is a classic one and this cake is no exception. This particular recipe is adapted from the book, Primrose Bakery Christmas (Martha Swift, Square Peg, 2014). Based on a childhood favourite in the UK, Jaffa Cakes, the cake is light, not too sweet, and makes an impressive dessert to serve to your guests.
If you’re looking for a great recipe for chocolate orange cake then look no further! This cake is light and not too sweet and packed with a bright orange chocolate flavour. The middle orange jelly layer and the orange chocolate ganache on top takes it to a whole other level!
When making this cake, you will want to plan ahead as a couple of the components need time to chill in the fridge. The orange jelly does need at least 8-hours to set, so you might want to make this right before heading to bed and let the fridge do the work while you sleep. Although it may not be the quickest of chocolate cakes to make, I promise you that it is worth the wait!
What to Expect with this Chocolate and Orange Cake Recipe
- A firm cake sponge with a light orange flavour.
- The thin layer of orange jelly is soft and not too sweet.
- The whipped orange chocolate ganache is soft and intensely chocolatey
- It takes a while to make this cake because of the chilling/baking time, but the actual hands-on time is about 30 minutes.
What You’ll need to make this cake
Gelatin – I use Knox gelatin powder
Oranges for the zest and juice
Lime for the zest and juice
Sugar
Unsalted butter
Eggs
All-purpose flour
Baking soda
Plain Greek yogurt (or full-fat plain yogurt)
Whipping cream (or double cream)
Dark and Milk chocolate
Apricot jam
How to Make Orange Cake
- Make the orange jelly. The jelly will take at least 8 hours to set, so you can either make it before you go to bed, or in the morning of the afternoon you want to make the cake. The jelly is made with orange and lime juices, sugar, and gelatin. A couple of minutes on the stove to warm through and you can then pour it into a round cake pan lined with plastic wrap. The jelly will chill in the fridge until you’re ready to decorate the cake.
- Make the orange cake sponge. This sponge is firmer than you might be used to in cake, almost like a light biscuit texture. I like to use a stand mixer or hand mixer to make the cake batter, but you can use a spoon and a bit of effort to get things done.
- Bake. The sponge bakes for about 60 minutes in my oven, but you should start checking it at around 45 minutes. It will be a golden colour when finished and a toothpick inserted into the centre of cake will come out clean.
How to Make Orange Chocolate Ganache
- While the cake is baking, you can make the ganache by pouring hot cream over the chocolate.
- Let it sit for 5 minutes to allow the chocolate to melt and then stir everything together. Sprinkle in some orange zest and stir. The ganache will be smooth and shiny.
- Let the ganache chill in the fridge for a couple of hours until cold and then using a stand or hand mixer, whip the ganache for a couple of minutes until it is light and fluffy.
- The ganache will be ultra-smooth and creamy and very easy to spread onto your cake.
How to Assemble the Cake
- Now for the grand finale! Make sure you trim the dome off the top of your cake, so you have flat surface.
- Next, brush a thin layer of apricot jam over the top of the cake and lay the jelly layer on top. The jam helps the jelly to stick to the cake.
- Finally, spread on the orange chocolate ganache, starting with the sides, and then smoothing over the top. I like to create swirls on the top of my cake, but you can choose whatever style works for you!
If you like this cake recipe, you might want to check out these other recipes:
Nutty Browned Butter and White Chocolate Loaf
Notes for Making this Recipe
- Because the cake has a couple of components that require chilling, it’s a good idea to plan ahead and make the cake over a couple of days. I usually make the orange jelly and chocolate ganache on one day and then bake the cake, whip the ganache, and assemble the cake on the second day.
- As with most cakes, it’s important for your ingredients to be at room temperature when mixing to make sure everything comes together easily and smoothly. Take your butter, eggs, and yogurt out of the fridge 1 hour before using to let them warm up.
- This cake is best eaten on the day it’s made but can be stored in a cool place for up to 3 days. When I don’t have room in the fridge, I cover the cake in plastic wrap and leave it outside in the garage during the winter months. It works well if you live in a colder climate!
Read my review of Primrose Bakery Christmas!
Optional Garnishes
This orange cake is perfect left unadorned; however, if you’d like to dress it up you can try any of the following:
– orange zest
– chocolate shavings
– candied orange slices
– slices of Terry’s Chocolate Orange
Share your baking!
If you make this cake recipe, be sure to leave a comment. I love hearing from you! Also, if you make this recipe, I’d love for you to share your photos on Instagram! Remember to use the hashtag #bakersbookshelf.
