Happy Valentine’s Day!!!
Last minute, I decided to bake a cake for Valentine’s Day. Using what I have in my pantry, fridge, and freezer, I have 8 heart shapes and a tree shape of white chocolate in the freezer. Best to use them as they have been in the freezer for more than 12 days and clear it for a new batch of chocolate. With some leftover icing sugar, I might as well use it so I can get a fresh new batch.
Bought oranges 6 days ago and I forgot all about them. It doesn’t look like they’re going to last for two more days. I am using them as puree. I am melting Well, if you are an orange and chocolate lover; you or your spouse might want to try making this cake. All you need to do in advance is prepare the white chocolate for the heart and tree shapes for garnish.
After decorating my cake, four close friends came over with pizza, salads, cheese platters, and two bottles of red wine. I forgot to take a picture of the sliced cake. They said the cake was moist, chocolate-orange flavoured, and delicious. Let’s bake for your loved ones!
Ingredients
Tempering chocolate
200 g white chocolate
1 Tsp truffle infused oil, plus extra
Cake
250 g butter
250 g plain flour
170 g castor sugar
4 eggs
100 g white chocolate, melted using the tempering method
1 1/2-2 Tbs cocoa powder
1 1/2 Tsp baking powder
1 Tsp vanilla sugar
2 Tsp vanilla extract
pinch of salt
Puree
3-5 oranges, cut skins and removed pits, cut flesh into bite size
1/8 c water
Garnish
8 white chocolate heart shapes
1 white chocolate tree shape
icing sugar
colourful sprinkles
Method
To do in advance one day
Place 200 g white chocolate in a bowl over a pot of boiling water. Make sure water doesn’t touch the bowl and bowl sit tightly on the top of pot to prevent steam escape. Keep stirring from the middle out until all chocolate are melted. Remove from hob, and switch off hob. Stir in 1 Tsp oil into melted chocolate, mix well and see if it’s glossy. I had added a tiny drop or two for glossier, and forms a slightly thick liquid. Pour into a microwave jug.
Now pour into the heart and 1 tree moulds and place them in the freezer for 2-4 hours until hardened and set. Once the chocolate from both moulds are set; you can unmould. Bring mould out from freezer for 5 minutes then turn over and gentle push out. Keep back in freezer in an airtight container until needed.
Note: I have made 12-14 heart shapes, depending of the size of moulds. Use 8 heart shapes and 1 tree shape moulds. The rest you can serve it with your cake or keep in freezer for later. Do label date made.
The next day
Preheat oven to 180 degrees C. Grease a 23 cm round spring form pan and line the base only. Place flour, baking powder, vanilla sugar, and salt in a deep plate and mixed well. Then set aside. Using Nutri Bullet, add the oranges flesh and 1/8 c water. Blitz until pureed and place in fridge.
Note: You might want to sift the flour, baking powder, vanilla sugar and salt. I didn’t bother to sift them.
Beat butter in mixing bowl for 5 minutes until creamy. Now add in castor sugar and continue to beat for 5-7 minutes until light and fluffy. Next add egg 1 at a time, beating well each addition. Then add in vanilla extract. Beat to mixed well a few seconds. The 100 g white chocolate melt them using the tempering way except don’t add oil and set aside.
Fold in flour mixture with a big metal spoon alternate folding with melted chocolate, mixing well until incorporated. Divide batter into 2 equal portions about 650 g each. In the first mixing bowl batter add orange puree and mix well until blended. The second bowl batter in separate bowl, add cocoa powder and mix well until you achieve the brown colouring and cocoa flavouring.
Spoon one big spoon orange puree batter into the prepared pan and use another spoon to spoon cocoa powder batter, place next to the orange juice batter; followed by orang puree batter and cocoa powder batter to cover the base. Repeat the process until both batter finished.
Give a couple of gentle knocks on the bench top. Bake in the oven for 60 minutes or until skewers out clean. Switch off oven and leave the cake in oven with door shut for 35 minutes. Then removed to wire rack to cool further 25 minutes before flipping over to cake container plate mat and let it cool completely before garnish and sprinkling icing sugar and colourful sprinkles.
Note: Before serving, I place the base of the heart-shaped baking pan in the middle of the cake. Next, I sprinkle icing sugar all around, followed by colourful sprinkles. Then, I add 1 tree shape in the middle of the heart without icing sugar and colourful sprinkles, followed by 4 white heart shapes around the tree shape. The remaining 4 white heart shapes are placed on top of the icing sugar and colourful sprinkles. Enjoy it with loved ones.
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