Chocolate Orange Cake
If chocolate orange is irresistible then this cake will be the new favorite around the block. Orange cream filled layers with a dark chocolate on top. Yumm!
As I lately have some time, I had been surfing on the internet a few days ago. Looking for fresh, exciting thoughts, inspirational dishes that I have never used before, to impress my loved ones with. Searching for a long time unfortunately could not find lots of interesting things. Right before I wanted to give up on it, I stumbled on this delicious and simple treat by accident over Suncakemom. It seemed so delightful on its pic, that required instant actions.
It absolutely was simple enough to imagine just how it’s made, its taste and just how much my hubby will love it. Mind you, it is quite simple to impress the guy in terms of desserts. Anyway, I got into the webpage and followed the precise instuctions which were combined with superb photographs of the process. It really makes life much easier. I can suppose it’s a bit of a inconvenience to shoot snap shots in the middle of baking in the kitchen as you ordinarily have sticky hands so I genuinely appreciate the commitment she put in to build this blogpost and recipe conveniently followed.
With that said I’m empowered to present my own recipe in a similar fashion. Thanks for the concept.
I had been fine tuning the main formula to make it for the taste of my loved ones. I have to say that it was an awesome success. They prized the taste, the consistency and enjoyed getting a delicacy such as this in the midst of a hectic workweek. They basically requested lots more, many more. So next time I’m not going to commit the same miscalculation. I am likely to double the quantity to keep them happy.
All credit from chocolate orange cake recipe goes to SunCakeMom
Preheat oven to 350°F / 180°C.
Separate egg whites from the yolks one by one. Put them in two different medium sized bowls to beat them.
Measure flour. Put the unsweetened cocoa powder and the baking powder into the same measuring bowl and mix dry ingredients well.
Beat the egg whites on high speed until hard peaks form. At this stage, the tips of the egg whites will curl when the beaters are lifted. Peaks have to be stiff.
Beat yolk and sweetener of choice until it becomes light yellow.
Add dry ingredients bit by bit alternating it with the orange juice.
Fold the egg whites into flour yolk mixture. Use a wooden spoon or a spatula to cut vertically through the mixture. Move it around the bottom of the bowl bring it back up. Carrying some of the mixture from the bottom up to the surface.
Repeat it smoothly until ingredients are evenly combined.
Line a cake tray by using baking sheets or cover it with some butter and flour.
Spread the batter evenly into the prepared tray and put it into the 350°F / 180°C preheated oven for about 30 minutes or until the toothpick comes out clean.
Get the oranges and wash them well.
Dice them up and put the pieces into a pot to cook.
Pour water into the pot as well.
Put saucepan in the cooktop and bring it to boil.
Turn heat to low then cook oranges for half to one hour with the lid on.
Take it of the heat and let it cool down then puree it with a blender.
Continue with the other part of the cream: pour the milk and heavy cream in a pot on medium heat warm it up until it starts to bubble. Mind to stir it fairly often to avoid burning down.
Whilst the milk-cream reaching the boiling temperature; separate eggs and put away the whites for Floating islands or freeze it.
In a medium bowl, whisk the egg yolks for about a minute until light yellow and increased in volume.
Whisk in the cornstarch, vanilla extract, agave syrup and gradually about ½ cup of the hot milk-cream. The goal is to raise the temperature of the yolks so it won’t get curdled when added into the hot mixture.
Slowly pour all of the egg yolk mixture into the scalding milk-cream while stirring vigorously until the mixture seems completely liquified.
Keep warm and continuously stir until the custard thickens.
Mix it with the orange puree evenly.
Melt the chocolate, cocoa and the piece of butter.
Pour heavy cream into the saucepan with the chocolate bits.
Stir occasionally until melted chocolate is completely incorporated with the butter and whipped cream.
If cake base cooled down, cut it into four equal parts horizontally. Check out the cheap cake slicers in our Kitchen Bazaar at the Reviews. Pro tip: Use the top of the cake for Domino cake.
Divide the orange cream into three parts.
Spread the first part on the bottom layer of the cake then put the second layer on top.
Spread the second part of the cream on the second layer and the third layer on top.
Finish the same with the third part of the cream and the top layer of the cake.
Pour chocolate icing on top of the cake.
Decorate it with candied orange peel or just a simply fry the orange peels in oil for 5-10 minutes until get a slightly brownish color.
Put cake in the fridge for a couple of hours before cutting it up and serving it.