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 donâ€™t remember how many hours it took to make it but I remember that making the decoration was time consuming. Unfortunately I didnâ€™t temper the chocolate (because it didnâ€™t say so in the recipe and also because itâ€™s not a very easy job and I had 3 different kinds of chocolate in very small quantities) so the chocolate decorations donâ€™t look as good as they should. You can see the cocoa butter that â€˜seepedâ€™ out while the chocolate was setting.
Chocolate ganache covered orange sponge cake with planetary chocolate decoration (from Wacky cakes & kooky cookies by Gerhard Jenne)
6 medium eggs, separated
a pinch of salt
170 g (Â¾ 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 (Â½ cup) butter, softened
110 g (1 cup) icing sugar, sifted
45 g (Â¼ cup) bitter sweet chocolate (70%), melted
+/- 180 g (1 cup) bitter sweet chocolate (70%), finely chopped
225 ml (1 cup) whipping cream
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 175ÂºC (350ÂºF).
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 youâ€™ve used â…” 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