Earlier in the month it was my birthday. I decided to try and improve on my cake from two years ago, orange and chocolate cake. Here is the revised recipe with a few additions!

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Orange and Chocolate Cake

Ingredients

Orange layers

170g butter, softened

300g sugar

4 eggs

270g plain flour

3 tsp baking powder

150ml juice from fresh oranges (approx. 2 large oranges)

1 tsp vanilla essence

Chocolate layers

190g butter

340g  brown sugar

4 eggs

300g plain flour

4 tsp baking powder

170ml milk

45g cocoa powder

A pinch of salt

Chocolate ganache

400g dark chocolate

400ml double cream

 

Approx. 6 tbsp of orange curd, I used this recipe from BBC Good Food

Meringue kisses (optional)

Chocolate chips and shavings (optional)

Candied orange peel (optional)

Method

Preheat the oven to 170c (fan assisted).

Start by making the orange cake. Grease and line two 20cm cake tins.

Beat the butter and sugar together until light and fluffy.

Add the eggs one by one beating well in between.

Sieve the flour and baking powder into the mixture, then carefully fold into the mixture until everything is well combined.

Finally, stir in the orange juice and vanilla extract.

Divide the mixture between the two prepared cake tins.

Bake in the preheated oven for 25 minutes or until a skewer inserted into the middle comes out clean.

Allow to cool in the tins for 5 minutes, before turning out onto a wire rack to cool completely.

Next, make the chocolate sponges.

Grease and line another two 20cm cake tins.

Beat the butter and sugar together until light and fluffy.

Add the eggs one by one, beating well in between.

Sieve in the dry ingredients and mix until everything is combined.

Finally, stir in the milk. Once everything is combined, divide the mixture evenly between the two prepared cake tins and bake in the preheated for 30 minutes or until a skewer inserted into the middle comes out clean.

Allow the cake to cool for 5 minutes before turning out onto a wire rack to cool completely.

While you are waiting from the cakes to bake and cool you can make the chocolate ganache.

Break the chocolate into small even pieces and place at the bottom of a heatproof bowl.

In a small saucepan, heat the cream over a medium-high heat until it reaches a boil. Allow to simmer for 1 minute. Then take off the heat and allow to cool for a further minute.

Pour the hot cream over the chocolate pieces and whisk together until you have a smooth glossy mixture. All to cool to room temperature before putting in the fridge to set to a spreading consistency.

When you have cool cakes and ganache which is a spreading consistency, level the cakes if necessary. Place one orange sponge onto your cake board and apply a generous layer of chocolate ganache. Smooth right to the edges. Top with 2 tbsp of orange curd and again smooth to the edges.

Top with a chocolate sponge and repeat the process, alternating types of cake, until you have used your last cake. Place in the fridge to set for 15 minutes.

Next cover your cake with chocolate ganache. Smoothing over the top and side with either a cake scraper or palette knife. Reserve a little if you want to create drips down the side of your cake.

Allow to chill in the fridge for 30 minutes.

To make the drip, heat the leftover ganache in a microwave in 10 second bursts until it is a runny consistency. Pour over the top of the cake and encourage it to drip down the sides with a teaspoon. Give the cake and cake board a few quick taps on the work surface to get rid of any air bubbles and give a really smooth finish.

Decorate with meringue kisses, candied orange pieces, chocolate shavings and chocolate chips if desired.