Chiswick chocolate and orange cake

As seen in Issue 188 - Delicious Magazine Christmas 2018

3.5 hours prep.

1 hour cooking

Serves 10

Ingredients

Chocolate Genoise
  • 3 eggs
  • 170g Caster sugar
  • 100g plain flour
  • 35g coco powder
  • 1 tsp baking powder
  • ¼ tsp salt
  • 30g unsalted butter, melted
Dark chocolate and orange mouse
  • 225g Thickened cream
  • 1 orange
  • 1 drop Orange essential oil
  • 135g Valrhona Manjari 64% chocolate
  • 20g Unsalted butter
  • 25g water
  • 30g Caster sugar
  • 10g Glucose syrup
  • 2 egg yolks
Milk chocolate mouse
  • 225g Thickened cream
  • 135g Valrhona Jivara 40% chocolate
  • 20g Unsalted butter
  • 25g water
  • 30g Caster sugar
  • 10g Glucose syrup
  • 2 egg yolks
Chocolate glaze
  • 5g Gold strength gelatine sheets
  • 60g Water
  • 25g Coco powder
  • 80g Caster sugar
  • 50g Thickened cream

Method

  1. First step in this cake is to make the chocolate genoise.
  2. Pre heat the oven to 175’c.
  3. Grease and line with baking paper a 23cm spring mounted cake tin. In an electric mixer whisk the eggs and caster sugar together for about 10 minutes.
  4. The eggs will become light and fluffy and would have increased in their volume. Sieve all of the dry ingredients together.
  5. Gently fold through the dry ingredients in two stages into the eggs, and then fold through the melted butter. Pour the mix into the prepared cake tin and bake in the pre-heated oven for 35 minutes. Remove from the oven and leave to cool in the tin.
  6. Once the cake is cold, remove from the tin. Using a large serrated knife cut the cake twice to make three evenly sized slices.
  7. Wash the cake tin then line again with baking paper.
  8. Place one slice of the chocolate cake in the base of the tin and set aside.
  9. The next step will be to make the chocolate and orange cake. Zest and juice the orange and set aside. Using the electric mixer whisk the cream to soft peaks then gradually add the orange juice and zest, add 1 drop of the orange essential oil to the cream and then set the whipped cream aside in the fridge.
  10. Place the Manjari chocolate and butter into a bowl and melt in the microwave for 1 minute. Stir together and set aside. In a saucepan boil together the water, sugar and glucose. Whisk the egg yolks until pale then pour over the hot syrup.
  11. Continue whisking until the eggs have cooled.
  12. Remove the whipped cream from the fridge and fold in the egg yolks. Then fold in the melted chocolate. Pour the chocolate mouse into the cake tin and gently tap down so that the mouse finds a flat level. Place this in the fridge to set for 1 hour.
  13. Once the mouse has set sit one more slice of the chocolate cake on top of the set mouse. Next step will be to make the milk chocolate mouse.
  14. Using the electric mixer whisk the cream to soft peaks then place in the fridge. Place the Jivara chocolate and butter into a bowl and melt in the microwave for 1 minute. Stir together and set aside. In a saucepan boil together the water, sugar and glucose. Whisk the egg yolks until pale then pour over the hot syrup.
  15. Continue whisking until the eggs have cooled.
  16. Remove the whipped cream from the fridge and fold in the egg yolks. Then fold in the melted chocolate. Pour the chocolate mousse into the cake tin and gently tap down so that the mouse finds a flat level.
  17. Top the mousse with the remaining slice of chocolate cake. The top of the cake should very flat and level. Place in the fridge to set for 1 hour or overnight at this stage.
  18. Once the cake has set place a 23cm cake board on the top of the cake, remove from the tin and turn upside down so that the cake is resting on the cake board. Put the cake on a wire rack which is siting over a tray.
  19. Next step will be to glaze the cake. Place the gelatine sheets in a bowl and cover with cold water, leave to soak for 5 to 10 minutes. In a bowl whisk the water and coco powder together to make a smooth paste.
  20. Warm the cream and caster sugar together and stir until the sugar has dissolved. Mix in the coco powder, drain the gelatine and squeeze out the excess water. Add to the warm mixture and stir until the gelatine has dissolved. Pour the glaze over the cake making sure that the glaze overs all around the cake. Place in the fridge to set for 1 hour before removing from the wire rack.
RECIPES

Chiswick chocolate and orange cake

As seen in Issue 188 - Delicious Magazine Christmas 2018

3.5 hours prep.

