Chocolate alone is good, but sometimes chocolate tastes even better when it has a partner-in-crime. Orange is a great companion with chocolate in desserts. Lindt’s intense orange is a popular alive proof for this classic orange chocolate pairing. The contrasting nature of orange and chocolate results into an incredible flavour bomb. The luscious, smooth, roaring rich, mouthfeel of chocolate is balanced by the fresh zesty, fruity tones of orange. It is quite a cherished flavour combo. Organic Home Hand Crafted White Marble and Acacia Wood Cake Stand, Cake Platter, Pastry Stand
This Eggless Orange Chocolate Cake is quite a simple recipe to follow, which turns out quite delicious. I baked the cake in a tray and used cookie cutters to cut small circles. Quite honestly, I wasn’t keen on doing a big cake with lots of frosting. Those heavily frosted cakes are not my dearest to do desserts. Simple, yet elegant are preferred in my list. Because, bigger the bake, more the indulgence.
The will power sways away when you have an inviting luscious something sitting in the fridge. Ideally small is better when it comes to desserts. Bake, cut and finish. But flavour-wise, I believe in no compromise. This cake, for sure will win your heart too. The sponge is super soft and moist. In fact, it is one of my favourite recipe for the basic eggless sponge. Feel free to double the recipe and bake a big cake, if you have more members at home. You can increase or decrease the number of layers in the cake according to your wish.
Orange is the dominating flavour in the recipe. I have added candied orange on the top too. You can buy candied orange slices Flyberry Gourmet Dehydrated Orange 250 Grams or you can make them at home. I have the recipe for you here.
This will not result in extreme sugary candied oranges. But they are well balanced, dry-to-touch candied oranges.
To layer the cake I have used whipped ganache, which has added a velvety, rich dimension to the cake. Making it more charming and indulging. You can choose to make the ganache frosting a day before or so, which divides the work.
You can also skip whipping up of ganache. Just stir every fifteen minutes with a whisk as it cools. The frosting will be denser and rich and more delicious.
If the ganache gets too hard in the fridge, just leave at room temperature until soft enough to whip.
I have used orange flavouring in the recipe below. This helps the cake sing the orange song. Seriously, you will feel the difference in the very aroma as you mix the batter and as the cake comes out of the oven. You can simply choose to skip the artificial flavouring if not comfortable.
Eggless Orange Chocolate Cake
- Electric Whisk
- 1 cup warm water
- 1/2 cup cocoa Powder https://amzn.to/3f8hXqO
- 1 and 1/2 cup all purpose flour
- 1 cup sugar
- 3/4th tsp baking powder
- 1/4th tsp salt
- 1/2 cup oil
- 1/2 tsp vanilla extract
- 1 tbsp white vinegar
- 1/8th tsp baking soda
- 1 tsp orange zest
- 1/4th tsp orange flavouring (optional)
- 1/2 cup cream
- 4 ounce semisweet chocolate chips or chopped chocolate https://amzn.to/3g6GAFr
- 1 pinch salt
- 1/4th tsp orange flavouring https://amzn.to/3jORPVx
- In another bowl combine flour, sugar, baking powder, salt. Use a dry, clean whisk to combine all the ingredients well.Make a well in the centre of these dry ingredients and add the cocoa water mix, oil, orange zest https://amzn.to/3g6GQnT, vanilla extract and orange flavouring. Whisk until smooth.
- In a small bowl combine the vinegar and baking soda and quickly add it to the batter. Mix using a rubber spatula. Pour the prepared batter in the parchment-lined pan and bake for 25 minutes at 170*C. https://amzn.to/39BNAaQAfter about 20 minutes of baking time, check with a skewer the doneness. If no wet crumbs stick to the skewer, the cake is baked. Take the cake out and let it cool on a wire rack.
- To make Whipped Ganache Heat the cream, in a small saucepan or in the microwave until it's hot and starts to bubble.
Place chocolate in a medium bowl and pour over the hot cream. Let stand for 5 minutes.
Add the salt and whisk https://amzn.to/3hHox9b until smooth, then cover with plastic wrap and refrigerate until cool and slightly firm, about 45 minutes to 1 hour.
- Add orange flavouring to the chilled ganache and using a mixer whip (or beat) the mixture at medium speed until light, fluffy and forms stiff peaks, about 2 minutes. Once the cake is cooled completely, use a cookie cutter to cut rings from the tray. Pipe the whipped ganache in the layers and on the top. Top it up with candied orange slices and enjoy!