This beautiful cake flavor suggestion came from @saffrontrail 🙂 I adore her to bits.
I made this one for the friend who got married recently. 🙂 It was her chunni n godh bharai ceremony so what can be better than a cake as rich as this one.
Adapted from Sweethearts Cakes and Bakes. You shall need: [Makes 2 cakes of 7″]
50 gm… Bitter sweet chocolate
200 gms… Castor sugar
200 gms… Butter
Zest of 2.5 oranges and juice of 2 oranges.
225 gms… All Purpose Flour
1.5 tsp… Baking Powder
75 gms… Cocoa Powder
For the Ganache:
150ml …Whipping cream
150gms… Bitter sweet chocolate [ Used a mix of Milk and dark]
juice of half a fresh orange and very small pieces of candied orange peel
1/2 tbsp,,, butter
For the Candied Orange peel:
150 gms… Castor Sugar
Peel of 1 orange
150 ml… Water
To make the cake:
- Pre heat oven to 180C and line the tins with greaseproof paper.
- Melt the chocolate in double boiler or microwave without burning it. Dont let the water touch the pan with the chocolate.
- Cream sugar and butter until pale and fluffy.
- Add the zest, juice and orange juice.
- Sift the dry ingredients together and keep aside.
- Add 1 egg at a time and some of the sifted dry ingredients.
- Repeat the process until all are combined.
- Divide the cake between tins and bake for 25 min or until the skewer comes out clean.
- Once ready, keep them on the rack to cool down.
- You may make this cake ahead and keep. I made them a day in advance.
To make the candied orange peel:
I was very happy with the way I used a pairing knife on the orange 🙂 I make long yet not so deep incisions on the peel and pulled out nice ling slices of the rind. There are other ways of doing it, check this.
- Once you have the peel with you, cut it in thin long-ish slices and keep aside.
- Bring water and sugar to a boil on a low-medium heat.
- Add the orange peels to the pan and swirl the pan to cover them in the syrup.
- Let it bubble away until you are see nice plump, orange strips of orange.
- Take them out and keep aside.
- Reserve the orange flavored syrup.
- Once they are cooled, roll them in some fine sugar and keep aside.
To make the ganache:
- Cut the chocolate in equally small pieces and keep aside
- Bring the cream to a boil and stir in the butter.
- Pour it on the chocolate and stir ocassionally.
- Add the orange juice and candied orange peel pieces.
- The ganache might feel too watery to spread on the cake, but let it cool down for a couple of hours and it shall have a lovely consistency.
Assembling the cake:
- Put on the cake on the base of the tray you wish to serve it in.
- Brush it with the syrup lightly.
- Put 1/2 of the ganache on the cake and place the 2nd cake on top of it.
- Brush the top of the 2nd cake with some syrup and put the balance ganache on it.
- Decorate with candied peel and silver balls.
Serve with love 🙂 I actually made 2 cakes. The actual cake that my friend and her fiance cut is not this one 😦 Shall put up a pic soon.
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