The soft orange and chocolate cake is a fluffy and delicious dessert, perfect for parties and special occasions.
I saw this cake on Ricettiamo tra amiche, a page by my friend Mary, and I immediately wanted to make it, changing only a few quantities to better suit my needs.
For this recipe, I made an orange sponge cake, similar to a sponge cake, which I then soaked with orange juice and filled with orange custard. Finally, I covered the cake with a delicious chocolate glaze.
Perfect for any occasion, this cake will win over everyone, big and small!
Check out the collection: January Fruit Desserts
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 6 People
- Cooking methods: Stove, Oven
Ingredients
- 3 eggs
- 1/2 cup sugar
- 4 tbsps sunflower oil
- 1/4 cup orange juice
- 1 1/2 cups all-purpose flour
- 1 packet baking powder
- 2 cups milk
- 1/4 cup orange juice
- 3 egg yolks
- 1/2 cup sugar
- 1/3 cup cornstarch
- grated orange zest
- 7 oz dark chocolate
- 3/4 cup heavy cream
- 1 1/2 tbsps butter
- orange juice (or Cointreau orange liqueur)
Tools
- Mixer
- Springform Pan
- Spatula
Steps
To make the soft orange and chocolate cake, first make the base.
In a bowl, beat the eggs with the sugar until you get a frothy mixture. Then add the oil and orange juice, continuing to beat.
Finally, incorporate the flour and baking powder, mixing until you get a smooth, lump-free batter.
Pour the mixture into a greased and floured springform pan ⌀8 inches. Bake in a preheated oven at 350°F for 30-35 minutes, perform 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 one orange. Heat over low flame until it almost boils.
In a bowl, beat the yolks with the sugar and incorporate the cornstarch, mixing well to avoid lumps.
Pour some warm 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 the heat, and let thicken while stirring continuously.
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 slice it in half or, as I did, cut it into three layers.
Starting from the bottom layer, soak it with orange juice (or orange liqueur) and fill with the cream. Place a second sponge disc on the cream, soak it with orange juice, and fill with cream.
Close the cake with the last disc and lightly soak it with orange juice. Refrigerate.
In a saucepan, over low heat, warm the cream with butter; then remove from heat and add the broken chocolate pieces. Stir with a spatula until you get a smooth and glossy mixture.
Cover the entire cake with chocolate glaze, saving some for decoration. Let cool and then use the saved chocolate to make wavy lines on the cake surface.
Refrigerate for at least an hour and then serve. Enjoy!
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