Art you eat #1 – Chocolate ganache covered orange sponge cake with planetary chocolate decoration

This is actually a cake I already posted 2 years ago but I’m reposting it to enter Art You Eat hosted by Molly of Phe/MOM/enom. This first edition of Art You Eat is all about pretty looking chocolate recipes. Luckily old recipes were allowed otherwise I wouldn’t have time to enter.

I made this cake for A’s birthday two years ago. Besides tasting good it also looked pretty. I don’t remember how many hours it took to make it but I remember that making the decoration was time consuming. Unfortunately I didn’t temper the chocolate (because it didn’t say so in the recipe and also because it’s not a very easy job and I had 3 different kinds of chocolate in very small quantities) so the chocolate decorations don’t look as good as they should. You can see the cocoa butter that ‘seeped’ out while the chocolate was setting.

Chocolate ganache covered orange sponge cake with planetary chocolate decoration (from Wacky cakes & kooky cookies by Gerhard Jenne)

Sponge

6 medium eggs, separated

a pinch of salt

170 g (¾ cup) caster sugar

grated zest of 2 oranges

125 g (1 cup) flour, sifted

1 ts baking powder

85 g (6 tablespoons) (salted) butter, melted and cooled

Chocolate butter frosting

115 g (½ cup) butter, softened

110 g (1 cup) icing sugar, sifted

45 g (¼ cup) bitter sweet chocolate (70%), melted

Chocolate ganache

+/- 180 g (1 cup) bitter sweet chocolate (70%), finely chopped

225 ml (1 cup) whipping cream

Chocolate decoration

60 g (2 oz) bitter sweet chocolate

60 g (2 oz) milk chocolate

60 g (2 oz) white chocolate

(For the sponge:)

Line the bottom of a 25 cm (10 inch) springform pan with baking paper. Grease with butter and dust with flour.

Preheat the oven at 175ºC (350ºF).

Beat the egg whites with the salt at low speed to break them up. Beat at higher speed and add 2 tbs of sugar. Continue beating and adding sugar until you’ve used ⅔ of the sugar. The egg whites should hold stiff peaks.

Add the remaining sugar, egg yolks and orange zest. Gently fold in the flour and baking powder in 3 batches, using a large metal spoon.

Pour the butter over the surface of the mixture and gently fold it in. Spoon the mixture in the cake pan. Bake in the middle of the oven for about 25 minutes (the center is cooked if the surface springs back when lightly pressed).

Let cool in the pan and turn out when cold. Cut the sponge with a large serrated knife into 3 layers.

(For the frosting with chocolate:)

Beat the butter until creamy. Gradually beat in the icing sugar until the mixture is white and fluffy. Add the chocolate and stir well.

Spread â…” of the frosting onto the 2 layers. Sandwich the layers together, then cover the top and sides of the sponge with the remaining frosting. Chill for 1 hour.

(For the chocolate ganache:)

Bring the cream to a boil and pour it over the chocolate. Stir well until smooth and glossy. Cool.

Cover the top and sides of the cake with half the ganache and chill for 1 hour, or until set. Coat the cake with a second layer of ganache (reheat if necessary). Level the surface with a palette knife. Chill for at least 1 hour, or until set.

Draw different kinds of stars, suns and other shapes you like onto baking paper. Turn the paper over.

Prepare 3 paper piping bags and melt the 3 kinds of chocolate in 3 separate cups. Pipe chocolate stars, suns or other decorations onto baking paper. Leave to set. Attach the shapes with a little melted chocolate onto the cake. Pipe dots of chocolate onto the cake.

1 serving – 520 kcal

100 g – 410 kcal

carbohydrate 49 g – protein 7 g – fat 34 g (saturated fat 20 g) – fibre 0 g

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11 Responses to Art you eat #1 – Chocolate ganache covered orange sponge cake with planetary chocolate decoration

  1. courtney(aka glamah16) says:

    Wow!

  2. Dorit says:

    This has got to be one of the prettiest cakes I have seen!

  3. Rosa says:

    Wow, your cake looks fantastic! I love the dainty decorations!

    Cheers,

    Rosa

  4. You are so talented, Linda!

    I have that book but haven’t got the courage to make this cake… I don’t know if I’ll be able to!

    Yours is perfect.

  5. Holly says:

    Thanks so much for entering this into my little Art You Eat event. This is such a beauty. Please remember to check back tomorrow for the round-up and voting!

    Holly

  6. linda says:

    Thanks you all 🙂

    Patricia – you should try something from the book, most recipes are not difficult they just take a long time to make.

  7. Mansi says:

    hey Linda, this looks spectacular, really exquisite, and all your patience and hard work shows off!! hats off to you girl!:)

  8. arfi says:

    lovely work on these little pieces of chocolate! well done!

  9. The best blue silk flowers tips may take a little time to stumble on.

  10. Amalia says:

    Linda your cake look really great ! Congratulations !

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