I tried this cake because I had two packets of chocolate-orange Crem Ole in the cupboard that I had never used. I wanted to see how a combination with sponge cake, coconut cream, and a simple glaze would turn out. I liked that it didn't take much time and doesn't require any complicated pastry techniques.
Quick Info
Total time: 1 hour (plus cooling)
Servings: 12-16
Difficulty: easy
Ingredients
For the sponge:
- 4 eggs
- 4 tablespoons sugar (approx. 80g)
- 1 packet chocolate-orange Crem Ole (Dr. Oetker or equivalent, 52g)
- A pinch of salt
For the cream:
- 200 ml heavy cream (unsweetened)
- 200 ml cold milk
- 1 packet vanilla Crem Ole (Dr. Oetker or equivalent, 50g)
- 5 tablespoons shredded coconut (approx. 35g)
- 50 ml milk for soaking the coconut
For the glaze:
- 100 g dark chocolate
- 100 g butter (80% fat)
- 2 tablespoons water
- 2 tablespoons sugar
- 1 vial orange essence (or to taste)
Optional for decoration:
- dulce de leche or thin slices of candied orange
Preparation Method
1. The sponge
1. Preheat the oven to 180°C (350°F), no fan. Line a 35x25 cm baking pan with parchment paper.
2. Separate the eggs. Beat the egg whites with the pinch of salt until foamy. When they start to increase in volume, gradually add the sugar and continue beating until you get a stiff meringue.
3. Incorporate the egg yolks, then add the contents of the chocolate-orange Crem Ole packet. No need to sift anything; just mix on low speed until well combined.
4. Pour the mixture into the prepared pan, level it out, and bake for 18-20 minutes, until a toothpick comes out clean.
5. Remove the sponge from the pan onto a wire rack and let it cool completely; otherwise, the cream will melt.
2. The cream
1. Meanwhile, place the shredded coconut in 50 ml of hot milk and mix. Let it sit for 2-3 minutes, then allow it to cool completely.
2. Whip the heavy cream with 200 ml of cold milk and the vanilla Crem Ole packet. Start on low speed, then increase to high speed for about 2-3 minutes until thickened.
3. Once the cream and coconut mixture have cooled, add the coconut along with the milk, gently folding with a spatula.
4. Spread the cream evenly over the cooled sponge. Level it with a spatula.
3. The glaze
1. Place the broken chocolate, sugar, and water in a heatproof bowl over a double boiler.
2. When the chocolate has melted, add the cubed butter. Stir gently until everything is smooth.
3. Turn off the heat, add the orange essence, mix, and let the glaze cool for 10-12 minutes at room temperature. If you pour it hot, it will melt the cream.
4. Pour the glaze over the cream and quickly spread it with a wide spatula.
5. Optionally, you can create a pattern with a fork or leave it plain. You can decorate with a bit of dulce de leche in thin stripes.
6. Refrigerate the cake for at least 2 hours to set the glaze and make it easier to cut.
Why I make this recipe often
It's quick to make, doesn't require many dishes, and the sponge doesn't need to be soaked. I love the texture from the coconut and the orange flavor. It cuts easily and keeps well in the fridge for 3-4 days without drying out.
Tips and variations
Tips
- Use a wide spatula to spread the cream and glaze.
- Cut the cake with a wide knife dipped in hot water to prevent the glaze from sticking.
- For a more intense orange flavor, you can add a bit of grated orange zest to the cream.
Substitutions
- The heavy cream can be replaced with 30-35% fat whipping cream.
- The Crem Ole packets can be of any brand, as long as they are for quick cream, not boiling pudding.
- For a gluten-free version, the sponge can be made with eggs, sugar, and gluten-free instant cream.
Variations
- Instead of dark chocolate, you can use milk chocolate, but it will be sweeter.
- If you don't want coconut, you can omit it from the cream or use ground hazelnuts, but the texture will be different.
- For decoration, toasted coconut or orange chips can also be used.
Serving ideas
- The cake cuts best after a night in the fridge.
- It pairs well with coffee or tea, making it a great weekend dessert or packed treat.
Frequently Asked Questions
How long does the cake last in the fridge?
Stored in a closed container or covered with plastic wrap, it will last 3-4 days without any problems. The sponge won't dry out, and the cream won't run.
Can I use a different type of cream?
Yes, any instant cream that doesn't need to be cooked will work. If you want to use homemade pudding, let it cool completely before spreading it over the sponge.
Can it be frozen?
I do not recommend it. The cream with whipped cream and chocolate glaze may separate upon thawing, and the texture won't be the same.
What do I do if I don't have orange cream?
You can use only chocolate or vanilla cream and add a bit of grated orange zest and a drop of essence. The flavor will be more subtle.
Can I make the cake without instant cream?
Yes, you can make a quick cream from whipped cream with sugar and mascarpone, or use a milk cream with starch, but it will take longer.
Nutritional values
Approximately per serving (out of 16):
Calories: 250-270 kcal
Fat: 17 g
Carbohydrates: 20 g
Protein: 4 g
Most of the calories come from butter, cream, and chocolate. The coconut and eggs also contribute some fat, but moderately. If you want to reduce calories, use plant-based cream and less butter for the glaze.
Storage and reheating
The cake is stored in the fridge in a closed container or covered with plastic wrap. It is not heated; it is served cold, directly from the fridge. If you want to cut it more easily, let it sit at room temperature for 2-3 minutes before cutting. Freezing is not recommended. The glaze remains glossy if not left uncovered for too long.
