CHRISTMAS CHOCOLATE ORANGE CAKE
Conjure up the magic of the season with this chocolate orange showstopper, made for us by Jess Skinner and photographed by Thyme Lane photography. Decorated with a festive crown of fruit, flowers, and a touch of gold, and iced with an indulgent ganache, this cake is a real Christmas crowd pleaser.
SERVES:
6 people
COOKING TIME:
Prep time: 15 minutes
Cook time: 1 - 1.20 hours approx.
INGREDIENTS & METHOD
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.