I made a similar dark chocolate and orange cake before, last year for Picnic fit for a Queen. As in that post I shared a few recipes, I decided to make this post as a stand-alone recipe. It was so good that I feel it deserves more attention.
This is one of those cakes I have to stop myself from eating. I love the texture of the cream, light due to the mascarpone, but still rich from the butter. The orange gives a lovely texture and the flavour is amazing. This time I used blood oranges, but they weren’t as red as I hoped they will be. I made another small change, I used 30% wholemeal flour. I usually bake with a blend of wholemeal and white.
Ingredients for 8 slices:
– 1 blood orange and a few more slices for decor
– 200g plain white flour
– 100g plain wholemeal flour
– 3 eggs
– 100g demerara sugar
– 1 tsp baking powder
– 75g soften butter
– 100ml oil
– 3 tsp cocoa
– 125ml milk
– 250g full-fat mascarpone
– 150g icing sugar (for the cream)
– 100g dark chocolate
Boil the whole orange for 30 minutes over medium heat. It will become softer. Take it out from the water and leave it to cool slightly before blitz it in the food processor.
Preheat the oven at 180C or 160C fan. Make the sponge by mixing in a stand mixer the flour, eggs, baking powder, demerara sugar, half of the orange, 25g butter, the oil, 50ml milk and cocoa. Scoop the cake batter in an oiled baking tin.
Put it in the oven and bake for 40-45 minutes. Check to see if the sponge is baked with a wooden skewer. Leave the sponge for longer in the oven if it’s necessary. When the sponge is done, take it out of the oven and leave it in the tin for a couple of minutes. Remove from tin with care and leave to cool completely on a cooling rack.
Make the cream by mixing with the hand mixer the rest of the butter with the icing sugar and the mascarpone. When the cream is ready, add the rest of the orange and incorporate it with a spoon or with the mixer. Cut the sponge in half. Put cream on the first layer and spread it evenly using a knife. Place the second layer of the cake on top and cover it with cream.
The ganache to cover the cake is made by heating the 75ml milk in a saucepan. Bring it to boil, then take it off the heat and tip the chocolate cut in small cubes. Stir without stopping until all the chocolate has melted and the ganache has a lovely smooth thick consistency.
Leave it to cool for a minute and pour it over the cake.
Cut a few slices of orange, sprinkle a little bit of sugar and blow torch it. Decorate the cake with the slices of orange.