Hat Cake with Oranges and Chocolate
Every time I prepare this cake, I know I will have something spectacular on the table. I made it for my dad and my brother, and it always turned out well. It's a cake with two types of sponge, serious chocolate cream, oranges, and a simple fruit decoration. It's not quick, but it's not impossible either – if you're careful with the sponges and don't rush the steps, there are no surprises. It takes some time to cool and assemble, but it's worth all the effort.
Quick Info
Total time: about 7-8 hours (including cooling the creams and sponges)
Effective preparation time: 2-3 hours (the rest is cooling/refrigeration)
Baking time: 50-60 minutes in total (both sponges)
Servings: 12-14
Difficulty: medium
Type: birthday cake or for festive meals
Ingredients
Sponge 1 (rectangular pan 35 x 35 cm)
6 large eggs (L)
160 g granulated sugar (8 heaping tablespoons)
160 g flour (8 heaping tablespoons)
2 tablespoons sunflower oil
4 tablespoons hot water
1 teaspoon vanilla extract
zest of 2 oranges
Sponge 2 (round pan, 24 cm diameter)
4 large eggs (L)
100 g sugar (5 heaping tablespoons)
120 g flour (6 heaping tablespoons)
2 tablespoons hot water
zest of 1 orange
zest of 1 lemon
1/2 teaspoon vanilla extract
Syrup for soaking the sponges
1 ½ tablespoons sugar
juice of 1 orange
85 ml water
Chocolate cream
1 kg heavy cream (30% fat)
500 g dark chocolate
400 g milk chocolate
Chocolate cream with elderflower jam
350 g chocolate cream (from above)
150 g elderflower jam
Chantilly cream
400 g heavy cream (30%)
2 tablespoons granulated sugar
Decoration
1/2 orange sliced
2 tablespoons granulated sugar
juice of 1/2 orange
1 tablespoon lemon juice
50 ml water
For additional assembly
200 g heavy cream
Preparation Method
Sponge 1 (rectangular)
1. Preheat the oven to 190°C. Separate the eggs.
2. Beat the yolks with 60 g sugar until light and creamy. Add the oil and continue mixing for another 2 minutes. Add the hot water and mix for another minute.
3. Beat the egg whites with a pinch of salt until foamy. Add the remaining 100 g sugar and continue mixing until the sugar is completely dissolved.
4. Pour the yolks over the egg whites. Gently fold in with a spatula using circular motions to avoid losing air.
5. Incorporate the sifted flour, vanilla extract, and grated orange zest, also with the spatula.
6. Pour the mixture into a 35x35 cm pan lined with baking paper. Level it out.
7. Bake the sponge for 20 minutes at 190°C. Check with a toothpick if it's done – it should come out clean.
8. Remove the pan, turn the sponge onto a towel, peel off the paper, and roll it tightly (with the paper included) while it's warm. Let it cool completely.
9. After cooling, trim the edges for uniformity, then slice into 3 equal strips (about 10 cm wide each).
Sponge 2 (round)
1. Follow the same procedure as for Sponge 1, but with adjusted quantities: yolks with 40 g sugar, whites with 60 g sugar.
2. Add the sifted flour, essence, orange, and lemon zest, and gently incorporate everything.
3. Pour the mixture into a round pan (24 cm diameter) lined with baking paper.
4. Bake at 190°C for 30 minutes. Do the toothpick test.
5. Let the sponge cool completely in the pan, then remove and cut it into two equal discs.
Chocolate cream
1. Place the heavy cream in a heavy-bottomed pot over low heat. Heat until hot, but do not let it boil.
2. Add the broken chocolate pieces to the hot cream. Let sit for 2 minutes, then stir with a spatula until smooth. If there are any pieces left, stir well again.
3. Pass the mixture through a sieve for a fine texture. Let it cool to room temperature, then cover and refrigerate for at least 6 hours (I usually make it in the evening and mix it the next day).
4. Before assembling, whip the cream with a mixer until it lightens in color and gains volume. Divide into two for various fillings.