Quick Info
Total time: 1 hour (plus cooling)
Servings: 12-16
Difficulty: easy
Ingredients
For the sponge:
- 4 eggs
- 4 tablespoons sugar (approx. 80g)
- 1 packet chocolate-orange Crem Ole (Dr. Oetker or equivalent, 52g)
- A pinch of salt
For the cream:
- 200 ml heavy cream (unsweetened)
- 200 ml cold milk
- 1 packet vanilla Crem Ole (Dr. Oetker or equivalent, 50g)
- 5 tablespoons shredded coconut (approx. 35g)
- 50 ml milk for soaking the coconut
For the glaze:
- 100 g dark chocolate
- 100 g butter (80% fat)
- 2 tablespoons water
- 2 tablespoons sugar
- 1 vial orange essence (or to taste)
Optional for decoration:
- dulce de leche or thin slices of candied orange
Preparation Method
1. The sponge
1. Preheat the oven to 180°C (350°F), no fan. Line a 35x25 cm baking pan with parchment paper.
2. Separate the eggs. Beat the egg whites with the pinch of salt until foamy. When they start to increase in volume, gradually add the sugar and continue beating until you get a stiff meringue.
3. Incorporate the egg yolks, then add the contents of the chocolate-orange Crem Ole packet. No need to sift anything; just mix on low speed until well combined.
4. Pour the mixture into the prepared pan, level it out, and bake for 18-20 minutes, until a toothpick comes out clean.
5. Remove the sponge from the pan onto a wire rack and let it cool completely; otherwise, the cream will melt.
2. The cream
1. Meanwhile, place the shredded coconut in 50 ml of hot milk and mix. Let it sit for 2-3 minutes, then allow it to cool completely.
2. Whip the heavy cream with 200 ml of cold milk and the vanilla Crem Ole packet. Start on low speed, then increase to high speed for about 2-3 minutes until thickened.
3. Once the cream and coconut mixture have cooled, add the coconut along with the milk, gently folding with a spatula.
4. Spread the cream evenly over the cooled sponge. Level it with a spatula.
3. The glaze
1. Place the broken chocolate, sugar, and water in a heatproof bowl over a double boiler.
2. When the chocolate has melted, add the cubed butter. Stir gently until everything is smooth.
3. Turn off the heat, add the orange essence, mix, and let the glaze cool for 10-12 minutes at room temperature. If you pour it hot, it will melt the cream.
4. Pour the glaze over the cream and quickly spread it with a wide spatula.
5. Optionally, you can create a pattern with a fork or leave it plain. You can decorate with a bit of dulce de leche in thin stripes.
6. Refrigerate the cake for at least 2 hours to set the glaze and make it easier to cut.
Why I make this recipe often
It's quick to make, doesn't require many dishes, and the sponge doesn't need to be soaked. I love the texture from the coconut and the orange flavor. It cuts easily and keeps well in the fridge for 3-4 days without drying out.
Tips and variations
Tips
- Use a wide spatula to spread the cream and glaze.
- Cut the cake with a wide knife dipped in hot water to prevent the glaze from sticking.
- For a more intense orange flavor, you can add a bit of grated orange zest to the cream.
Substitutions
- The heavy cream can be replaced with 30-35% fat whipping cream.
- The Crem Ole packets can be of any brand, as long as they are for quick cream, not boiling pudding.
- For a gluten-free version, the sponge can be made with eggs, sugar, and gluten-free instant cream.
Variations
- Instead of dark chocolate, you can use milk chocolate, but it will be sweeter.
- If you don't want coconut, you can omit it from the cream or use ground hazelnuts, but the texture will be different.
- For decoration, toasted coconut or orange chips can also be used.
Serving ideas
- The cake cuts best after a night in the fridge.
- It pairs well with coffee or tea, making it a great weekend dessert or packed treat.
Frequently Asked Questions
How long does the cake last in the fridge?
Stored in a closed container or covered with plastic wrap, it will last 3-4 days without any problems. The sponge won't dry out, and the cream won't run.
Can I use a different type of cream?
Yes, any instant cream that doesn't need to be cooked will work. If you want to use homemade pudding, let it cool completely before spreading it over the sponge.
Can it be frozen?
I do not recommend it. The cream with whipped cream and chocolate glaze may separate upon thawing, and the texture won't be the same.
What do I do if I don't have orange cream?
You can use only chocolate or vanilla cream and add a bit of grated orange zest and a drop of essence. The flavor will be more subtle.
Can I make the cake without instant cream?
Yes, you can make a quick cream from whipped cream with sugar and mascarpone, or use a milk cream with starch, but it will take longer.
Nutritional values
Approximately per serving (out of 16):
Calories: 250-270 kcal
Fat: 17 g
Carbohydrates: 20 g
Protein: 4 g
Most of the calories come from butter, cream, and chocolate. The coconut and eggs also contribute some fat, but moderately. If you want to reduce calories, use plant-based cream and less butter for the glaze.
Storage and reheating
The cake is stored in the fridge in a closed container or covered with plastic wrap. It is not heated; it is served cold, directly from the fridge. If you want to cut it more easily, let it sit at room temperature for 2-3 minutes before cutting. Freezing is not recommended. The glaze remains glossy if not left uncovered for too long.