- 1/4 cup frozen orange juice concentrate, thawed
- 3 tablespoons grated orange peel
- 1/4 teaspoon fresh lemon juice
- 5 tablespoons potato starch
- 3/4 cup (1 1/2 sticks) unsalted pareve margarine
- 1 1/2 pounds bittersweet (not unsweetened) or semisweet chocolate, chopped
- 1 cup plus 2 tablespoons frozen orange juice concentrate, thawed
- Nonpoisonous flowers (optional)
- Orange peel strips (optional)
Position rack in center of oven and preheat oven to 350°F. Line bottom of 10-inch-diameter springform pan with foil; brush foil with oil. Cut cardboard into 9-inch round. Wrap with foil.
Using electric mixer, beat egg whites and salt in large bowl until soft peaks form. Gradually add 1/2 cup sugar and beat until stiff glossy peaks form. In another large bowl, beat egg yolks, remaining 1/2 cup sugar, vegetable oil, orange juice concentrate, orange peel and lemon juice until blended. Sift cake meal and potato starch over yolk mixture and beat at low speed just until blended. Gently fold whites into yolk mixture in 2 additions.
Transfer batter to prepared pan. Bake cake until tester inserted into center comes out clean, about 45 minutes. Cool cake in pan on rack. DO AHEAD Can be prepared 1 day ahead. Cover and let stand at room temperature.
Melt margarine in heavy large saucepan over low heat. Add chocolate and stir until melted and smooth. Mix in orange juice concentrate and honey. Let cool until thickened but still spreadable, about 2 hours.
Cut around pan sides to loosen cake. Release sides. Cut cake in half horizontally, leaving cake bottom on pan bottom. Place top half of cake, top side down, on foil-wrapped cardboard round. Spread 1 1/3 cups chocolate glaze over. Place bottom half of cake, pan side up, onto glaze. Remove pan bottom; peel off foil. Spread 1 cup chocolate glaze in thin layer over entire cake, anchoring crumbs. Refrigerate cake 30 minutes.
Rewarm remaining chocolate glaze over very low heat until just pourable. Place rack on baking sheet; place cake on rack. Pour glaze over cake, coating entirely and smoothing sides with metal spatula. Chill cake on rack until glaze is firm. Transfer to platter. (Reserve glaze on sheet for another use.) DO AHEAD Can be made 3 days ahead. Cover and chill. Let stand at room temperature 1 hour before servings.
Garnish cake with flowers and orange peel strips if desired.
Orange Chocolate Mirror Cake
I&rsquove made this Orange Chocolate Mirror Cake with the intention of celebrating autumn&rsquos beautiful colors with a delicious and elegant dessert. A pecan and candied orange brownie at the bottom, topped with an orange mascarpone mousse and orange jelly and then all covered with a beautiful shiny cocoa mirror glaze for a delightful and impressive look. I really love the texture and flavor pecans and candied orange peel give to the brownie, simply take it to a new level.
For adding more fall colors I&rsquove decorated the cake with whipped cream orange and yellow flowers and green leaves that are really making a good contrast with the dark glaze which reflects them beautifully.
I have tried to keep the recipe as simple as possible, so everyone can try this at home and impress the guests and family with a lovely fall dessert. Hope you&rsquoll try it out and enjoy!
How many great cakes can you think of that aren't made with flour, baking powder, or even dairy products? Those are the limitations on bakers for Passover meals for those who follow the dietary laws of this holiday, which this year begins March 27 and ends April 4.
There are many options for Passover desserts, from macaroons to fruit tarts to fruit salads and other fruit desserts and luscious non-dairy sorbets, but if you have your heart set on making a cake, know that the challenges are great. That doesn't mean you don't have any options, though. Eggs can be used so there are sponge cakes rich with egg, flourless chocolate cakes, and cakes made with matzo cake meal for leavening.
Baking without wheat flour can be challenging. It's a different challenge than simply baking something that's gluten-free, as using kosher-for-Passover matzo&mdashrather than flour or gluten-free flours&mdashaffects the flavor, density, and appearance of cakes. Matzo meal cannot be substituted for wheat flour one for one&mdashthat's why we have developed these special Passover cake recipes.
Chocolate is popular for Passover cakes not only in flourless cakes because it's a popular flavor, and also because its sweet flavor nicely masks the taste of matzo. Matzo and matzo meal products are made with flour and water mixed together and allowed to sit for less than 18 minutes before cooking. During Passover matzo flour or meal takes the place of regular wheat flour because all foods that are fermented or leavened are prohibited. Margarine is used in place of butter in some Passover cake recipes for both greasing the cake tin and in the actual cake.
If you love baking you'll want to try our apple cakes, chocolate cakes, and almond cake recipes for your Seder. Trust us, no one will miss the flour!
