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Orange cake/chocolate ganache

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Orange cake/chocolate ganache

Krissywats | Apr 9, 2006 02:19 AM

I've ventured out a bit in my baking and with too many oranges sitting around, decided to try to find an orange cake recipe. I couldn't find anything that sounded right to me so I created the following and would love a little help with refining (I'm actually really proud that I 'created' this by referring to many different basic recipes):

Cake:
2 C of cake flour (or in my case, the homemade version with 2T of corn starch)
2 t baking powder
1 C butter
1 C sugar
grated orange rind from one orange
1/2 C evaporated milk
3 T orange juice (mixed in with milk to create "buttermilk")
1 t vanilla
3 eggs

Filling:
3 T flour
1 C sugar
grated orange rind from one orange
1/2 C orange juice
3 T lemon juice

Basic Ganache - any recipe will do but really dark and not too sweet is the key.

Sift the flour, measure, add in the baking powder and sift three more times. With a fork, smash the rind into the sugar until fragrant. Cream the butter in a seperate bowl and gradually add in the sugar mix. Add the flour into the butter mixture alternately with the milk mix until well blended. Add the vanilla and the eggs, one at a time, mixing until just blended after each. Bake at 375 for 25 minutes in 2 round greased and floured cake pans.

While cake is cooling, mix flour and sugar for filling and smash rind into it until fragrant. Add a small amount of the orange juice to form a paste and then slowly add in the rest mixing until smooth. Cook for ten minutes over low heat stirring constantly. Let cool.

Spread 2/3 of cooled filling over one layer. Add top layer and spread rest of filling to the top. Be sure to let it run down the sides. Pour cooling ganache over the top (again dripping down the sides) and let cool until set.

So, the flavors were fantastic. The cake was slightly orangey with a lovely zing from the filling and a beautiful richness from the ganache. My husband said the ganache and orange filling tasted like an expensive chocolate truffle.

The problem was the cake: dry. I know it overcooked (almost looked burned when it came out, but didn't taste that way at all). My pans were 9 inch pans so I wondered: Do I lower the time? Do I lower the oven temperature? Do I use smaller pans? Do I add more liquid? The texture of the cake was great - very fine crumb - just too dry.

We did find that the next day, the flavors were even better together. Any ideas would be greatly appreciated!

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