Happy Valentine’s Day! I was very organized this year and made a plethora of pink treats, Pink Angel Food Cake, Pink Velvet Donuts and Valentine’s Day Thumbprint Cookies. I was ready to move on to green desserts for St. Patrick’s Day when I asked what my perfect recipe for love would be.
I turned the ultimate brunch drink, a mimosa, into a sophisticated cake truffle. A homemade box of these truffles served along side breakfast in bed would be an excellent surprise for your sweetheart!
The truffle consists of a champagne orange cake mixed with a champagne orange creamy icing, coated in a dark chocolate and dusted with edible gold glitter.
Katie’s publisher has sent me a copy of her new book, “Recipe for Love” which I will be reviewing shortly.
3/4 cup (196g) unsalted butter, at room temperature
1 1/2 cups sugar
2 tsp orange zest (I used 2 medium oranges to make it extra orangey)
2 1/2 cups plain flour
2 1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 cup orange juice
1/2 cup champagne (I used Cava)
6 tbs (84g) unsalted butter, at room temperature
2 cups icing sugar, sifted
1 1/2 tsp vanilla extract
3 tbs orange juice
1/2 cup double cream (I used this but I think cream cheese would also work)
3 tbs champagne
200g dark or plain chocolate
1-2 tsp vegetable oil
Edible gold glitter, for dusting (optional)
- Preheat the oven to 350 F/180 C and grease or line 2 8 inch cake rounds. Make the cake. In a medium bowl beat the eggs until pale and foamy.
- In a large bowl cream the butter, sugar and orange zest for three minutes. Pour in the beaten eggs and beat together.
- In a medium sized bowl whisk together the flour, baking powder, baking soda and salt. Set aside.
- In a small bowl pour the champagne and orange juice together.
- Add the flour and champagne mixture to the butter mixture in three alternating batches starting and ending with the flour.
- Split the batter between the two cake molds and bake for 20-25 minutes until a skewer inserted in the middle comes out clean. Set the cake aside to cool completely.
- Make the icing. In a large bowl beat the cream the butter and sugar for a few minutes until fluffy. In another bowl whip the cream until stiff peaks hold. Fold the whipped cream, orange juice and champagne into the butter mixture.
- Assemble the truffles. Cut the hard edges away from the cake and crumble the rest into a large bowl. Pour in the frosting small amounts at a time until the cake forms a dough. Don't mix in too much or it will be too wet. I used about 150-200g I think.
- Use a cooking scoop to make round balls. Place on a parchment lined baking sheet and place in the fridge for an hour to firm up.
- In a microwave safe bowl melt the chocolate at 30 second bursts. Add in the vegetable oil if the chocolate is too thick. Dip each ball into the melted chocolate using a fork and place on the parchment. Sprinkle with glitter before the chocolate dries.
- Place in the fridge to set and firm up. I keep my truffles stored in the fridge or freezer.
adapted from Booze Cakes