Thursday, 8 December 2011
Let us eat cake, again! Chocolate Sponge cake with Orange Curd and Cream Filling
Well, chocolate is a pretty wonderful thing and whilst it's gorgeous on its own, there are certain ingredients that enhance chocolate's all round loveliness. I think you'd have to go a long way to beat orange as a match for chocolate, as any Terry's Chocolate Orange fiend or Jaffa Cake aficionado will tell you.
A few comments about this cake. It's a Galton Blackiston recipe and I made it on a whim because I read it and thought that chocolate and orange would be an all round crowd pleaser. The cake is a sponge, so you do not get the rich chocolate hit that you would get from say the Hershey's Chocolate Cake already listed on this blog (see October 2011) but there is chocolate enough to compliment the orangey filling. I would also suggest that whilst it is an unctuous and delightful filling, I would think that just thr orange curd filling alone without the cream would be good for those who are after a citrussy kick rather than a hint, (namely, me!) Finally, the recipe suggests the chocolate ganache being optional and whilst the cake is pretty ok without it, I would add it in future to turn it into a real pudding cake. I'd also gild the lily by getting some of those sugared orange slices you can get for decorating cakes, or by putting little orange sugar paste flowers on the top. If this is going to be a pudding cake, then it must be suitably spectacular!
Chocolate sponge cake with orange curd and cream filling, adapted from 'Summertime' by Galton Blackiston.
For the sponge:
6oz unsalted butter, softened.
6oz caster sugar
3 eggs, beaten
2 tbsp cocoa powder
1 tsp vanilla extract
225g self raising flour
1 tbsp boiling water
1/2 tsp salt
For the orange curd filling:
2 eggs, plus 1 egg yolk
2oz icing sugar
zest and juice of one orange
juice of one lemon
3floz whipped double cream
For the (optional) chocolate ganache:
6oz plain chocolate, minimum 64% cocoa solids
5floz whipped double cream
Preheat the oven to 170c/375f/Gas Mark 3
Cream the butter and the caster sugar in a bowl until pale and creamy.
Add the eggs to the mixture and combine; it may look split, don't worry, once you get the flour combined it will look fine. The add the cocoa powder, vanilla and then fold the flour in using a metal spoon. Add the salt and then fold in the hot water.
Fill two standard sandwich tins, (8 inch) and then bake in the oven for about 45 mins or until the sponge is springy to the top and coming away from the sides of the tin. Turn out on a wire rack and leave to cool.
Meanwhile, make the curd and the topping, if using. For the curd, whisk the eggs and then place in a pan with the melted butter, icing sugar, orange zest and juice and lemon juice. Place over a gentle heat and and stir until the mixture is thick and smooth. Pass through a sieve if you're worried about lumps and leave to cool (I put it in the fridge). Once cool, combine the orange curd with the whipped cream.
For the ganache, if using, melt the chocolate in a bowl over simmering water and when melted stir in the butter. Allow to cool a little and then combine the chocolate mixture with the whipped cream.
Sandwich the two cakes together with the orange cream, and then spread the chocolate ganache over the cake. Place in the fridge until required.