I made my first grown up birthday cake! It only took 30 years. Every year on my birthday I make what I feel like. Usually I go for something really crazy but this year I immediately gravitated towards this orange cake.
Each year that passes my tastes to seem to change just a little bit. I evolved from chocolate peanut butter bombs to more dainty fruity cakes. What happened to me? I used to think that fruit did not belong in dessert.
My taste buds my have expanded but I will never give up those chocolate peanut butter explosions.
Orange flavored chocolate isn’t even my favorite kind of chocolate but I like orange and chocolate. The cake has three vanilla layers and is sandwiched with orange curd. It’s covered in a orange curd swiss meringue buttercream and topped with a chocolate ganache.
I finished layering the cake very late so the pictures came out a little dark. It may not look it because the lighting is not great but this is finally a cake that I got to look relatively smooth all the way around.
The recipe is from Say it with Cake. It’s from my British copy which is in grams but if you buy it in the US it should have American cup measurements.
113g (1 stick) unsalted butter, at room temperature
163g AP flour
2 1/4 tsp baking powder
1/4 tsp salt
175g granulated sugar
zest of 1 orange
1 tsp vanilla
edible gold dust, for decorating
125g granulated sugar
3 egg whites
225g unsalted butter
175g orange curd
125g dark chocolate
100ml heavy cream
- Preheat the oven to 350 F/180 C and grease and line 3 seven inch cake tins with parchment paper. In a medium bowl whisk together the flour, cornflour, baking powder and salt.
- In the bowl of an electric mixer beat the butter until light and fluffy. Add in the vanilla and orange zest and beat until light and fluffy, about 5 minutes. Add in the eggs one at a time until fully incorporated.
- Add the flour mixture in three additions alternating with the buttermilk. Divide the batter between the prepared tins and bake for 15-20 minutes until golden brown. Cool for 10 minutes before turning onto a wire rack to cool completely.
- Make the frosting. Place 60ml of water in a small saucepan over medium heat with the sugar. Bring to a boil. Whip the egg whites to stiff peaks. Once the syrup reaches 121 C/250 F. With the mixer running pour the syrup in a slow stream down the side of the bowl into the whites. Whisk on high speed until the meringue reaches room temperature.
- With the mixer running on high add the butter one cube at a time beating until combined. Keep beating until the frosting comes together and is smooth. Add in the orange curd and mix until combined.
- Assemble the cake. Place the first layer on a cake stand with a dab of frosting as glue. Add a ring of frosting around the outside and spread orange curd around the middle. Place a second layer on top and repeat the same process. Add the last layer on top. Place in the fridge for 15 minutes to firm up.
- Spread a thin crumb cake layer all over the cake and refrigerate again until firm. Spread another layer of frosting all over the cake making it as smooth as possible. Refrigerate while you make the chocolate glaze.
- Add the chocolate to a medium bowl. Place the cream in a small saucepan over medium heat. Once it reaches a boil remove and pour over the chocolate. Leave for a few minutes and then stir until silky smooth. Pour over the cake and with a spatula let a little drip over the edges.
One batch of orange curd is enough for the entire cake.
adapted from Say it with Cake. This post contains affiliate links.