CHOCOLATE ORANGE CAKE RECIPE

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 The perfect alternative to a festive fruit cake for Christmas CHOCOLATE ORANGE CAKE RECIPE

Ingredients

  • 350 g Unsalted butter
  • 350 g Caster sugar
  • 6 Free range eggs
  • 80 g Good quality cocoa
  • 270 g Self raising flour
  • 90 g Melted dark chocolate
  • 3 Teaspoons of Orange Extract Waitrose sell a good one and it’s only £1.50 which is cheap as chips compared to some good quality extracts: Waitrose Cooks’ Homebaking orange extract

For the icing:

  • 300 g Unsalted butter
  • 600 g Icing sugar
  • 150 g Dark chocolate
  • 3 Teaspoons of Orange Extract

To decorate (if you fancy):

  • Sugarflair Tangerine Gel Food Colour
  • Your precious last Terry’s Chocolate Orange

Instructions

  1. Grease 3 x 7″ round sandwich tins (or 2 x 8″).
  2. Preheat the oven to 180C.
  3. Cream your room temperature butter with your sugar until it’s pale, light and fluffy.
  4. Next, mix in the eggs, one at a time, beating really well after each egg. Don’t worry if it starts to look a bit curdled, it’ll all come good.
  5. After this, mix in your flour and cocoa. If you’ve been using a mixer, do this bit by hand. It helps to keep the sponge light.
  6. Stir in the melted and slightly cooled chocolate and the orange extract.
  7. Spoon into a your tins, smooth out with the back of a spoon. Make a bit of a dip in the middle to account for rising.
  8. Bake for about 30 minutes or until a skewer comes out clean. You might need to adjust the time by 5 minutes either way depending on your oven.
  9. Meanwhile make your icing. Beat your butter until it’s pale, light and fluffy.
  10. Beat in your icing sugar and orange extract.
  11. Now split your icing into two bowls, weigh out 675g into one and there should be about 225g left in the other.
  12. Add 150g melted and cooled dark chocolate to the 675g bowl of buttercream. Mix in completely.
  13. Colour the other bowl of 225g of buttercream orange using Sugarflair Tangerine Gel Colour. Use a very very small amount at a time, just a tip of a knife or so, until you get the colour you fancy.
  14. If either batch of buttercream is too stiff, beat in a teaspoon or two of boiling water to soften and lighten the texture of the icing.
  15. When your cakes are completely cold, use a carving knife to level them. Just trim the top crust off. Remember, this is important, it’s not a waste of cake. If you don’t do this, with a cake this size it will be wonky.
  16. Top each layer with a spread of your chocolate buttercream. Then snip the top off of two disposable piping bags, fill one with the rest of your chocolate buttercream and the other with the orange buttercream.
  17. Pipe a circle around the outside of two of the layers, sit each on the one before.
  18. On the top layer, pipe small dollops all over and top with your segments of chocolate orange.
source:https://www.tamingtwins.com/chocolate-orange-cake-recipe/
Highlands Bar & Grill in Birmingham was named America’s most Outstanding Restaurant at the James Beard Foundation Awards in Chicago on Monday night. Highlands pastry chef Dolester Miles was also named best in the country, making the restaurant the runaway winner at the awards. A panel of chefs, restaurateurs, and food journalists gave chef and owner Frank Stitt’s modern Southern restaurant the honors. The other big winner of the night was Seattle’s Edouardo Jordan, whose JuneBaby was named best new restaurant in America; he was also named Best Chef Northwest for his restaurant, Salare. “People always talk about Portland [Oregon] as the Pacific Northwest restaurant city,” said Jordan. “But they’re like the cool kid with a new name every season. Seattle is showing we are an ongoing force.” He doesn’t credit the rise of Amazon.com Inc. for his restaurants’s successes, although owner Jeff Bezos has dined at Salare. “Seattle has always had big companies—Boeing, Microsoft. They come in and eat, but it’s the people in the city who are making it happen. They’re more engaged than anyone gives them credit for.” The James Beard Foundation Awards recognize restaurants, wine programs, chefs, designers, restaurateurs, cookbook authors, and journalists from around the country. The awards, established in 1990, have recognized industry leaders such as Union Square Hospitality Group’s Danny Meyer and Daniel Humm and Will Guidara of Eleven Madison Park. While it may not have been a good year for such famed restaurant cities as New York and San Francisco (which won only two chef and beverage awards, including Best Service at Zuni, and the Best Chef West winner Dominique Crenn), it was a very good year for women. Gabrielle Hamilton of Prune in New York was named Outstanding Chef in the U.S, and Missy Robbins of Lilia in Brooklyn was named Best Chef New York. Forty percent of this year’s nominees were female. Women won many of the major awards, including Caroline Styne, who was named Outstanding Restaurateur for Lucques Group in Los Angeles. Forty percent of the winners of the regional chef awards were women; last year, that number was 30 percent. For the first time, voters were encouraged to consider qualities beyond food, wine, and ambiance, including respect and integrity. This follows accusations of sexual harassment against such past Beard winners as Mario Batali and John Besh.

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