CHOCOLATE & ORANGE CAKE
INGREDIENTS
CHOCOLATE SPONGE
CHOCOLATE & ORANGE GANACHE
PROCEDURE
CHOCOLATE SPONGE
- Combine oil, eggs and sugar in a mixing bowl and whisk at high speed for 15 minutes.
- Boil cocoa powder and water until dissolved and set aside.
- Sift flour, baking powder, baking soda and salt. Add the dry ingredients into the mixing bowl and whisk until combine.
- Combine milk, water and cocoa powder and add the liquid ingredients into the mixing bowl.
- Pour the mix into a 20cm round cake tin.
- Bake at 180°C for 45 minutes.
CHOCOLATE & ORANGE GANACHE
- Boil the whipping cream with the orange zest.
- Pour the boiling cream into the dark chocolate together with soft butter and stir until the chocolate is fully melted into the cream.
- Whisk until smooth and glossy. Let the ganache cool down.
CAKE ASSEMBLY
- Horizontally slice chocolate sponge into 2 equal layers.
- Place one layer on a cake board, spread 1/3 of the chocolate ganache evenly on top of the sponge, and place the second sponge layer over.
- Spread remaining cream over and around sides of the cake and level.
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Plain Flour Plus
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Hong Kong Flour
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Chakki Atta Flour
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Cake flour
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Bread Flour
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Plain Flour
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Top Flour
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Self-raising
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Wholegrain
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Semolina
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Superfine Wholegrain
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