Chocolate Orange Fudge Cake
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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!
Mix together the butter, golden caster sugar, brown sugar and golden syrup.
Add in your eggs.
Then mix in your flour, cocoa powder and bicarbonate.
Next, mix in your melted dark chocolate and sour cream.
Finally, add in your orange zest and orange flavouring.
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.
Finally, add your orange colouring and flavouring to taste.
Split your cakes using a cake leveller or knife. I’ve split each 7″ round cake into three sections.
Then fill your cake with light and tasty orange buttercream.
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.
While the cake is setting, break apart a Terry’s Chocolate Orange for decoration.
To pipe rosettes, you will need your leftover buttercream from what we made earlier and a piping bag fit with a 2D nozzle.
Piping from the inside out, create a rosette effect on the top of your cake. Finish with Terry’s Chocolate Orange segments and any other decorations you would like! I’ve used Orange Jelly Cubes and Orange Crunch from Scrumptious!
Give it a try and let me know how you get on either on Facebook, Twitter or Instagram!
If you want to turn your baking hobby into a career, check out my book Cakes, Bakes & Business for everything you need to know about running a successful baking business, including pricing, marketing, insurance and much more! Happy baking!
Britt xo