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A Dark Temptation: Dark Chocolate & Honey Crumble Orange Cake

4 months ago

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Semi Drunk & Semi Naked Dark Chocolate and Honey Crumble Orange Cake

SOAKING SYRUP:

1 cup Water

1 cup Granulated dugar

2 Tbsp Cointreau

2 Tbsp Johnny Walker Double Black

  1. Place the water and sugar in a saucepan, stir well, and bring to a boil. Remove from heat and let it cool.
  2. When lukewarm or cold, add the Cointreau and the Whisky. Set aside.

CANDIED ORANGES:

1 Seedless orange

1/2 cup Granulated sugar

1/4 cup Water

  1. Wash the orange thoroughly and slice them crossways about 1/8-inch thick.
  2. Combine the sugar and water in a saucepan and bring to a boil over medium to high heat. Once the sugar has dissolved, turn the heat down to medium and add the orange slices into the liquid making sure each slice is completely submerged into the mixture.
  3. Cover the pan and simmer for another 10 minute, stirring once or twice making sure that the oranges aren’t sticking to the bottom of the pan.
  4. Remove from the heat, and let the oranges cool in the mixture for another 10 minutes.
  5. Transfer the slices onto a wire rack and let it cool completely cool and dry up. Set aside.

CHOCOLATE GANACHE:

3 cups Risa 80% Dark Chocolate Couverture or Dark Chocolate Chips

2 cups Whipping cream

3 Tbsp Glucose

  1. Place the chocolate chips into a deep mixing bowl.
  2. Place the cream and the glucose inside a saucepan and bring to a simmer stirring from time to time.
  3. Pour the hot cream over the chocolate and whisk gently until all the chocolate has melted. Mixture should be smooth and glossy.
  4. Allow to cool and set aside.

 

CHOCOLATE ORANGE BUTTERCREAM:

2 1/4 cup Granulate sugar

4 1/2 Tbsps Water

4-5 Egg Whites

1 ½ cup Butter, softened

3 Oranges

1 Tbsp Orange extract

2/3 cup Chocolate ganache

Chocolate Buttercream

  1. Place the sugar and the water in a saucepan and bring to a boil.
  2. Place the egg whites in the bowl of an electric mixer and whip on low to medium speed.
  3. When the sugar syrup has reached 250°F, remove from heat, and carefully pour the syrup into the foamy egg whites in a thin, steady stream.
  4. When all the syrup has been poured into the meringue mixture, whip on medium to high until the bottom of the mixing bowl is cool to the touch.
  5. When meringue is cool, slowly add the softened butter a couple of tablespoons at a time. Keep adding the butter and beating the mixture until smooth and spreadable.
  6. Zest all the oranges and fold together the zest and orange extract into the mixture.
  7. Finally, little by little temper in the cooled down ganache into the buttercream. Be careful not to overwork the mixture at this point as it could easily split.
  8. Cover and set aside in the fridge.

CHOCOLATE SPONGE:

7 Tbsps Unsalted Butter

1 3/4 cups Brown sugar

2/3 cup Milk

3 Eggs

1 4/5 Cup All-purpose flour

2 1/4 Tbsps Cocoa powder

3/4 tsp Baking soda

3/4 tsp Baking powder

*Pinch of Salt

  1. Line three 9-inch cake pans with vegetable oil and greaseproof paper.
  2. Place the butter and half the sugar into an electric mixer using the paddle attachment then beat until pale and fluffy.
  3. Meanwhile, place the chocolate, milk, and other half of the sugar into a saucepan and bring to a boil, stirring occasionally.
  4. When the butter and sugar is pale and fluffy, slowly add the eggs, one at a time.
  5. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt then carefully add the into the butter-sugar mixture.
  6. Slowly pour the hot chocolate mixture into the cake batter, while the mixer is running on low speed.
  7. Once combined, evenly divide the mixture into the three cake pans.
  8. Bake for 20-25 minutes in a 320°F preheated oven or until the sponge springs back to the touch and the sides are coming away from the edges of the pan. Let the sponges cool completely on a wire rack before assembling.

FILLING AND TOPPING:

2 1/2 cups Honey crumble

ASSEMBLY:

  1. Soak the sponge layers with the soaking syrup.
  2. The cake has three layers. Sandwich each together using the chocolate buttercream and the 1/3 portion of honey crumble for each of the layer leaving the last 1/3 portion as toppings.
  3. Place on a turntable and evenly mask the top of the cake with the buttercream and coat the sides just enough to achieve that naked cake look and to ensure the sides are flat and even.
  4. Chill for 15 minutes, and pour the remaining chocolate ganache on top.
  5. Decorate with the candied oranges and leftover honey crumble.
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