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RECIPE
22 INGREDIENTS 12 STEPS 4hr

Chocolate Orange Cavity Cake

This Chocolate Orange Cavity Cake tastes beautiful and offers an inviting citrus overload. The eggless sponge is flavored with orange zest and is light and delightful. The cavity has layers of chocolate and vanilla cream, finished off with an interesting marmalade jelly and fresh orange wedges. All in all a delightful take on yet another variation of my cavity cake.
Chocolate Orange Cavity Cake Recipe | SideChef
This Chocolate Orange Cavity Cake tastes beautiful and offers an inviting citrus overload. The eggless sponge is flavored with orange zest and is light and delightful. The cavity has layers of chocolate and vanilla cream, finished off with an interesting marmalade jelly and fresh orange wedges. All in all a delightful take on yet another variation of my cavity cake.
Food writer, stylist, photographer, traveller, dog lover, obsessed baker, 'locavore' by design.
https://www.passionateaboutbaking.com/
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Food writer, stylist, photographer, traveller, dog lover, obsessed baker, 'locavore' by design.
https://www.passionateaboutbaking.com/
4hr
Total Time
$1.46
Cost Per Serving

Ingredients

Servings
4
US / METRIC

Eggless Orange Sponge

4 oz
Buttermilk
1 oz
Light Olive Oil
1/2
Orange , zested
1/4 tsp
Baking Soda
1/2 tsp
Baking Powder
1 pinch

Syrup

1 1/2 Tbsp
Cointreau
or Orange Juice
1 Tbsp
Seville Marmalade

Chocolate Ganache

3.5 oz
Fresh Cream
I used Amul Fresh Cream
1/3 cup
preferably 54% Couverture

Orange Jelly

2 Tbsp
Seville Marmalade
1 oz
Water
1/2 tsp
Agar-Agar Powder

Vanilla Pastry Cream

2 oz
Fresh Cream
I used Amul Fresh Cream
2 Tbsp
Ghee
or Clarified Butter
1/2 Tbsp
1/2 tsp
Agar-Agar Powder
1/4
Vanilla Bean Pod
scraped
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Nutrition Per Serving

VIEW ALL
CALORIES
638
FAT
38.0 g
PROTEIN
4.8 g
CARBS
64.9 g

Author's Notes

Alternatively, to make the Vanilla Pastry Cream, cook in microwave at full power at 30-second intervals, whisking well between each. It will take approximately 3-4 goes to thicken. Whisk well and cook, stirring now and then. Whisk before using.

Cooking Instructions

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Step 1
Preheat the oven to 350 degrees F (180 degrees C). Lightly grease one 4-inch baking tin.
Step 2
Make the Eggless Orange Sponge. Whisk together Buttermilk (4 oz) , Light Olive Oil (1 oz) , Caster Sugar (1/3 cup) , Orange (1/2) , Apple Cider Vinegar (1/2 tsp) , Baking Soda (1/4 tsp) , Baking Powder (1/2 tsp) , Salt (1 pinch) , and All-Purpose Flour (3/4 cup) in a bowl until smooth.
Step 3
Transfer batter to the prepared tin and bake for 35-40 minutes until light golden brown, and the tester comes out clean. Cool completely, then level out.
Step 4
Meanwhile, mix together Cointreau (1 1/2 Tbsp) and Seville Marmalade (1 Tbsp) to make the syrup. Set aside.
Step 5
Prepare the Chocolate Ganache. Heat the Fresh Cream (3.5 oz) to very hot. Add the Dark Chocolate (1/3 cup) and leave it to stand for 5-10 minutes, until the chocolate softens. Whisk until smooth. Leave to cool.
Step 6
Make the Vanilla Pastry Cream. Whisk together Fresh Cream (2 oz) , Ghee (2 Tbsp) , Corn Flour (1/2 Tbsp) , Agar-Agar Powder (1/2 tsp) , Vanilla Bean Pod (1/4) , and Granulated Sugar (1 Tbsp) in a saucepan and simmer over very low heat until thickened, stirring constantly.
Step 7
Prepare the Orange Jelly. Whisk together Seville Marmalade (2 Tbsp) , Water (1 oz) , and Agar-Agar Powder (1/2 tsp) in a saucepan and simmer for 1-2 minutes, stirring often. Leave it to cool.
Step 8
Once the cake is cool, take a 2-inch dessert ring, centralize it and push it all the way through. Gently remove the cutout and using a spatula/flat spoon, transfer the ring gently to your serving platter. Slice a 1 cm layer from the cut-out for the base. Immediately return to the cutout and push it into place.
Step 9
Moisten the cake with the syrup. Fill cavity with 50 g chocolate ganache as the first layer. Place in the freezer for 20 minutes.
Step 10
Top with vanilla cream. Place in the freezer for another 20 minutes.
Step 11
Pour over the jelly and leave to set for 2-3 hours.
Step 12
Pipe the remaining ganache over the top once the ganache reaches piping consistency. Slice and Enjoy!
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Nutrition Per Serving
Calories
638
% Daily Value*
Fat
38.0 g
49%
Saturated Fat
19.6 g
98%
Trans Fat
0.0 g
--
Cholesterol
60.0 mg
20%
Carbohydrates
64.9 g
24%
Fiber
3.1 g
11%
Sugars
29.9 g
--
Protein
4.8 g
10%
Sodium
167.5 mg
7%
Vitamin D
0.4 µg
2%
Calcium
70.1 mg
5%
Iron
2.4 mg
13%
Potassium
203.3 mg
4%
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