Chocolate Orange Walnut Cake | Recipe Book

Chocolate Orange

Walnut Cake

How to Make It?

Ingredients For base

  • Vegitrop chocolate sponge 300 gm

For chocolate walnut mousse

  • Truflite whip cream 300 gm

  • Chocolate ganache 100 gm

  • Crunchy walnut candy 50 gm

For orange mousse

  • White chocolate ganache 50 gm

  • Crystal whipping cream 150 gm

  • Tropolite orange aroma 1 gm

For decorating

  • Tropolite caramel glaze 45 gm

  • Chocolate garnish 15 gm

Crystal Whipping Cream

Bakery Whipping Creams

Crystal Whipping Cream is the epitome of dairy-free perfection. Its smooth texture and delightful taste make it a go-to option for health-conscious bakers.


Vegitrop Cake Mixes

Bakery Bakery Premixes

Say goodbye to egg-based cakes without bidding adieu to taste and texture. Our eggless cake mixes are a testament to our commitment to a delicious future, respecting your diet preference.


Aromas- Colour & Flavour Emulsion

Bakery Bakery Ingredients

Aromas Colour and Flavour Emulsion is used in bakery products and whipping cream to impart colour and flavours. 12 variants available!


Wonder Ganache

Bakery Bakery Ingredients

This ready-to-use ganache is more than a topping; it's an experience that imparts a smooth, glossy surface to your cakes, creating a visual and sensory masterpiece.



Bakery Bakery Ingredients

For bakers, chocolate truffles are more than confectionery; they're an expression of love and craftsmanship. The velvety richness, the indulgent aroma, and the seamless melding of chocolate and cream create a symphony of pure dessert bliss.



Step 1

Arrange a ring with base of Vegitrop Chocolate Sponge and sprinkle orange flavored sugar syrup.

Step 2

In a bowl take melted chocolate ganache and Tropolite whipping cream, mix well

Step 3

now add crunchy chocolate walnut candy.

Step 4

Spread 50% chocolate mousse over the Vegitrop Chocolate Sponge and keep it in the freezer for 30 min. to set.

Step 5

In another mixing bowl take melted white chocolate ganache and Crystal Whipping cream and mix well. Add orange aroma and mix well.

Step 6

Take out cake ring from the freezer and spread orange mousse on top of chocolate in equal quantity and again set it in deep freezer for 20 min.

Step 7

Repeat the same process with left over 50% chocolate mousse. Set in deep freezer for 3 to 4 hrs. or till set.

Step 8

Transfer the cake after 3 hrs. on a serving plate and decorate with caramel glaze and desired chocolate garnish.


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