Chocolate Sponge Biscuit

  • 3 eggs
  • 130 grams (4.6 ounces) sugar
  • 18 grams (0.6 ounces) cocoa
  • 75 grams (2.6 ounces) vegetable oil
  • 60 milliliters (2 ounces) water
  • 3 grams (0.1 ounces) baking powder
  • 115 grams (4 ounces) flour

Orange Custard

  • 200 milliliters (6.8 ounces) orange juice
  • Zest of 2 oranges
  • 70 grams (2.5 ounces) sugar
  • 40 grams (1.4 ounces) butter
  • 2 egg yolks
  • 1 egg
  • 7 grams (0.25 ounces) gelatin
  • 70 grams (2.5 ounces) cream (33%)

Chocolate Crème

  • 200 grams (7 ounces) dark chocolate
  • 80 grams (2.8 ounces) cream (33%) (part #1)
  • 80 grams (2.8 ounces) butter
  • 100 grams (3.5 ounces) cream (33%) (part #2)


  • 16 cm (6.3 inch) Cake Mold

    Perfect for baking smaller cakes. Make sure to grease it well to avoid sticking.

  • Electric Mixer

    Essential for whipping ingredients into a dense foam; a handheld mixer works too but may take a bit more effort.

  • Mixing Bowls

    You'll need at least two – one for the chocolate mixture and one for the eggs and sugar.

  • Whisk

    For carefully folding in ingredients without deflating the batter.

  • Spatula

    Great for gentle mixing and scraping down the sides of bowls.

  • Cooling Rack

    To cool the sponge biscuit evenly after baking, ensuring it retains its texture.

  • Refrigerator

    Essential for setting the layers of the cake, especially the custard.

  • Ring Molds

    Helps in shaping and assembling the cake neatly. If you don’t have one, you can use the cake mold itself with cling wrap.


Step 1

Step 1: Preheat your oven to 180°C (356°F). Grease and line a 16 cm (6.3-inch) round cake tin.

Step 2

Make sure your butter is at room temperature for easier mixing.

Step 3

Step 2: Mix the water, vegetable oil, and cocoa in a small saucepan and bring it to a boil.

Step 4

Stir continuously to prevent the cocoa from burning.

Step 5

Step 3: In a large bowl, whip the eggs with the sugar until the mixture forms a dense foam.

Step 6

Using a stand mixer can make this step quicker and more efficient.

Step 7

Step 4: Pour the hot chocolate mixture over the whipped eggs, whisking continuously.

Step 8

Be gentle to avoid deflating the eggs too much.

Step 9

Step 5: Carefully fold in the flour and baking powder until just combined.

Step 10

Over-mixing can result in a denser cake.

Step 11

Step 6: Pour the batter into the prepared cake tin and bake in the preheated oven for 25-30 minutes or until a skewer inserted into the center comes out clean.

Step 12

Let the cake cool in the tin for 10 minutes before transferring it to a wire rack.

Step 13

Step 7: To make the orange custard, combine the orange juice, orange zest, sugar, butter, egg yolks, and egg in a saucepan over low heat. Stir continuously until the mixture thickens.

Step 14

Be sure to stir gently to prevent curdling.

Step 15

Step 8: Dissolve the gelatin in a small amount of warm water and add it to the custard. Cool the custard to room temperature.

Step 16

Be patient while cooling. Don't rush to the next step until it's properly cool.

Step 17

Step 9: Gently fold the whipped cream into the cooled custard until well combined.

Step 18

Use a spatula to fold in, making sure not to deflate the cream.

Step 19

Step 10: To make the chocolate crème, heat the cream (#1) in a saucepan until almost boiling. Pour it over the dark chocolate in a bowl and mix until smooth. Chill the mixture in the refrigerator.

Step 20

Chilling makes it easier to whip and blend later.

Step 21

Step 11: Whip the butter until light and fluffy, then gradually add the chilled chocolate mixture, whisking until smooth.

