This orange cake with chocolate ganache frosting, filled with Mrs. Milmans chocolate candies, is Marthas fathers favorite. It makes a special birthday gift for someone special in your life. Recipe from Martha Bakes, episode MBLB1001. To make an 8-inch cake, you will need the following ingredients:
For the ganache frosting: – 16 ounces semisweet chocolate, finely chopped – 2 2/3 cups heavy cream – 1 teaspoon light corn syrup
For the cake: – 1 cup (2 sticks) unsalted butter, room temperature, plus more for pans – 1 1/2 cups all-purpose flour, plus more for pans – 1 1/2 cups cake flour, not self-rising – 1 tablespoon baking powder – 1 teaspoon salt – 1 3/4 cups sugar – 4 large eggs – 2 teaspoons pure vanilla extract – 1 1/4 cups whole milk
For the orange curd: – 12 large egg yolks – zest of 2 oranges – 1/4 cup plus 2 tablespoons freshly squeezed orange juice – 1/2 cup plus 1 tablespoon freshly squeezed lemon juice – 1 1/2 cups sugar – 1/4 teaspoon coarse salt – 1 cup (2 sticks) plus 5 tablespoons unsalted butter, cold, cut into small pieces
Directions: 1. Make the ganache frosting: Place chocolate in a medium heatproof bowl. Bring cream to a boil in a medium saucepan; immediately pour over chocolate. Let stand 3 minutes. Gently stir until smooth. Stir in corn syrup. 2. Cool to room temperature, then transfer to refrigerator, stirring occasionally and scraping down bowl with a rubber spatula, until slightly stiffened and cooled, about 1 hour. If frosting becomes too stiff, simply place bowl over simmering water and stir until desired consistency is reached. Frosting should be smooth and spreadable, but not runny. 3. Make the cake: Preheat oven to 350 degrees. Butter two 8-by-2-inch round cake pans; line bottoms with parchment paper. Butter parchment, and dust with flour, tapping out excess; set aside. In a medium bowl, whisk together flours, baking powder, and salt; set aside. 4. In the bowl of an electric mixer
27.04.2023 @ 08:40
This orange cake with chocolate ganache frosting, filled with Mrs. Milmans chocolate candies, is Marthas fathers favorite. It makes a special birthday gift for someone special in your life. Recipe from Martha Bakes, episode MBLB1001. To make an 8-inch cake, you will need the following ingredients:
For the ganache frosting:
– 16 ounces semisweet chocolate, finely chopped
– 2 2/3 cups heavy cream
– 1 teaspoon light corn syrup
For the cake:
– 1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
– 1 1/2 cups all-purpose flour, plus more for pans
– 1 1/2 cups cake flour, not self-rising
– 1 tablespoon baking powder
– 1 teaspoon salt
– 1 3/4 cups sugar
– 4 large eggs
– 2 teaspoons pure vanilla extract
– 1 1/4 cups whole milk
For the orange curd:
– 12 large egg yolks
– zest of 2 oranges
– 1/4 cup plus 2 tablespoons freshly squeezed orange juice
– 1/2 cup plus 1 tablespoon freshly squeezed lemon juice
– 1 1/2 cups sugar
– 1/4 teaspoon coarse salt
– 1 cup (2 sticks) plus 5 tablespoons unsalted butter, cold, cut into small pieces
Directions:
1. Make the ganache frosting: Place chocolate in a medium heatproof bowl. Bring cream to a boil in a medium saucepan; immediately pour over chocolate. Let stand 3 minutes. Gently stir until smooth. Stir in corn syrup.
2. Cool to room temperature, then transfer to refrigerator, stirring occasionally and scraping down bowl with a rubber spatula, until slightly stiffened and cooled, about 1 hour. If frosting becomes too stiff, simply place bowl over simmering water and stir until desired consistency is reached. Frosting should be smooth and spreadable, but not runny.
3. Make the cake: Preheat oven to 350 degrees. Butter two 8-by-2-inch round cake pans; line bottoms with parchment paper. Butter parchment, and dust with flour, tapping out excess; set aside. In a medium bowl, whisk together flours, baking powder, and salt; set aside.
4. In the bowl of an electric mixer