Chocolate cream with elderflower jam
1. Take 350 g of the chocolate cream and mix well with the elderflower jam using a spatula.
Chantilly cream
1. Prepare at the end, just when assembling the cake. Whip the heavy cream with sugar until it becomes firm and airy.
Soaking syrup
1. Mix all the syrup ingredients in a small pot. Boil for 3-5 minutes over medium heat until the sugar dissolves and the syrup becomes slightly glossy. Let it cool.
Decorating with candied oranges
1. Place the sugar, orange juice, lemon juice, and water in a small pot. Boil over low heat until a glossy syrup forms.
2. Place the orange slices in the syrup, let them sit for 3-5 minutes on one side, then turn them and let sit for another 5 minutes.
3. Remove the slices onto absorbent paper. They will be ready for decoration once they cool down.
Assembly
1. Soak the 3 strips of sponge (from the rectangular sponge).
2. Spread 3 tablespoons of chocolate cream on the first slice and roll it tightly. Spread more cream on the next strip, stick it, and continue rolling, forming a spiral. Do the same with the third strip. You will have a large roll, like a snail.
3. Place the spiral on a platter, cover with a thin layer of chocolate cream, and refrigerate for at least 4 hours.
4. Cut the round sponge in half, place the first disc in a cake ring on a platter, soak it, add the elderflower jam cream, cover with the second disc, soak, and refrigerate for at least 4 hours.
5. Once cooled, cover the round sponge with chocolate cream, place the cooled spiral on top.
6. Whip 200 g of heavy cream until firm, then mix it into the rest of the chocolate cream.
7. Place the chocolate cream in a piping bag with a star tip and decorate half of the cake.
8. Place the Chantilly cream in another piping bag, decorate the other half.
9. Dust the cake with cocoa.
10. Decorate with the candied orange slices in the center of the cake.
Why I make this recipe often
The cake looks good, tastes great, and although it has several steps, it’s not demanding if you are organized. I like that the sponges remain fluffy even the next day. It works well for birthdays and keeps well in the fridge.
Tips and variations
Tips
- Wrap the warm sponges so they remain pliable for assembly.
- Cool the creams completely before whipping.
- For cutting the spiral sponge, use a serrated knife and firm motions.
- If you don’t have a cake ring, improvise with a circle made of baking paper and foil.
Substitutions
- You can replace the elderflower jam with another tart jam or even berry jam.
- If you don’t have milk chocolate, just use dark chocolate, but add a little extra sugar to the cream.
Variations
- You can add other candied fruits for decoration, or small pieces of orange in the cream if you want more texture.
- If you want less sugar, reduce the amount in the creams or use more dark chocolate.
Serving ideas
- Serve the cake cold, straight from the fridge.
- It pairs well with coffee or tea, and is just as good for a festive meal or a gathering with friends.
Frequently Asked Questions
1. Can I make the sponges a day in advance?
Yes, the sponges keep well for a day if wrapped in plastic wrap after cooling.
2. How far in advance should I make the chocolate cream?
It’s best to make it at least 6 hours before using so it sets well in the fridge.
3. What can I do if the roll breaks when I roll it?
If the sponge isn’t rolled while warm, it may crack. If it happens, use the cream to “glue” the pieces together during assembly. It won’t be visible in the end.
4. What type of dark chocolate did you use?
I used classic dessert chocolate, minimum 50% cocoa. You can adjust the proportion to taste.
5. Can the cake be frozen?
I do not recommend freezing, as the sponges lose their texture and the cream separates.
Nutritional values
The values are estimated, for one slice (out of 14 slices):
Calories: 480-530 kcal
Protein: 6-7 g
Fat: 28-32 g
Carbohydrates: 50-55 g
The cake is rich, with a lot of cream and eggs in the sponge. The percentage of fat and sugar is high, given the main ingredients.
Storage and reheating
The cake can be stored in the fridge, covered or in a box, for up to 4 days. There is no need and I do not recommend reheating. The sponges and creams remain good even the second or third day, just take it out of the fridge 10-15 minutes before serving to make it easier to cut.
This is the recipe as I make it, step by step, without unnecessary complications, but with all the steps respected. It’s a rich cake with a balanced taste of chocolate and orange that deserves to be made at least once for special occasions.
