Heart Shaped Chocolate Orange Cake for Mothers Day

Heart Shaped Chocolate Orange Cake for Mothers Day

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This is a recipe that was published on the blog a while ago, but we have chosen to give it a new and better name and pull it up from the archive once again. Simply because we twisted our brains for a long time to find out which cake was best suited to serve on mother’s day and no one really tempted. Except this one! This is an amazingly good cake, super-juicy and delicious! It is also easy to make, and if you make it in heart shape as we have done, you can impress your dear mother and everybody elses without any significant effort.

Do you like Jaffa cakes? if you do, you will love this chocolate orange cake since it resembles these small heavenly bites tastewise, just in a larger way. We love this cake!

Not fan of the orange chocolate combo? Skip the orange, or try our super easy vegan chocolate fudge cake with salted caramel sauce, or chocolate cake with raspberry mousse.

Ingredients for a medium cake, approx. 24 cm:

The cake:

  • 1 1/2 cup wheat flour
  • 1/2 cup sugar
  • The peel of 1 large orange
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 ts vanilla sugar
  • 1/4 tsp salt
  • 1/2 cup freshly squeezed orange juice
  • 3/4 cup soy milk or other plant milk
  • 1/3 cup sunflower oil or other neutral oil

Chocolate and orange cream:

  • 100 grams of vegan dark chocolate, broken into pieces
  • 1/3 cup icing sugar
  • 25 grams of vegan butter
  • 2 tbsp soy milk
  • Peel of 1 orange

Chocolate glaze:

  • 100 grams of vegan dark chocolate
  • 1/3 cup agave syrup or maple syrup
  • 1 tbsp soy milk

This is how you do it:

The cake:

Mix the dry and wet ingredients separately. Mix well without stirring too much, and pour the batter into a parchment paper-covered small round cake tin (approx. 22 cm). Bake at 350 degrees fahrenheit for approx. 40 minutes. Check with a cake needle/knife if the cake is finished, gently insert it into the center of the cake and remove it, it should be clean.

Take the cake out and allow it to cool completely in the tin. Let it rest for a while in the refrigerator, the firmer it is, the easier it is to divide in two.

The cream:

Put everything into a glass bowl. Place the bowl over a small casserole with water on low heat, the water should not touch the bottom of the glass bowl (water bath). Leave it there as you stir now and then until all the chocolate has melted and you have a smooth chocolate cream. Remove the bowl from the casserole and allow the cream to cool completely. Stir occasionally so there is no “crust” on the cream.

When the cream has room temperature or colder, divide the cake base into two and pour the cream over the bottom. Smooth it out and then add the other half on top. Put pieces of parchment paper under and around the edge of the cake so that when you pour over the glaze, the serving plate remains clean. This is optional, of course.

The glaze:

Put all ingredients into a glass bowl and put it over a casserole with boiling water, just like when you made the chocolate cream. Let everything melt while stirring occasionally. When you have a smooth, fine glaze, remove the bowl from the casserole and allow it to cool slightly. Pour the glaze over the cake and allow it to run down the sides, using a spoon or knife to cover the sides of the cake.

When the chocolate orange cake has been glazed completely, put the cake in the refrigerator for a while. Once solidified, carefully remove the parchment paper and bring forth your favorite cake decorations. Happy mothers day.

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