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Spiced Orange Chocolate Cake Hero

True Dark Spiced Orange Chocolate Cake

Sponge Cake, Spiced Orange Glaze

ServingsYields 1 large cake (serving 8 portions)
Prep time: 30 minutes
Cooking & cooling time: 45 minutes
Finishing (decorating) time: 20 minutes
Product usedTrue Dark
Print Recipe
Part 1: Sponge
  • 110g Self-Raising Flour
  • 110g Butter
  • 110g Light Brown Sugar
  • 2 Large Eggs
  • 20g True Dark Cocoa Powder
  • 3g Mixed Spice
  • 3g Ground Ginger
  • 4g Baking Powder
  1. Preheat oven to 180ºC. Prepare 1 round 8 inch cake mould by lining with greaseproof paper. Grease with a little bit of oil or butter.
  2. Add the butter and sugar to a mixing bowl and cream until light and fluffy.
  3. Weigh and sift flour and baking powder in a separate bowl.
  4. In another bowl weigh and lightly whisk your eggs.
  5. Incorporate alternate of dry ingredients and eggs into the creamed mixture until fully incorporated.
  6. Add cake batter to mould (smooth out the batter evenly to prevent burning or uneven baking).
  7. Bake for 25 minutes (turning the mould occasionally). Test the readiness of the cakes by inserting a knife to the center of the cakes (if knife comes out clean, cake is ready).
  8. Once ready, remove cakes from oven and cool for 20 minutes before turning out onto a cooling rack.
Dezaan Spiced Orange Cake Crop.
Spiced Orange Chocolate Cake Macro
Part 2: Glaze
  • 74g Water
  • 206g Sugar
  • 71g Terra Rosa Cocoa Powder
  • 132g Cream
  • 10g Orange Juice
  • 1g Cinnamon
  • 1g Ground Ginger
  • 8.5g Gelatin
  1. In a saucepan add the water and sugar, bring to a full boil (making sure all the sugar is well dissolved).
  2. In a bowl of cool water, bloom your gelatin. When bloomed, squeeze out access water and set aside until ready for use.
  3. Add the cream, orange juice, cinnamon and ginger. Apply heat.
  4. Add cocoa powder, making sure to stir continuously until mixture boils.
  5. Take off heat, let cool for 10 minutes, then add your gelatin. Bend in with burr-mix (hand-blender) being careful not to incorporate too much air to prevent bubbles when glazing.


Part 3: Assembly
  1. Once the cake is completely cool, slice of the top of the cake creating a flatter surface.
  2. Check the temperature of your glaze, 31-32ºC is perfect for glazing.
  3. Once you have the correct temperature for the glaze, place the cake on a wire cooling rack with a sheet tray underneath. (To re-use glaze, cover sheet tray with plastic film wrap to catch the excess glaze. Then strain with a chinois and store in a sealed container.)
  4. Carefully pour the glaze from the middle of the cake towards the outer sides of the cake in a circular motion.
  5. With a palette knife (off-set spatula) carefully pick up the cake and set it on desired serving plate.
  6. Leave the cake to set.
  7. Decorate with orange confit (julienne), chocolate décor, cocoa powder, or toasted nuts of choice.
Spiced Orange Chocolate Cake Process


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