Orange Mud Cake

ORANGE MUD CAKE (40 PAX)

Cakes for special occasions can be quite expensive.Looking for a cake recipe to make for a special occasion for approximately 40 people?
This recipe is perfect for such occasion. you can change the citrus to your preferred flavor. IE Lemon, Lime, Combination.

18 flat teaspoons of grated orange rind
875gm unsalted butter
450 gm of white chocolate
5 cups of caster sugar
3 tsp of vanilla essence
2 tsp of natural orange essence
3.75 cups of milk
7 large eggs
5 cups of plain flour
1.75 cups of self raising flour

WHITE CHOCOLATE ICING

900gms of white chocolate
10 flat teaspoons of orange rind
1 tsp of natural orange essence
1.5 cups of sour cream

2 cups of toasted threaded coconut for sides.
1 cup of triple sec liquor.
Decorations IE, Ribbon, Flowers,Candles,Cake board ETC

Baking/Roasting/cake dish 29cm x 38cm

METHOD:

1.Preheat oven to 160C or 140C if using a fan forced oven.
2.Grease dish and line base and sides with 2 layers of baking paper
3.Combine orange zest,butter,chocolate,sugar,vanilla/orange essences and milk in a saucepan over low heat.Stir until smooth and transfer to a large bowl and let cool for 10 minutes.
4.Beat eggs together until smooth and add to mixture and mix well.
5.Add sifted plain flour and self raising flour and stir to combine well and then pour into prepared cake dish.
6.Bake for 2 hours or until a skewer comes out clean.
7.Stand in cake for as long as possible before decoration.

8.To make ganache,place chocolate, orange rind and sour cream in a heatproof bowl over simmering water and gentle stir for 5 minutes until smooth.Remove from heat.
9. Refrigerate for 30 minutes of thick enough to spread over cake.
10. Cut cake length ways carefully into 3 equal slabs,Use a piece of grease-proof paper to slide between layers to remove and reset.
11. Soak cake layers with even liberal splashes of Triple sec liquor to add moisture.
12.Spread ganache to approx 5mm layer, and lay next layer of cake on the ganache and repeat layer of ganache to 5 mm thick.
13. Place top layer of cake of that layer of ganache and spread ganache on top and sides evenly making sure you use a hot palette knife to smooth the top icing nice and smooth with no ripples.
14.Gently push cold toasted threaded coconut into icing on sides making sure there is no gaps.Refrigerate.
Will keep for up to 3 days but for best results, serve within 24 hours of decorating.

Orange, Almond and Yoghurt Cake with Coconut icing - Cheffing Around

Orange, Almond and Yoghurt Cake with Coconut Icing

Why cake recipes? Because the best cake recipes which work every time are very hard to source, as usually the are family secrets/heirlooms!

This is a delicious cake that freezes extremely well, serve with a good dollop of double cream and a light dust of icing sugar.

Of course this cake is best eaten of day of baking and will keep in an airtight container for 3- 4 days.

Orange, Almond and Yoghurt Cake with Coconut icing - Cheffing Around

Cheffing Around`s Recipe of the Month for July 2014 is the Orange, Almond and Yoghurt Cake with Coconut icing

Ingredients – cake

  • 250GMS OF BUTTER
  • 3 SMALL EGGS
  • 300GM OF CASTOR SUGAR
  • 300GM OF SELF RAISING FLOUR
  • 200GM OF YOGHURT
  • 3 SMALL ORANGES (PEELED AND FINELY CHOPPED)
  • 150GM OF CHOPPED ALMONDS

Ingredients – Icing

  • 125GM OF DESICCATED COCONUT
  • 125GM OF MELTED BUTTER
  • 150GM OF BROWN SUGAR
  • 1/2 TEASPOON OF VANILLA ESSENCE
  • 1 TABLESPOON OF CREAM

Method

  1. PREHEAT OVEN TO 180C
  2. BUTTER AND LINE A 28CM SPRING-FORM CAKE TIN CAKE TIN
  3. CREAM BUTTER AND SUGAR.
  4. ADD EGGS AND BEAT WELL UNTIL LIGHT AND FLUFFY
  5. FOLD IN THE REST OF THE INGREDIENTS AND THEN SPOON INTO CAKE TIN.SMOOTH THE TOP OF THE MIXTURE.
  6. BAKE AT 180C FOR APPROXIMATELY 50-60 MINUTES, TILL SKEWER COMES OUT CLEAN
  7. ALLOW TO COOL IN CAKE TIN BEFORE REMOVING TO CAKE PLATE.
  8. TO MAKE THE ICING, MIX ALL THE INGREDIENTS TOGETHER, SPREAD OVER THE TOP OF YOUR COLD CAKE AND GRILL ON A LOW SETTING UNTIL THE ICING HAS GONE LIGHT BROWN IN COLOR.