CHRISTMAS CHOCOLATE ORANGE CAKE

SERVES:
6 people

COOKING TIME:
Prep time: 15 minutes
Cook time: 1 - 1.20 hours approx.

Cake: 

250g unsalted butter 
250g 70% chocolate 
180ml freshly brewed coffee (or 180ml hot water to 2 tbsp of instant coffee) 4 Eggs 
150ml sour cream 
3 tbsp vegetable oil 
430g caster sugar 
150g plain flour 
150g self raising flour 
60g cocoa powder 
Zest of two oranges 
3⁄4 tsp bicarbonate of soda
1⁄2 tsp salt  

Chocolate Orange Ganache:
200g unsalted butter
400g chocolate (I like 50% for ganache) 200g double cream
Zest of 1 orange
Palette knife or spatula

Decoration:
Dried orange
Shop bought macarons or dark chocolate
Figs
A selection of berries
Gold leaf

To make your cake:  

1 - Start by lining and greasing your tins and preheating your oven to 170c Fan.  

2 - Add your unsalted butter, 70% dark chocolate and freshly brewed coffee into a pan and gently heat whilst stirring until all the ingredients are melted and combined.  

3 - Leave to cool slightly.  

4 - In a large bowl, add your eggs, sour cream, vegetable oil and cooled down chocolate mixture. Combine with a whisk until fully combined.  

5 - Whisk in your caster sugar, then both self-raising and plain flour, cocoa powder, bicarbonate of soda and salt.  

6 - Mix through your orange zest.  

7 - Pour into your three 8 inch tins, spread evenly and bake for approximately 30 minutes or until a skewer comes out clean. Leave to cool.   

To make your chocolate Orange Ganache:  

1 - Melt your chocolate and butter together in a microwave, heating in 30 second bursts until fully melted.

2 - Add your double cream and orange zest, stirring to combine. Then leave it to sit until it has thickened up to a perfect spreading consistency (similar to peanut butter).  

3 - Use this to layer up your cake and cover the outside with a thick layer of ganache. Using a palette or spatula you can then create ribbons on the side of the cake by running your spatula round the cake in a continuous motion.

To decorate the cake:

• For a festive finish use your decorative ingredients to create a crown on the top of the cake and around the base on your chosen server.  

• For a final flourish, brush on some edible gold leaf to your fruit and serve.

Pro Tips:

• Level off your cake sponges with a serrated knife to remove the top and even out the layers.
• If your ganache firms up too hard, soften in the microwave in 5 second bursts until it’s a spreadable thick consistency again.

To make your cake:  

1 - Start by lining and greasing your tins and preheating your oven to 170c Fan.  

2 - Add your unsalted butter, 70% dark chocolate and freshly brewed coffee into a pan and gently heat whilst stirring until all the ingredients are melted and combined.  

3 - Leave to cool slightly.  

4 - In a large bowl, add your eggs, sour cream, vegetable oil and cooled down chocolate mixture. Combine with a whisk until fully combined.  

5 - Whisk in your Caster Sugar, then both self-raising and plain flour, cocoa powder, bicarb and salt.  

6 - Mix through your orange zest.  

7 - Pour into your three 8” tins, spread evenly and bake for approximately 30 minutes or until a skewer comes out clean. Leave to cool.   

To make your chocolate Orange Ganache:  

1 - Melt your chocolate and butter together in a microwave, heating in 30 second burst until fully melted.

2 - Add your double cream and orange zest, stirring to combine. Then leave it to sit until it has thickened up to a perfect spreading consistency (similar to peanut butter).  

3 - Use this to layer up your cake and cover the outside with a thick layer or ganache. Using a palette or spatula you can then create ribbons on the side of the cake by running your spatula round the cake in a continuous motion.

To decorate the cake:

• For a festive finish use your decorative ingredients to create a crown on the top of the cake and around the base on your chosen server.  

• For a final flourish, brush on some edible gold leaf to your fruit and serve with joy!

• Pro Tips:

  • Level off your cake sponges with a serrated knife to remove the top and even out the layers.
  • If your ganache firms up too hard, soften in the microwave in 5 second bursts until it’s a spreadable thick consistency again.

To make your cake:  

1 - Start by lining and greasing your tins and preheating your oven to 170c Fan.  

2 - Add your unsalted butter, 70% dark chocolate and freshly brewed coffee into a pan and gently heat whilst stirring until all the ingredients are melted and combined.  

3 - Leave to cool slightly.  

4 - In a large bowl, add your eggs, sour cream, vegetable oil and cooled down chocolate mixture. Combine with a whisk until fully combined.  

5 - Whisk in your Caster Sugar, then both self-raising and plain flour, cocoa powder, bicarb and salt.  

6 - Mix through your orange zest.  

7 - Pour into your three 8” tins, spread evenly and bake for approximately 30 minutes or until a skewer comes out clean. Leave to cool.   

To make your chocolate Orange Ganache:  

1 - Melt your chocolate and butter together in a microwave, heating in 30 second burst until fully melted.

2 - Add your double cream and orange zest, stirring to combine. Then leave it to sit until it has thickened up to a perfect spreading consistency (similar to peanut butter).  

3 - Use this to layer up your cake and cover the outside with a thick layer or ganache. Using a palette or spatula you can then create ribbons on the side of the cake by running your spatula round the cake in a continuous motion.

To decorate the cake:

• For a festive finish use your decorative ingredients to create a crown on the top of the cake and around the base on your chosen server.  

• For a final flourish, brush on some edible gold leaf to your fruit and serve with joy!

Pro Tips:

• Level off your cake sponges with a serrated knife to remove the top and even out the layers.
• If your ganache firms up too hard, soften in the microwave in 5 second bursts until it’s a spreadable thick consistency again.