Chocolate and Orange Cake with Whipped Orange Chocolate Ganache
Equipment
- Three 8" round cake pans
- Parchment Paper
Ingredients
Make the Orange Jelly
- 5 Oranges, juiced and zested
- 1 Lime, juiced and zested
- ½ cup sugar (100g)
- 1 pouch Knox gelatin powder (28 g)
Make the Orange Cake Sponge
- ½ cup unsalted butter, at room temperature
- 1 ½ cup granulated sugar (300g)
- 4 eggs, large
- 1 ¾ cups all-purpose flour (300g)
- ⅜ cup plain Greek yogurt (2%) (100g)
Make the Whipped Orange Chocolate Ganache
- 2 cups whipping cream (500 ml)
- 1 cup dark chocolate (200g)
- 1¼ cup milk chocolate (300g)
- 1 teaspoon orange zest
To Assemble the Cake
- 3 tablespoons apricot jam
- orange zest to decorate
Instructions
Make the Orange Jelly
- Line an 8inch round cake tin with plastic wrap, making sure to cover the entire inside of the tin.
- Pour the gelatin powder into a small bowl and set the kettle to boil.
- Zest the oranges and limes and squeeze the juice into a small pot.
- Pour the sugar, orange and lime juices in a small pot and heat on medium-low, stirring to help dissolve the sugar. Remove from the heat when the juices just begin to simmer.
- Add ¼ cup of boiling water to the gelatin powder and stir until the powder dissolves,then add the gelatin to the juices and stir.
- Pour the juice into your prepared pan and carefully place it in the fridge for 8 hours, or overnight to set.
- Add the orange and lime zests to the yogurt to use in the cake the next day. Keep in the fridge until you’re ready to make the cake.
Make the Cake Sponge
- Heat the oven to 350F (180C) and spray the deeper 8-inch cake tin with non-stick cooking spray. Line the bottom with a piece of parchment paper cut to fit.
- In the bowl of a stand mixer using the paddle attachment, cream together the butter and sugar until it is fluffy and lightens in colour. Continue to beat the eggs in one at a time making sure that each egg is fully incorporated before adding another.
- Add the flour to the bowl, a third of time, making sure that it is mixed in thoroughly before adding more. Sprinkle in the baking powder with the final third of flour and mix.Finally, add the yogurt and mix once more until everything is combined
- Pour the batter into your prepared pan and bake for 45 – 60 minutes until the top is golden brown and a toothpick inserted into the centre comes out clean.Allow the cake to cool on a wire rack in the tin for 30 minutes before removing it from the tin to cool completely.
Make the Whipped Chocolate Ganache
- Gently heat the cream in a small pot over medium heat until it just comes to a simmer. Be careful not to let the cream boil.
- Pour the hot cream over the chocolate and allow it to sit for 5 minutes, then stir itwith a rubber spatula. Keep stirring until all of the chocolate is melted.
- Sprinlke in the orange zest and stir thoroughly.
- Place the bowl into the fridge and allow the ganache to cool for a couple of hours.
- When you’re ready to assemble your cake, bring the bowl back to the stand mixer, fitted with the wire whip this time, and whip the ganache for 2 – 3 minutes until it has thickened and lightened. It is now ready to spread over your cake.
How to Assemble the Cake
- Use a serrated knife to level off the dome on the top of the cake. You are looking for a flat surface.
- Brush a light layer of apricot jam on top of the cake and then carefully lift the orange jelly out of the tin using the plastic wrap and lay it on top of thecake. Gently pull off the plastic wrap.
- The finals tep is to frost the cake. The whipped chocolate ganache is easy to spread on. I suggest starting with the sides and then frosting the top of the cake. If you like, you can decorate your cake with more orange zest.
Notes
- Because the cake has a couple of components that require chilling, it’s a good idea to plan ahead and make the cake over a couple of days. I usually make the orange jelly and chocolate ganache on one day and then bake the cake, whip the ganache, and assemble the cake on the second day.
- As with most cakes, it’s important for your ingredients to be at room temperature when mixing to make sure everything comes together easily and smoothly. Take your butter, eggs, and yogurt out of the fridge 1 hour before using to let them warm up.
- This cake is best eaten on the day it’s made but can be stored in a cool place for up to 3 days. When I don’t have room in the fridge, I cover the cake in plastic wrap and leave it outside in the garage during the winter months. It works well if you live in a colder climate!
Leave a Reply