Chocolate, Orange, & Honey Cake
Submitted by emme71200
Flourless orange sponge cake drenched in a bittersweet chocolate-honey-orange glaze. Made with matzo cake meal and potato starch for Passover.
YIELD
12 servingsPREP
20 minCOOK
20 minREADY
4 hrsThis is a Passover-worthy showstopper that doesn’t taste like a compromise. A light, airy sponge made with cake meal and potato starch gets split in half and coated entirely in a thick, glossy chocolate glaze laced with orange juice concentrate and honey.
The cake itself is bright with fresh orange zest and a splash of lemon juice. The eggs get separated and the whites whipped to stiff peaks before folding, giving the whole thing a delicate, cloud-like structure.
That glaze is where it gets truly special. A pound and a half of bittersweet chocolate melted with margarine, orange juice, and honey creates something so glossy and pourable it looks professionally lacquered.
Pro Tips
- Split the cake horizontally and fill the middle layer with glaze too for chocolate in every bite
- Apply a thin crumb coat of glaze first, chill 30 minutes, then pour the rest over for a smooth, professional finish
- Use pareve margarine in the glaze to keep the whole cake dairy-free for Passover
- Make it up to 3 days ahead; this cake actually improves as it sits and the glaze firms up
- Let it stand at room temperature for a full hour before serving so the chocolate softens
Ingredients
Directions
CAKE: Position rack in center of oven.
Preheat to 350℉ (180℃).
Line bottom of 10 inch springform pan with foil; brush foil with oil.
Cut cardboard into 9 inch round and cover with foil.
Using electric mixer, beat egg whites and salt in a large bowl until soft peaks form.
Gradually add ½ cup sugar and beat until stiff glossy peaks form.
In another large bowl, beat egg yolks, remaining ½ cup sugar, vegetable oil, orange juice concentrate, orange peel and lemon juice until blended.
Sift cake meal and potato starch over yolk mixture and beat at low speed just until blended.
Gently fold whites into mixture in two additions.
GLAZE: Melt margarine in a heavy large saucepan over low heat.
Add chocolate and stir until melted and smooth, mix in orange juice concentrate and honey.
Let cool until thickened but still spreadable; about two hours.
ASSEMBLY: Cut around pan sides to loosen cake.
Release sides.
Cut cake in half horizontally, leaving cake bottom on pan bottom.
Place top half of cake, top side down on foil-wrapped cardboard round.
Spread 1½ cup chocolate glaze in thin layer over entire cake, anchoring crumbs.
Refrigerate cake 30 minutes.
Rewarm remaining chocolate glaze over low heat until just pourable.
Place rack on baking sheet; place cake on rack.
Pour graze over cake coating entirely and smoothing sides with metal spatula.
Chill cake on rack until glaze is firm.
Transfer to platter.
(Remove glaze on sheet for another use. Can be made 3 days ahead.)
Cover and chill.
Let stand at room temperature 1 hour before serving.
GARNISH: Cake with flowers and orange peel strips if desired.
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