Tipsy orange truffle cake

Tipsy orange truffle cake

By
From
Boutique Baking
Makes
15cm round cake, serving 8–12 slices
Photographer
Georgia Glynn Smith

Deliciously fragrant orange sponge infused with Cointreau and layered with bittersweet dark chocolate ganache, this Parlour favourite is the ultimate chocolate orange recipe. A very grown-up, seriously smooth and yummy cake!

Ingredients

Quantity Ingredient

For the sponge

Quantity Ingredient
200g unsalted butter, softened
200g caster sugar
pinch salt
3 oranges, finely zested
4 medium eggs
200g self-raising flour

For the sugar syrup

Quantity Ingredient
3 oranges, juiced
150g caster sugar
2 tablespoons cointreau orange liqueur

For the ganache

Quantity Ingredient
250ml whipping cream
300g plain chocolate, (minimum 53% cocoa solids), chopped or in buttons
1 teaspoon glucose

For the filling

Quantity Ingredient
2 tablespoons peggy’s orange & cointreau marmalade or any other good-quality orange marmalade

Equipment

Quantity Ingredient
Basic baking kit
3 15cm round sandwich tins
large serrated knife or cake leveller
non-slip turntable
flat disc to place on top of the turntable
metal side scraper
paper piping bag
Assembling layer cakes

Method

  1. Bake the sponges one day ahead of serving. Make the sugar syrup whilst baking the sponges. Prepare the filling and assemble and decorate the cake on the day of serving.
  2. Preheat the oven to 175°C.
  3. Prepare the sandwich tins by greasing and lining them with greaseproof paper.
  4. To make the sponge

    Place the butter, sugar, salt and orange zest into a mixing bowl and cream together until pale and fluffy.
  5. Beat the eggs lightly in another bowl and slowly add to the butter mixture while whisking quickly. If the mixture starts to separate or curdle, stop adding the egg and beat in 2–3 tablespoons of the flour. This will rebind the batter. Once all the egg has been added and combined with the butter mixture, sift in the flour and stir until the batter is just combined. This will ensure the sponges stay light and fluffy.
  6. Divide the batter evenly between the cake tins. If you find it difficult to measure by eye, use your kitchen scales to weigh out the amount of sponge mixture for each tin.
  7. Bake for 15–20 minutes, depending on your oven. If you are using deeper cake tins, the sponges will take longer to cook. The sponges are cooked when the sides are beginning to shrink away from the edges of the tins and the tops are golden brown and spring back to the touch. If in doubt, insert a clean knife or wooden skewer into the centre of each sponge; it should come out clean.
  8. To make the sugar syrup

    While the sponges are baking, prepare the sugar syrup for soaking. Place the orange juice and caster sugar into a saucepan and bring to the boil. Simmer until all the sugar crystals have dissolved. Set aside to cool down slightly and then add the orange liqueur.
  9. Once the sponges are baked, let them rest for about 10 minutes outside of the oven. Using a pastry brush, soak the tops of the sponges with syrup while they are still warm; this allows the syrup to be absorbed faster.
  10. Once just warm, run a knife all the way round the sides of the tins, remove the sponges from the tins and leave to cool completely on a wire cooling rack.
  11. Once cool, wrap the sponges in cling film and then rest them overnight at room temperature. This will ensure that all the moisture is sealed in and the sponges firm up to the perfect texture for trimming and layering. When trimmed too soon after baking, the sponges tend to crumble and may even break into pieces.
  12. To make the ganache

    Place the cream in a saucepan and bring to a simmer. Place the chocolate in a bowl and pour over the hot cream. Gently stir with a whisk or spatula until the chocolate has melted. Add the glucose and allow the ganache to set until it has a butter-like consistency.
  13. To assemble the cake

    Trim and sandwich together the three sponge layers using 2 tablespoons of ganache for the first layer and 2 tablespoons of marmalade for the second layer. Using half of the remaining ganache, cover or crumb-coat the top and sides of the cake.
  14. To glaze the cake

    Place the cake on a wire cooling rack and slide a tray underneath. Reserve approximately 1 tablespoon of the ganache for piping the decoration, then warm the remaining ganache to a thick pouring consistency. Pour the warmed ganache over the top of the cake ensuring the sides are evenly covered. Tap the tray to spread out the ganache and pop any air bubbles that appear. Chill the cake until set.
  15. To decorate

    Place the cake on top of the turntable. Fill a paper piping bag with the reserved ganache, snip a small hole from the tip of the bag and pipe a swag border around the circumference of the cake top, revolving the turntable as necessary.
  16. Serve the cake at room temperature. This cake is best enjoyed within 3 days of baking, but it can last for up to 1 week
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