Chocolate and Orange Travel Cake
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Good to go
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Quick & easy (production)
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Good for freezing
A moist chocolate travel cake layered with smooth orange ganache, combining rich cocoa and bright citrus notes. Finished with a glossy orange glaze, it’s a refined, portable treat perfect for gifting or enjoying on the go.
- Level:
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Medium
- Shelf life:
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1 week @ room temperature
- Conservation:
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Store in cool, dry, and dark place, ideally between 60-70°F (16-21°C)
Chocolate and Orange Cake
Ingredients: Chocolate and Orange Cake
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5.1 ozWhole eggs at 45°c
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4.5 ozClarified butter at 50 °c
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5.3 ozCandied orange marmalade
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4.8 ozSponge cake flour
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0.3 ozBaking powder
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4.1 ozGranulated sugar
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15.4 grSalt
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0.2 ozOrange soak
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0.5 ozTrimoline
Preparation: Chocolate and Orange Cake
- Place all dry ingredients in a mixer and blend
- Add the eggs while the mixer is running
- Incorporate the clarified butter
- Add the trimoline
- Add the candied orange marmalade
- Incorporate the grated cocoa mass
- Fill flexible mini-loaf molds halfway.
- Pipe a line of soft butter on top.
- Bake at 150°C for 10 minutes.
- Flash-freeze to stop the cooking process.
- Lightly soak with orange syrup once cooled.
Orange Soak
Ingredients: Orange Soak
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6.5 ozWater
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1.3 ozSugar
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1.0 ozOrange juice
Dark Chocolate Ganache Filling and Glaze
Ingredients: Dark Chocolate Ganache Filling and Glaze
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7.2 ozWhole milk
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7.2 ozGlucose syrup
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7.2 ozHeavy cream
Garnishes
Ingredients: Garnishes
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QuantityCandied orange slices
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QuantityChocolate leaf decor
Comments
Submitted by Denise Batalha on Tue, 11/11/2025 - 17:49
Is it me, or are some things missing in the ingredients list?
Submitted by Felix Paap on Tue, 11/11/2025 - 18:36
In reply to Is it me, or are some things… by Denise Batalha
Perhaps they want us to guess?
Submitted by Denise Batalha on Tue, 11/11/2025 - 22:30
In reply to Perhaps they want us to… by Felix Paap
I would absolutely love that challenge, had I been trained as a pastry chef! Haha
Submitted by Miranda K - Ch… on Fri, 03/13/2026 - 21:53
In reply to Is it me, or are some things… by Denise Batalha
Thanks for your patience. It looks like gremlins had been nibbling on the recipe! It's been updated now. Note that DCP-22EXBRU is Callebaut Extra Brute Cocoa Powder.
Submitted by Felix Paap on Sat, 04/04/2026 - 21:19
In reply to Thanks for your patience. It… by Miranda K - Ch…
I couldn't help noticing there is no orange in the "Orange Ganache Filling and Glaze."
Is that accurate?
Submitted by Izabella Szocs on Sat, 02/07/2026 - 16:24
I'm also wandering where is the missing ingredients on the list? Can we get them? Otherwise it's a pointless recipe....
Submitted by Joël on Wed, 04/08/2026 - 13:40
In reply to I'm also wandering where is… by Izabella Szocs
Dear Izabella, sorry for the delay in answering. The missing ingredient was Callebaut Callebaut Selection - Botanical Extra Brute Powder - 1kg. It has now been added to the recipe. Best regards,