Every time I prepare this cake, I know I will have something spectacular on the table. I made it for my dad and my brother, and it always turned out well. It's a cake with two types of sponge, serious chocolate cream, oranges, and a simple fruit decoration. It's not quick, but it's not impossible either – if you're careful with the sponges and don't rush the steps, there are no surprises. It takes some time to cool and assemble, but it's worth all the effort.
Quick Info
Total time: about 7-8 hours (including cooling the creams and sponges)
Effective preparation time: 2-3 hours (the rest is cooling/refrigeration)
Baking time: 50-60 minutes in total (both sponges)
Servings: 12-14
Difficulty: medium
Type: birthday cake or for festive meals
Ingredients
Sponge 1 (rectangular pan 35 x 35 cm)
6 large eggs (L)
160 g granulated sugar (8 heaping tablespoons)
160 g flour (8 heaping tablespoons)
2 tablespoons sunflower oil
4 tablespoons hot water
1 teaspoon vanilla extract
zest of 2 oranges
Sponge 2 (round pan, 24 cm diameter)
4 large eggs (L)
100 g sugar (5 heaping tablespoons)
120 g flour (6 heaping tablespoons)
2 tablespoons hot water
zest of 1 orange
zest of 1 lemon
1/2 teaspoon vanilla extract
Syrup for soaking the sponges
1 ½ tablespoons sugar
juice of 1 orange
85 ml water
Chocolate cream
1 kg heavy cream (30% fat)
500 g dark chocolate
400 g milk chocolate
Chocolate cream with elderflower jam
350 g chocolate cream (from above)
150 g elderflower jam
Chantilly cream
400 g heavy cream (30%)
2 tablespoons granulated sugar
Decoration
1/2 orange sliced
2 tablespoons granulated sugar
juice of 1/2 orange
1 tablespoon lemon juice
50 ml water
For additional assembly
200 g heavy cream
Preparation Method
Sponge 1 (rectangular)
1. Preheat the oven to 190°C. Separate the eggs.
2. Beat the yolks with 60 g sugar until light and creamy. Add the oil and continue mixing for another 2 minutes. Add the hot water and mix for another minute.
3. Beat the egg whites with a pinch of salt until foamy. Add the remaining 100 g sugar and continue mixing until the sugar is completely dissolved.
4. Pour the yolks over the egg whites. Gently fold in with a spatula using circular motions to avoid losing air.
5. Incorporate the sifted flour, vanilla extract, and grated orange zest, also with the spatula.
6. Pour the mixture into a 35x35 cm pan lined with baking paper. Level it out.
7. Bake the sponge for 20 minutes at 190°C. Check with a toothpick if it's done – it should come out clean.
8. Remove the pan, turn the sponge onto a towel, peel off the paper, and roll it tightly (with the paper included) while it's warm. Let it cool completely.
9. After cooling, trim the edges for uniformity, then slice into 3 equal strips (about 10 cm wide each).
Sponge 2 (round)
1. Follow the same procedure as for Sponge 1, but with adjusted quantities: yolks with 40 g sugar, whites with 60 g sugar.
2. Add the sifted flour, essence, orange, and lemon zest, and gently incorporate everything.
3. Pour the mixture into a round pan (24 cm diameter) lined with baking paper.
4. Bake at 190°C for 30 minutes. Do the toothpick test.
5. Let the sponge cool completely in the pan, then remove and cut it into two equal discs.
Chocolate cream
1. Place the heavy cream in a heavy-bottomed pot over low heat. Heat until hot, but do not let it boil.
2. Add the broken chocolate pieces to the hot cream. Let sit for 2 minutes, then stir with a spatula until smooth. If there are any pieces left, stir well again.
3. Pass the mixture through a sieve for a fine texture. Let it cool to room temperature, then cover and refrigerate for at least 6 hours (I usually make it in the evening and mix it the next day).
4. Before assembling, whip the cream with a mixer until it lightens in color and gains volume. Divide into two for various fillings.
