Low-sugar chocolate orange gâteau recipe
A low-sugar cake recipe may sound too good to be true, but our chocolate orange gâteau is one that always delivers. Bake for a special occasion to provide a showstopping treat.
Natural yoghurt, honey and orange fruit add sweetness to the gâteau, reducing the need to turn to calorie-laden refined sugar. For more advice on reducing the amount of refined sugar in your baking, take a look at our guide.
How to decorate your low-sugar cake
Decoration is key to making this cake such a centrepiece. We love adding dried orange to the topping. To do this, simply wash two small oranges and thinly slice them. Preheat your own to 140°C/275°F and lay the orange slices flat on a lined baking tray. Bake for two to three hours until dried out and keep in a sealed container.
Added to this are indulgent dark chocolate curls. Simply melt 100g of 75% dark chocolate in a glass bowl over a heat-proof pan of simmering water. Pour onto a baking sheet and set in the fridge for one hour. Using the edge of a sharp knife, carefully scrape the chocolate towards you to make the curls. Keep in the fridge or decorate the cake immediately.
Note: You’ll need two 20cm sandwich tins
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- 160g unsalted butter
- 200g 75% dark chocolate
- 6 large organic eggs, separated
- 150ml milk
- 150g self-raising flour
- 1 tbsp cacao powder
- 1 tsp baking powder
- 1 orange, zest
For the icing
- 250g mascarpone
- 200g coconut or Greek yoghurt
- 2 oranges, zest
- 1 tbsp agave nectar or runny honey
- 3 small oranges
- Preheat the oven to 170°C/325°F/gas mark 3. Put the butter into a saucepan with the dark chocolate. Melt over a gentle heat. Once melted, pour into a large mixing bowl and leave to cool for five minutes.
- Meanwhile, line the bottom of two 20cm sandwich tins with baking parchment. When the chocolate mixture has cooled, use an electric hand-held whisk to beat in the egg yolks and milk a little at a time until you have a silky smooth cake mix. Clean the beaters.
- Mix the flour, cacao powder, baking powder and zest together in a separate bowl.
- In a further bowl, add the egg whites. Using the electric whisk, beat the whites to medium peaks for about two minutes. Use a large spoon or spatula to fold the whites into the cake batter, then add the flour mix a spoonful at a time, carefully folding it into the batter. Once incorporated, pour into the prepared tins. Bake in the middle of the oven for 18-20 minutes until the cake has risen and set. Remove and leave to cool for five minutes, then turn out onto a wire rack.
- Meanwhile, with a wooden spoon, beat the mascarpone until smooth, then add the yoghurt, zest and agave nectar and firmly beat together. Use a serrated knife to slice off the skin and pith of the oranges, then slice into 1/2cm slices.
- When the cake is cool, spread a third of the icing on the bottom layer and place the slices of fresh orange on top. Sandwich on the top layer and dollop on the remaining icing. Top with the chocolate curls and, if using, the dried orange slices (see above).