Recipe by Brynie Greisman

Chocolate Flake Cake

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Parve Parve
Easy Easy
12 Servings

This recipe highlights the winning combo of orange and chocolate. I cut the sugar and oil to a minimum, so you can have your cake and eat it too. It’s delicious without the glaze as well. Perfect with a cup of tea. Yields 1 Bundt pan



  • 5 eggs, room temperature

  • 1 cup sugar

  • 1/2 teaspoon salt

  • 1/4 cup oil

  • 1 teaspoon Gefen Vanilla Extract

  • 3/4 cup good-quality orange juice

  • 2 cups flour (whole wheat pastry is fine)

  • 3 teaspoons Haddar Baking Powder

  • 5 tablespoons instant vanilla pudding mix

  • 1 tablespoon orange zest, finely chopped

  • 1 bar (3 and 1/2 ounces/100 grams) good-quality chocolate, grated

  • 1/4 cup unsweetened Haddar Applesauce

Chocolate-Orange Glaze

  • 2 tablespoons oil

  • 1 cup Glicks Chocolate Chips, or 7 ounces (200 grams) good-quality baking chocolate

  • 1/2 teaspoon orange zest, finely chopped

  • 1–2 teaspoons orange brandy (I used Carmel 777)


  • chopped candied oranges or grated chocolate (optional)


Prepare the Cake


Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).


Beat eggs, sugar, and salt on high speed for six minutes until very light and lemony.


In a small bowl, combine oil, vanilla, and orange juice.


In a separate bowl, combine flour, baking powder, and vanilla pudding mix.


Add the two mixtures alternately to the eggs. Mix well.


Add orange zest and fold in grated chocolate. Add applesauce on low speed and mix just until incorporated. Don’t overmix.


Pour into a greased tube or Bundt pan. Bake for 40 minutes. Cool before drizzling with glaze.


For the glaze: Place oil, chocolate, and orange zest in a microwaveable bowl. Microwave at 30-second intervals, stirring after each interval, until melted and well combined. Mix in brandy. Pour over cooled cake. Top with garnish of your choice.


Photography: Hudi Greenberger Food Styling: Janine Kalesis
Assisted by Simmy Horwitz

Chocolate Flake Cake

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Leah Goldman
Leah Goldman
5 years ago

grating or maybe should you use a microplane for the chocolate so its in between grating and shredding? thanks?

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Leah Goldman
Leah Goldman
5 years ago

cute should the chocolate be grated (small holes) or shredded (larger holes)? Do you want the chocolate very fine to melt into the cake or larger pieces to show in the cake? thank you

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5 years ago

Applesauce sub I assume the applesauce in this recipe is a substitution for oil (and something else?) Can you please walk the substitution back and tell me with what I should replace the applesauce?

Also, I’d appreciate a good tip on how to grate chocolate. I always end up with chunks and hunks of chocolate, brown hands and a lot of melted chocolate on my grater. And not much actual grated chocolate.

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Reply to  Sarah
5 years ago

The applesauce is a sub for oil. Re grating chocolate – use a
hand grater where the chocolate collects in a “container” attached to it.
The less you handle the chocolate the better bec. it’ll melt all over your
hands . You can even use a peeler! If the chocolate is cold it
might help.