WHY YOU’LL LOVE THIS RECIPE
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 flavor.
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!
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 in 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 a 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 1 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?
Chocolate Orange Phyllo Cake Recipe
- 1 package of phyllo sheets 454 grams/1 lb./16 oz
- 6 large navel oranges for orange juice and orange zest
- 4 eggs
- 1 ¾ cups granulated white sugar
- 1 tablespoon pure vanilla extract
- 3/4 cup mazola oil
- 1/4 cup extra virgin olive oil
- 1/2 cup unsweetened processed cocoa powder sifted
- 1 cup 2% plain Greek yogurt
- 2 cups fresh orange juice set aside an additional 2-3 tablespoons of orange juice to mix with baking soda
- 1 teaspoon baking soda mix with orange juice
Orange chocolate ganache frosting
- 1 oz fresh orange juice no pulp or remove pulp
- 3/4 cup whipping cream
- 2 tablespoons icing sugar
- orange zest from one large orange
- 2 tablespoons salted butter
- 4 oz semi-sweet chocolate bar or chocolate chips 113 grams
- Prepare the phyllo sheetsThe box of phyllo sheets will need to be thawed overnight in the fridge. Once they are thawed, you can dry out the phyllo sheets on a large clean surface for approximately two hours at room temperature. Or, you can bake the scrunched phyllo sheets in the oven for 25 minutes at 200 degrees F.
- Chocolate orange ganache
- Juice the 6 oranges and zest from 4 oranges. Set aside separately.
- In a small saucepan, heat the whipping cream on low heat. Add in the icing sugar and stir well together.
- Once the whipping cream is warm, break the chocolate into smaller pieces or mix in the chocolate chips with the cream.
- Add in 2 tablespoons of unsalted butter. Stir until it's melted in with the chocolate and cream. Keep the mixture on low heat so that the chocolate doesn't burn.
- Add in the fresh orange zest from one orange and orange juice. Mix together.
- Let the chocolate orange ganache simmer on low heat for about 5 minutes. Then remove it from the heat and set it aside in a bowl to cool.
- Chocolate orange phyllo cake
- Grease a 9"x13" baking dish with unsalted butter
- Preheat your oven to 350 degrees F on bake
- Once the phyllo sheets are dry, use your hands to crumble them into small pieces and place the pieces in a separate large bowl.
- In another large bowl, mix together the eggs, sugar and vanilla with an electric mixer for 5 minutes or until the mixture is a pale yellow and frothy. Then add in the oil, yogurt, orange juice and orange zest (from 4 oranges) and mix well together with a large spoon or whisk.
- Mix 2-3 tablespoons of orange juice in a small bowl with 1 teaspoon of baking soda. Mix well with a spoon and add to the wet ingredients
- Slowly sift in the cocoa powder to the wet ingredients. Mix well together.
- Gradually add in the phyllo pieces a handful at a time to the wet ingredients and stir using a spoon or spatula in between handfuls. You can crumble the phyllo pieces more as you add them in. However, try not to add too much at once because they will stick together in the cake mixture.
- Once all of the filo is mixed well with the wet ingredients, pour the cake batter evenly into the greased baking dish.
- Place the cake into the preheated oven and let it bake for 40-45 minutes at 350 degrees F. Everyone's ovens are different, so as the cake nears 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), you know it's done!
- Remove the cake from the oven and cool for 5-10 minutes in the baking dish.
- 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.
- Top your orange chocolate cake with fresh orange slices for garnish, whipped cream, or a scoop of ice cream!
- If you're drying out the phyllo sheets at room temperature then the prep time will be longer. Another option is to dry the phyllo sheets at room temperature overnight or place the phyllo sheets on a baking tray in a warm oven at 200 degrees F for 25 minutes
- When adding the dry phyllo pieces to the bowl with the wet ingredients, try not to add too much phyllo at once otherwise the phyllo will stick together in the batter
- The amount of juice from each orange can vary so It's a good idea to have a small bottle of no pulp orange juice on hand just in case you need some extra orange juice
- The chocolate ganache frosting won't be super thick. If you prefer a thicker frosting then you can easily swap it out for another one of your favourites!
- The prep time will be shorter or longer depending on if you're drying out the baking sheets at room temperature or in a warm oven.
Date Published: February 2, 2022