- 1 cup cake flour
- 1 ½ cups white sugar
- 12 egg whites
- 1 ½ teaspoons vanilla extract
- 1 ½ teaspoons cream of tartar
- ½ teaspoon salt
Preheat the oven to 375 degrees F (190 degrees C). Be sure that your 10 inch tube pan is clean and dry. Any amount of oil or residue could deflate the egg whites. Sift together the flour, and 3/4 cup of the sugar, set aside.
In a large bowl, whip the egg whites along with the vanilla, cream of tartar and salt, to medium stiff peaks. Gradually add the remaining sugar while continuing to whip to stiff peaks. When the egg white mixture has reached its maximum volume, fold in the sifted ingredients gradually, one third at a time. Do not overmix. Put the batter into the tube pan.
Bake for 40 to 45 minutes in the preheated oven, until the cake springs back when touched. Balance the tube pan upside down on the top of a bottle, to prevent decompression while cooling. When cool, run a knife around the edge of the pan and invert onto a plate.
Chocolate Orange Hot Cross Buns With Orange Honey Butter
These Chocolate Orange Hot Cross Buns make a great Easter dessert or Breakfast! I thought I loved regular hot cross buns, but these Chocolate Orange Hot Cross Buns With Orange Honey Butter take this Easter favourite to a whole new level.
I made these on Friday night ready for a food styling class Chris and I were attending on Saturday (more about that later) and I've been eating them for breakfast every day since.
The last one was scoffed today, and I'm now going to have to make a new batch!
I love the chocolate and orange flavour combo, but I wasn't sure if it would be overkill to add them to the already delicious cinnamon-y taste of hot cross buns.
The kids like them warmed in the microwave for a few seconds - just enough to melt the chocolate chips.
Lewis also likes to spread peanut butter on his. Completely revolting, I know, but I can't part him from his morning peanut butter fix.
I like mine lightly toasted with a bit of regular butter, or honey butter.
So let's get back to the workshop!
One of my birthday pressies was a day food styling with Woodrow studios. I spent the evening prior to the workshop creating recipes, then we loaded up the car and headed down to Nottingham on Saturday morning.
The studio was beautifully light and airy, and we got to work on our photos with the help of Sophie (food stylist/photographer and maker of the most amazing photography background boards) and her partner Tom (chef and food stylist). We also had help from a photographer who came in for the day to show us some artificial lighting and flash photography techniques.
It was so nice to be able to spend the day taking photos, trying new things, using different props, lighting and backgrounds. I felt very inspired, and I hope to go to more of their workshops in the future. I also came away with several new background boards!
These hot cross bun pics were taken on the day.
I almost shared out the buns after taking the photos, but then realised the kids wouldn't forgive me if I didn't take some home (that's my excuse :-)).
Fortunately the team provided a fab lunch anyway - homemade cauliflower and cumin soup, local cheeses, breads and crackers and a delicious home-baked cherry and almonds cake (which it turned out, was from my recipe! I'm very flattered!).
I hope you enjoy these Chocolate Orange Hot Cross Buns, and even if you don't make them, try the easy orange honey butter - it's delicious!!
Chocolate Mousse Orange Cake
Rated 5.0 out of 5 by 3 readers
An Original Recipe by Lorraine Elliott, adapted from Let It Simmer by Sean Moran
Preparation time: 40 minutes
- 200g/7ozs. dark chocolate (I used a guanaja chocolate see below)
- 200g/7ozs. butter
- 6 eggs, at room temperature, separated
- 175g/6ozs. caster or superfine sugar
- 2 teaspoons instant coffee powder
Step 1 - Slice the orange and soak in honey in a container and keep in the fridge. Grease and line a 20cm/8inch springform pan and preheat oven to 180C/350F. In a large bowl, melt the chocolate and butter together and mix until smooth. Whisk the egg yolks together and mix into the chocolate mixture along with the coffee powder. Set aside and allow to cool for a few minutes while you do the rest.
Step 2 - In a clean bowl with clean beaters whisk the egg whites until soft peaks form. Then add the sugar and whisk until you get stiffish peaks. Place a quarter of this meringue mixture into the chocolate mixture and fold to incorporate. Add the rest of the meringue in 3 lots making sure to fold gently but make sure there are no streaks. Scoop into the prepared tin and bake for 45 minutes. Remove from oven and allow to cool and don't worry if it collapses in the centre, it's supposed to. Cool completely.
Step 3 - Make the mousse. Melt chocolate in large bowl over a double boiler or in a microwave until smooth. Whisk in the egg yolks until combined and set aside to cool while you whisk the whites.
Step 4 - In the clean bowl of an electric mixer whisk the egg whites until they reach stiff peaks. With a clean spoon or ladle, scoop out a third of the egg whites and using a large metal spoon, fold the whites into the chocolate mix. Add the next 1/3 of the whites and then the rest making sure that you don't add in any liquid egg white at the bottom. If there is any, return the bowl to the mixer and whisk again to get stiff peaks.
