For the cake:
- 200g self raising flour
- 150g unsalted butter
- 100g dark brown sugar
- 100g golden caster sugar
- 50g cocoa powder
- 100g dark chocolate
- 50g golden syrup
- Orange flavouring
- Zest of two large oranges
- 1 teaspoon bicarbonate of soda
- 75ml sour cream
- 5 eggs
For the orange buttercream:
- 125g unsalted butter
- 350g icing sugar
- A few splashes of milk
- Orange flavouring
- Orange colouring (I’ve used Sugarflair tangerine)
For the ganache covering and topping:
- 600g dark chocolate
- 250ml double cream
One for the chocolate orange lovers! Rich chocolate fudge cake, sandwiched with sweet orange buttercream and covered in dark chocolate ganache.
This recipe makes one 7″ round cake. I have baked two cakes to get the showstopper 10″ height by doubling the recipe and splitting between two 7″ round tins, however, this cake works really well as a single tier too.
Once baked, this cake will last 5-7 days. Although it didn’t last that long in my house! It was super tasty! Haha!
Also, by taking out the orange flavouring and zest, this recipe makes a fantastic dark chocolate fudge cake too! Two recipes in one!
Divide between two lined 7″ tins (or one if you’re doing a single tier) and bake at 140°C for 1 hour. Check to see if it is baked by seeing if a skewer into the middle comes out clean. If mixture is stuck to the skewer, bake for 10 minute intervals until done.
Once baked, remove from the oven and leave in the tin for 10 minutes before turning out onto a flat surface (on top of a sheet of greaseproof paper) Leave to cool completely.
To make the buttercream, whisk the butter for five minutes so it is aerated. It should be pale in colour and soft to touch.
Then, add in your icing sugar one cup at a time, you may need to add a few splashes of milk to soften.
Split your cakes using a cake leveller or knife. I’ve split each 7″ round cake into three sections.
Stack your layers gently. Once stacked, pop in the fridge to set for half an hour. In this time, make your ganache.
Make your chocolate ganache by putting the chocolate and cream into a bowl and microwaving in 30 second bursts, whisking furiously in between. Do this three times until it is nice and smooth. Then, leave to set. Once set, we can start to cover our cake. Using a palette knife, spread a thin layer of ganache over the outside of the cake.
Either leave the ganache smooth, or you can texture your cake like I have by running the palette knife down the cake in one smooth motion, creating a ‘bark’ effect. Put this back in the fridge for a further 30 minutes.
For the top of your cake, melt some of your ganache so it is easily spreadable. Then pour a small amount to the top of your cake and gently tease it to the edge. It should drip down naturally. Leave this to set completely, for speedy results, put it back in the fridge.
To pipe rosettes, you will need your leftover buttercream from what we made earlier and a piping bag fit with a 2D nozzle.
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