Sometimes when baking the results aren’t quite what you expected or hoped for, which I find usually happens with my presentation more than anything else… Let’s just say, this cake wouldn’t be winning any points for presentation if I was in front of Hollywood & Berry – but it went down a treat. This was my first time using my amazing Kenwood Patissier mixer that I won at the Glasgow Blogger Bake Off last month which was pretty damn exciting! I’m officially in love with an appliance… does that make me old? My mum had been dropping hints about making this cake for her, and when some yummy chocolatey baking treats from Dr Oetker appeared in this month’s Degustabox* I thought it was worth a shot.
For the sponge
250g plain flour
50g cocoa powder
250g caster sugar
1tsp baking powder
1/2tsp bicarbonate of soda
250g softened butter
Zest & juice of 1 large orange
2 large eggs (I used 4 medium instead)
150g soured cream
For the filling
150g butter at room temperature
300g icing sugar
150g orange curd
Orange food colouring & orange extract
For the ganache
250g dark chocolate
1tbsp sunflower oil
300ml double cream
1. To start, preheat your oven to 180 degrees celsius (gas mark 4) and grease 3 round baking tins of identical size. I only had two, so I just had to wait a little bit longer for a second round of baking.
2. Sift the flour and cocoa powder into a large bowl, then mix in the sugar, baking powder and bicarbonate of soda. Beat in the softened butter until the mixture is combined – might be best to use an electric whisk here to avoid sore arms.
3. In a separate jug mix together the rest of the wet ingredients – orange juice & zest, eggs and sour cream – and pour in to your dry mixture. Beat the mixture well until it is fully combined.
4. Split your mixture evenly across the three lined tins and smooth the surface. Stick in the oven for approximately 20 minutes when the surface is springy to the touch or until a skewer comes out clean.
5. Remove from the oven and leave to cool in the tin for 10-15 minutes before turning out on to a cooling rack to completely cool off.
6. To make the filling cream together the butter and icing sugar until fluffy and light. Then whisk in the orange curds, extract and food colouring until fully combined then set aside to use later.
7. The ganache is where I totally went wrong (see picture below) but the original recipe from Woman magazine says to melt together the chocolate, oil and cream over a low heat and stir until combined. Cool for 1 hour at room temperature or until it’s spreadable. I think my mistake was not allowing enough time to cool properly, I’m just an impatient baker!
8. If needed, trim the tops of the cakes so that they stack flat. Spread the filling in between each layer then cover the stack with the ganache – if it looks like mine below them leave it to cool for a second and re-spread once it’s set a bit more. This seemed to save mine!
The finished result wasn’t the prettiest looking cake, but it was lovely and fudgy with a fantastic rich flavour. Chocolate & orange is one of my favourite flavour combinations and this cake combines them perfectly. Let me know if you give it a go – I’d love to see some prettier versions!