adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Choc-orange cake with burnt white chocolate ganache
Choc-orange cake with burnt white chocolate ganache
0 Likes
Prep Time:
870 minutes
Cook Time:
90 minutes
Total Time:
960 minutes
Indulgent blend of dark and white chocolate, liqueur, and zesty orange - simply irresistible.
Ingredients:
  • 250g unsalted butter, at room temperature
  • 250g raw caster sugar
  • 115g (1/3 cup) orange marmalade
  • 4 eggs
  • 140g dark chocolate (70% cocoa), melted, cooled
  • 340g (2 1/4 cups) self-raising flour
  • 50g (1/2 cup) dark cocoa powder
  • 1 1/2 tsp orange rind, finely grated
  • 125ml (1/2 cup) fresh orange juice
  • 150g sour cream
  • 2 tsp Grand Marnier liqueur
  • Dark chocolate, extra, melted, cooled, to drizzle (optional)
  • 500g Extra Silky White Chocolate, chopped
  • 500ml thickened cream
  • Large pinch of sea salt
Instructions:
  • To make the ganache, begin by preheating your oven to 150C/130C fan forced and lining a baking tray with parchment paper. Spread the chocolate evenly on the tray and bake for 30 minutes, stirring every 10 minutes with a dry metal spoon, until the chocolate is dark golden and fragrant. Meanwhile, heat the cream in a saucepan until it almost boils, then remove from heat. Whisk in the melted chocolate until smooth, then strain the mixture through a sieve into a heatproof bowl to remove any lumps. Stir in the salt and let the ganache cool for 1 hour, stirring occasionally. Refrigerate for at least 8 hours or overnight until it reaches a spreadable consistency.
  • Preheat your oven to 180C/160C fan forced. Grease and line the base and sides of two 20cm round cake pans with baking paper for easy removal.
  • In a bowl, use electric beaters to whip together butter, sugar, and marmalade until light and creamy. Gradually add eggs one at a time, mixing well after each addition. Stir in cooled dark chocolate until just combined.
  • In a large bowl, combine sifted flour, cocoa, and salt. Beat the orange rind, 50ml orange juice, half of the sour cream, and half of the flour mixture into the butter mixture until just combined on low speed. Repeat with the remaining sour cream, flour mixture, and another 50ml of orange juice until just combined. Divide the batter between prepared pans, smooth the surface, and bake for 50 minutes until a skewer comes out clean. Let it cool in pans for 15 minutes, then transfer to a wire rack to cool completely.
  • Take the ganache out of the fridge and let it sit for 20-30 minutes until slightly softened. Use a balloon whisk to gently mix it until thick and spreadable. Cut each cake into 2 discs. Mix the liqueur with the remaining orange juice in a small bowl. Brush the top of each cake slice with the liqueur mixture. Start assembling the cake by placing one cake base on a serving platter, spreading one-quarter of the ganache on top. Continue layering with the other cake pieces and ganache, ending with the top cake layer.
  • Transfer the leftover ganache into a piping bag with a large star nozzle. Pipe beautiful peaks on top of the cake and add a drizzle of extra dark chocolate for a decadent touch, if desired.

Similar Recipes