Chocolate cream with elderflower jam
1. Take 350 g of the chocolate cream and mix well with the elderflower jam using a spatula.
Chantilly cream
1. Prepare at the end, just when assembling the cake. Whip the heavy cream with sugar until it becomes firm and airy.
Soaking syrup
1. Mix all the syrup ingredients in a small pot. Boil for 3-5 minutes over medium heat until the sugar dissolves and the syrup becomes slightly glossy. Let it cool.
Decorating with candied oranges
1. Place the sugar, orange juice, lemon juice, and water in a small pot. Boil over low heat until a glossy syrup forms.
2. Place the orange slices in the syrup, let them sit for 3-5 minutes on one side, then turn them and let sit for another 5 minutes.
3. Remove the slices onto absorbent paper. They will be ready for decoration once they cool down.
Assembly
1. Soak the 3 strips of sponge (from the rectangular sponge).
2. Spread 3 tablespoons of chocolate cream on the first slice and roll it tightly. Spread more cream on the next strip, stick it, and continue rolling, forming a spiral. Do the same with the third strip. You will have a large roll, like a snail.
3. Place the spiral on a platter, cover with a thin layer of chocolate cream, and refrigerate for at least 4 hours.
4. Cut the round sponge in half, place the first disc in a cake ring on a platter, soak it, add the elderflower jam cream, cover with the second disc, soak, and refrigerate for at least 4 hours.
5. Once cooled, cover the round sponge with chocolate cream, place the cooled spiral on top.
6. Whip 200 g of heavy cream until firm, then mix it into the rest of the chocolate cream.
7. Place the chocolate cream in a piping bag with a star tip and decorate half of the cake.
8. Place the Chantilly cream in another piping bag, decorate the other half.
9. Dust the cake with cocoa.
10. Decorate with the candied orange slices in the center of the cake.
Why I make this recipe often
The cake looks good, tastes great, and although it has several steps, it’s not demanding if you are organized. I like that the sponges remain fluffy even the next day. It works well for birthdays and keeps well in the fridge.
Tips and variations
Tips
- Wrap the warm sponges so they remain pliable for assembly.
- Cool the creams completely before whipping.
- For cutting the spiral sponge, use a serrated knife and firm motions.
- If you don’t have a cake ring, improvise with a circle made of baking paper and foil.
Substitutions
- You can replace the elderflower jam with another tart jam or even berry jam.
- If you don’t have milk chocolate, just use dark chocolate, but add a little extra sugar to the cream.
Variations
- You can add other candied fruits for decoration, or small pieces of orange in the cream if you want more texture.
- If you want less sugar, reduce the amount in the creams or use more dark chocolate.
Serving ideas
- Serve the cake cold, straight from the fridge.
- It pairs well with coffee or tea, and is just as good for a festive meal or a gathering with friends.
Frequently Asked Questions
1. Can I make the sponges a day in advance?
Yes, the sponges keep well for a day if wrapped in plastic wrap after cooling.
2. How far in advance should I make the chocolate cream?
It’s best to make it at least 6 hours before using so it sets well in the fridge.
3. What can I do if the roll breaks when I roll it?
If the sponge isn’t rolled while warm, it may crack. If it happens, use the cream to “glue” the pieces together during assembly. It won’t be visible in the end.
4. What type of dark chocolate did you use?
I used classic dessert chocolate, minimum 50% cocoa. You can adjust the proportion to taste.
5. Can the cake be frozen?
I do not recommend freezing, as the sponges lose their texture and the cream separates.
Nutritional values
The values are estimated, for one slice (out of 14 slices):
Calories: 480-530 kcal
Protein: 6-7 g
Fat: 28-32 g
Carbohydrates: 50-55 g
The cake is rich, with a lot of cream and eggs in the sponge. The percentage of fat and sugar is high, given the main ingredients.
Storage and reheating
The cake can be stored in the fridge, covered or in a box, for up to 4 days. There is no need and I do not recommend reheating. The sponges and creams remain good even the second or third day, just take it out of the fridge 10-15 minutes before serving to make it easier to cut.
This is the recipe as I make it, step by step, without unnecessary complications, but with all the steps respected. It’s a rich cake with a balanced taste of chocolate and orange that deserves to be made at least once for special occasions.