Easy Terry's Chocolate Orange Cake - This Chocolate Orange Cake is soft, fudgy and delicious. Topped and filled with a smooth silky Chocolate Ganache and Chocolate Orange slices, this is the ultimate treat.
Grease two 20cm (8in) cake tins with oil, then line with baking paper.
Add Coffee to boiled water and mix.
Combine Oil, Eggs, Sour cream, Orange Essence or Juice and Coffee. Whisk to combine.
Combine Orange Zest, Caster Sugar, Light Brown Sugar, Cocoa, Salt, Plain Flour, Baking Powder and Bicarbonate of Soda.
Add the dry mix to the wet mix and stir well with a whisk to combine.
Divide the mixture between the tins. Bake for 35 minutes, or until a skewer inserted comes out clean. Remove from the oven and allow to cool in the tin for 15 minutes. Remove to a wire rack and allow to cool.
Ganache
Add Chocolate to a heat proof bowl.
Heat cream in a pan with the Orange Zest until just on the verge of simmering.
Pour the cream over the chocolate and leave for 1 minute. Then whisk until combined. Leave for 20 minutes. Cover with cling film and place in the fridge for 30 minutes - 3 hours. This is an optional step and it just helps the Ganache to thicken.
Assemble
Place Cake on a plate/board and spoon over half the ganache.
Add the next cake on top and top with remaining ganache.
Optional Step - The cake is ok to serve as it is or you can place the cake in the fridge for 25 minutes and then smooth the remaining ganache all around the sides.
Notes
Storage Instructions
This cake is super moist and keep well in an airtight container for up to a week.
How to freeze
This Chocolate Orange Cake freezes well.Wait for it to cool completely and then wrap it in clingfilm or place it in an airtight container. Defrost completely before adding ganache.
Ganache Tips
If you are in a rush, place the ganache in the freezer to speed the thickening up.If it is too thick, place it in the microwave for 20 - 30 seconds.