It’s Christmas Eve and even Mumbai has a bit of a nip in the air, albeit only in the nights and early mornings. Right now I’m looking forward to spending Christmas and bringing in the New Year in Bangalore and Coorg. But before I leave for my holiday, here is another festive baking recipe for you. I baked this for my dad’s birthday yesterday and it was a hit! I admit that I’m a bit obsessed with oranges these days, but this time I decided to add a chocolate ganache as well.
I also used up the poaching syrup left over from the last orange cake (see my Spiced Orange Upside-down Cake recipe here); I had refrigerated it and it’s kept pretty well for two weeks. So here's my Orange Cake with Chocolate Ganache.
This recipe makes one 22cm Cake
- 4 Eggs
- 200g Flour
- 200g Butter (I use salted butter)
- 200g Caster Sugar
- 2 Vanilla Beans, scraped
- 2tsp Baking Powder
- 50ml Orange poaching syrup (see earlier post for recipe. You can try adding some orange marmalade instead.)
- Zest of one Orange
- Preheat the oven to 180C. Grease a 22cm cake tin and set aside.
- Sift together the flour and baking powder. If you’re using unsalted butter, add a pinch of salt to the dry mixture.
- Beat the butter and sugar together.
- Add eggs one at a time, beating well after each addition.
- Add the vanilla extract, orange zest and orange poaching syrup. Mix well.
- Add the dry mixture 1/3rd at a time and mix well using the cut and fold technique. Be sure to stir only in one direction else the cake might turn out wonky.
- Pour the batter in the cake tin and bake for 40-45 minutes, or till a knife inserted in the centre comes out clean.
- Remove and allow to cool completely.
- Slice horizontally to get two layers of the cake.
- Spread the ganache (recipe follows) on the bottom layer.
- Place the top layer on it and coat the cake completely with the ganache.
- Let it stand for about an hour and then slice, share and enjoy!
This is a recipe for a basic ganache and you just need two ingredients. For this cake, I used an orange-flavoured chocolate to go with the flavour of the cake. You can also add about 10ml of liqueur (Cointreau will work beautifully with this cake) or rum or brandy to the ganache to spice things up!
- 200ml Cream
- 200g Chocolate
- Chop up the chocolate and melt it in a bain-marie (double boiler technique).
- In a thick-bottomed pot, heat the cream and bring it just to boil. Do NOT let it boil.
- Pour the cream over the melted chocolate and mix well to get a silky smooth ganache.
- Use as it is or add a dash of liqueur.
I hope you try this cake and enjoy it as much as I did. My next post will most likely be published in 2013. So see you on the other side :) Happy Holidays!