Best orange chocolate cake

December 7, 2013 in Food





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I know you love chocolate and because you seam to appreciate my best chocolate cake recipe significantly more then other cakes I considered it’s time for an upgrade. This is why, when my husband asked for a chocolate cake for his birthday, I tried to come with something new. There are some fruits that work so good with chocolate, like sour cherries, raspberries, strawberries .. actually all kinds of berries and of course the season fruit: orange. I’ve also made some slight modifications to the cream and butter to make it just a little fasting friendly. I used half the quantity of butter for the batter, replacing it with oil. I’ve made a little more cream mixing the original with a little homemade, wholegrain chocolate pudding and I’ve moistened the batter with orange juice and rum. The moistening part was really missing from the previous cake(I’ve added it now, there, too)! So all in one a very delicious cake, you can take my word for it and try it for holidays.

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Batter:
• 200g very dark chocolate(at least 70% cocoa, use quality chocolate for best results. I don’t recommend bulk chocolate!)
• 100g butter cut in pieces
• 80ml oil
• 1 tablespoon instant coffee granules dissolved in 125ml water
• 200g of wholegrain flour
• 1 tablespoon baking powder
• 250g sugar(I used half the quantity and it was still very good, but it all depends on your taste!)
• vanilla extracted from one vanilla bean(or alternatively you can use vanilla essence)
• 25g cocoa
• 3 eggs
• 75ml(5 tablespoons) buttermilk -> you can prepare buttermilk by mixing one cup of milk with 2 tablespoons of lemon juice, leave it for 5 minutes or until it gets like a yogurt in consistency.


Cream:
• 300g of black chocolate
• 3 tablespoons honey


Pudding:
• 3 tbs wholegrain flour
• 3 tbs of cocoa powder
• 1 tbs of sugar
• aprox a cup of milk
• 50g butter
• vanilla extracted from one vanilla bean(or alternatively you can use vanilla essence)


Juice for moistening the batter:
• juice from 3 oranges(oranges have a slight sour taste. If you don’t like this, you can replace it with water. I personally like both versions, but sometimes I just want to feel the sweet chocolate taste alone..)
• 3 tsp sugar
• rum essence


Batter directions:

• Melt the butter and the sugar, then turn off the fire and add the pieces of chocolate and mix until it melts completely. Add the coffee and vanilla.

• Mix the flour with the cocoa and the baking powder

• Beat the 3 eggs with a fork and add 5 tablespoons of buttermilk

Mix the 3 compositions. Set the batter in a tray and put it in the preheated oven at 160 degrees C for 1h30min. After the batter has cooked let it to cool, then cut it in 3(horizontally) with a large sharp knife.

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Cream directions:

• Make the pudding first, by mixing the flour with the cocoa powder, sugar and half the quantity of milk, when it’s homogenous pour it over the other half previously heated milk and keep on cooking and mixing until it’s done.

• Turn off the fire and add pieces of chocolate and mix until it melts completely.

• When it has half cooled, add the vanilla essence, the butter and the honey and mix to make it homogenous.

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Make layers with the 3 slices of batter moistened with orange syrup and layers of cream. Leave more cream for the top layer. Powder with cocoa on top and optionally add orange zest curls or chocolate curls. Keep in the fridge for at least an hour.

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I cooked(a little too much in the photo below..) the slices of chocolate cake in the microwave, the next day, before we ate them, because I like the cream to be slightly melted :D , if you like it firm just serve it the way it is.

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