Posted in Baking, travels

Chocolate, Coffee and Orange Cake

Baking in a country you are visiting is difficult for many reasons like sourcing ingredients, equipment, temperatures etc. It can make old recipes seem like new adventures. This however was a double whammy since I experimented/tweaked this old recipe making it a completely new adventure!

I am so glad I didn’t burn down the house! (kidding, sort of) Since I am in mexico, I used local chocolate, coffee and oranges! Different flavours and varieties work differently so when you make this recipe make sure to adjust the orange levels to your taste. I make mine extra zesty since I like the flavour. It turned out amazing! Everyone loved it ūüôā I kid you not the ganache was the smoothest one I have EVER made! It was absolutely gorgeous. “It was oh so sexy” said my sister when I shared a picture with her and I agree 100% !

Let’s get to it then:

  • Preheat the oven at 180C and grease a 9″ cake pan.
  • Prepare your liquid mixture by mixing the coffee, orange zest and juice, milk and vanilla extract. Set aside. I should mention that if the size of the orange is not very big use one instead of 1/2. The ones I got here in mexico were almost as big as my palm so please adjust accordingly!
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Mix together the flour, cocoa, salt and baking soda. This is your dry mix.
  • Next, beat the butter and sugar until light and creamy. Beat in the eggs one at a time until fully incorporated.
  • Add half the flour mix to the butter and mix. Add half the liquid mix and mix again. Repeat. Make sure there are no lumps.
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The final mixture was not only glossy but pretty damn good!
  • Pour in the prepared pan and bake at 180 C for 40-45 min or until kitchen smells zesty and chocolatey or until a toothpick comes out clean.

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  • Let the cake cool while you make the ganache. Chop the chocolate to small pieces.
  • Mix together the coffee, orange zest and juice and a tiny PINCH of salt.
  • Gently heat the cream till you see bubbles at which point turn off the heat. Add in the chocolate and mix until it melts and is incorporated fully. Keep the pan on the heat for this process as it helps the chocolate melt.
  • Slowly, add the liquid mix and mix it in. You will have a glossy mix. ¬†Slice the cake forming 2 layers.

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  • Sandwhich the cake using plenty of ganache. Glaze the cake with the ganache and let it cool for 2 minutes. Now, you can add any decorations like candy, candied zest etc..

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I hope everyone has a killer day! Enjoy your daily adventures and don’t forget to spread love and happiness! ūüôā


Recipe:

280 g       Flour
95 g          Cocoa Powder
2 1/2 tsp  Baking Soda
1/2 tsp     Salt
168 g        Unsalted Butter, at room temperature
 255 g        Brown sugar
2               Eggs
2 tsp        Vanilla
110 ml     Strong coffee
110 ml     Orange Juice
Zest of 1/2 an Orange

110 ml     Milk

Ganache:

250 g    Cream
250 g    Dark Chocolate
110 ml  Strong Coffee
110 ml  Orange Juice
Zest of 1/2 an Orange

Instructions:

  • Preheat oven to 180 C. Butter 2 8-in. round cake pans.¬†Sift the flour, cocoa, baking soda and salt in a bowl, set aside. In a measuring cylinder mix together the coffee, orange juice, orange zest, vanilla extract and milk.
  • In another bowl, beat the butter and brown sugar until creamy. Add in eggs, mix well.
  • Add half the flour mixture to the butter and then add half the coffee mix. Repeat. Divide batter evenly between pans and smooth tops.
  • Bake for 35- 40 min at 180 C or until a cake tester comes out clean.
  • GANACHE: Chop the chocolate to small pieces. In a glass mix the coffee and juice together.
  • On a LOW flame begin to heat the cream until bubbles start to form but DO NOT BOIL. Turn off the flame and add the chocolate pieces in.¬†It is important to keep the pan on the stove with the flame off because the remaining heat helps incorporate the chocolate into the cream without burning it.
  • Once the chocolate has melted add in the coffee. Mix vigorously. You can now slice and layer your cake with the ganache and any other toppings like chocolate chunks or candied orange peel.
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