Chocolate and Orange Travel Cake
-
Good to go
-
Quick & easy (production)
-
Good for freezing
A moist chocolate travel cake layered with smooth orange ganache, combining rich cocoa and bright citrus notes. Finished with a glossy orange glaze, it’s a refined, portable treat perfect for gifting or enjoying on the go.
- Level:
-
Medium
- Shelf life:
-
1 week @ room temperature
- Conservation:
-
Store in cool, dry, and dark place, ideally between 60-70°F (16-21°C)
Chocolate and Orange Cake
Ingredients: Chocolate and Orange Cake
-
137 gcake flour
-
8 gbaking powder
-
115 ggranulated sugar
-
1 gsalt
-
144 gWhole eggs, at 45°C
-
127 gClarified Butter at 50 C
-
6 gorange zest
-
14 gtrimoline
-
150 gCandied Orange Marmalade
Preparation: Chocolate and Orange Cake
- Place all dry ingredients in food processor and blend to combine.
- Add in the eggs with the food processor running.
- Add in the clarified butter with the food processor running.
- Add in the trimoline with the food processor running.
- Add in candied orange marmalade with the food processor running.
- Add in grated cocoa mass with the food processor running.
- Pipe into mini loaf flexi mold 1/2 full
- Pipe a line of softened butter on top
- bake at 150*C for 10 minutes
- Blast freeze immediately to stop the cooking.
- Once cooled, use the orange soak below to lightly soak the cakes.
Orange Soak
Ingredients: Orange Soak
-
184 gwater
-
37 gsugar
-
29 gorange juice
Preparation: Orange Soak
- Boil water and sugar.
- Remove from the heat and cool slightly.
- Add in the orange juice.
- Use to soak chocolate orange pound cakes. Freeze after soaking to easily remove from the fleximolds and dip the frozen cakes into the chocolate glaze below while still frozen.
Orange Ganache Filling and Glaze
Ingredients: Orange Ganache Filling and Glaze
-
204 gheavy cream
-
204 gWhole milk
-
204 gGlucose syrop
Preparation: Orange Ganache Filling and Glaze
- Boil the milk and the glucose syrup
- pour over the chocolate products and blend into a ganache using the immersion blender
- Add in cold heavy cream and blend again
- Pour out into a shallow pan, cover with plastic film directly on the surface and allow to crystallize fully before piping
- *This ganache is also used to glaze the cakes
- *To glaze the cakes, gently warm the ganache to ~35*C and use to glaze cakes
Garnishes
Ingredients: Garnishes
-
Q.S.Candied orange slices
-
Q.S.Chocolate leaf decors
Preparation: Garnishes
- Cover the glazed cakes with the grated dark chocolate.
- Place a candied orange slice on top of thecake
- Pipe a small amount of ganache on top of the cake and use it to attach the chocolate leaf decor.
Comments