Bake Off is finally starting! Whoop we are so excited. Whatever you’re baking, make it with Whitworths Sugar this season. From rich chocolate cakes to sweet, fruity jams. Our amazing range of sugars are perfect for every delicious part of your show-stopping creations. Whitworths Sugar will support all your sweet creations like this delicious chocolate and orange celebrtion cake
Bake Off is finally starting! Whoop we are so excited. Whatever you’re baking, make it with Whitworths Sugar this season. From rich chocolate cakes to sweet, fruity jams. Our amazing range of sugars are perfect for every delicious part of your show-stopping creations. Whitworths Sugar will support all your sweet creations like this delicious chocolate and orange celebration cake.
Preheat the oven to
180C. Line 2 x 20cm cake tins with baking paper. Mix together the flour and
cocoa powder in a bowl. Melt the chocolate, sugar and butter with 100ml water
in a pan over low heat until smooth, set aside to cool.
Once cooled, transfer to
a mixing bowl and whisk in the eggs one at a time until combined, followed by
the vanilla extract. Slowly whisk the wet ingredients into the dry ingredients
and stir until completely combined. Sprinkle the orange zest in and gently
fold.
Divide the batter between
the cake tins and bake for 30 minutes or until a skewer poked into the middles
comes out clean. Leave the cakes for 20 minutes to cool before taking out of
the tine and transferring to a wire rack.
For the orange slices
Cut the orange into thin
slices. Place a medium saucepan over high heat. Add water and sugar, stir to
combine and let the sugar dissolve, it should be translucent. Add the orange
slices.
Bring the mixture to a
simmer, then lower the heat. Cover and cook for about 45 minutes on a low heat.
Once the time is up, remove the pan from the heat and let the orange slices cool completely while still in the saucepan with the syrup.
For the ganache
In a small saucepan over
medium heat, heat up the cream.
Place the dark chocolate
and the orange chocolate into a bowl. Once the cream begins to boil, pour it
over the chocolate.
Stir the mixture until
all the chocolate has melted and the cream is completely combined. Cover the
ganache and set it aside to cool, so that it sets slightly and becomes a pourable
consistency.
For the buttercream
Put the chocolate in a
heatproof bow, place in the microwave, stirring every 30 secs until the
chocolate is completely melted. Leave the melted chocolate to cool for 5
to 10 minutes.
Mash the butter and icing
sugar together with a fork, then switch to an electric mixer and beat until
fluffy.
Add the cocoa and pour in
the melted chocolate, a pinch of salt and the milk, then mix again until smooth
but fluffy.
To assemble
On a cake stand or large
plate, sandwich the cakes together with half of the buttercream, then spread
the rest on top and around the sides but leave some for extra piping if
desired.
Pour the chocolate
ganache over the cake and use the back of a spoon to gently move some ganache
over the edge so that it drips down the side of the cake for decoration.
Place in the fridge to
set for 15 minutes before piping any extra buttercream around the cake, if
desired and propping your orange slices up around the centre of the cake.
