I thought it was time to share a yummy cake with you that is definitely not something for a healthy diet, but a complete treat and oh so delicious! And this is most definitely a naughty cake! Jo Bridgeman, our bookkeeper, made this to share with all the staff – and I did say it almost had a Halloween feel to it. It will be as near as I get to a Halloween celebration as it’s not really my thing – but hey, the colours are right aren’t they!
Jo B said the recipe and method comes from a really fabulous baking website that’s worth visiting www.shewhobakes.co.uk as there are lots more ideas on there and a good newsletter – I’m off to have a look!
To get a really tall cake like this you need to double the quantities and make two batches using 2 x 7” round tins.
For the cake:
- 200g self raising flour
- 150g unsalted butter
- 100g dark brown sugar
- 100g golden caster sugar
- 50g cocoa powder
- 100g dark chocolate
- 50g golden syrup
- Orange flavouring
- Zest of two large oranges
- 1 teaspoon bicarbonate of soda
- 75ml sour cream
- 5 eggs
For the orange buttercream:
- 125g unsalted butter
- 350g icing sugar
- A few splashes of milk
- Orange flavouring
- Orange colouring
For the ganache covering and topping:
- 600g dark chocolate
- 250ml double cream
Mix together the butter, golden caster sugar, brown sugar and golden syrup. Now add the eggs, mix in the flour, cocoa powder and bicarbonate.
Now mix in the melted dark chocolate and sour cream. Finally, add the orange zest and flavouring.
Divide between two lined 7” tins and bake at 140º C for one hour. Check to see if it’s ready by gently inserting a skewer in the centre – if it comes out clean it is done.
Once cooked, leave in the tin for 10 minutes and then place on a cool surface or cake rack to cool completely.
To make the buttercream, whisk the butter for 5 minutes so it is aerated (and yes this is assuming you have electrical help here – not by hand!) Then add the icing sugar one cup at a time, if necessary add a few splashes of milk to soften. Finally, add the orange colouring and flavouring to taste.
Split the cakes in half, or even into thirds, then fill with the buttercream. Stack them gently and put in the fridge while you make the ganache.
Put the chocolate and cream into a bowl and microwave for 30 seconds, whisking hard and then put in for another 30 seconds, whisk again and then into the microwave for a third time again whisking hard when it comes out.
Once it is set, cover the cake with a palette knife. Then return the cake to the fridge. Melt what is left of the ganache so it is spreadable and pour over the top so it drips down the sides.
Finally, decorate with rosettes of orange buttercream and sections of a Terrys chocolate orange… then sit back and enjoy!