Orange Chocolate Cake
Ingredients for Orange Cake;
- 100 grams of margarine
- 2.5 cups flour
- 1 packet of baking powder
- 1 tablespoon of cocoa
- 1/2 tea glass of warm milk
- 1 teacup of oil
- 3 eggs
- 1 glass of granulated sugar
- 1/2 glass of milk
- 150 grams of dark chocolate (containing 60 percent cocoa)
- 1 teaspoon of orange zest
For the filling cream:
- 1.5 tablespoons of cocoa
- 5 tablespoons of powdered sugar
- 1/3 pack cream
- 350 grams of milk chocolate
- 5 tablespoons of margarine
While preparing the cake:
With the help of a mixer at medium speed, whisk the egg and margarine until it gets a creamy consistency. Then break the eggs into it and continue whisking, then add milk and oil and continue to mix.
Melt the chocolate in a double boiler, warm it a little at room temperature, add to the mixture and whisk.
Add the sifted flour to the mixture. At this stage, we recommend that you add the flour slowly and mix it with a spatula. So you can adjust the amount of flour. Mix all the ingredients thoroughly until there are no flour crumbs.
Add cocoa, vanilla, orange zest and baking powder and mix well, then transfer your cake mix into a greased and floured round clamp mold.
Bake in a preheated oven at 180 degrees for about 25 minutes. Use a toothpick to check if it’s cooked.
When cooked, take it out and let it cool at room temperature.
When preparing the filling:
Melt the bitter chocolate benmari style. In a bowl, whisk the margarine until it gets a creamy consistency. Add the cream into it and whisk for a few more minutes. Then slowly add the melted chocolate and continue whisking.
Finally, add the powdered sugar and cocoa and beat for a few more minutes. Wrap the filling cream you have prepared with cling film and rest for 15 minutes in the fridge.
Divide your resting cake in half. Wet both pieces with warm milk.
Then place the base of the cake on a medium plate. Apply the filling cream on it. After seating the other part, cover the filling cream with the help of a spatula.
After decorating it with orange zest, let it rest in the fridge for about 3 hours, or for 1 night if you have time. Then serve by slicing.
Have a good taste in the autumn days, bon appetit now.