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Large BAMbastic Pack of Chocolates (3 x 1 kg)

(56 Ratings)

53,70 € 46,90 €

Best seller
Gluten free
Recommended

BAMbastic wine set

(3 Ratings)

59,70 € 39,90 €

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Gluten free

-13%

Large BAMbastic Pack of Chocolates (3 x 1 kg)

(56 Ratings)

53,70 € 46,90 €

Gluten free
Recommended
Best seller

BAMbastic wine set

(3 Ratings)

59,70 € 39,90 €

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.

Chocolate orange cake

Preparation time: 2 h 30 min
Difficulty:
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:

1. Step 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).

2. Step 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).

3. Step 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.

4. Step 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.

5. Step 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.

6. Step 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.

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

Order ingredients with a 10% discount:

Premium BAM baking products.

Cocoa Powder, 500 g

13,90 €

Dark Chocolate Drops, 500 g

9,90 €

Vanilla sugar, 120 g

7,90 €

Discount on products used in the recipe - 10%:

-3,17 €

Total:

28,53 €

Kinder Bueno Confectionery Bundle

(10 Ratings)

44,30 € 38,90 €

-12%

Vegan

Extra Dark Hot Chocolate, 220 g

(17 Ratings)

6,90 €

Vegan

Spice blend Cakes & Cookies, 60 g

Confectionery set Desserts in a cone

(1 Ratings)

51,18 € 43,90 €

-14%

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Banoffee pie

Chocolate orange cake

Preparation time: 2 h 30 min

Difficulty: 3

Number of ingredients: 17

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:

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

1. Korak

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).

2. Korak

3. Korak

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.

4. Korak

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.

5. Korak

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.

6. Korak

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.

7. Korak

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

Categories

Large BAMbastic Pack of Chocolates (3 x 1 kg)

Hazelnut Spread, 200 g

BAMbastic wine set

For chocoholics

Large BAMbastic Pack of Chocolates (3 x 1 kg)

Hazelnut Spread, 200 g

BAMbastic wine set

Search suggestions

Large BAMbastic Pack of Chocolates (3 x 1 kg)

Hazelnut Spread, 200 g

BAMbastic wine set

Chocolate orange cake

Chocolate orange cake

Ingredients:

Instructions:

Order ingredients with a 10% discount:

Premium BAM baking products.

Cocoa Powder, 500 g

Dark Chocolate Drops, 500 g

Vanilla sugar, 120 g

Related products

Kinder Bueno Confectionery Bundle

Extra Dark Hot Chocolate, 220 g

Spice blend Cakes & Cookies, 60 g

Confectionery set Desserts in a cone

Become a master pâtissier

Latest news and recipes

TREND: Desserts in a jar for festive December

Biscuits baci di dama (lady's kisses)

Banoffee pie

Chocolate orange cake

Ingredients:

for the cream

for the sponge

to moisten the sponge cake

for chocolate ganache

Instructions:

preparation process

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