Moist And Soft Eggless Orange Chocolate Cake Recipe

Eggless Orange Chocolate Cake – This week I decided to do an eggless cake since the last couple had been egg versions. This cake is pretty easy because we don’t’need a cream to cover the cake and yet still look presentable. I’m using the cake as the crust with creamy fillings in the middle. Orange and chocolate always goes well together. The sponge cake turned out very moist and soft too. To get a fluffy and soft cake texture, just be sure to cream the butter and sugar well. It’s a quick and easy cake, but super delicious. It’s good for many occasions, especially if you have a small party or gathering. Do give this cake a try to impress your guest with this wonderful semolina cake. Enjoy!

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Ingredients:

I’m using 6 inch or 15cm pan

• Candied Orange Slice
1 orange, washed
60g [¼ cup] sugar
15g [1 tbsp] water

• Orange Sponge Cake
90g [⅓ cup] orange juice
150g [½ cup + 2 tbsp] unsalted butter, softened
180g [¾ cup + 2 tbsp] caster sugar
180g [¾ cup] plain yogurt
1 tsp vanilla extract
¼ tsp salt
240g [2 cups] cake flour
7g [1½ tsp] baking powder
2g [¼ tsp] baking soda

• Chocolate Cream
120g [⅔ cup] dark chocolate
60g [¼ cup] heavy cream

• Orange Jelly (Agar)
1 orange juice
½ orange peel, chopped fine
1-2 cups water
60g [¼ cup] water
80g [¼ cup + 2 tbsp] caster sugar
½ tsp agar agar

240g [1 cup] whipping cream


Instructions:

• Candied Orange Slice
1. Slice the orange of about half a cm. Place them into a pan.
2. Add sugar and water, cook on low heat until the slices are almost translucent.
3. Place them on a napkin and let them cool.
4. Pour the remaining syrup from the pan into a cup. Set aside.
5. Place the orange slices around a 6 inch pan. Pop the pan into the freezer while working on the next thing.

• Orange Sponge Cake
1. Squeeze the orange juice. Set aside.
2. Place the softened butter into a large mixing bowl.
3. Add in the sugar. Mix the butter and sugar on high speed for about 2-3 minutes unitl creamy, fluffy and pale.
4. Add in the yogurt, vanilla and salt. Mix unitl well combined.
5. Sift the dry ingredients (flour, baking powder and baking soda) in a few batches into the batter, alternate with the orange juice. Fold to combine.
6. Transfer the batter into the freezed pan.
7. Bake in preheated over at 160°C/320°F for 50-55 minutes.
8. Remove the cake from the pan and let it cool.
9. With a 4 inch cutter, cut a hole in the middle, leaving a base of 1cm height. Set the cake aside.

• Chocolate Cream
1. In a bowl, add chocolate and cream. Pop it into the microwave for a minute until the chocolate is in melting stage.
2. Mix until well combined.
3. Pour the chocolate cream into the middle of the cake, making a layer of chocolate.
4. Cover with cling film and refrigerate for 30 minutes.

• Chocolate Cream
1. In a bowl of whipping cream, mix until stiff.
2. Pipe into the middle of the cake.

• Orange Jelly (Agar)
1. Squeeze the orange juice.
2. Chop half the orange skin. Chop until fine.
3. Add the skin and water onto a sauce pan. Simmer for about 10 minutes to remove the bitterness.
4. Strain the skin. Set aside.
5. In the sauce pan, add water and orange juice. Add in the sugar and orange peels.
6. Cook on medium heat until the volume is reduced by half.
7. Add the agar agar powder.
8. Let it continue simmering until the sauce become less and thick.
9. Transfer into a bowl and let it cool down a little.
10. Pour onto the cream layer. Level the top.
11. Refrigerate for 15 minutes or unitl the agar is set.
12. Pipe the deco with chocolate ganache.


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