300 g light brown sugar
3 Eggs
80 g S/R flour
180g plain flour
1 tsp bicarb
70 g cocoa powder
160ml of double cream
90 g cream cheese
100g caster sugar
2 oranges (zest and juice)
Truffle Centre
150g double cream
250g milk chocolate
50g dark chocolate (if you want a really runny centre, like in the pic below leave the dark out)
Buttercream
400g softened butter
600g icing sugar
50g cocoa
8 inch lined and greased springform tin.
Preheat the oven @160
Cream together the brown sugar and butter until light and fluffy. Now add the eggs one at a time, with a tsp of flour to each addition. Beating well between each egg.
Sieve the remaining flours, bicarb and cocoa into a bowl, add half to mixture, fold in until completely combined. Next mix together the cream & cream cheese. Fold half of this into the mix. Now repeat with the process, finally fold in half the orange zest and spoon into the 8 inch prepared tin.
Cook for about an 80-90 mins or until a cocktail stick inserted into the centre comes away clean. Leave to cool for 10 mins before turning out to cool completely.
To make the orange syrup gently heat together the caster sugar and orange juice in a pan until reduced by two thirds. Put to one side to cool.
Heat the double cream in a pan or a microwave until it just starts to gently bubble, remove from the heat and leave to rest for 3 minutes, now pour over it the chopped chocolate and remaining orange zest, stir until the chocolate is completely melted and is shiny and smooth. Cover and pop into the fridge to cool and firm, this will take at least 2 hours.
Whisk together the icing sugar and butter until light and creamy, remove about a quarter into a separate bowl, then slowly add about 2 tbsps of the orange syrup along with the cocoa to the larger amount, whisk for about a minute with either a hand-whisk or freestanding mixer.
To assemble, slice the cooled cake through the middle and brush with the remaining orange syrup. Spoon the plain buttercream into a piping bag and pipe a ring around the bottom cake, now fill the centre with your chilled chocolate ganache. Place the top cake onto this and chill to set for about 30 minutes. Next cover the cake with the chocolate buttercream and decorate with either the back of a spoon creating swirls or with a palette knife and cake comb and a few swirls.
For a festive take🦌
Will you look at that gooey
centre!
