Ingredients
Scale
For Sponge
- 150 g All-purpose flour
- 30 g Natural cocoa powder
- 190 g Castor sugar
- 1 tsp Baking powder
- ½ tsp + ¼ tsp Baking soda
- 1/2 tsp Salt
- 115 g Milk
- 42 g Oil
- 1 medium sized Egg
- 1 tsp Vanilla essence
- 107 g Boiling water
For Orange Chocolate Ganache
- 550 g Semi sweet couverture chocolate
- 275 g Fresh cream
- 40 g Orange juice
For Soaking Syrup
- 50 g Water
- 20 g Fresh orange juice
Instructions
For Sponge
- Prepare two 6-inch round baking tins by greasing them with oil and placing butter paper at the bottom. Also, preheat your oven to 180° C or 350° F (OTG mode: lower rod + upper rod + fan).
- In a bowl, sift in all the dry ingredients: all-purpose flour, castor sugar, natural cocoa powder, baking powder, baking soda, and salt.
- Mix all the liquid ingredients in a different bowl: milk, oil, egg, vanilla essence, and boiling water.
- Now add the liquid mixture to the dry ingredients and mix all of them to get a free, smooth batter.
- Pour the batter into the prepared baking tins equally. Bake them at 180° C or 350° F (OTG mode: lower rod + upper rod + fan) for 35 – 40 minutes or until the toothpick inserted in the middle comes out with just a few dry crumbs sticking to it.
For Soaking Syrup
- In a small bowl, mix water and freshly squeezed orange juice.
For Ganache
- In a bowl, melt the semi-sweet chocolate and warm fresh cream separately.
- Add warm fresh cream to the ganache and mix it with the melted chocolate to form a smooth ganache.
- Lastly, add fresh orange juice to the ganache and mix it well.
- Transfer it into piping bags for later use.
Assembly
- Let the sponges cool down completely before de-molding.
- De-mold the sponges carefully with an offset spatula or bent palette knife.
- Now, on a cake base, spread a little bit of the orange chocolate ganache and place a layer of sponge on top.
- Soak a sponge with the soaking syrup using a pastry brush or a squeeze bottle.
- Pipe some orange chocolate ganache on top and smooth out using an offset spatula or bent palette knife.
- Place another layer of sponge on top of the ganache and repeat the same process with the rest of the layers.
- For crumb coating the cake, pipe thin layers of ganache all over the cake and smooth out using a bent palette knife.
- Keep it in the fridge for 15 – 20 minutes until the frosting is set.
- For the final frosting, pipe the ganache all over the cake again, then smooth out and remove the excess with a scrapper. Make sure that you have a smooth exterior with sharp edges.
- For decorating the cake, pipe dollops of the chocolate orange ganache around the top edge.
- Place pieces of oranges in between the dollops. And with this, you are done with the amazing chocolate orange cake.
- Prep Time: 50 to 55 minutes
- Assembly Time: 40 to 50 minutes
- Cook Time: 35 to 40 minutes