Chocolate orange wreath cake
Chef:
Stork
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
Medium
