If you want an indulgent wedding cake, try making Anna Tyler's delicious chocolate orange cake!
Makes one 20cm cake (7.5cm deep)
Ingredients:
- 200g good quality dark chocolate, minimum 70% cocoa solids chocolate
- 200g butter unsalted , cut in pieces
- 1/2 - 1 tsp instant coffee granules
- 85g self-raising flour
- 85g plain flour
- ¼ tsp bicarbonate of soda
- 200g light muscovado sugar
- 200g golden caster sugar
- 25g /cocoa powder (green and blacks)
- 3 medium eggs
- 75ml buttermilk (5 tbsp)
- Zest of 2 oranges
- 2tbsp Grand Marnier
- 125ml freshly squeezed orange juice (use juice from oranges above)
- Ganache - made with 300ml single cream, 300g dark chocolate 53% broken into small pieces
Method:
1) Butter a 20cm cake tin (7.5cm deep) and line the base. Preheat
the oven to fan 140C/conventional 160C/gas 3. Break the chocolate in
pieces into a medium, heavy based pan. Tip in the butter, then mix the
coffee granules into 125ml orange juice and pour into the pan. Warm
through over a low heat just until everything is melted – don’t
overheat.
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2) While the chocolate is melting, mix the two flours, bicarbonate of
soda, sugars and cocoa in a big bowl, mixing to get rid of any lumps.
Beat the eggs in a bowl and stir in the buttermilk and orange zest.
3) Now pour the melted chocolate mixture and the egg mixture into the
flour mixture, stirring just until everything is well blended and you
have a smooth, quite runny consistency. Pour this into the tin and bake
for 1 hour 25 – 1 hour 30 minutes– if you push a skewer in the centre
it should come out clean and the top should feel firm (don’t worry if it
cracks a bit). Leave to cool in the tin. then turn out onto a wire
rack to cool completely.
4) When the cake is cold, cut it horizontally into three.
5) Make the ganache by gently heating the cream until just boiling,
then pour over the chocolate pieces. Stir until all the chocolate is
melted. Leave to cool slightly before using.
6) Sandwich the layers together with just a little of the ganache.
Pour the rest over the cake letting it fall down the sides and smoothing
to cover with a palette knife. The cake keeps moist and gooey for 3-4
days.
Souce: planyourperfectwedding.com