Step 5 - Spoon into the cake hollow and smooth over and refrigerate for at least 4 hours (the mousse will be quite soft at first but then set firmly). I've made this with the cream mousse (above pic) and the egg white mousse and the cream mousse is stiffer and the cake can be eaten straight away. Top with the orange slices soaked in honey (I also drizzle all of the honey in the container over the cake) and fresh cream.
- Dry Ingredients
- 1-1/4 cup Whole Wheat Flour
- 1 teaspoon Baking powder
- 1/2 teaspoon Baking soda Wet Ingredients
- 1 cup Condensed Milk
- 1/2 cup Oil
- 1 teaspoon Vanilla custard
- 1/2 cup Fresh orange juice
- 1 teaspoon Lemon juice
- 3 tablespoon Brown Sugar (Demerara Sugar)
- 1 teaspoon Orange Zest (Rind) For Honey Syrup
- 1/2 cup Water
- 2 teaspoon Sugar
- 1/4 cup Honey For Topping
- 3 tablespoon Jam , (mixed fruit)
- 1 teaspoon Sugar
Ingredients in the chocolate orange cake:
All purpose (plain) flour, baking powder for lift, a pinch of salt
Orange scented sugar:
Make by rubbing orange zest into white sugar until moist and fragrant and. lightly tinted orange.
Fresh squeezed orange juice, from the same oranges you zested, yogurt or sour cream (I used plain yogurt), eggs and melted butter. Melted butter gives the moistness of vegetable oil, with the wonderful flavor of butter.
How to make Chocolate Orange Loaf Cake.
To make the sponge I mixed the butter and sugar together, then whisked in orange extract, eggs and milk. Then I added self raising flour and cocoa powder, and whisked in. I also folded in half a Terry's Chocolate Orange that I chopped up.
I poured the mixture into my lined loaf tin and baked it for 1 hour.
I made a chocolate orange buttercream and decorated the top of the loaf cake with it.
To make the Chocolate Orange Loaf Cake extra yummy and tempting I decorated it with Terry's Chocolate Orange pieces and some orange sprinkles! The sponge was perfectly light and moist once sliced, and it was full of that chocolate orange flavour I love so much. If you're a fellow chocolate orange fan you will love this Chocolate Orange Loaf Cake!
Cake Tips and FAQs
How do I know if my cake is done?
Set a timer for 5 minutes before the specified baking time. The cake is done when the top is springy to the touch, the cake has just started to pull away from the edges of the tin and a skewer inserted in the centre comes out clean. Avoid opening the oven door too often or it will start losing heat.
I want this cake to be MORE orangey!
To increase the orange flavour to the max, consider adding an orange drizzle over the still warm cake (in same way as you would for a lemon drizzle cake). Stir equal amounts of orange juice and sugar in a pan over low heat until sugar dissolves. Prick the cake with a skewer while still in the tin and pour the orange syrup until it soaks into the cake. Add a little Grand Marnier or Cointreau for a more sophisticated flavour.
I can&rsquot find Terry&rsquos Chocolate Orange what can I use instead?
You can use any chocolate orange bars in the glaze. Consider adding Lindt Chocolate Orange truffles as decorations or perhaps candied orange peel.
I am not a fan of chocolate orange combo! Can I still make this cake?
Yes you can make a simple chocolate cake leaving out the orange zest and oil and replacing the orange juice with whole milk. Use plain dark chocolate chips in the glaze.
Can I make chocolate orange layer cake?
You certainly can. Divide the batter between two 18cm / 8inch tins and bake for 30-35 minutes at 180C / 350F. Use this chocolate mascarpone frosting as filling, using chocolate orange bar instead of dark chocolate. I will update this recipe with photos for a chocolate orange layer cake as I am going to make one for my birthday next week!
How long will this cake keep?
The cake stays lovely and moist for 4-5 days, stored in a cake container. Storing in the fridge is not recommended as it might dry the cake out.
You can freeze the cake without the chocolate glaze. Wrap well in two layers of cling film and then a layer of foil. Freeze for up to 3 months, thawing overnight in the fridge before using. You can also freeze individual slices if you like.
MY MOST POPULAR CAKE RECIPES
- Biscoff Layer Cake &ndash one for Lotus Biscoff lovers!
- Chocolate Traybake &ndash the easiest chocolate cake you will ever make 🙂
- Salted Caramel Cake &ndash an impressive layer cake, perfect for birthdays
- Easy Ginger Cake &ndash perfect with a cup of tea any time of year!
HAVE YOU MADE MY CHOCOLATE ORANGE CAKE RECIPE? Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day!