Chocolate and Orange Cake with Whipped Orange Chocolate Ganache
This one-layer chocolate orange cake is a real treat. The orange scented cake sponge is topped with a thin layer of orange jelly and the whole thing is topped off with a silky whipped chocolate ganache. It’s the perfect pairing of chocolate and orange!
Servings: 16 slices
Equipment
- Three 8" round cake pans
- Parchment Paper
Ingredients
Make the Orange Jelly
- 5 Oranges, juiced and zested
- 1 Lime, juiced and zested
- ½ cup sugar (100g)
- 1 pouch Knox gelatin powder (28 g)
Make the Orange Cake Sponge
- ½ cup unsalted butter, at room temperature
- 1 ½ cup granulated sugar (300g)
- 4 eggs, large
- 1 ¾ cups all-purpose flour (300g)
- ⅜ cup plain Greek yogurt (2%) (100g)
Make the Whipped Orange Chocolate Ganache
- 2 cups whipping cream (500 ml)
- 1 cup dark chocolate (200g)
- 1¼ cup milk chocolate (300g)
- 1 teaspoon orange zest
To Assemble the Cake
- 3 tablespoons apricot jam
- orange zest to decorate
Instructions
Make the Orange Jelly
- Line an 8inch round cake tin with plastic wrap, making sure to cover the entire inside of the tin.
- Pour the gelatin powder into a small bowl and set the kettle to boil.
- Zest the oranges and limes and squeeze the juice into a small pot.
- Pour the sugar, orange and lime juices in a small pot and heat on medium-low, stirring to help dissolve the sugar. Remove from the heat when the juices just begin to simmer.
- Add ¼ cup of boiling water to the gelatin powder and stir until the powder dissolves,then add the gelatin to the juices and stir.
- Pour the juice into your prepared pan and carefully place it in the fridge for 8 hours, or overnight to set.
- Add the orange and lime zests to the yogurt to use in the cake the next day. Keep in the fridge until you’re ready to make the cake.
Make the Cake Sponge
- Heat the oven to 350F (180C) and spray the deeper 8-inch cake tin with non-stick cooking spray. Line the bottom with a piece of parchment paper cut to fit.
- In the bowl of a stand mixer using the paddle attachment, cream together the butter and sugar until it is fluffy and lightens in colour. Continue to beat the eggs in one at a time making sure that each egg is fully incorporated before adding another.
- Add the flour to the bowl, a third of time, making sure that it is mixed in thoroughly before adding more. Sprinkle in the baking powder with the final third of flour and mix.Finally, add the yogurt and mix once more until everything is combined
- Pour the batter into your prepared pan and bake for 45 – 60 minutes until the top is golden brown and a toothpick inserted into the centre comes out clean.Allow the cake to cool on a wire rack in the tin for 30 minutes before removing it from the tin to cool completely.
Make the Whipped Chocolate Ganache
- Gently heat the cream in a small pot over medium heat until it just comes to a simmer. Be careful not to let the cream boil.
- Pour the hot cream over the chocolate and allow it to sit for 5 minutes, then stir itwith a rubber spatula. Keep stirring until all of the chocolate is melted.
- Sprinlke in the orange zest and stir thoroughly.
- Place the bowl into the fridge and allow the ganache to cool for a couple of hours.
- When you’re ready to assemble your cake, bring the bowl back to the stand mixer, fitted with the wire whip this time, and whip the ganache for 2 – 3 minutes until it has thickened and lightened. It is now ready to spread over your cake.
How to Assemble the Cake
- Use a serrated knife to level off the dome on the top of the cake. You are looking for a flat surface.
- Brush a light layer of apricot jam on top of the cake and then carefully lift the orange jelly out of the tin using the plastic wrap and lay it on top of thecake. Gently pull off the plastic wrap.
- The finals tep is to frost the cake. The whipped chocolate ganache is easy to spread on. I suggest starting with the sides and then frosting the top of the cake. If you like, you can decorate your cake with more orange zest.
Notes
- Because the cake has a couple of components that require chilling, it’s a good idea to plan ahead and make the cake over a couple of days. I usually make the orange jelly and chocolate ganache on one day and then bake the cake, whip the ganache, and assemble the cake on the second day.
- As with most cakes, it’s important for your ingredients to be at room temperature when mixing to make sure everything comes together easily and smoothly. Take your butter, eggs, and yogurt out of the fridge 1 hour before using to let them warm up.
- This cake is best eaten on the day it’s made but can be stored in a cool place for up to 3 days. When I don’t have room in the fridge, I cover the cake in plastic wrap and leave it outside in the garage during the winter months. It works well if you live in a colder climate!