|Huge sparkler candles for the occasion|
I worked out that I hadn't seen my mum on her birthday for around six years or so, and thought that it was high time I did! I went back to the UK for a visit, saw some friends in Glasgow and the midlands, had some food, some wine and some fun and then carried on down the country to Devon to see my family. We went to one of the River Cottage canteens the day after mum's actual birthday (delicious, by the way), but on the day we stayed in. My sister cooked up a tasty curry and I was in charge of the cake. When asked what flavour she might like, mum replied "chocolate orange?" so I obliged!
It's a four-layer orange flavoured chocolate chip sponge, brushed with orange syrup and sandwiched with orange scented whipped cream - all covered in a dark chocolate ganache.
4 large eggs
300g caster sugar
310g softened butter
310g self-raising flour
2 large oranges, both zested and juiced
50g dark chocolate bashed in to pieces - or buy some chocolate chips :)
70g extra sugar
500ml double cream
200g 70% dark chocolate, chopped up
1 tsp vanilla extract
-preheat the oven to 160/gas mark 4 and line two 20cm round cake tins with baking paper and set aside.
-cream the butter and sugar together with an electric whisk until light and fluffy. Add in half the zest. Gradually add in the eggs, one by one, mixing as you go. Sprinkle in some flour after each addition to stop it from looking curdled.
-Sift the flour over the top and stir in with the mixers first, then whisk quickly to combine well. Pour in 4 tablespoons of the orange juice and stir. Gently stir in the chocolate chips and then divide between the two prepared tins.
-bake for around 30 mins, checking after 20. Test with a knife or a skewer - if it comes out clean, it's done! If not, leave them in a little longer.
-once cooked, remove from the tins and cool on a wire rack.
-make the syrup! Place the extra sugar in to a small pan and top up with an equal amount of the orange juice. Over a low heat, dissolve the sugar, then bring to the boil until it has a syrupy consistency. Leave to cool slightly.
-once the cakes are cold, split each in two so there are 4 layers. Brush the syrup on to the tops of each one.
- whip up 300ml of the cream with the rest of the zest and spread 1/3 on to the first cake. Top with another cake - spread more cream etc.
- to make the ganache, bring the remaining cream to the boil, take off the heat and stir in the chocolate and the vanilla. Leave for a few minutes to cool, then pour over the top of the cake. Either let it drip down or attempt (as I foolishly did) to spread around the edges of the cake...a bit messy without a torte ring!
|top with candles and get singing|