Chocolate Cake with Chocolate Ganache
Serves N/A
Prep Time 40 mins
Cooking 120 mins
Level medium
Ingredients
- 4 Large Oranges
- Clear Gelatine
- 250g Softened Butter
- 300g Caster Sugar
- 4 Large Eggs
- 100g Full fat Plain Yogurt
- 300g Plain Flour
- 2 tbs Baking Powder
- 4 (the same ones squeezed) Orange Rind
- 300ml Double cream
- 200g Milk Chocolate
- 100g Dark chocolate
- 400g Apricot jam
- 1 Orange Rind
First will prepare the jelly. Grease a round cake dish of round 20cm and cover with cling film. Squeeze the 4 oranges and keep the rind for afterwards. Put the liquid in a medium sized pan and add the sugar. Place on low flame for sugar to dissolve. Meanwhile put the gelatine in some cold water for some time until it softens. After remove from the water, squeeze, and add to the orange juice. Mix well until it dissolves. Pour mixure into the dish pan and let set for at least 4 hours or overnight. Heat the oven on 140 – 160 degree celcium and cover a cake dish of diameter of 23cm with some cartaforn. Place butter, sugar, eggs, yogurt, flour and baking powder in a large bowl and mix well with an electric blender until you get a smooth consistency. Place mixture in pan and make sure the top is even. Bake in over for around 55 minutes or untill well cooked. When ready, wait for 15 minutes before removing the cake and let cool on cooling rack. For the ganache warm the cream in a small pan until hot. Add the milk and dark chocolate pieces until chocolate melts. Let cool completly. To complete the cake, place it on a cake stand and make sure to have smooth even surface. Warm the jam in the micorowave for a few seconds until consistency is liquidy. Use a basing brush to paste the top of the cake with the jam and afterwards spread the chocolate ganache with a palette. Let some of the chocolate to drizzle with the edges of the cake for a more professional look. Decorate with some grated orange peel and serve immediately.
