Orange chocolate cake

8 servings
3 hours


1. The preparation of the orange cake begins with baking biscuit cakes. We start with oranges. Beat the soft butter with sugar until white and doubled. We introduce eggs into the mass one at a time. Each egg added is well mixed with a mixer. Sift the flour into a dry deep bowl, add baking powder and mix well. A uniform distribution of baking powder in the flour will provide the bark with the right rise, and tenderness and airiness to the whole cake. We introduce flour in small portions into the oil mixture. We mix each dose well, you can do it with a silicone shoulder blade, or you can do it with a mixer. As soon as all the flour is evenly mixed in the dough, add orange juice and vanilla extract. Grease two baking tins with butter and sprinkle a little with flour. We pour the dough into two moulds equally, bake for 25-30 minutes. We check the readiness with a wooden skewer, it should remain dry. We take out the ready-made corgi immediately, leave them in the form for 5 minutes, and then just put them on the grill. This time is needed so that the finished pastry stabilizes and does not crumble.

2. While the orange cakes are baked, we cook chocolate dough. As in the first case, beat the oil with sugar until fluffy and white. Without stopping working with a mixer, we introduce one egg each. In a separate bowl, mix all dry ingredients and add them to the oil mixture in small portions. As soon as all the dry part is well mixed, pour milk, stir until homogeneous. Grease two forms with oil, we can sprinkle with flour. The dough is evenly divided into two forms. By this time, orange cakes have already been baked, which means we send chocolate cakes to the oven. Bake until dry skewer.

3. Once the chocolate cakes are sent to the oven, time can be taken for the chocolate ganache. Dark (or bitter black - if desired) chocolate break into small pieces. In a small saucepan with a thick bottom, bring the cream to a boil. Boil for a minute, turn off and leave to cool for a couple of minutes. Pour cream over chocolate, stir until the mass is homogeneous and glossy. As soon as the chocolate mass cools a little, send it to the refrigerator for thickening.

4. To layer the cake, you will need not only ganache, but also orange kurd. To prepare it, combine egg yolks and icing sugar in a saucepan. Stir the ingredients, pour in the orange juice, add the zest, combine until homogeneous. Put on a slow fire, constantly stirring with a spatula (not metal), bring to the required density. Remove from the heat, cool a little, add butter in small portions and beat the Kurd with a mixer. Cover the finished kurd with cling film so that the crust does not form and leave until cooled. If the whole cream is not used in one go, the leftovers can be refrigerated for up to a month.

5. When both types of cream and cake have cooled enough, we can start assembling the cake. On the dish in which we will serve dessert, put the first orange bark. We rinse it with chocolate ganache, put a large spoon of orange kurd in the center and distribute it evenly. Put chocolate bark on top, spread it in the same way. This is followed by orange bark and after that we complete the chocolate process. We send the cake to the refrigerator for 15 minutes.

6. Grease the upper side of the chocolate sponge, which will be front, with only ganache. We level it with a shoulder blade and decorate it at will. A bright orange meringue, chocolate crumb or drops look beneficial on the finished cake. You can make drops from the remaining ganache. We send it to the microwave so that it becomes more liquid, pour it into a bag and draw patterns on the cake. It is necessary to water the already cooled cake, then the pattern will be more pronounced. We decorate the cake to our taste (for example, as in the photo - with orange meringues, chocolate drops and chips, pieces of candied fruit), then send it to the refrigerator for 45 minutes, and then serve it to the table. Have a nice tea party!