A simple but very indulgent chocolate cake with an orange syrup which keeps it ever so moist.
Ingredients:
Cake Mixture
- 50g dark chocolate
- 200g caster sugar
- 200g butter
- 200g self-raising flour
- 5 eggs
- 1 tsp baking powder
- 150g cocoa powder
- 2 oranges, zest of 2, juice of 1
- 1.5 tbsp Chopped Stem Ginger in syrup
Sugar SyrupÂ
- 150g Sugar Syrups
- 120ml sugar
- 1 orange
GanacheÂ
- 400g Dark Chocolate
- 400g Double Cream
Decoration
- 300g Galaxy Golden Eggs
Method:
-
Preheat the oven to 180°C. Line & grease two cake tins.
-
Melt the chocolate in a bowl set over a pan of boiling water.
-
In a separate bowl cream the sugar and butter together.
-
Add the orange zest and juice and the melted chocolate and combine together.
-
Slowly beat in the eggs induvidiually and combine well.
-
Sift in the baking powder, flour and cocoa powder and fold until well combined.
-
Then add in the stem ginger and combine well.
-
Divide the batter between the two cake tins and bake for 25-30 minutes, or until cooked through.
-
To make the sugar syrup. Heat the sugar, juice and zest of an orange and water in a pan until the sugar has dissolved.
-
While the cakes are hot use skewer to poke holes all over the cake, then pour the syrup over. Then Leave to cool completely before removing them from their tins.
-
For the ganache, warm the double cream in a saucepan until it reach the stage just before boiling.
- In a bowl place the chocolate which has been diced up small. You over the hot cream and allow to stand for 1-2min.
- Stir the melted chocolate and cream together and pour half into a piping with an open star nozzle and place both of the mixture in the fridge for 5-10 minutes.
- Cut a hole in the bottom cake and pour in the golden eggs.
- Remove both of the ganaches out of the fridge and using the piping bag pipe on the double layer of ganache.
- Place the other cake layer on top and pour over the chocolate ganache to the top to the edges.
- Place in the fridge and allow to set.
- On one side of the cake make a chocolate crown with the rest of the golden eggs ( use some of the remaining ganache as a glue).
- Place back in the fridge to set and remove when ready to serve.
