Orange and Chocolate Gateau with Pumpkin Decoration
2 h. 10 min.
- For the cake
- 7 ozs plain Dark chocolate (70% cocoa solids)
- 1 cup butter (diced)
- ½ cup water
- 1 ½ cups self-rising flour (sifted)
- ¼ tsp baking soda
- 2 cups light brown sugar
- ¼ cup cocoa powder
- 3 eggs (beaten)
- 1 unwaxed Orange (finely grated zest)
- 0.333 cup Buttermilk
- For the filling and covering
- 6 Tbsps milk
- 2 cups cream cheese
- ⅔ cup superfine caster sugar
- 1 lemon (juice)
- 3 Tbsps water
- ¾ oz Powdered gelatine
- 2 cups cream (48% fat)
- orange Food coloring (or powder)
Heat the oven to 170°C (150° fan) 325°F gas 3. Grease a 20 cm| 8"round deep cake tin and line the base with non-stick paper.
Break the chocolate into pieces and put into a pan with the butter and water. Warm over a low heat until melted - don't overheat. Stir gently to combine.
Sift the flour, bicarbonate of soda, sugar and cocoa into a mixing bowl. Stir in the eggs, orange zest and buttermilk.
Pour the melted chocolate mixture into the egg mixture, stirring until well blended and smooth.
Pour into the tin and bake for 1 hour 25-1 hour 30 minutes. Test by inserting a skewer into the centre -it should come out clean. Leave to cool in the tin then place on a wire rack to cool completely.
When the cake is cold, cut it horizontally into three.
For the filling and covering: beat together the milk, cheese, sugar and lemon juice until smooth.
Put the water into a small pan and sprinkle over the gelatine. Heat very gently until the gelatine has dissolved. Remove from the heat and cool to room temperature. Stir into the cheese mixture.
Whisk the cream until thick and fold into the cheese mixture until well mixed. Put about 1/3 of the mixture into another bowl and set aside.
Invert 1 cake layer onto a serving plate and spread with a thin layer of the cream. Put another cake layer on top and spread thinly with cream, then place the third cake on top.
Spread the cream smoothly over the top and sides of the cake. Draw an icing comb evenly around the sides of the cake.
Beat the food colouring into the reserved cream mixture and put into a piping bag with a large shell nozzle. Pipe the orange cream around the base and top of the cake as in the photo.
Sprinkle the sugar strands and sparkling sugar on the orange cream on top of the cake. Place the candy pumpkin decoration in the centre of the cake.