The orange and chocolate heart cake is a wonderfully fragrant cake, a very soft cake scented with orange, filled with a orange marmalade. It’s a dessert rich in vitamin C, with a delicious dark chocolate shell. A simple heart-shaped cake perfect for celebrating Valentine’s Day.
- Difficulty: Very Easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Valentine's Day
Ingredients for Orange and Chocolate Heart Cake
- 1.75 cups all-purpose flour
- 3/4 cup cornstarch
- 3 eggs
- 3/4 cup sugar
- 1/2 cup vegetable oil
- 2/3 cup orange juice
- Zest of 1 orange
- 1 packet baking powder
- to taste organic orange marmalade
- 7 oz 70% dark chocolate
- 1 pat of butter
- 4.4 oz raspberries or strawberries
- 1/4 cup sugar
- 2/3 oz gelatin powder
- 1/2 teaspoon lemon juice
Tools
- 1 Mold
Preparation of Orange and Chocolate Heart Cake
Let’s see how to prepare the orange and chocolate heart cake
First, prepare the orange juice, you’ll need about 2/3 oranges depending on their size. In a bowl, pour the sugar, room temperature eggs, and beat with a whisk until light and fluffy. Add the vegetable oil, orange juice, and grated orange zest while mixing.
Gradually start adding the sifted flour, cornstarch, and baking powder. Grease and flour the mold, pour the batter into the baking pan, and bake in a preheated oven at 350°F for about 35 minutes. Always do the toothpick test as baking time may vary by oven. Let it cool completely.
Once cooled, cut it in half and fill with marmalade. Melt the chocolate in a double boiler, once melted add a pat of butter, mix well and cover the cake.
Let’s prepare the gelée
Cut the raspberries in half, place the pieces in a pot with granulated sugar. Add the lemon juice and boil on low heat for about 5 minutes, when ready turn off the heat and blend with an immersion blender, strain to remove seeds…then add the gelatin and mix. Place 2 heart-shaped molds on top of the cake, fill with the gelée, and let it cool. Once cooled, remove the molds using a knife to detach the gelée.
Notes
Store the orange and chocolate heart cake in a closed container or on the oven shelf for up to 5 days. I prepared a base, of course, you can get creative with decorations, you can add heart-shaped sprinkles, orange slices, or make a nice border with whipped cream puffs, depending on your taste.
You might also be interested in:
Quick and Easy Sweet Vol-au-vents for Valentine’s Day
There are affiliate links within the recipe
If you liked the recipe, share it on your social media. See you soon with a new recipe!!! Subscribe to my YouTube channel to watch the video recipes..
