Chocolate and orange cake

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Ingredients:-

For the cake:-

  1. Plain flour – 1 cup
  2. Unsweetened cocoa powder – 1/4 cup
  3. Baking powder – 1/2 tsp.
  4. Baking soda – 1/2 tsp.
  5. Salt – 1/4 tsp.
  6. Butter – 50 grams, melted
  7. Sunflower/Canola oil – 1/4 cup
  8. Caster sugar – 1 cup, tightly packed
  9. Egg – 1 large, at room temperature
  10. Vanilla essence – 3/4 tsp.
  11. Sour cream – 1/4 cup
  12. Whole milk – 1/2 cup
  13. Instant coffee powder – 1 level tsp.
  14. Boiling water – 1/2 cup
  15. Freshly squeezed orange juice – 2 tbsps.
  16. Orange zest – 1 tbsp.

For the soaking syrup:-

  1. Caster sugar – 1/4 cup
  2. Water – 1/4 cup
  3. Rum – 1 tbsp. / use orange flavoured liquor instead

For the filling & frosting:-

  1. Cream – 1/2 cup
  2. Dark chocolate – 1/2 cup, coarsely chopped
  3. Semi-sweet chocolate – 1/4 cup, coarsely chopped
  4. Light corn syrup – 1 tsp.
  5. Candied orange peel –  1 tbsp.
  6. Orange segments of half an orange
  7. Butter – 75 grams ( softened)

For the topping:-

  1. Cream – 1/4 cup
  2. Dark chocolate – 1/4 cup+ 2 tbsps., coarsely chopped

Method:-

Let’s prepare the orange chocolate cake first.

  1. Preheat the oven to 180C.
  2. Prepare a 6″ cake tin & keep it aside.
  3. Add coffee powder to the boiling water & mix well.  Switch off heat & add the milk.
  4. Sift together the plain flour, cocoa powder, baking powder, baking soda & the salt. Keep aside.
  5. Beat the egg  & sugar with a hand mixer till creamy & pale in color. Add the oil little by little & keep beating as you add the oil. Add the melted butter and beat again.
  6. Mix in the sour cream, vanilla essence & the orange juice in the same order & beat well after each addition.
  7. Add the sifted flour mixture & the milk – coffee mixture alternately beginning & ending with the flour. The batter would be somewhat runny so that you get a real moist cake.
  8. Transfer the batter to the prepared cake tin.
  9. Bake in the preheated oven at 180C for 35-40 minutes/ till a skewer inserted into the center of the cake comes out clean.
  10. Let cool in the tin for 10 minutes before inverting the cake on to a rack to cool completely.

Now let’s prepare the soaking syrup:-

  1. Combine 1/4 cup of caster sugar & 1/4 cup of water in a sauce pan. Cook on medium heat till the sugar dissolves completely. Switch off heat.
  2. Let cool completely.
  3. Add the rum & mix.

Next prepare the filling & frosting:-

  1. Place the dark & semi-sweet chocolates in a medium heat proof bowl.
  2. Scald the cream & pour it over the dark & semi-sweet chocolates. Mix after 5 minutes. Add corn syrup. Let this mixture cool completely.
  3. Add the candied orange peel, orange segments & the butter.
  4. Beat with a hand mixer till the mixture turns creamy & light.
  5. Refrigerate this mixture till it becomes spreadable.

Finally prepare chocolate ganache for topping the cake :-

  1. Scald the cream & pour it over the chopped dark chocolate placed in a heat proof bowl.
  2. Mix after 5 minutes of standing till smooth.

Assembling the cake:-

  1. Cut the cooled cake horizontally into 2.
  2. Prick them with a fork here & there.
  3. Soak the cake halves with the prepared syrup.
  4. Spread 1/3rd of the filling/frosting mixture over one of the cake halves & cover it with the other half of the cake.
  5. Cover the top & sides of the cake with the filling/frosting mixture.
  6. Finally pour the chocolate ganache on top of the cake.
  7. Refrigerate for atleast 2 hours before serving.
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This entry was posted in Baking, Cake, Chocolate, Continental. Bookmark the permalink.

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