Orange Chocolate Cake Recipe

Lately I have an addiction to food channel, never believed that I will have this addiction but as we are growing we are changing.

This recipe I saw it on Eric Lanlard show, he was making a bund but we have transformed it to a chocolate cake under ganache. The cake aroma is unbelievable, it takes the reaches of the chocolate and the orange aroma and mix them together. It is a moist batter, but easy to work with.

The recipe can be found with many others on this link:

http://www.channel4.com/4food/recipes/tv-show-recipes/baking-mad-with-eric-lanlard/chocolate-orange-crown-cake-recipe

INGREDIENTS

  • 1 orange (Seville if available)
  • 100g plain chocolate, broken into pieces
  • eggs
  • 280g golden caster sugar
  • 240ml sunflower oil
  • 25g cocoa powder
  • 250g plain flour
  • 1½ tsp baking powder
  • 1 tsp orange extract (we use the juice of another orange, this is too natural and healthy recipe to add artificial flavours)

For the ganache

  • 200g plain chocolate, broken into pieces
  • 50g unsalted butter
  • 225ml double cream

For ganache under fondant

  • 600g plain chocolate (half dark and half sweet chocolate), broken into pieces
  • 300ml pure cream

Method

  1. Preheat the oven to 180°C/fan 160°C/gas mark 4. Grease and line a large silicone crown mould or the base of a 23cm round cake tin.
  2. Pierce the orange with a skewer right through then cook in boiling water for 30 minutes until soft. Whizz the whole orange in a food processor until smooth then allow to cool.
  3. Melt the chocolate in a heatproof bowl set over a pan of simmering water, or in the microwave for 2 minutes on high, stirring after 1 minute. Allow to cool.
  4. In a large bowl, lightly beat the eggs, sugar and oil. Gradually beat in the puréed orange, discarding any pips, then stir in the cooled melted chocolate and orange extract. Sieve in the cocoa, flour and baking powder then mix well and pour into the tin.
  5. Bake in the centre of the oven for 35-40 minutes, or until the cake springs back when lightly pressed in the middle. (Check after 45 minutes and cover with foil if it is browning too much.)
  6. Allow to cool for 10 minutes in the tin, and then turn out on to a wire rack to cool completely. At this stage I wrap it in glad wrap and refrigerate it for ganaching, it keeps it’s moist and it is much easier to work with.
  7. To make the chocolate ganache, put the chocolate, butter and cream into a heatproof bowl. Bring the cream to the boil and leave for 2 minutes, then stir until smooth. Set aside until firm enough to spread over the cake.

For the chocolate ganache under fondant: pure the cream over the chocolate and melt the chocolate in microwave for 30 sec each time till everything is smooth. Let the ganache to set till it is peanuts butter consistency.