Happy birthday to my boyfriend! I made this cake last yearand it was such a success, he asked for the exact same cake… of course I wasn’t too keen on repeating things, so looked for another flavour; cue chocolate and orange. Chocolate cake with orange french buttercream, chocolate ganache and chocolate orange macarons. Cake making went smoothly, buttercream was perfect, the macarons played ball and decorating was relatively uneventful, though ganaching a cake is still not my favourite thing to do.
The chocolate cake is the same cake as last year, but i used 3/4 of the batter for the cake to make 3 6inch layers and used the other 1/4 to make 3 cupcakes. Because a 4 layer cake would have been excessive and ridiculously tall.
A little bit about french buttercream: rich, silky and smooth, its made like italian meringue buttercream but with egg yolks instead of whites. I find it less buttery. It works fantastically to fill cakes.
I used almond milk for the ganache, because well almond milk is awesome. and healthier than cream.
- 100g almond meal
- 3 eggs
- 180g brown sugar
- 300g peeled and grated courgette
- 120g flour
- 60g cocoa powder
- 2tsp baking powder
- orange zest (1 orange)
Preheat oven to 180˚C, line and grease 3 6 inch tins.
Whisk eggs and sugar until pale and fluffy.
Add courgette and almond meal, then the flour, cocoa and baking powder and orange zest. Beat until incorporated
Pour 1/4 of mix into cupcake liners and the other 3/4 evenly into the tins and bake for 20-30 mins
4 egg yolks
1 cup sugar
1/3 cup water
orange zest (2 oranges)
red and yellow colouring
- whisk the yolks until pale
- while whisking, combine sugar and water in saucepan over medium heat
- when the sugar reaches softball (115˚C) take off the heat and slowly stream into the yolks while whisking
- once cool (10mins) gradually add the butter, zest and colouring.
250 g dark chocolate
125 ml almond milk
- heat almond milk until simmering, then pour it over the chopped up chocolate
- after 3 minutes or so stir until smooth.
- cool until peanut butter texture
Place the bottom layer on a 6 inch cake board
Pipe a border of ganache and layer with 1/3 buttercream
Place the next layer of cake on top and repeat the piping and filling step.
Place the final layer of cake on top
Place the whole thing in the fridge to firm up
Ice with ganche
Top with macarons