Step 22

Make sure the butter and chocolate are at similar temperatures to avoid splitting.

Step 23

Step 12: Fold in the remaining whipped cream (#2) gently.

Step 24

Step 13: Cut the cooled sponge cake into 4 even layers. Place one layer on a serving plate and spread a layer of chocolate crème, followed by a layer of orange custard. Repeat this process until all layers are stacked.

Step 25

A ring mold can help with even layering and stability.

Step 26

Step 14: Refrigerate the assembled cake for at least 3-4 hours to set.

Step 27

For a unique twist, consider using coffee-flavored chocolate for half of the chocolate crème.

Step 28

Enjoy your delicious chocolate cake with orange custard!


🎉 **Serving Suggestions & Ideas** 🎉

This chocolate cake with orange custard is versatile and can be enjoyed in a multitude of ways. For a **classic presentation**, simply dust the top with a light layer of **powdered sugar** and garnish with **orange zest curls** for a touch of elegance.

If you’re in the mood for something more **decadent**, drizzle the cake with a **rich chocolate ganache** and scatter some **chocolate shavings** on top. 🍫 For a burst of freshness, pair each slice with a scoop of **vanilla ice cream** or a dollop of **whipped cream** – the contrast of cold creaminess against the moist cake is heavenly! 🍨

Hosting a brunch or tea party? Slice the cake into smaller, bite-sized pieces and serve with a **selection of teas** or **freshly brewed coffee**. The orange custard brings out a refreshing citrus note that beautifully complements hot beverages. 🫖☕️


🌿 **Gluten-Free & Vegan Variations** 🌿

Good news for everyone! This cake can be easily adapted to suit gluten-free and vegan diets without compromising on taste. 🤗

💡 **Gluten-Free Variation:** Substitute the flour with a good quality **gluten-free all-purpose flour** blend. Make sure it contains xanthan gum or add a teaspoon to ensure the cake maintains its structure. 🍰

💡 **Vegan Variation:** Replace the eggs with **flaxseed eggs** (1 egg = 1 tablespoon of ground flaxseed + 3 tablespoons of water, let it sit for a few minutes to thicken). Use **plant-based butter** and **coconut cream** as alternatives for butter and cream. Swap the gelatin for **agar powder**, a plant-based gelling agent. 🌱

These simple swaps make it possible for everyone to enjoy this delightful cake without any dietary worries! 🙌


  • Why did my sponge biscuit turn out dense?

    This could be due to overmixing the batter or not incorporating enough air when whipping the eggs and sugar. Make sure to whip the eggs until they form a dense foam and fold the dry ingredients gently.

  • Can I use regular cream instead of 33% cream?

    Using cream with lower fat content may affect the texture and richness of the custard. For best results, stick to 33% cream, which provides the right consistency and flavor.

  • Should I wait for the custard to cool completely before assembling?

    Yes, allowing the custard to cool to room temperature before mixing with whipped cream helps prevent it from becoming too runny.

  • What’s the best way to store the cake?

    Keep the assembled cake in the refrigerator for at least 3 to 4 hours to let the flavors meld and the layers set. Cover it with cling wrap or store in an airtight container to prevent it from drying out.

  • Can I prepare the cake layers in advance?

    Absolutely! You can bake the sponge biscuit and prepare the custard a day ahead. Store them separately in the refrigerator and assemble the cake when ready to serve.

  • How can I add more orange flavor?

    You can enhance the orange flavor by incorporating a few drops of **orange extract** into the custard or sprinkling some additional orange zest between the layers during assembly.

Nutrition facts

Orange & chocolate cake
Recipe Yield:1 six-inch cake
Calories:Calories per cake: 2500-3000
Calories (Min - Max):2500 - 3000
Total Fat:180g
Saturated Fat:90g
Total Carbohydrate:250g
Total Sugars:150g