For some backstory, I love chocolate, and as I was developing my portokalopita recipe, I thought, could this cake work as a chocolate orange cake?

After some trial and error, I increased the amount of sugar and orange juice in the cake, added cocoa powder and created an orange chocolate ganache to add on top of the cake. The result is an irresistibly decadent chocolate cake with hints of fresh orange flavour.

The chocolate-orange combination is so good. There’s a reason it exists! So after making my portokalopita, I thought, why not try making a chocolate orange cake with phyllo sheets instead of all-purpose flour? I love the texture of cake when using phyllo, and I think you will, too!

RECIPE NOTES

While you can use no-pulp orange juice from the grocery store, juice from fresh oranges is recommended for this recipe! But, since the amount of juice from each orange can vary, it’s a good idea to buy a small bottle of no-pulp Tropicana (or another brand) orange juice if you need a little extra orange juice to complete the recipe.

This chocolate orange cake recipe has hints of fresh orange flavour, but it’s not overpowering. Instead, this cake is full of rich chocolate flavour and moist with the help of Greek yogurt.

The chocolate orange ganache won’t be very thick, so if you’d like to swap it out for a more traditional icing, you can. The goal was to create a chocolate orange ganache to replace the orange syrup I used in the portokalopita recipe.

The chocolate orange ganache will thicken slightly after a couple of hours at room temperature. If you are in a hurry, you can also pour the ganache into a bowl, cover it with plastic wrap and place it in the fridge. It’s a good idea to stir it a few times so that it cools evenly.

I recommend 2% plain Greek yogurt for this recipe. Greek yogurt does have a stronger scent, but you won’t be able to taste the yogurt in this recipe once the cake is baked. Greek yogurt is a key ingredient that adds moisture to the cake, so please don’t leave it out.

Phyllo sheets are delicate, but the good news is that they are meant to be crumbled in this recipe!

INGREDIENT NOTES: PHYLLO PASTRY SHEETS

You can find phyllo sheets in the freezer section at your local grocery store. However, if you’re planning to make this recipe, you’ll need to factor in time for the box of phyllo sheets to thaw overnight in the fridge. Unopened phyllo dough can last for about 30 days in the refrigerator, which is great news! Since I usually thaw it out and then don’t get around to using it for a few days.

Once the phyllo has thawed, open the phyllo box, unwrap it from its packaging, and spread out the phyllo sheets on a clean surface.

Before making the chocolate orange cake, you want to ensure the phyllo sheets have enough time to dry at room temperature. It will take approximately an hour and a half to dry at room temperature. You could also set out the thawed phyllo sheets the night before and let them dry at room temperature overnight.

The good news is that if you’re in a rush, you can scrunch the phyllo sheets and place them on a baking tray. Then, place them in the oven on bake for approximately 25 minutes at 200 degrees F.

CHOCOLATE ORANGE GANACHE: STEP BY STEP

STEP 1: Juice 6 oranges and zest four oranges. Since the amount of juice from each orange can vary, it’s a good idea to have a small bottle of no-pulp orange juice on hand just in case you need a little extra orange juice.

You’ll need 1 oz of orange juice for the chocolate ganache and 2 cups of orange juice for the cake mixture. You’ll also need 2-3 tablespoons extra orange juice to mix later with the baking soda. Set aside the zest and the orange juice separately.

STEP 2: Prepare the chocolate ganache so that it has time to cool while you make the cake. In a small saucepan, add the whipping cream on low heat. Once the cream is warm, add the icing sugar. Stir well together. Then, break the chocolate bark into smaller pieces or mix the chocolate chips with the cream.

STEP 3: Once the chocolate and the cream have been mixed together, add 2 tablespoons of unsalted butter. Stir until it is melted in with the chocolate and cream. Keep the mixture on low heat so that the chocolate doesn’t burn.

STEP 4: Use a zester to zest the outside of one orange. Try not to get too much of the white part, “the pith,” since it’s usually bitter. Then add in the fresh orange zest and orange juice.

STEP 5: Let the chocolate ganache simmer on low heat for about 5 minutes. Then remove from heat and set aside to cool.

CHOCOLATE ORANGE PHYLLO CAKE: STEP-BY-STEP

STEP 1: Grease a 9″ x 13″ baking dish with unsalted butter.

STEP 2: Preheat your oven to bake at 350 F.

STEP 3: Once the phyllo sheets are dry, crumble them into small pieces using your hands and place them into a separate bowl.

STEP 4: In a large bowl, mix the eggs, sugar and vanilla with an electric mixer for five minutes or until the mixture is pale yellow and frothy. Then, add the oil, yogurt, orange juice and orange zest (from 4 oranges) and mix well with a whisk or a large spoon.

STEP 5: Mix 2-3 tablespoons of orange juice in a small bowl with one tablespoon of baking soda. The liquid will fizz slightly. If not, your baking soda may be expired. Stir the orange juice and baking soda with a spoon, and then add it to the wet ingredients.

STEP 6: Slowly sift the cocoa powder into the wet ingredients. Stir together until all of the cocoa powder is mixed well with the wet ingredients.

STEP 7: Gradually add in the phyllo pieces a handful at a time and stir well in between handfuls. If you add too much phyllo at once, the phyllo will stick together. You can crumble the phyllo into smaller pieces with your hands as you add it to the wet ingredients.

When adding the phyllo pieces, you won’t need an electric mixer because it will be too strong for the delicate phyllo. Instead, you can use a spatula or a large spoon to stir the ingredients.

STEP 8: Once all the phyllo is mixed with the wet ingredients, pour the cake batter evenly into the greased baking dish.

STEP 9: Place the cake in the preheated oven and let it bake for 40-45 minutes at 350 degrees F.  Everyone’s ovens are different, so as you get closer to the 35-40 minute mark, you can use a knife to pierce the centre of the cake lightly.

If the knife comes out clean (no cake batter), then you know it’s ready! This cake is decadent, rich, and even more delicious when it’s not overbaked.

STEP 10: Once your cake is ready, remove it from the oven and allow the cake to cool in the baking dish for 5-10 minutes.

STEP 11: Now it’s time to frost your cake! Add a generous amount of the chocolate orange ganache while the cake is still in the baking dish. Let your cake sit for another 10 minutes with the frosting before serving.

STEP 12: Top your orange chocolate cake with fresh orange slices for garnish, whipped cream, or a scoop (or two) of ice cream!

STORING & SERVING

How To Store Chocolate Orange Phyllo Cake?

You can store your chocolate orange phyllo cake at room temperature for a couple of hours, but if you have leftovers or you’re planning to enjoy it the next day, then it will need to be refrigerated overnight.

Before serving, you can take it out from the fridge and let it gradually get to room temperature after about 30 minutes. Another option is to heat your cake piece in the microwave or the oven. The icing and cake will soften, and it’s so delicious!

This chocolate orange phyllo cake can be stored in an airtight container in the refrigerator or covered loosely with plastic wrap for up to four days in the fridge.

Popular Greek Desserts With Phyllo! 

• Greek Orange Phyllo Cake Recipe (Portokalopita)
• Ruffled Milk Pie Skillet Recipe (Galatopita)
• Phyllo Pumpkin Pie Without Evaporated Milk 
• How Long Does Cake Last?