Orange Chocolate Truffle Cake

Updated at: Thu, 17 Aug 2023 10:34:13 GMT

Step 1

In a medium bowl, combine cocoa w/boiling water, mixing with a whisk until smooth. Let cool completely in the refrigerator.

Step 2

Preheat the oven to 350ºF.

Step 3

Butter and flour two 8-inch round baking pans.

Step 4

In a medium bowl, sift flour with baking powder, baking soda and salt.

Step 5

Beat the butter, sugar, eggs, vanilla and orange extract n a large bowl with an electric mixer on high about 5 minutes.

Step 6

With mixer at low speed, beat in flour mixture (in fourths) alternately with cocoa mixture (in thirds). Begin and end with flour.

Step 7

Divide half the batter into each of the prepared pans and smooth the top with a spatula.

Step 8

Bake until a toothpick inserted into the centers comes out clean 30-45 minutes. Turn the pans 180 degrees halfway through cooking.

Step 9

Cool the cakes in the pans for 10 minutes. Remove the cakes from their pans and invert on a baking rack.

Step 10

On a flat surface, trim the cakes with a cake leveler to make them flat.

Step 11

Place the cakes in the freezer until ready to frost.

Step 12

With a handheld mixer or stand mixer fitted with a whisk attachment, beat butter on high speed for about 3 minutes or until creamy and lightened in color, scraping down the bowl as needed.

Step 13

In a medium bowl, add confectioners sugar, cocoa powder, espresso powder, heavy cream, orange extract, vanilla extract, and salt.

Step 14

Beat on low speed until sugar is incorporated then increase to medium/high speed and beat for 3 minutes, scraping down the bowl several times to ensure everything is well blended. Add another Tablespoon of heavy cream if needed to thin the frosting.

Step 15

Start by adding a dollop of icing onto the center of your cake board or plate and slightly spread it around. This keeps the cake sponge from sliding around while you work with it.

Step 16

Place the first sponge onto the center of your cake board.

Step 17

Using a piping bag, pipe a swirl of icing along the top of your first cake tier.

Step 18

Use your offset spatula to evenly smooth out the icing. Do not ice the top layer of the cake yet.

Step 19

Set the next layer of sponge directly even with the layer of sponge below it.

Step 20

Add the chocolate chips to a medium sized bowl and set aside.

Step 21

Add the heavy whipping cream to a microwave safe bowl or measuring cup and heat for about 1 minute. Remove from the microwave just before it bubbles up.

Step 22

Pour the warm cream over the chocolate chips and allow to sit for 3-5 minutes. Cover the bowl with some clear wrap to trap in the heat.

Step 23

Gently stir the cream and chocolate together until they come together to a smooth consistency. Try not to whisk too vigorously, which can add air bubbles to the ganache.

Step 24

If you have some lumps remaining, heat in 10 second increments, stirring between, until ganache is smooth.

Step 25

Allow to cool for about 10 minutes prior to using.

Step 26

Spread a thick layer of icing over the sides of your cake, approximately 1 centimeter in thickness, using a straight spatula. Don’t worry about it being perfectly smooth at this stage.

Step 27

Angle the cake scraper at 90 degrees to the cake and sweep the scraper across the surface by spinning the turntable. This allows you to evenly distribute the buttercream icing. As the icing spreads, you’ll see some excess building on the front of the scraper. Simply return the excess to your icing bowl.

Step 28

Add a dollop of icing to the top of your cake and spread it evenly across the top with your offset spatula.

Step 29

Using the cake scraper, sweep the excess from the edges towards the center of the cake to create a smooth surface.

Step 30

Using a vegetable peeler, shave the chocolate bar for narrow curls, or the side of the chocolate bar for wide curls. Place/sprinkle curls on top of cake as desired.

Step 31

Press the grated chocolate bar into the lower 1/3 of the cake.

Step 32

Drip the chocolate drip around the edges of the cake top. Use remainder on the center of the cake top and spread evenly.

Step 33

Add chocolate truffles around the top edge of the cake in a circle formation on the top edge.

Step 34

Add gold sprinkles as desired.

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