Inspired by the classic Terry’s Chocolate Orange, our Editor, Rebekah creates a delectable chocolate-orange layer cake; with a Cointreau-infused chocolate ganache frosting and a rich chocolate fudge cake with fresh orange zest.
For the chocolate cake
- 1 1/2 cups of unsalted butter
- 2 cups of sugar
- 4 large eggs + 2 yolks
- 1/3 cup of Hershey cocoa powder
- 1 2/3 cup of Self-raising flour
- 1/3 cup Melted dark chocolate
- 1 cup boiling hot coffee – 3 tablespoons
- 3 tablespoons of Cointreau
- 3 Teaspoons of Orange Extract
For the ganache
- 4 cups of semi-sweet chocolate chips
- 2 cups of heavy cream
- 3 tablespoons of Cointreau
- 3 Teaspoons of Orange Extract
To decorate (optional)
- Terry’s Chocolate Orange
- orange slices
Instructions:
- Grease 3 x 6″ round pans
- Preheat the oven to 350 degrees.
- Cream room temperature butter with sugar until pale, light and fluffy.
- Next, mix in the eggs, one at a time, beating really well after each egg.
- In a separate bowl, combine flour and cocoa.
- Add dry ingredients to the wet ingredients 1/3 at a time, mixing after each addition.
- Stir in the melted and slightly cooled chocolate and the orange extract.
- Add hot coffee and Cointreau and beat – mixture will be thin.
- Spoon into your tins, smooth out with the back of a spoon.
- Bake for 30 minutes or until a skewer comes out clean.
To make the ganache
- Heat cream to scalding and then pour over chocolate chips in a large metal bowl. Gently shake to submerge chocolate and leave for 5 minutes.
- stir gently the mixture and then more rapidly until all chocolate has melted.
- add extract and Cointreau and leave to set at room temperature overnight.
To Assemble
- When your cakes are completely cold, level the tops and trim away the edges.
- Place the bottom layer onto a cardboard cake round and top with ganache.
- Continue adding layers until the third layer has been added.
- Cover the exterior of the cake with ganache.
- Decorate with orange peel, orange slices, or Terrys Chocolate Orange.