1.5 cups of Whole Wheat flour
3/4 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1 & 1/4 cups of Orange Juice (fresh or store-bought)
zest of an orange
1/2 cup oil
For the chocolate Ganache
200 grams Lindt 70% cocoa, dark chocolate @Room temperature
250 ml whipping cream
1 tbsp coconut oil or butter
200 grams of salted butter, @ room temperature
4-5 cups icing sugar
2 tsp of pure vanilla extract
2-3 tbsp of milk
Pink food color for roses
green food color for the leaves
- Preheat the oven to 170C. Grease an 8 inch pan with oil and line the bottome with a parchment paper.
- Sift together whole wheat flour, baking powder, baking soda in to a large bowl. Sifting is important, it helps in making the flour mixture airy and fluffy, resulting in a spongy cake.
- To this sifted flour mix, add sugar, orange zest and whisk well combine. In a measuring cup take orange juice, to this add oil and mix well.
- Now slowly add the wet ingredients to the dry and using a spatula mix to combine. Take care not to mix it vigorously. Do gently and mix in single direction.
- Pour the prepared batter into the greased pan and bake the cake in the preheated oven for 40-50 minutes. Mine was done at 45 minutes, cooking time varies from oven to oven, so please keep a watchful eye from 40 minutes.
- The cake is done when a skewer inserted in the centre of the cake comes out clean. Remove the cake from the oven and let it sit on the counter for 5 minutes. Then slowly unmould the cake on to a wire rack, let it cool compleltely.
- At this stage, if you are plannig to serve it as such, cut and serve while it is slightly warm. If you are planning to frost. Let the cake cool completely. Cling wrap the cake and refrigerate until you frost.
- I make the ganace a day earlier or atleast 8 hours prior to filling/frosting my cakes. Chop the chocolates into small cubes and keep it ready, before prepping the cream.
- Take cream in a microwave safe bowl, heat for 30 seconds in high, the cream has be warm to melt the chocolate.
- Pour the warm cream over the chopped chocolate. Let it sit untounched for 8-10 minutes. After the said time, using a spatula, slowly mix the chocolate with the cream. The chocolate should have melted and the ganache should smooth and glossy.
- If you still find little chunks of chocolate in your ganache, then microwave it for 15 seconds and try mixing again.
- Once the ganache turns smooth, let it cool completely on the kitchen counter. If you are planning to pour the ganache over the cake, then you can do so after the ganache cools down.
- Since i was making it to fill the cake, i wanted it a bit thick, so i refreigerated the ganache. Cover the bowl well with a cling wrap and refrigerate, so it doesn’t pick up any other smell from the fridge. After few hours of refrigeration, the ganache will thicken naturally.
- Take the butter in a large bowl, using a eletric beater, beat until smooth and fluffy, for abotu 3-5 minutes. Next add sugar, vanilla extract to the fluffybutter and beat again until sugar is completely incorporated with butter, Now check the consistency, it will be a bit thick, add 1 tbsp of milk to it and mix well, to get a smooth fluffy butter cream.
- If you still feel the cream is too thick, add another tbsp of milk and whisk. I usually make the buttercream, just before i frost my cakes.
- Remove a cup of buttercream from the bowl, add few drops of food coloring and mix well.
- Remove 1/4 cup of buttercream from the bowl, add few drops of green food coloring, mix well and keep aside.
|Sorry, for badly cut cake, my kidoo was nibbling the other half of it|