Double Chocolate Orange Curd Layer Cake

Three Chocolate Genoise Sponges layered with Tangy Seville Orange Curd and Sweet White Chocolate Cream, finished with a Dark Chocolate Topping.


 Having made three jars of Seville orange curd last week, even after giving one away as a present, I was struggling to use up the remaining jars, so decided it would be best used as some sort of sponge filling. You can’t beat chocolate and orange as a flavour combination so I decided on a chocolate sponge cake layered with my orange curd and some white chocolate cream, to balance the curds bitter tang.


 You could swap the white chocolate cream for dark chocolate if you think it will be too sweet for you, or change the orange curd to another fruit jam or curd of your choice, cherry or raspberry would work well!

Ingredients: Makes about 12 slices

Chocolate Genoise Sponge:

  • 6 Eggs
  • 190g Flour
  • 3tbsp Cocoa Powder
  • 190g Caster Sugar
  • 40g Butter (melted)

White Chocolate Cream Filling:

  • 200g White Chocolate
  • 200ml Double Cream

Dark Chocolate Topping:

  • 200g Plain chocolate
  • 50ml Double Cream
  • 25g Butter

One 220g jar of Seville Orange Curd

To make:

Chocolate Genoise Sponge:

 Preheat the oven to 180°C and line a rectangular tin (about 35cm x 25cm x 2cm) with baking paper.

Whisk together the eggs and sugar in a large heatproof bowl for a few minutes until light and fluffy

Place over a pan of simmering water and continue to whisk until it has tripled in volume

Take off the heat and continue to whisk until the mixture resembles meringues at ‘soft peak’ stage, so the mixture should cling to the whisk and leave a visible trail as it drops off into the bowl.

Gently fold in the flour and cocoa powder with a metal spoon and then fold in the melted butter.

Spread 1/3 of the mixture into the prepared baking tin and cook in the preheated oven for 8-10 minutes. Repeat with the rest of the mixture to produce 3 rectangular sheets of chocolate sponge. (You could also cook all the mixture in one tray and slice it into three sponges once cooled, you would just need to increase the cooking time to around 14 minutes)

White Chocolate Cream Filling:

Whilst the sponges are cooling, you can make the white chocolate filling

Melt 200g of white chocolate over a pan of simmering water

Whisk up 200ml of double cream until it forms soft peaks

Pour in the melted chocolate and continue to whisk until combined.

Dark Chocolate Topping:

Heat the butter and cream in a small plan over a low heat until melted

Break the chocolate into small chunks and add to the butter and cream mixture

Continue to heat until the chocolate has completely melted.


Use one of the chocolate sponges as the base of the cake. Spread over ½ a jar of Seville orange curd, and then ½ of the white chocolate cream.

Lay the next sponge on top, and then add the remaining orange curd and white chocolate cream.

Add the final layer of cake and smooth over the dark chocolate topping.

Chill the cake in the fridge until the topping is set.

Cut the cake into 12 individual slices and serve.