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The Orange Chocolate Cake is a rich, chocolatey and lovely fresh cake. The base tastes of orange and the filling is easily mixed from two ingredients, Brunberg’s Orange Chocolate Buttons and whipped cream. The cake is decorated with milk chocolate ganache, chocolate sprinkles and decorations. To top it all off, the cake is lactose-free and gluten-free, so it’s suitable for as many people as possible. Chocolate cake is a delicacy for many and is served at parties all year round.
Orange Chocolate Cake
Serving 15 persons
Cake base:
3½ dl white, gluten free flour mixture
1½ dl sugar
1 tsp soda
¼ tsp salt
2 oranges
2 dl lactose free plain yoghurt
¾ dl rapeseed oil
Filling:
250 g Brunberg Orange Milk Chocolate Buttons
3 dl whipped cream
Frosting and decorations:
150 g Brunberg Lactose free Milk Chocolate
1 dl whipped cream
50 g Brunberg Orange Milk Chocolate Buttons
noin 5 kpl Brunberg Handmade Sea-buckthorn Jelly Sweets
golden sprinkle decorations
Cake base
Preheat the oven to 175 ℃. Line a springform pan (15 cm in diameter) with baking paper.
Combine flour, sugar, soda and salt in a bowl and mix well. Wash the oranges and grate the zest thinly into the flour mixture. Squeeze ½ dl orange juice into the mixture (save the rest of the juice to moisten the cake). Add the yoghurt and oil and mix until smooth. Pour the batter into the cake pan and bake on the bottom shelf of the oven for about 50 minutes, or until no more raw batter sticks to a stick pressed into the cake. Cool and when cool, cut into three pieces.
Filling
Melt the orange chocolates and leave to stand. Whip the cream into a soft foam. Swirl the foam in two parts into the chocolate mixture.
Place the first base on a serving tray inside the springform pan lined with baking paper. Dampen the base lightly with orange juice. Spread half of the filling on top and add the next base. Repeat again and refrigerate the cake for a few hours or until the next day.
Frosting and decorating
Chop the milk chocolate into a bowl. Heat the cream and pour over the chocolate. Let stand for a while and then stir until smooth. Let the mixture cool for a while, stirring occasionally to thicken it slightly. Pour about half of the mixture over the cooled cake, using a spoon to guide the dripping so that some of the icing spills over the edge.
Put the rest of the frosting in the fridge and let it cool completely. Whip the cooled icing into a thick foam and pour the foam over the cake. Finish the cake with the orange chocolates, sea buckthorn jelly sweets and sprinkles.
Orange Chocolate Cake
Serving 15 persons
Cake base:
3½ dl white, gluten free flour mixture
1½ dl sugar
1 tsp soda
¼ tsp salt
2 oranges
2 dl lactose free plain yoghurt
¾ dl rapeseed oil
Filling:
250 g Brunberg Orange Milk Chocolate Buttons
3 dl whipped cream
Frosting and decorations:
150 g Brunberg Lactose free Milk Chocolate
1 dl whipped cream
50 g Brunberg Orange Milk Chocolate Buttons
noin 5 kpl Brunberg Handmade Sea-buckthorn Jelly Sweets
golden sprinkle decorations
Cake base
Preheat the oven to 175 ℃. Line a springform pan (15 cm in diameter) with baking paper.
Combine flour, sugar, soda and salt in a bowl and mix well. Wash the oranges and grate the zest thinly into the flour mixture. Squeeze ½ dl orange juice into the mixture (save the rest of the juice to moisten the cake). Add the yoghurt and oil and mix until smooth. Pour the batter into the cake pan and bake on the bottom shelf of the oven for about 50 minutes, or until no more raw batter sticks to a stick pressed into the cake. Cool and when cool, cut into three pieces.
Filling
Melt the orange chocolates and leave to stand. Whip the cream into a soft foam. Swirl the foam in two parts into the chocolate mixture.
Place the first base on a serving tray inside the springform pan lined with baking paper. Dampen the base lightly with orange juice. Spread half of the filling on top and add the next base. Repeat again and refrigerate the cake for a few hours or until the next day.
Frosting and decorating
Chop the milk chocolate into a bowl. Heat the cream and pour over the chocolate. Let stand for a while and then stir until smooth. Let the mixture cool for a while, stirring occasionally to thicken it slightly. Pour about half of the mixture over the cooled cake, using a spoon to guide the dripping so that some of the icing spills over the edge.
Put the rest of the frosting in the fridge and let it cool completely. Whip the cooled icing into a thick foam and pour the foam over the cake. Finish the cake with the orange chocolates, sea buckthorn jelly sweets and sprinkles.