Chocolate – Orange Buttermilk Cake

The Chocolate Layers
Adapted from www.gracessweetlife.com
Ingredients for 26 sm. Cake
60 ml water
120 ml. vegetable oil
125 g (4.5 oz) unsalted butter, chopped
50 g (2 oz) cocoa, sifted
300 g (10 oz) all-purpose flour, sifted
1 teaspoon baking soda, sifted
350 g (12 oz) powder sugar
2 large eggs
125 ml buttermilk
1 teaspoon pure vanilla extract

Preheat oven to 180° C (356° F).  Lightly grease 1, 26 cm round cake tin.
Place the water, butter and olive oil in a small saucepan over medium heat and stir until the butter has melted, then set aside.
Sift the flour,baking soda, powder sugar and cocoa into a large bowl. Whisk to combine well.
Add the butter mixture and whisk to combine using a rubber spatula.  Add the eggs, buttermilk and vanilla and whisk to combine.
Bake for 40 to 45 minutes or until a tooth pick inserted in the center of cake comes out clean.
Let it cool completely on a wire racks.Slice the cooled cakes in half horizontally.

Orange Cream Cheese Frosting
Adapted from www.gracessweetlife.com
100 grams (3.5. oz) unsalted butter, softened
350 grams (12 oz) cream cheese
200 grams(7 oz) powder sugar, sifted( I think it’s even too sweet, so you could reduce the sugar in half)
3 table spoons orange juice
Zest of one orange

Place butter and cream cheese in the bowl of a stand mixer.Beat on medium-high speed until become pale and creamy. Add the orange zest and the orange juice. Reduce stand mixer to low speed and gradually add the icing sugar. Continue to beat until light and fluffy. Place in the fringe until needed.

Mine became more liquefied than necessary, because I used more orange juice. But you make sure to use thе indicated quantity above.

Milk chocolate ganache
200 ml. heavy cream
200 grams (7 oz) good milk chocolate, chopped
Bring cream just to the boil in a small saucepan. Remove from heat, add chocolate and stir until smooth and glossy. Refrigerate until firm yet still pliable.

Meringue Layer
6 egg whites
350 grams (12 oz) powder sugar, sifted
4 grams (1 tea spoon) crème of tartar
Preheat your oven to 130° C (266° F). Line 1 baking sheet with parchment paper. Draw a 9-inch round on the sheet of the parchment paper (the meringue mixture always increases its size).
In the bowl of a standing electric mixer beat the egg whites with the crème of tartar at medium-high speed until soft peaks form. Gradually beat in the powdered sugar at high speed until stiff and shiny. Spread the meringue in the drawn circles. Place in the oven and bake for 1 hour, until crisp. Turn off the oven and leave the door ajar to let the meringues cool completely.

Whipping cream
400 ml. heavy whipping cream
50 grams (2 oz) powder sugar
Add the whipping cream to the bowl of your electric mixer. Mix for a minute, then gradually add the sugar and beat until ready.

Assembly of the Cake

1)      Place the first chocolate layer on the cake stand.

2)      Add a layer of the orange frosting.

3)      Add the meringue layer

4)      Add another layer of the orange frosting

5)      Add the second chocolate layer

6)      Cover with the whipped crème

7)      Pour the milk chocolate ganache and let it cool completely

8)      Optional: cover the cake with fondant of your choice