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Baked goods

Orange jelly and dark chocolate sponge cake bars

Name: Orange jelly and dark chocolate sponge cake bars
Yield: 1 pan
Cuisine: Slovak
Ingredients: 4 Eggs; 4 tbsp Granulated sugar; 4 tbsp Semi-coarse wheat flour; 350 ml Orange juice (freshly squeezed or packaged); 3 tbsp Granulated sugar; 1 packet Gelatin (20 g); 200 g Dark chocolate; 2 tbsp Powdered sugar; 1 tbsp Vegetable oil

Thin sponge cake topped with orange juice jelly and a dark chocolate glaze, baked at 180°C (350°F). Makes one pan of cake bars.

Slovak cuisine · Translated from Slovak · October 24, 2026

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Recipe at a glance

Prep time: 20 min
Cook time: 20 min
Temperature: 180 °C (350 °F)
Servings: 1 pan
Difficulty: Easy
Cuisine: Slovak

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These orange jelly and dark chocolate sponge cake bars are a homemade version of popular store-bought chocolate-covered sponge cookies. A thin sponge made with four eggs, sugar, and flour is baked in a pan approximately 24 × 34 cm at 180°C (350°F). It is topped with a layer of jelly made from orange juice, sugar, and gelatin, followed by a dark chocolate glaze with powdered sugar and oil. You can replace the orange filling with any other flavor, and you know exactly what goes into them.

Ingredients

Batter:

Eggs 4
Granulated sugar 4 tbsp
Semi-coarse wheat flour 4 tbsp

Jelly:

Orange juice (freshly squeezed or packaged) 350 ml
Granulated sugar 3 tbsp
Gelatin (20 g) 1 packet

Glaze:

Dark chocolate 200 g
Powdered sugar 2 tbsp
Vegetable oil 1 tbsp

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Instructions

Tip: tap a step to mark it as done.

Beat the eggs with the sugar until foamy. Add the flour and mix to combine.
Pour the batter into a prepared pan approximately 24 × 34 cm. Bake in a preheated oven at 180°C (350°F) for about 15–20 minutes, until golden and a skewer inserted into the center comes out dry.
Remove the sponge cake from the oven and let it cool.
Let the gelatin bloom in a little cold orange juice according to the package instructions. Heat the remaining juice with the sugar until the sugar dissolves, but do not boil. Remove from the heat, stir in the bloomed gelatin, and keep stirring until completely dissolved. Let the jelly cool until it starts to thicken.
Pour the thickening jelly over the cooled sponge cake in the pan and spread it into an even layer. Refrigerate for at least one hour, until firm.
Break the chocolate into pieces and melt in a bowl over a pan of hot water. Stir in the powdered sugar and oil until smooth. Let the glaze cool slightly, then spread it over the set jelly and let it set. Cut the cake into squares using a knife dipped in hot water.

Tip: You can replace the orange juice with another juice, but not fresh pineapple or kiwi juice, as they contain an enzyme that prevents gelatin from setting.

Nutrition facts

Approximate values per 100 g, calculated from the ingredients

Energy: 252 kcal
Protein: 6.5 g
Carbohydrates: 31 g
of which sugars: 22 g
Fat: 12 g
of which saturates: 5.4 g
Fiber: 1.9 g
Salt: 0.1 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Piškóty s pomarančovým želé a horkou čokoládou