Terry's Inspired Orange Chocolate Cake / Orange Chocolate Strawberry Layer Cake
Ingredients
Eggless orange sponge
- 210 g cultured buttermilk plain chaach
- 50 g neutral oil
- Zest of 1 orange
- 100 g castor sugar
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1 tsp apple cider vinegar
- 1 pinch salt
- 150 g all purpose flour maida
- 25 g almond meal
Marmalade layer
- 50 g Bitter orange marmalade melted
Strawberry layer
- 225 g fresh strawberries chopped
Chocolate mascarpone filling
- 200 g cream / 25% fat cream 25% fat
- 100 g white couverture chocolate chopped
- 225 g mascarpone softened, whisked smooth
- 1 tsp vanilla extract
Dark chocolate layer
- 150 g cream 25% fat
- 120 g dark couverture chocolate
- 15 g clarified butter / ghee
Cointreau to moisten
Garnish
- Terrys chocolate orange 8 slices , fresh strawberry slices to garnish, mint etc
Instructions
Eggless orange sponge
- Makes 2 X 8" sponges
- Preheat the oven to 180C. Line two loose bottomed round 8" tins with parchment.
- In a large bowl, add all the ingredients in the order mentioned and give them a good whisk. An electric hand blender does the job swiftly and well.
- Divide the batter between the tins, approx. 275g each, tap sharply on the counter and bake for 25-30 minutes, until the tester comes out clean. Cool in tin for 15 minutes, then cool completely on the rack.
White chocolate mascarpone filling
- Make the filling just before you need to use it as it's easiest to fill when soft. As it cools, the chocolate will help it set.
- In a microwave safe bowl, heat the cream for a minute, 30 seconds at a time.
- Add in the white chocolate and leave until the chocolate softens. Whisk until smooth.
- Whisk in the mascarpone and vanilla extract.
Dark chocolate layer
- Make the dark chocolate layer after the cake has frozen/set in the freezer. It's best to leave the cake with the chooclate layer in the freezer for 10 minutes. Once set, peel the acetate sheet off, and leave the cake in the fridge overnight.
- In a microwave safe bowl, heat the cream for a minute, 30 seconds at a time.
- Add in the dark chocolate and leave until the chocolate softens. Ad in the clarified butter / ghee and whisk until smooth.
- You can add a dash of Cointreau if desired.
Assemble
- Place one sponge on the serving platter and secure a 3" collar around it. Place an adjustable cake ring around it to hold it in place.
- Moisten the layer with Cointreau {or alternatively a simple sugar syrup} and then brush with melted bitter orange marmalade.
- Scatter over the chopped strawberries making sure the entire layer is covered, pushing them to the edges against the acetate sheet.
- Top the strawberries with the white chocolate mascarpone filling and level out.
- Gently top the cream with the second layer of sponge, moisten it with Cointreau and brush with the remaining melted bitter orange marmalade.
- Place this in the freezer for 6-8 hours until the cream filling sets and is holding well in place. If you take it out too soon, it might bulge with the weight of the sponge on top and might not hold shape.
- Once the cream feels solid and set, top the cake with the dark chocolate layer and place it back in the freezer for 10-15 minutes, until the dark chocolate layer feels firm.
- Peel off the acetate sheet and leave the cake in the fridge overnight to gently defrost.
- To finish, garnish with Terry's Chocolate Orange slices, fresh strawberries, mint etc.