Chocolate Orange Cake

Name: Chocolate Orange Cake
Prep time: 45 min
Cook time: 30 min
Total time: 4 h
Yield: 1
Ingredients: 6 Eggs; 6 tbsp water; 300 g sugar; 0.5 orange (unprocessed); 2 tsp vanilla sugar; 200 g Flour; 100 g cornstarch; 2 tsp Baking powder; 150 g dark chocolate; 100 g orange jam (optional, without peel); 30 ml rum; 100 ml Orange Juice; 2 tbsp powdered sugar; 0.5 l milk; 0.5 Vanilla bean; 100 g dark chocolate; 3 egg yolks; 50 g sugar; 60 g cornstarch; 250 g softened butter; 100 g powdered sugar; 200 g apricot jam; 100 g orange jam; 500 g dark chocolate couverture; 60 g Butter; 200 g whole milk chocolate couverture; 15 chocolate decorative sheets (and marzipan decorative sheets and 2 pieces of chocolate foil)

Prep: 45min

| Servings: 1 | Cook: 30min

Chocolate cake is a recipe with fresh ingredients from the chocolate cake category. Try this and other recipes from Spoonsparrow!

Ingredients

6 Eggs
6 tbsp water
300 g sugar
0.5 orange (unprocessed)
2 tsp vanilla sugar
200 g Flour
100 g cornstarch
2 tsp Baking powder
150 g dark chocolate
100 g orange jam (optional, without peel)
30 ml rum
100 ml Orange Juice
2 tbsp powdered sugar
0.5 l milk
0.5 Vanilla bean
100 g dark chocolate
3 egg yolks
50 g sugar
60 g cornstarch
250 g softened butter
100 g powdered sugar
200 g apricot jam
100 g orange jam
500 g dark chocolate couverture
60 g Butter
200 g whole milk chocolate couverture
15 chocolate decorative sheets (and marzipan decorative sheets and 2 pieces of chocolate foil)

Instructions

1.
Preheat the oven to 180°C fan.
2.
Separate the eggs. Beat the yolks with water, sugar and orange zest until creamy. Whisk the whites with vanilla sugar until stiff peaks form. Sift together flour, cornstarch and baking powder. Grate the dark chocolate finely and fold into the dry mix. Alternately fold in the yolk mixture and the whipped whites. Place the batter evenly into parchment-lined cake rings on a baking tray, smooth the tops and bake for about 30 minutes (test with a skewer). Remove from oven, cool and release from the rings with a sharp knife. Cut each base into three layers.
3.
For soaking, whisk orange jam with rum, juice and powdered sugar until smooth; brush the mixture onto each cake layer with a pastry brush.
4.
To make the filling, bring milk and vanilla bean to a boil. Add chocolate pieces, stir until melted and let it come back to a gentle boil.
5.
Meanwhile beat egg yolks with sugar until fluffy, fold in cornstarch. Gradually whisk in the hot chocolate mixture, return everything to the pot and simmer once more while stirring; allow to cool.
6.
Whisk butter until creamy, gradually add powdered sugar. Fold the cooled chocolate cream into the butter and assemble the cake layers, leaving the top layer as a lid without filling. Chill until the filling sets.
7.
For the garnish remove the cake rings. Boil apricot jam with orange jam, spread around each cake and let dry for about 30 minutes.
8.
To glaze melt dark chocolate couverture gently with butter and temper to 32 °C. Coat the cakes with this glaze.
9.
Line a baking tray with parchment paper. Set the cake rings to the size of finished cakes. Cut the chocolate foil into wavy strips with one straight edge.
10.
Melt whole milk chocolate couverture carefully and temper it. Place the foil on parchment, drizzle a thin layer of chocolate over it and spread evenly. Wrap the chocolate strips around the cake rings and secure with tape or paper clips until set.
11.
For final assembly place the largest cake on a platter, insert 4–6 skewers into the middle cake up to about halfway, then stack the medium cake on top, followed by the smallest cake. Gently remove the chocolate strips from parchment, peel off the foil and drape over the cakes.
12.
Garnish the entire tower with marzipan or chocolate leaf decorations.