Chocolate and Orange Travel Cake

  • Good to go
  • Quick & easy (production)
  • 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:
Medium
Shelf life:
1 week @ room temperature
Conservation:
Store in cool, dry, and dark place, ideally between 60-70°F (16-21°C)

Chocolate and Orange Cake

Ingredients

Preparation

  1. Place all dry ingredients in a mixer and blend
  2. Add the eggs while the mixer is running
  3. Incorporate the clarified butter
  4. Add the trimoline
  5. Add the candied orange marmalade
  6. Incorporate the grated cocoa mass 
  7. Fill flexible mini-loaf molds halfway.
  8. Pipe a line of soft butter on top.
  9. Bake at 150°C for 10 minutes.
  10. Flash-freeze to stop the cooking process.
  11. Lightly soak with orange syrup once cooled.

Orange Soak

Ingredients

  • 184 g
    Water
  • 37 g
    Sugar
  • 29 g
    Orange juice

Preparation

  1. Boil the water with the sugar
  2. Remove from heat and let cool slightly
  3. Add orange juice
  4. Use it to soak the cakes
  5. Freeze afterwards for easy unmolding
  6. Dip in the glaze while still frozen

Dark Chocolate Ganache Filling and Glaze

Ingredients

Preparation

  1. Boil the milk and glucose syrup
  2. Pour over the chocolate and blend with an immersion blender until a ganache forms
  3. Add the cold cream and blend again
  4. Pour into a shallow tray, cover with plastic wrap (touching the surface), and allow to crystallize completely before use
  5. To glaze, gently warm the ganache to ~35°C and apply to the cakes

Garnishes

Ingredients

Preparation

  1. Cover the glazed cakes with grated chocolate
  2. Place a slice of candied orange on top
  3. Add a small amount of ganache and use it to secure the decorative chocolate leaf

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Comments

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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 Denise Batalha on Tue, 11/11/2025 - 22:30

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

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

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

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,