“Easy reading is damn hard writing.”
– Nathaniel Hawthorne
While I enjoy making layer cakes, I don’t enjoy decorating them as much. I am just not the “centre piece ” or “showstopper” kind of dessert person.
So in that spirit, this Vanilla, Orange and chocolate cake is all substance, and low on style. It’s all about the flavours. Not that there is anything wrong with style , someday i do hope that the outsides of my baked creations look as good as the insides taste . Ya, that didnt sound modest at all.
Another thing about layer cakes, as much as u love them, sometimes you don’t feel like baking in many pans or there are too few people to serve. And sometimes wedges of cake says more “happy birthday” than “just dessert”. So for those times, you have cake slices!
The cake is a foam based or sponge cake. The same one I used in the rasmalai cake. It is easy to make and has such a featherlite texture.I baked it in one square pan and sliced horizontally and then divided the slices vertically to give me four layers. So less cake, more layers and dare I say… more impressive?
Some diluted and sweetened orange juice keeps the cake layers moist for that melt in the mouth bite.And for a change did two fillings, and tried a combination of two flavours that I always hear rave reviews of – orange and chocolate (have bookmarked this frosting to try soon!). So the four slices of cake are sandwiched with alternate layers of some luscious orange curd and some dark chocolate ganache.
So if you are keeping count, that’s four components that go into making this cake. So yes, a little time consuming. But don’t let that deter you. Every component takes less than 20 minutes to prepare. And, because the curd and the ganache needs to rest, you can make the cake spaced out over a couple of days. What I mean is, while you need a bit of planning and a few bowls, you won’t exactly be slaving away in the kitchen for this one. But others might just be fooled when they taste it!
Vanilla, Orange and chocolate layer cake
Ingredients
For the cake
- 4 eggs at room temperature
- 100 grams or 1/2 cup castor or granulated sugar
- 1 teaspoon vanilla extract
- 125 grams or 1 cup all purpose flour
- 1 tsp baking powder
For the orange curd
- 100 grams or ½ cup granulated Sugar
- 120 ml or ½ cup fresh Orange juice
- 2 Eggs
- 100 grams or about ½ cup butter
- 1 teaspoon orange zest from one orange
For the dark chocolate ganache
- 120 ml or ½ cup cream
- 180 grams dark chocolate
For the syrup
- 120 ml or ½ cup orange juice
- 120 ml or ½ cup water
- 60 ml or ¼ cup granulated sugar
Instructions
- To make the cake
- Preheat the oven to 180 C / 350 F. Butter and flour a 8 inch square pan , line the bottom with parchment.
- Separate the eggs .
- Whisk together the flour and baking powder in a bowl, keep aside.
- Beat the whites using an electric mixer or whisk until stiff peaks form. This takes 2-3 minutes.
- Add the yolks little by little while continuing beating.
- Once the yolks are incorporated , add the sugar one tablespoon at a time while continuing beating.
- Beat for a minute or two after the last of the sugar is added.
- Beat in the vanilla
- Sift in the flour- baking powder mixture on top of the batter.
- Using a spatula, gently fold in the flour until you can't see flour anymore .
- Immediately pour batter into prepared pan and smooth the top.
- Bake at 180 C / 350 F for 25- 30 minutes until the cake springs back when touched and the edges are coming away from the pan sides.
- Cool in pan for 10 minutes . Remove and cool completely on wire rack.
To make the orange curd
- In a thick bottomed saucepan, rub the orange zest into the white sugar. This will release some colour and flavour from the zest.
- Stir in the orange juice and eggs
- Cut the butter into small pieces and add to saucepan.
- Over medium heat, continuously whisk until butter has melted.
- Lower the heat and again stirring continuously cook until curd thickens . If you dip a spoon into the curd, the Curd should thickly coat the back of spoon and if u run a finger on it, there should be a clean trial on the spoon with intact curd on both sides of ur finger.
- Cover with plastic wrap touching the surface of the curd and cool in the fridge for atleast 4 hours.
- To make the dark chocolate ganache;
- Chop the chocolate as small and as evenly as possible. Place in a small bowl.
- Heat the cream in a saucepan or the microwave until it bubbles along the sides.
- Pour the hot cream over the chocolate. Cover and keep aside for a couple of minutes.
- Stir with a spatula until the chocolate has melted and you have smooth shiny ganache!
- Cover and rest for a few hours or overnight at room temperature.
To make the syrup
- In a saucepan, heat the juice, water and sugar.
- Bring to a boil and then simmer for few minutes.
- Take off heat and cool to room temperature.
To assemble
- Slice the chilled cake horizontally into two.
- Placing both slices on top of each other, Divide the cake in the middle. You will now have four slices of cake, each 8 inches x 4 inches.
- Place one slice over your serving plate. Using a brush or teaspoon, soak generously with syrup. You can use a little less than a quarter cup. Spread half of the orange curd.
- Place the second layer on top. Press gently, soak and spread half of the ganache. Repeat with third and fourth layer, spreading the remaining curd and ganache on top respectively.
- Smooth the ganache on top.
- Chill. After couple of hours or chilling or before serving, cut off a thin edge on all four sides to get neat sides.
- Slice and serve
Notes
The cake tastes good for 3 to 4 days refrigerated
Like all layer cakes, this tastes better after a few days of assembling and resting
The orange curd and ganache need to be made atleast a few hours in advance
You can also bake the cake in 2 six inch round tins, and divide each cake into two to get 4 layers. The quantities of curd and ganache are the same
My measuring cup is 240 ml
As with all layer cakes, this one tastes best the day after it is made. Gives the flavours and textures a chance to merge and mellow!So you have the perfect combination of Moist cake, decadent ganache and the tangy citrus curd. The cake seems rich, while still being light and refreshing!
Cut thick slices of the cake to show off the subtle but gorgeous layers and colours. Or go one step further and cut each slice into cake fingers. But everyone will be back for seconds anyways so…