This is a 'Christmas' spin on my favourite chocolate cake, though personally I think chocolate orange is a year-round flavour. This cake is rich, moist and decadent, with a subtle orange flavour running through. What's not to love?
Tips:
This recipe makes 2 large 6in layers or 2 smaller 8in layers. I've iced this cake with a chocolate orange ganache in between the layers and a plain ganache around the sides. If you have a sweeter tooth you could try a chocolate orange buttercream, either by using cocoa powder and orange zest or by melting orange chocolate into the buttercream.
You can make the cake ahead and freeze (wrapping in cling film) - just defrost in the fridge before using. Keep the cake in an airtight container and store in the fridge - it will keep for a good few days.
Recipe
Prep time: 20-25minutes
Cook time: 30 minutes
Serves: 10-12
Ingredients:
For the cake:
165g Butter, Softened*
Zest of one orange
450g Caster Sugar
3 Eggs
1 tsp Vanilla Extract
270g Plain Flour
3/4 tsp Bicarbonate of Soda
1/3 tsp Baking Powder
85g Cocoa Powder
Juice of one orange + lukewarm water to make up 300ml
For the ganache:
300ml Double cream
100g Dark chocolate orange
100g Plain dark chocolate
100g Milk chocolate
*I like to use Stork margarine in my cakes as it gives them a slightly lighter texture.
Method:
Preheat the oven to 180°C. Grease 2 x 6 or 8in cake tins and line the bottoms with parchment paper.
Rub the sugar and orange zest together in a large bowl. Add in the butter and cream until light and fluffy (you can use a stand mixer, electric hand whisk or wooden spoon). Add in the vanilla extract and the eggs one at a time, beating well after each addition.
In a separate bowl, sift the flour, bicarbonate of soda and baking powder together.
In a jug, mix the orange juice, water (enough to make 300ml of liquid) and the cocoa powder until a smooth (ish) paste forms - you can do this by adding the water a little at a time and stirring after each addition.
Add some of the flour mixture into the egg mix and fold in. Repeat with the cocoa mix into the egg mix. Continue alternating between the flour and cocoa mix until everything has been added and is fully combined.
Divide the mixture evenly between the cake tins and bake for 30-35 minutes until a skewer inserted into the middle comes out clean. Allow the cakes to cool in the tins for 10 minutes before transferring to a wire cooling rack. I find wrapping the cakes in cling film and leaving them in the fridge makes them easier to ice.
To make the ganache:
Chop the dark orange chocolate into small pieces and place in a small heatproof bowl. Chop the milk and plain dark chocolate and put in a larger heatproof bowl.
On a medium heat, bring the cream to a boil, stirring occasionally. Once the cream starts to bubble and rise up in the pan take it off the heat and pour 1/3 over the dark orange chocolate and the rest over the other chocolate.
Leave to rest for a few minutes then whisk the mixture together so that all of the chocolate has melted and it's a smooth consistency.
Let the ganache cool until it is at a spreadable consistency. Leaving it in the fridge will speed up this process but stir occasionally as the sides set faster than the rest.
Even the tops of the cakes using a serrated knife. Spread the orange chocolate ganache evenly over one cake and the other layer on top.
Spread a small amount of the normal ganache over the sides and top (just enough to cover it) and make smooth. Leave to set (either in the fridge or at room temperature) - this is the crumb coat and prevents the crumbs showing in the outer layer of the ganache.
Spread the rest of the ganache over the tops and sides so everything is covered and make smooth or texture, either using a scraper or a palette knife. Top with candied orange/ crystallised cranberries/ crystallised rosemary.
Comentários