I’m not a huge chocolate fan (unless it’s white chocolate, and seeing as that doesn’t have any cocoa in it, them I’m not sure it’s technically chocolate?) but I can be tempted with a Terry’s chocolate orange. Especially the one with popping candy in. Everything is better with popping candy!
So when I make chocolate bear-y cakes, they have to be chocolate orange, otherwise I’m not really interested. I’ve made Chocolate orange cakes before, but I came across some orange flavoured ‘chocolate’ buttons in ASDA the other day (yes, I do spend a LOT of time in supermarkets) and naturally wanted to try them. I call it research. Daddy Bear calls it being a fatty.
Chocolate Orange Bear-y cakes
For the sponge:
240g Self raising flour
280g Golden caster sugar
240ml whole milk
100g plain chocolate (melted)
Grated zest of 1 whole orange
2 large eggs
Preheat the oven to 170C. In a large bowl beat the flour, sugar, orange zest and stork with and electric mixer until they resemble fine breadcrumbs. In a jug combine the milk, eggs and melted chocolate using and hand whisk. Pour 2/3 of the liquid into the bowl of breadcrumbs and mix on a low speed until combined, and then mix in the remaining 3rd of liquid.
Divide the batter between 12 muffin cases, and then bake in the centre of the preheated oven for 20-25 minutes, testing with toothpick to check if baked through. Leave to cool in their muffin trays.
For the Ganache filling:
Originally these cakes were meant to have a chocolate orange ganache frosting, but in the end the ganache didn’t whip so I used it as a filling to the cakes.
100g Terrys chocolate orange segments finely chopped
100g Elmlea cream (I think this is why it didn’t whip. Replace this with REAL cream if you want the whipped ganache frosting.)
Using a Bain-marie heat the cream until warm. Add the chopped chocolate and stir until the chocolate has melted into the cream. Remove from the heat and leave to cool. Once cooled if you have used real cream you can whip it to stiff peaks and then pipe as frosting. If, like Mummy Bear you have accidentally got Elmlea instead, you can still whip if but it won’t go into peaks. Ever.
I then used a knife to core a hole in each of the cooled bear-y cakes and filled it with ganache before replacing the top so it acted like a lid.
For the chocolate buttercream:
110g Lurpak unsalted butter at room temperature
400g Icing sugar
40g Green and Blacks cocoa powder
60ml whole milk
In a large bowl combine the butter with half the icing sugar, all the cocoa powder and the milk using a fork initially. Once all the icing sugar is mixed in, beat for several minutes using an electric mixer. Gradually add the remaining icing sugar and continue to beat with the electric mixer on high speed.
I used a wilton star tip #31 to pipe the butter cream in the picture above, but only because I’m a little bored of my 1M at the moment. Because for once it was warm in England yesterday, the buttercream did start to go a little sloppy by the last couple of cakes, so if this happens, just pop the icing bag in the fridge for a couple of minutes to firm it back up.
For the Orange buttons:
Melt the pack of buttons using a bain-marie. Spoon some of the melted ‘chocolate’ into the button moulds. use a knife to make the backs level. Pop in the freezer for 5 minutes, and then press out and pop on the top of the buttercream.
And that’s it! I was gutted when the ganache was a bit of a disaster, but having eaten one I have to say I love the ganache filling, it adds to the cake and is a bit of a fun surprise.
Mummy Bear x