Orange and chocolate cake

Name: Orange and chocolate cake
Cook time: 2 h
Total time: 2 h
Yield: 16
Ingredients: 7-8 Juice oranges; 360 g room-warm butter; 1 package Vanillin sugar; 450 g Sugar; 2 TABLESPOONS Honey; 4 Eggs (size M); 400 g Flour; 1 package Baking Powder; 8 TSP Cocoa powder; 2 TEASPOONS Gingerbread spice; 300 g Dark chocolate coating; 2 sheets Gelatine; 50 g Cornstarch; 3 Egg yolk (size M); 250 g Whipped cream; 3 candied orange slices; 7-10 Tbsp Fat and flour

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 16

7-8 Juice oranges
360 g room-warm butter
1 package Vanillin sugar
450 g Sugar
2 TABLESPOONS Honey
4 Eggs (size M)
400 g Flour
1 package Baking Powder
8 TSP Cocoa powder
2 TEASPOONS Gingerbread spice
300 g Dark chocolate coating
2 sheets Gelatine
50 g Cornstarch
3 Egg yolk (size M)
250 g Whipped cream
3 candied orange slices
7-10 Tbsp Fat and flour

Directions

1
Cut oranges in half, squeeze and measure 200 and 300 ml of juice. Cream 300 g butter, vanilla sugar, 200 g sugar and honey with the whisk of the hand mixer. Stir in eggs one after the other. Mix flour, baking powder, 6 tablespoons of cocoa and gingerbread spice and stir alternately with 200 ml orange juice into the dough. Put the dough into a greased springform pan (24 cm Ø) sprinkled with flour and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 45-60 minutes.
2
Take the cake out of the oven and let it rest for about 10 minutes. Turn out of the tin and let it cool down on a cake rack. In the meantime, chop the chocolate coating and melt over a warm water bath. Place half of it on a marble board (or the back of a baking tray) and spread thinly. Allow to set and scrape off rolls with a spatula. For the orange cream, soak gelatine in cold water. Bring 300 ml juice and 250 g sugar to the boil. Mix starch with 100 ml cold water, stir into the juice and simmer for another 1-2 minutes. Squeeze the gelatine. Stir gelatine and 60 g butter into the juice. Quickly stir in egg yolks. Cut the cooled cake into 4 cake layers.
3
Mix starch with 100 ml cold water, stir into the juice and simmer for another 1-2 minutes. Squeeze the gelatine. Stir gelatine and 60 g butter into the juice. Quickly stir in egg yolks. Cut the cooled cake into 4 cake layers. Place a cake ring around the lower cake base. Divide the orange cream into thirds and spread 1/3 on the bottom cake layer. Cover with a cake base and repeat the process 2 times. Whip the cream until creamy. Quickly stir in the rest of the still liquid couverture, while whipping the cream until stiff. Loosen the cake ring, spread the cake with chocolate cream. Dust with 2 tablespoons of cocoa and decorate with chocolate rolls and halved candied orange slices
4
Divide the orange cream into thirds and spread 1/3 on the bottom cake layer. Cover with a cake base and repeat the process 2 times. Whip the cream until creamy. Quickly stir in the rest of the still liquid couverture, while whipping the cream until stiff. Loosen the cake ring, spread the cake with chocolate cream. Dust with 2 tablespoons of cocoa and decorate with chocolate rolls and halved candied orange slices
5
50 minutes waiting time