Who’s with me in saying the chocolate & orange combo is simply in the best? Here, some cute  mini-cakes that combine these two ingredients  🍫🍊 

The base of these mini cakes is made by an orange soft cake and a filling of chocolate orange-flavored cream. For a final touch, I used a simple cocoa glaze, some sugar decorations and small orange slices.



For the orange cake

•300 gr baking flour (00)
•150 gr brown sugar
•8 gr vanilla sugar (or 1 tbsp vanilla extract)
•3 eggs
•60 ml sunflower oil
•200 ml orange juice
•1 orange zest
•16 gr baking powder

For the orange syrup

•juice from 1 orange
•3 tbsp brown sugar

For the orange-chocolate cream

•100 gr #lindt dark chocolate with orange zest (alternatively, replace with same amount of chocolate and add separate 1 orange zest)
•2 egg yolks
•60 gr brown sugar
•220 ml unsweetened almond milk
•40 gr corn starch

For the chocolate glaze

•35 gr water
•60 gr powder sugar
•7 gr unsweetened cocoa powder

Prepare the orange cake

Mix the dry ingredients. In a bowl, whisk the eggs with the sugars, then add the orange juice, orange zest and oil, and stir well. Add the flour and baking powder (previously mixed well).  while alternating the almond drink. Pour the batter on the cake tin (which you have previously covered with baking paper or spayed with non-stick cooking product). Bake in preheated static oven 180°C for 35/45 minutes. Let the cake cool down. Then, cut horizontally in two (if needed remove the extra on top to make it flat). Last, use a pastry ring to cut the cakes into disks. Alternatively, you can use a brownie baking tin and cut the cake into squared or rectangular shape.

Prepare the cream

In a pot, heat up the almond milk and then add the chocolate (previously chopped) until it melts. In the meantime, mix egg yolks and sugar in a bowl. Add the corn starch and stir. Next, add half of the milk-chocolate mixture and stir until well combined. Then, our the liquid back to the pot with the remaining milk. Cook at moderate heat and stir until the cream thicken. Once ready, pour the cream in a bowl and cover immediately with transparent film. Let it cool down completely.

Prepare the syrup

Heat the orange juice with the sugar until almost boiling, keep stirring with a spoon until syrup. Let it cool down.


Brush the cake disks with the syrup. Then, spread 1 tbsp of cream on one disk and then cover it using another one.

Prepare the glaze and finish with the decorations

Heat the water. In a bowl, mix powder sugar and unsweetened cocoa powder. Then, add a bit of hot water and stir. Continue this way until you reach a liquid glaze. Pour the cocoa glaze liquid at once over the top of the mini cakes. Add sugar decorations and small orange slices. Leave the glaze to set for a couple of hours (also in the fridge, if you like), before serving it.

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