Chocolate Orange Marble Cake with Chocolate Ganache

Monday, April 22, 2013

This is a cake that I jumbled together using a variety of different recipes and what I could get hold of at the time. It's a pretty ambitious recipe, not for the faint hearted, but worth every last chocolatey orange crumb.

For the cake you will need:

175g (6oz) caster sugar
175g (6oz) unsalted butter, softened
175g (6oz) self-raising flour
1tsp baking powder
3 large eggs, beaten
1tbsp fresh orange juice
2tsp finely grated orange rind
1tbsp cocoa powder blended with 2tbsp hot water

First of all, cream the butter and sugar together.

Ad the eggs, already beaten so your mixture doesn't scramble (mine did anyway...sigh).

Sift and stir in the flour and baking powder.

Separate the mixture into two equal halves and add the cocoa powder to one and the orange juice and rind to the other.

Yes, that is a mini-wok. Glamorous cooking.

Spoon a half of each mixture into two sandwich tins and then, using a spoon, create the marble effect by swirling the two mixtures together.


Put them in the over for 35-40 mins at 180c.

As its baking and cooling, you can make the icing to sandwich the two halves together.

300g icing sugar, sifted
100g unsalted butter (room temperature)
40g cocoa powder
40ml whole milk

Beat all the ingredients except the milk together until combined, then slowly add the milk bit by bit. Spread generously over one half of the cake and smush the two bits together (not too hard of course).

Next, start making the ganache to cover your cake.

You will need:

200g good quality dark chocolate , as above
284ml carton double cream (pouring type)
2 tbsp golden caster sugar

Whack the sugar and cream into a pan and heat gently until nearly boiling. In the mean time cut up the chocolate and add it just as the cream is about to boil.

Smooth carefully all over your cake. Don't worry if it doesn't look beautiful straight away, you can clean up the edges afterwards.

Leave to cool out of the fridge and voilá...a beautiful cake for a special occasion. 

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