Recipe: Terry's Chocolate Orange Cake...

Hello Happy Thursday folks...... So after I'd tried a nice big slice of this cake a couple of weeks ago, I decided I wanted to make my own version. After 3 attempts to perfect my recipe, I wanted to share it with you :) A super yummy Terry's Chocolate Orange Cake which is so moreish it just won't last the day - sorry :) I've tried it two different ways to make this cake: With separate cake tins and with just one deeper tin. It really is personal preference as to which you use and you have to work with what you have at home don't you? (the only reason I wanted to use one tin is because I wanted smooth edges for my ganache without seeing where the two cakes meet) If you're baking with only one deep tin, then make sure you only set your oven to 160°C as it will take longer to bake thoroughly without burning on top. Here's what you'll need! For the Sponge Cake:  -175g Self Raising Flour -175g Softened Butter -175g Caster Sugar -1 tsp Baking Powder -3 Eggs -A good squirt of Orange Colour Gel (available at the supermarket)  Orange and Lemon Essence (I only add a teeny bit of lemon and more of the orange, it's up to you  how much you want to put in - I like my sponge quite mild in flavour as the curd and ganache  more than add flavour.) -2 TBSP of Golden Syrup For the Filling:            -Orange Curd (I just used the Sainsbury's Brand one) For the Ganache:        -150ml Double Cream -75g Any Dark Chocolate  -75g Terry's Chocolate Orange The Recipe
1: Preheat your oven to gas mark 4 /180°C (if using 2 tins for 2 layers). If however you're using one tin then gas mask 3 /160°C should be fine. Next grease and line your tin/s with butter and greaseproof parchment. Set aside. 2: Using a large mixing bowl, add together the: Sugar, Butter, Baking Powder and Eggs, whisk until soft and creamy. Then add the Flour and whisk again. 3: Add the Golden Syrup, Orange and Lemon Essence, whisk again. Be sure to have little tastes of the mixture in between adding to ensure the flavour is correct. Besides, who doesn't love a crafty bit of cake mix - not to mention the licking of the spoon (.......and erm, the bowl)? 5: Add small amounts of the Orange Gel, mixing as you go - I like quite a vibrant orange, neon even...but once again, it really is down to personal preference. 6: Spoon the mix into your prepared tin/s and place in the middle of your pre-heated oven.  Note: If I am using two tins for this recipe, the cake is usually baked for20-25 minutes (at 180°C). However, by using one tin, the cake is more dense, needing longer (it took around 45mins) in the oven at a 160°C.
7: Using a skewer or knife, test the cake through it's centre to ensure a thorough bake. Allow to cool. 8: Whilst you are waiting for the sponge to cool down, warm the cream and the chocolate in a saucepan over a medium/low heat, until melted, combined and smooth. Set aside.  9: If you're using a one layer cake, cut out a round flap section on the top, creating a lid. Smooth in the curd and replace the lip.  10: Pour the ganache over the cake, ensuring the whole cake is covered. I like to stand my cake on top of something slimmer ( yet sturdy) with a plate underneath to allow the ganache to fall smoothly and the plate can catch the drips.  11. Leave to cool and set. 12.This really is an optional step, but I like to add an extra orangey tang by heating some of the orange curd and icing sugar, then allowing to cool slightly (to the consistency of golden syrup almost) before drizzling all over the cake.  The ganache should take a couple of hours to set firm - until then enjoy the lovely citrus scent permeating throughout the house. Don't drool too much ;)