If you are searching for a stunning dessert that combines rich chocolate, bright orange flavor, and delicate biscuit layers, this chocolate orange biscuits recipe is exactly what you need. Inspired by classic torte traditions, this no-bake layered cake features soft sponge biscuits, velvety vanilla and chocolate creams, and iconic Jaffa Cakes for that unmistakable orange-chocolate combination. It is the perfect make-ahead dessert for holiday gatherings, birthday celebrations, or anytime you want to impress guests without turning on the oven for the assembly. Let us build this stunning cake layer by delicious layer.
Ingredients
Biscuit Layers:
- 5 large eggs
- 8 tablespoons granulated sugar
- 8 tablespoons all-purpose flour
- 4 tablespoons vegetable oil
- 4 tablespoons cold water
- 1/2 teaspoon baking powder
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon orange zest
Cream Filling:
- 3 cups whole milk
- 7 1/2 tablespoons cornstarch
- 2 cups powdered sugar
- 2 sticks (1 cup) margarine, softened
- 2 bars semi-sweet chocolate, melted
- 1 packet vanilla sugar (or 1 teaspoon vanilla extract)
- 2 boxes Jaffa Cakes
- 2 tablespoons orange liqueur or orange juice
Chocolate Topping:
- 1 bar (3.5 oz) semi-sweet chocolate
- 1 stick (1/2 cup) margarine
- 1 tablespoon vegetable oil
- 1/2 teaspoon orange extract
Instructions
Make the Biscuit Layers:
- Preheat your oven to 350°F. Line two baking sheets with parchment paper.
- In a large bowl, beat the eggs with the granulated sugar and cold water until pale and fluffy, about 5 minutes.
- Gradually drizzle in the vegetable oil while mixing on low speed.
- Sift together the flour and baking powder. Fold gently into the egg mixture until just combined.
- Divide the batter in half. Stir the cocoa powder and orange zest into one portion for the chocolate layer. Leave the other half plain for the yellow layer.
- Spread each batter separately onto the prepared baking sheets in thin, even layers.
- Bake for 10–12 minutes until set and lightly golden. Cool completely on wire racks.
Make the Cream Filling:
- In a small bowl, whisk the cornstarch into 1 cup of the cold milk until smooth.
- In a saucepan, bring the remaining 2 cups of milk to a gentle simmer over medium heat.
- Slowly pour the cornstarch mixture into the hot milk, whisking constantly. Cook until thickened into a pudding-like consistency, about 3–4 minutes.
- Remove from heat and let cool to room temperature.
- Beat the softened margarine with the powdered sugar until light and creamy.
- Gradually add the cooled milk mixture to the margarine, beating until smooth and fluffy.
- Divide the cream into two equal portions. Stir the vanilla sugar into one half. Fold the melted chocolate and orange liqueur into the other half.
Assemble the Cake:
- Place the chocolate biscuit layer on a serving platter. Spread the vanilla cream evenly over the top.
- Dilute a splash of rum or orange juice with a little water in a shallow dish. Quickly dip each Jaffa Cake and arrange them chocolate-side down in a single layer over the vanilla cream, pressing gently.
- Spread the chocolate cream over the Jaffa Cakes.
- Top with the yellow biscuit layer, pressing down gently to adhere.
Make the Topping:
- Melt the chocolate, margarine, vegetable oil, and orange extract together in a double boiler or microwave in 30-second intervals, stirring until smooth.
- Pour the warm chocolate topping over the entire cake, spreading it evenly across the top and down the sides.
- Refrigerate for at least 4 hours or overnight before slicing. Serve chilled.
Pro Tips
- For cleaner slices, run your knife under hot water before cutting each piece.
- Make it ahead: This cake actually tastes better after chilling overnight as the flavors meld together.
- No Jaffa Cakes? Substitute with chocolate-covered orange jelly candies or orange segments dipped in chocolate.
