Posts Tagged With: matchmakers

Chocolate Orange Bonfire Cake

I love being asked to make cakes for other people (providing no sugarpaste sculpture is involved!), especially to a theme or particular flavour.  I get to rise to the challenge of making something decadent and special, but without the subsequent burden of a shedload of leftover cake which needs eating before it goes off, and inevitably leads to colossal stress and guilt over my already-expanding waistline.

It was my dear friend and work colleague Mel’s birthday on Monday this week and this year’s brief was ‘chocolate orange’. Throughout this month I’ve seen various photos of brilliant bonfire cakes – with the crowning decoration constructed from chocolates intertwined with sugar flames – and fancied giving one a go myself, so it was a no-brainer to combine the two ideas.

I’m by no means a ‘showstopper’ kind of person when it comes to cake making as I simply don’t have the skills to execute masterpieces in buttercream and fondant that look like they belong in the Louvre (to be honest, I struggle just to use a piping bag and will avoid using one at all costs!) However, I think this is probably the most best looking cake I’ve made to date and I’m really pleased with how it turned out. Despite being very simple to put together, it’s very striking and ideal for a celebration.

More importantly than pure aesthetics, this cake is absolutely delicious. The melted chocolate makes it wonderfully moist and satisfying and all my work colleagues commented on how good it was.

Personally, I think I actually prefer it without the icing; the sponge can really hold its own with its taste and texture and I don’t think the ganache is really necessary, despite its lovely silkiness. If you’re not making this for a celebration, feel free to omit it, unless you’re a real hardcore chocoholic!

Speaking of chocoholics, if this recipe appeals to you, why not try my spiced tea & chocolate cake with cinnamon ganache?

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INGREDIENTS – makes 3 sponge layers of 8in/20cm diameter

For the cake:

  • 280g/10 oz self-raising flour
  • 115g/4 oz granulated or caster sugar
  • 115g/4 oz dark brown sugar
  • 280g/10 oz butter or margarine
  • 4 eggs
  • 2 heaped tbsp cocoa powder
  • 2 tbsp milk
  • 1 x Terry’s Chocolate Orange (157g) or equivalent weight of other orange chocolate
  • 0.5 tsp baking powder

For the orange ganache icing/decorations:

  • 1 x Terry’s Chocolate Orange (157g) or equivalent weight of other orange chocolate
  • 90g/3 oz butter or margarine
  • 20g/0.75 oz dark brown sugar
  • 65 ml/2 fl oz water
  • About 10-12 orange Matchmakers
  • 55g/2 oz granulated or caster sugar
  • Orange/yellow sugar stars + sprinkles (optional)
  • 1 sharing bag of Mini Chocolate Orange segments (optional)

METHOD

For the cake:

  1. Pre-heat the oven to 180 degrees C (or 160 fan) and line three round baking tins with parchment paper, or spritz with cake release spray.
  2. Whisk the butter/margarine and sugars together in a large mixing bowl until pale, then whisk in the eggs and milk.
  3. Break the Chocolate Orange up into small pieces and place in a heatproof bowl, then place in the microwave on a low heat in blasts of 1 minute until melted.
  4. Fold the melted chocolate, flour, cocoa powder and baking powder into the egg mixture until a batter of a soft dropping consistency has formed.
  5. Pour the mixture into the prepared cake tins, then pop in the oven and bake for around 20-25 minutes until a cocktail stick inserted into the sponge comes out clean.
  6. When baked, leave the sponges to cool on a wire rack before turning them out of the tins. At this stage they can be frozen for decorating at a later date if you wish.

For the orange ganache icing/decorations:

  1. Break the other Chocolate Orange into small pieces and set aside.
  2. Place the water, butter/margarine and brown sugar in a saucepan and melt together on a low heat.
  3. When the mixture begins to bubble, take the pan off the heat and add the chopped Chocolate Orange. Swirl the liquid over the pieces so that they melt evenly.
  4. When the chocolate has all melted, whisk the mixture until smooth and glossy, then transfer into a cool mixing bowl.
  5. Leave the frosting to set for at least one hour (place it in the fridge to speed up the process a bit) until it’s a spreadable consistency.
  6. When set, spread the frosting onto the cooled cake and place in the fridge for at least an hour.
  7. Pour the granulated/caster sugar into a small, heavy-bottomed pan over a medium heat on the hob and wait until it has turned golden brown with a liquid consistency – be patient and DO NOT STIR!
  8. Pour the liquid sugar onto non-stick parchment paper in one big sheet (be careful as it will be extremely hot), then allow to set until very hard and brittle.
  9. Arrange the Matchmakers in a criss-cross pattern across the top of the cake so that they resemble branches on a bonfire.
  10. Just before serving, snap the melted sugar sheet into flame shapes of different sizes and arrange as you see fit among the Matchmakers by pushing them upright into the sponge.
  11. Scatter the sugar stars and sprinkles over the top and arrange the Mini Chocolate Orange segments around the edge of the cake as a finishing touch, if using.
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Categories: Chocolate, Icing, Layer Cakes, Uncategorized | Tags: , , , , , , , , , , , , , , , , , , , , , , | 3 Comments

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