The soft orange and chocolate cake is a sweet and delicious dessert, perfect for parties and special occasions.
I saw this cake on my friend Mary’s page, Ricettiamo tra amiche, and I wanted to try it immediately, making only minor adjustments to better suit my needs.
For this recipe, I have made an orange cake, similar to a sponge cake, which I then soaked with orange juice and filled with an orange custard. Finally, I covered the cake with a delicious chocolate glaze.
Perfect for any occasion, this cake will win over everyone, young and old!
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 6People
- Cooking methods: Stove, Oven
Ingredients
- 3 eggs
- 3.5 oz sugar
- 4 tbsp sunflower oil
- 0.2 cups orange juice
- 1.5 cups all-purpose flour
- 1 packet baking powder
- 2 cups milk
- 1/4 cup orange juice
- 3 egg yolks
- 3.5 oz sugar
- 1/3 cup cornstarch
- grated orange zest
- 7 oz dark chocolate
- 0.8 cup heavy cream
- 1.5 tbsp butter
- orange juice (or Cointreau orange liqueur)
Tools
- Mixer
- Springform Pan
- Spatula
Steps
To make the soft orange and chocolate cake, first prepare the base.
In a bowl, beat the eggs with the sugar until you obtain a frothy mixture. Then add the oil and orange juice, continuing to beat.
Finally, incorporate the flour and baking powder, mixing until you obtain a smooth and lump-free batter.
Pour the batter into a 8-inch greased and floured springform pan. Bake in a preheated oven at 350°F for 30-35 minutes, and do the toothpick test. Remove from oven and let cool.
Meanwhile, prepare the orange cream. In a saucepan, pour the milk with the orange juice and the grated zest of an orange. Place over low heat and bring to a simmer.
In a bowl, beat the egg yolks with the sugar and incorporate the cornstarch, mixing well to prevent clumps.
Pour a little hot milk into the bowl with the egg mixture and stir. Add the remaining milk and mix quickly, pour everything back into the saucepan, return to heat and let thicken while stirring.
When the cream is thick, pour it into a bowl and cover with plastic wrap in contact with the surface and let cool.
Cut the cake: you can cut it in half or, as I did, into three layers.
Start with the bottom layer, soak it with orange juice (or orange liqueur) and fill with the cream. Place the second sponge cake layer on the cream, soak it with orange juice and fill with cream.
Close the cake with the last layer and lightly soak it with orange juice. Place in the fridge.
In a saucepan, over low heat, heat the cream with the butter; then remove from heat and incorporate the chopped chocolate. Stir with a spatula until you obtain a smooth and shiny mixture.
Cover the entire cake with the chocolate glaze, reserving some for decoration. Let it cool and then create wavy lines on the surface of the cake with the reserved chocolate.
Place in the fridge for at least an hour and then serve. Enjoy!
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