Chocolate orange sponge with chocolate orange ganache
This recipe is based on this one from the bbc, with a few small changes.
120g dark choc
480g caster sugar
zest of 5 oranges, and juice of 2.5 oranges
480g self raising flour
2.5tsp baking powder
200g cocoa powder
Some grand marnier or other orange liqueur
480ml double cream
480g dark choc
Some grand marnier
- Preheat the oven to 140C fan. Grease and line two 12 inch tins (or half the mixture and do twice if you only have one tin like me). I also wrapped the outside of the tin in greaseproof paper to stop the outside from cooking too fast.
- Melt the chocolate in the microwave, or in a bowl set over a pan of simmering water.
- Cream the sugar and butter together in a bowl until light and fluffy. Add the orange zest and the melted chocolate. Slowly beat in the eggs, one at a time, until well combined. I add a bit of flour after each egg so the mixture doesn’t curdle
- Fold in the flour and baking powder, follwed by the orange juice. Then fold in the cocoa powder bit by bit. You may find you don’t need all of the cocoa powder – stop when the mixture is dropping consistency. Divide the cake batter between the two tins (if you’re doing two at once) and bake for 25-35 minutes, or until a skewer comes out clean. Start checking the cakes after 25 minutes.
- While the cakes are cooking, make the sugar syrup. Heat the sugar and water in a pan over a medium heat until the sugar has dissolved and the volume of the liquid has reduced slightly. Stir in the orange liqueur.
- Once cooked, remove the cakes from the oven and set aside to cool for 10 minutes. Use a skewer to poke holes all over the cake, then pour over the syrup, letting it completely soak in after each addition. Leave to cool completely, then remove them from the tins.
- For the ganache, warm the double cream in a saucepan then remove from the heat. Stir in the chocolate and set aside for a few minutes to melt. Stir the ganache until smooth then add the orange liqueur. Set aside to cool.
- To ice the cake, sit one cake on a serving plate and use the chocolate ganache to sandwich the cakes. Ice the top and sides of the cakes with the remaining ganache. Allow the icing to set slightly, then smooth with a palette knife.