Hat cake with oranges and chocolate

Orange and chocolate hat cake - a sweet delight for all occasions

Who doesn't love a decadent cake that brings a touch of joy with every slice? Today's recipe is a true feast for the senses, combining the citrus flavors of oranges with the richness of chocolate. This hat cake not only looks spectacular, but its taste is simply divine. Whether you're celebrating a special event or simply want to indulge yourself, this cake will surely please everyone.

Preparation time: 1 hour
Baking time: 50 minutes
Total time: 1 hour and 50 minutes
Servings: 12

Ingredients

*For Base 1:*
- 6 large eggs (L)
- 160 g granulated sugar (about 8 heaping tablespoons)
- 160 g wheat flour (about 8 heaping tablespoons)
- 2 tablespoons sunflower oil
- 1 teaspoon vanilla extract
- 4 tablespoons hot water
- Zest of 2 oranges

*For Base 2:*
- 4 large eggs (L)
- 100 g sugar (about 5 heaping tablespoons)
- 120 g flour (about 6 heaping tablespoons)
- 2 tablespoons hot water
- Zest of 1 lemon
- Zest of 1 orange
- ½ teaspoon vanilla extract

*For Syrup:*
- 1 ½ tablespoons sugar
- Juice of 1 orange
- 85 ml water

*For Chocolate Cream:*
- 1 kg liquid cream (30% fat)
- 500 g dark chocolate
- 400 g milk chocolate

*For Chocolate Cream with Elderflower Jam:*
- 350 g chocolate cream
- 150 g elderflower jam

*For Chantilly Cream:*
- 400 g whipping cream
- 2 tablespoons granulated sugar

*For Decoration:*
- ½ sliced orange
- 2 tablespoons granulated sugar
- Juice of ½ orange
- 1 tablespoon lemon juice
- 50 ml water

*Additionally for assembling:*
- 200 g whipping cream

Preparation

1. Preheat the oven: Start by preheating the oven to 190°C. This step is essential as a constant temperature will ensure even baking of the bases.

2. Preparing Base 1: Separate the egg whites from the yolks. In a large bowl, beat the yolks with 60 g of sugar until they become light in color and double in volume. Add the oil and mix for another 2 minutes, then incorporate the water and mix for another minute.

3. Beating the egg whites: In another bowl, beat the egg whites with a pinch of salt. When they start to foam, add 100 g of sugar and continue to mix until the sugar is completely dissolved and the egg whites become firm.

4. Combining the mixtures: Pour the yolk mixture over the egg whites and gently fold with a spatula, using circular motions to avoid losing air from the egg whites. Then, incorporate the sifted flour, vanilla extract, and orange zest.

5. Baking Base 1: Pour the mixture into a square baking pan (35 x 35 cm) lined with parchment paper. Bake for 20 minutes, checking with a toothpick to see if it's done. Once baked, remove from the oven and carefully detach from the parchment paper. Rolling the bases is essential to keep them moist, so roll the base with the parchment and let it cool.

6. Preparing Base 2: Follow the same steps as for Base 1, but with different quantities. Beat the yolks with 40 g of sugar, add the flour and lemon zest, then bake in a round pan (24 cm) for 30 minutes. Check with a toothpick.

7. Chocolate cream: In a non-stick pot, heat the whipping cream over low heat without boiling. Add the chocolate broken into small pieces and let it sit for 2 minutes. Gently stir until the chocolate is completely melted. Strain the mixture through a sieve and let it cool to room temperature, then cover and refrigerate for at least 6 hours.

8. Chocolate cream with elderflower jam: Take 350 g of the chocolate cream and mix it with the elderflower jam. This combination will add a fruity taste and a touch of originality to your cake.

9. Chantilly cream: Prepare the Chantilly cream at the moment of assembling the cake. Whip the cream with sugar until it gains volume and consistency.

10. Preparing the syrup: In a pot, combine all the syrup ingredients and cook over medium heat, stirring until the sugar is completely dissolved, turning into a glossy syrup (about 3-5 minutes).

11. Decorating the orange slices: In a pot, add the decoration ingredients, excluding the orange slices, and cook over low heat until a glossy syrup forms. Add the orange slices and let them absorb the flavors for 3-5 minutes on each side, then remove them to a paper towel.

12. Assembling the cake:
- Soak the three slices from Base 1.
- Spread 3 tablespoons of chocolate cream on the first slice and roll it up. Continue to apply cream on each slice and roll.
- Place the roll on a platter and cover with a thin layer of chocolate cream, then refrigerate for at least 4 hours.
- Base 2 is cut in half, soaked, and filled with chocolate cream with elderflower jam, then refrigerated.
- Remove the bases from the fridge, cover Base 2 with cream, and place Base 1 on top.
- Whip the 200 g of whipping cream and incorporate it into the chocolate cream.
- Use a star-tipped piping bag to decorate half of the cake with chocolate cream and the other half with Chantilly cream.
- Dust the cake with cocoa and decorate with orange slices.

Serving:
This orange and chocolate hat cake is perfect to be served alongside a cup of coffee or a fragrant tea. It also pairs wonderfully with a glass of sweet wine, which will enhance its flavors.

Frequently asked questions:
- Can I use another type of chocolate? Of course! You can experiment with white chocolate or different chocolate combinations, but make sure to adjust the sugar amount according to the sweetness of the chocolate.
- How can I store the cake? The cake keeps well in the fridge, covered, for 4-5 days.
- What other fruits can I use instead of oranges? You can try lemons or strawberries for a different flavor.

This orange and chocolate hat cake is more than just a dessert; it is an experience that will bring smiles to the faces of your loved ones. Don't forget to share your creation with friends and enjoy every slice!

 Ingredients: Base 1 6 large eggs (L) 160 g granulated sugar (8 tbsp heaped) 160 g wheat flour (8 tbsp heaped) 2 tbsp sunflower oil 1 tsp vanilla extract 4 tbsp hot water zest from 2 oranges Base 2 4 large eggs (L) 100 g sugar (5 tbsp heaped) 120 g flour (6 tbsp heaped) 2 tbsp hot water zest from 1 lemon zest from 1 orange 1/2 tsp vanilla extract Syrup 1 and 1/2 tbsp sugar juice from 1 orange 85 ml water Chocolate cream 1 kg liquid cream 30% fat (I used Pilos) 500 g dark chocolate 400 g milk chocolate Chocolate cream with elderflower jam 350 g chocolate cream 150 g elderflower jam Chantilly cream 400 g whipping cream (Pilos) 2 tbsp granulated sugar Decoration 1/2 sliced orange 2 tbsp granulated sugar juice from 1/2 orange 1 tbsp lemon juice 50 ml water Additionally for assembling: 200 g whipping cream (Pilos)