1 hour cooking

Serves 10

Ingredients
Method

Ingredients

Chocolate Genoise
  • 3 eggs
  • 170g Caster sugar
  • 100g plain flour
  • 35g coco powder
  • 1 tsp baking powder
  • ¼ tsp salt
  • 30g unsalted butter, melted
Dark chocolate and orange mouse
  • 225g Thickened cream
  • 1 orange
  • 1 drop Orange essential oil
  • 135g Valrhona Manjari 64% chocolate
  • 20g Unsalted butter
  • 25g water
  • 30g Caster sugar
  • 10g Glucose syrup
  • 2 egg yolks
Milk chocolate mouse
  • 225g Thickened cream
  • 135g Valrhona Jivara 40% chocolate
  • 20g Unsalted butter
  • 25g water
  • 30g Caster sugar
  • 10g Glucose syrup
  • 2 egg yolks
Chocolate glaze
  • 5g Gold strength gelatine sheets
  • 60g Water
  • 25g Coco powder
  • 80g Caster sugar
  • 50g Thickened cream

Method

  1. First step in this cake is to make the chocolate genoise.
  2. Pre heat the oven to 175’c.
  3. Grease and line with baking paper a 23cm spring mounted cake tin. In an electric mixer whisk the eggs and caster sugar together for about 10 minutes.
  4. The eggs will become light and fluffy and would have increased in their volume. Sieve all of the dry ingredients together.
  5. Gently fold through the dry ingredients in two stages into the eggs, and then fold through the melted butter. Pour the mix into the prepared cake tin and bake in the pre-heated oven for 35 minutes. Remove from the oven and leave to cool in the tin.
  6. Once the cake is cold, remove from the tin. Using a large serrated knife cut the cake twice to make three evenly sized slices.
  7. Wash the cake tin then line again with baking paper.
  8. Place one slice of the chocolate cake in the base of the tin and set aside.
  9. The next step will be to make the chocolate and orange cake. Zest and juice the orange and set aside. Using the electric mixer whisk the cream to soft peaks then gradually add the orange juice and zest, add 1 drop of the orange essential oil to the cream and then set the whipped cream aside in the fridge.
  10. Place the Manjari chocolate and butter into a bowl and melt in the microwave for 1 minute. Stir together and set aside. In a saucepan boil together the water, sugar and glucose. Whisk the egg yolks until pale then pour over the hot syrup.
  11. Continue whisking until the eggs have cooled.
  12. Remove the whipped cream from the fridge and fold in the egg yolks. Then fold in the melted chocolate. Pour the chocolate mouse into the cake tin and gently tap down so that the mouse finds a flat level. Place this in the fridge to set for 1 hour.
  13. Once the mouse has set sit one more slice of the chocolate cake on top of the set mouse. Next step will be to make the milk chocolate mouse.
  14. Using the electric mixer whisk the cream to soft peaks then place in the fridge. Place the Jivara chocolate and butter into a bowl and melt in the microwave for 1 minute. Stir together and set aside. In a saucepan boil together the water, sugar and glucose. Whisk the egg yolks until pale then pour over the hot syrup.
  15. Continue whisking until the eggs have cooled.
  16. Remove the whipped cream from the fridge and fold in the egg yolks. Then fold in the melted chocolate. Pour the chocolate mousse into the cake tin and gently tap down so that the mouse finds a flat level.
  17. Top the mousse with the remaining slice of chocolate cake. The top of the cake should very flat and level. Place in the fridge to set for 1 hour or overnight at this stage.
  18. Once the cake has set place a 23cm cake board on the top of the cake, remove from the tin and turn upside down so that the cake is resting on the cake board. Put the cake on a wire rack which is siting over a tray.
  19. Next step will be to glaze the cake. Place the gelatine sheets in a bowl and cover with cold water, leave to soak for 5 to 10 minutes. In a bowl whisk the water and coco powder together to make a smooth paste.
  20. Warm the cream and caster sugar together and stir until the sugar has dissolved. Mix in the coco powder, drain the gelatine and squeeze out the excess water. Add to the warm mixture and stir until the gelatine has dissolved. Pour the glaze over the cake making sure that the glaze overs all around the cake. Place in the fridge to set for 1 hour before removing from the wire rack.
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