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Our team could be described as a small but dynamic group, glowing with youthful energy and a positive attitude. Although we started as a small company, we have grown and evolved every year, as has our business and team, working as one. Our work fills us with excitement as we deal with high quality products in an industry that attracts many looks.

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Chocolate orange cake

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Home /
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Chocolate orange cake

Chocolate orange cake

(1)

Preparation time: 2 h 30 min
Difficulty:
Number of ingredients: 17

Chocolate orange cake is a classic that has no equal! No gelatin is needed to make the cake, as it is filled with a Parisian filling that consists of only two ingredients: BAM drops of dark chocolate and whipping cream.

This filling for chocolate orange cake is compact and melts in your mouth. The cocoa base of this chocolate cake is flavored with oranges, which gives it a very special aroma. It is moistened with orange sugar solution, which can be enhanced by adding orange liqueur.

You can use the code RECIPE to get a 10% discount when ordering BAM products.

This recipe for Chocolate Orange Cake is one of the 50 recipes in the BAM Recipe Book - Cakes.

Besides the chocolate orange cake, you can also prepare the following recipes:

BAMChocolate.com - The sweetest online shop for high quality baking products. BAM products are for everyone who loves to create with high-quality ingredients and sophisticated flavours, even in their own home kitchen.

Ingredients:

for the cream:

220 g BAM dark chocolate drops
450 g whipping cream
10 g butter

for the sponge:

3 eggs (medium)
90 g granulated sugar
finely grated zest of 1 organic orange
30 ml oil
40 ml freshly squeezed orange juice
7 g baking powder
90 g all-purpose flour
20 g BAM cocoa powder

to moisten the sponge cake:

30 ml water
70 ml freshly squeezed orange juice
10 g vanilla sugar

for chocolate ganache:

80 g BAM dark chocolate drops
70 g whipped cream
3 drops of orange oil (extract)

Instructions:

preparation process:

First, prepare the vanilla filling, as it must be well cooled for later. Boil 200 g of heavy cream and pour it over the chocolate. Wait for one minute, then mix with a kitchen spatula until everything is well combined. Add butter and stir until it melts. Let it cool to room temperature, then refrigerate. Whip 250 g of heavy cream and put it in the fridge (later it will be mixed with the chocolate).

While the sponge is baking, you can already prepare the sugar solution. To do this, mix all the ingredients (water, orange juice and sugar) in a small saucepan and heat them so that the sugar dissolves. Let it cool down.

Beat the cooled filling with a hand mixer until it rises and becomes a lighter color. Using a spatula, fold 250 g of whipped cream into the fluffy filling.

Now layer the cake. First, place the bottom sponge layer on a cake plate and attach the cake ring. Moisten the cake with the sugar solution and spread half of the filling on top. Cut the top layer into a 14 cm circle (4 cm less than the diameter of the cake), place it on the filling and moisten it. Spread with the rest of the filling, making sure to fill the space around the sponge first. Smooth the top of the filling and refrigerate for half an hour to firm up.

Bring the heavy cream to a boil and pour over the chocolate and orange oil. Wait a minute and then stir until the glaze is smooth. Now pour this over the filling and place in the refrigerator to set.

Remove the ring from the cooled cake and decorate as desired.

Premium BAM baking products.

Order ingredients with a 10% discount:

Cocoa powder, 500 g

16,90 €

Dark chocolate, 500 g

16,90 €

Vanilla sugar with real vanilla, 120 g

7,90 €

Discount on products used in the recipe - 10%:

-4,17 €

Total:

41,70 €37,53 €

-10%

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Quick desserts

Preparation time: 45 min

Chocolate orange cake

Preparation time: 2 h 30 min

Difficulty: 3

Number of ingredients: 17

Ingredients:

for the cream

220 g BAM dark chocolate drops
450 g whipping cream
10 g butter

for the sponge

3 eggs (medium)
90 g granulated sugar
finely grated zest of 1 organic orange
30 ml oil
40 ml freshly squeezed orange juice
7 g baking powder
90 g all-purpose flour
20 g BAM cocoa powder

to moisten the sponge cake

30 ml water
70 ml freshly squeezed orange juice
10 g vanilla sugar

for chocolate ganache

80 g BAM dark chocolate drops
70 g whipped cream
3 drops of orange oil (extract)

Instructions:

preparation process

	First, prepare the vanilla filling, as it must be well cooled for later. Boil 200 g of heavy cream and pour it over the chocolate. Wait for one minute, then mix with a kitchen spatula until everything is well combined. Add butter and stir until it melts. Let it cool to room temperature, then refrigerate. Whip 250 g of heavy cream and put it in the fridge (later it will be mixed with the chocolate).
	First, prepare the vanilla filling, as it must be well cooled for later. Boil 200 g of heavy cream and pour it over the chocolate. Wait for one minute, then mix with a kitchen spatula until everything is well combined. Add butter and stir until it melts. Let it cool to room temperature, then refrigerate. Whip 250 g of heavy cream and put it in the fridge (later it will be mixed with the chocolate).
	While the sponge is baking, you can already prepare the sugar solution. To do this, mix all the ingredients (water, orange juice and sugar) in a small saucepan and heat them so that the sugar dissolves. Let it cool down.
	Beat the cooled filling with a hand mixer until it rises and becomes a lighter color. Using a spatula, fold 250 g of whipped cream into the fluffy filling.
	Now layer the cake. First, place the bottom sponge layer on a cake plate and attach the cake ring. Moisten the cake with the sugar solution and spread half of the filling on top. Cut the top layer into a 14 cm circle (4 cm less than the diameter of the cake), place it on the filling and moisten it. Spread with the rest of the filling, making sure to fill the space around the sponge first. Smooth the top of the filling and refrigerate for half an hour to firm up.
	Bring the heavy cream to a boil and pour over the chocolate and orange oil. Wait a minute and then stir until the glaze is smooth. Now pour this over the filling and place in the refrigerator to set.
	Remove the ring from the cooled cake and decorate as desired.

PRIVATE LABEL SPREADS

READY TO LAUNCH YOUR PERFECT SPREAD?

Reach Out & Get a Quote

Thank you for reaching out

Build your spread

Add or design label

Book a call & get a quote

CREATE YOUR PERFECT SPREAD

PICK YOUR PERFECT FORMULA

VEGAN

ORGANIC SPREADS

PALM OIL FREE

LACTOSE

SUGAR REDUCED

HIGH PROTEIN

NO PERSERVATIVES

About Us

WHO ARE WE?

OUR PROMISE TO YOU

FLEXIBILITY AND SPEED

SATISFIED PARTNERS

GET A QUOTE

Thank you for reaching out

Choose a language

BAM Chocolate

Baking accessories

Gifts

FIT Products

BAM Ambassadors

Products on sale

Spreads and dressings

For chocoholics

Search suggestions

Chocolate orange cake

Ingredients:

for the cream:

for the sponge:

to moisten the sponge cake:

for chocolate ganache:

Instructions:

preparation process:

Premium BAM baking products.

Order ingredients with a 10% discount:

Cocoa powder, 500 g

Dark chocolate, 500 g

Vanilla sugar with real vanilla, 120 g

Related products

BAM Aphrodisia x Hitmacher, 100 g

Raspberry with chocolate elegance

Hazelnut protein spread with cocoa, 200 g

Protein bar with sweetener, Double dark chocolate

Become a master pâtissier

Your guide to the perfect chocolate experience.

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Chocolate orange cake

Ingredients:

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for the sponge

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for chocolate ganache

Instructions:

preparation process

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