Dark Chocolate & Orange Cake

Nutrition values are AI-estimated based on ingredients.

• 60ml milk
• 1/2 tsp vinegar
• 30 ml oil
• 1 egg
• 1/2 tsp vanilla essence
• Zest of 1/2 orange
• 100g caster sugar
• 70g maida
• 18g cocoa powder
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 60ml boiling water
• 1 tsp instant coffee
• 100 g orange pulp
• 3 tbsp sugar
• 1/2 tsp corn flour
• 250 g dark chocolate
• 125 g cream
• 1/3 cup sugar
• 1/2 cup water
• 2 tbsp orange juice
• Orange slices for garnish
• Caster sugar for garnish

1. 1Pour milk, vinegar, and oil into a bowl, crack in an egg, grate in orange zest, then whisk until combined and slightly frothy.
2. 2Sift caster sugar, maida, baking powder, and cocoa powder into the wet mixture.
3. 3Gently whisk the dry and wet ingredients to form a thick batter, then pour in hot coffee and mix thoroughly.
4. 4Divide the chocolate batter evenly into two parchment-lined round cake pans, tap to remove air bubbles, and bake in a preheated oven at 170 degrees Celsius for approximately 30 minutes.
5. 5While cakes bake, stir the orange compote in a pan until chunky and soft.
6. 6Place one cooled cake layer on a cake board, brush with orange syrup, pipe a ganache ring, spread orange compote in the center, and pipe more ganache over the compote.
7. 7Carefully place the second cake layer on top, brush it with orange syrup, then apply a thin crumb coat of ganache to the sides of the cake and smooth it.
8. 8Pipe more whipped chocolate ganache in a spiral pattern on the top surface of the cake and smooth it on both the top and sides using an offset spatula.
9. 9Create a decorative spiral pattern on the top ganache layer using the back of a spoon.
10. 10Arrange three thin orange slices on top of the cake, sprinkle generously with caster sugar, and caramelize the sugar with a hot spoon to create a brulee effect.

These instructions are our analysis of the original video. Watch on YouTube →