Decadent Chocolate Orange Cake



 Ingredients

For the ganache:

375 ml (1 1/2 cups) 35% cooking cream

250 g cream cheese, softened

400 g milk chocolate

80 ml (1/3 cup) chopped hazelnuts

For the cake:

750 ml (3 cups) flour

500 mL (2 cups) sugar

375 ml (1 1/2 cups) cocoa

15 ml (1 tbsp.) baking soda

7.5 ml (1/2 tablespoon) baking powder

3 eggs

250 ml (1 cup) buttermilk

180 ml (3/4 cup) canola oil

125 ml (1/2 cup) La Fraisonnée orange marmalade

5 ml (1 teaspoon) vanilla

15 ml (1 tablespoon) orange zest

375 ml (1 1/2 cups) hot water

For the chocolate and Grand Marnier sauce:

225 g semi-sweet chocolate

15 ml (1 tbsp.) butter

125 ml (1/2 cup) hot 15% cooking cream

30 ml (2 tbsp.) citrus liqueur (such as Grand Marnier)

For the marmalade mousse:

125 ml (1/2 cup) 35% whipping cream

125 ml (1/2 cup) La Fraisonnée orange marmalade

125 g cream cheese, softened

For decoration:

1 orange, thinly sliced

125 ml (1/2 cup) dark chocolate shavings

Preparation

In a saucepan, heat the 35% cooking cream and cream cheese over medium heat, stirring until the cheese begins to melt. 

Using an electric mixer, whip the mixture until smooth. 

Remove it fire the heat and then add the chocolate. Stir until melted.

Stir in the hazelnuts. Refrigerate for 3 to 4 hours, until the ganache is firm.

Preheat oven to 180°C (350°F). 

In a bowl, combine flour, sugar, cocoa, baking soda and baking powder. 

Using electric mixer, beat eggs with buttermilk, oil, marmalade, vanilla, orange peel and warm water. Stir into dry ingredients. 

Butter and line three 23cm (9in) round cake tins with parchment paper. Divide batter among pans. Bake for 30 to 40 minutes, until a toothpick inserted into the centre of a cake comes out clean. 

Remove the cakes from the oven and allow to cool on a wire rack before unmolding. 

Using a bread knife, smooth the top of the cakes. 

melt the chocolate with the butter. 

Add the hot cooking cream and the citrus liqueur, stirring with a wooden spoon. Allow to cool. 

Using an electric mixer, whip the whipping cream at high speed until stiff peaks form. 

In a bowl, whisk the marmalade with the cream cheese. 

Gently fold the marmalade mixture into the whipped cream with a spatula. 

Fill one cake with half of the chocolate ganache. Cover with a second cake, then top with the remaining chocolate ganache. Top with third cake, then garnish with chocolate sauce and Grand Marnier. Refrigerate for 5 to 10 minutes. 

Top cake with marmalade mousse, then orange slices and chocolate shavings. 

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