Chocolate orange wreath cake

Chef: Stork
Chocolate orange wreath cake

For the Cake:

100g (3 oz) Stork Baking Liquid

100g (3 oz) golden caster sugar

3 medium eggs

100g (3 oz) self raising flour, sieved

1 tsp baking powder

75g cocoa powder, sieved

Zest of 1 orange

For the syrup:

75g (3 oz) golden caster sugar

Juice of 1 orange (75ml)

1 tbsp orange liqueur, optional

For the ganache:

Tbsp orange liqueur, optional

100ml Elmlea Double*

200g plain chocolate or flavoured with orange

Preheat oven to 180oC/160oC fan/gasmark 4, and thoroughly oil a 20cm (8inch) cake ring mould.

Place all the cake ingredients into a bowl, and beat with a wooden spoon until themixture is smooth (about 1-2 minutes).

Pour the cake mixture into the ringmould, and level the surface.

Bake for 20-25 minutes, leave to cool slightly.

In a small saucepan add the caster sugar and the juice together and heat gently until the sugar has dissolved, finally stir in the orange liqueur if using.

Run a knife around the outside and inside edges of the cake tin to loosen, and turn out onto a cooling rack placed over a tray. With a skewer make holes all over the cake and whilst the cake is still warm, pour the syrup.

To make the ganache, heat the Elmlea in a saucepan until just boiling. Remove from the heat and stir in the chocolate until melted. Leave to cool. Add liqueur if using.

Carefully split the cake in half and spread with a little of the ganache. Sandwich together. Spread remaining ganache over the cake and decorate with your choice of Christmas decorations.

Main ingredients
Dairy, Flour, Fruit

Recipe Type
Cakes & Baking, Dessert

Level of Difficulty

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