I make this cake for my nephew birthday celebration. It’s similar to my other Ginger and orange cake method. The recipe link is at the bottom. I have omitted ginger powder, imperial mandarins, crystallized ginger, and glazed ginger.
Today, I am trying tampering white and dark chocolates to make barrels and curls. Well, I watch you tube on how to make only dark chocolate curls. You can search yourself on how to make as there are many tempering chocolate method.
One day in advance, make the heart shapes chocolate and chill in freezer until needed next day. Next, I take the courage of mixing white and dark chocolate tempering and making barrels and curls.
This is my first tampering and curls the chocolate. I am pleased that it turned out as I wanted a fabulous creation ever made. The cake is healthy as there are three types of fruits, great combo, sour cream make it extra moist, and soft.
Overall verdict from everyone were awesome delicious. All my family enjoyed it even having 3rd servings. There isn’t any left over as they pack some home too. The younger kids enjoyed the chocolate very much especially strawberries chocolate.
Even request for their birthday; they want some more chocolate like this cake. Thanks to God too for helping me bake this beautiful cake. Well, let gets baking!!! Looking at it make me drool!!!
Heart shapes and curls tempering chocolate (1 day in advance)
150 g dark melting chocolate
1 Tsp truffle infused oil
280 g white melting chocolate
1 Tsp truffle infused oil
250 g unsalted butter, room temperature
200 g castor sugar
4 large eggs
2 navel oranges
380 g self raising flour
200 g sour cream
130 ml bottle orange juice
1 1/2 Tsp baking powder
1 Tsp bicarb soda
1/2 Tsp fine sea salt
125 g blueberries, wash and dry
250 g strawberries, pureed
Decorations and garnish
6 strawberries for chocolate coating
5 heart shapes dark chocolate
5 tiny curls barrels
Some small curls for the center
Marmalade jam spread on top (bought)
One day in advance heart shapes
Melt dark chocolate in microwave 5 times for 15-20 seconds; stir each time until completely melted. Then add oil and gives a stir and set to cool slightly before spooning into the heart shapes mould. Next place in freezer overnight to set, then removed from freezer to thaw on bench top about 5 minutes so that easy to unmould. Place heart shapes in a container and put back freezer until needed.
For the white chocolate microwave 3 times for 15-20 seconds, stir each time until completely melted. Add oil, stir to mix well and set aside to cool slightly. Then mix with the remaining dark chocolate mixture; remelt dark chocolate for easy to mix with white melted chocolate.
To temper, barrels and curls
Use the back of a baking tray, pour the mixed chocolate on to it. Spread evenly about 1/4″ thick. Let chocolate cool for a few minutes at room temperature. When cool, use jelly segregated knife at 45 degree angle and scrape chocolate from the pan. For the barrels scrape a little wider than the curls a little strips of chocolate.
Gently apply pressure to baking tray using smooth movement to create the curls. Once done curls, place them in freezer to chill overnight and firm up for easy to handle.
The following day
Put oranges in saucepan with cold water, bring to boil 2 hour. After 1 hour refill with cold water if water reduced. Drain the water and let oranges to cool; then cut in wedges and remove pips. Dump everything oranges skins, pith’s, fruits into Nutri bullet with strawberries and a bit of water about 1/8 cup; pureed and set aside to cool for later. (See Note).
Preheat the oven to 180 C. Grease and line a 23 cm round spring form cake pan.
Place flour, baking powder, bicarbonate soda, and salt into a bowl and mix well. Beat butter with sugar until light and fluffy. Add in eggs, one at a time, beating well before each addition, if necessary, adding a spoonful of flour with the last egg to prevent mixture from curdling.
Beat in orange and strawberries pureed. Then sour cream for 2 minutes further. Add flour mixture all at once and mix well, then slowly mix in the orange juice. Spoon the batter into the prepared pan and bake in the preheated oven for 50-60 minutes or until skewer inserted into the center of the cake, comes out clean.
After 30 minutes in oven, cover loosely with a sheet of lightly greased aluminium foil and continued to bake. Once done, leave cake in the pan with oven door close for 30 minutes. Then remove from oven and on to wire rack for 30 minutes before removing from tin and transfer to a plate.
Spread the marmalade jam on top and smooth evenly when cake is cool slightly at room temperature. On the day of serving decorate with strawberries chocolate, heart shapes chocolate and all the barrels and curls chocolate. Serve with chamomile tea or your choice of tea or with brew coffee.
Note: If chocolate crumbles and do nor curls, chocolate is too cold. Needed to be reapplied to baking tray. If smearing along baking tray too warm, need to cool slightly before attempting again. You can blitz your oranges and strawberries in food processor. No need add water. Oven temperature vary. You might need more or less time. If cake too brown cover with foil before 30 minutes. You can omit sour cream if you don’t want it. You can decorate anyhow you like. You can make white chocolate ganache or berries coulis.
Check out my Ginger and orange cake https://helenscchin.com/2018/08/14/ginger-and-orange-cake/
Check out butter cake with white heart shapes, dark oval shapes and strawberries chocolates