Two Tier Chocolate And Orange Cake with Chocolate Ganache Icing
Birthdays are always special whether you are seven or seventy, really doesn’t matter. There’s fun, smiles and cake! My cousin was here for his birthday and I had huge plans to make this perfect four tier chocolate cake with cream cheese icing and strawberries. I had grand plans, because I wanted to impress him with my ninja-like baking skills and hence I took a bold decision of making the icing as well. Bold, because my previous attempts to make a smooth and light icing with jussst the right amount of sweetness have been nothing short of a disaster.
The four tier chocolate cake was the “plan”, but eventually I ended up making a two tier cake with oranges. The cake turned out to be perfectly light, fluffy, sweet and chocolaty! And the icing was totally bonkers! Light and very orangey.
I used the non-dairy whipping cream powder to make the icing. Its probably the easiest and quickest way to make a perfect whipped cream topping. For all those people wondering where to find it, I have a simple solution- General Food Additives, Sheshadripuram, Bangalore. That place is a one stop shop for all kinds of baking materials. I always end up feeling like a kid in a candy store whenever I go there 🙂
I had planned to write a birthday message with the icing but could it beat copious amount of chocolate ganache? Nah! But learning how to make a perfect birthday/wedding cake is surely on my to-do list.
CHOCOLATE ORANGE CAKE CHOCOLATE GANACHE ICING
1 1/2 cups whole wheat flour
1 1/2 cups all purpose flour
1 cup cocoa powder
2 cups powdered sugar
2 tsp baking powder
1 tsp baking soda
1 tbsp pure vanilla extract
1 cup vegetable/olive oil
2 tsp apple cider vinegar
1/2 cup orange juice
Sieve all the dry ingredients (flour,cocoa, baking powder and baking soda) twice and keep aside. In a cake bowl add oil, sugar, vinegar, orange juice and vanilla extract and give a good mix. Now add the flour+cocoa mixture and mix well. Once the dry ingredients are mixed well with the oil+juice mixture, start to fold the cake to get the proper consistency and texture.
Transfer the cake mixture in a baking tray (lined with parchment paper or oil and flour). Bake the cake for about 25-30 mins at 180 degrees.
For the icing
2 cups non-dairy whipping powder
1/2 cup orange juice
Pour in the non-dairy whipping cream powder in a bowl, and slowly add chilled orange juice. First add a tsp, check the consistency and then add again. You’ll know the icing is ready once it starts to form peaks. For extra orange flavor, add a tsp of orange juice concentrate.
For the ganache
1 cup dark cooking chocolate
2 tsp fresh cream
Melt the chocolate by microwaving it for 30 seconds. After taking the chocolate out of the microwave, give it a good mix. Once the chocolate comes down to the room temperature add cream and stir vigorously, to get a smooth mixture.
Assembling the Cake:
Once the cake cools down, cut it in the middle (horizontally). Use a broad spatula and cut the cake very gently.
Moisten the cake in the middle by adding orange juice. The cake will beautifully soak the juice immediately.
Add the cream on one part of the cut cake and spread evenly. Now place the other half of the cake. You will see a beautiful layer of the icing sandwiched between two gorgeous layers of chocolate cake.
Now pour the chocolate ganache on top of the cake and spread. You can be as creative as you want when it comes to decorating the cake.
The process is definitely time consuming, but its all worth it when you see a smile on the face of your loved one after he/she eats it and asks for more. 🙂