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.