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Orange and Passion Fruit Chocolate Cake

Orange and Passion Fruit Chocolate Cake

Prep

30 mins

Bake

30 mins

Serves

8

Difficulty

Medium
Orange and Passion Fruit Chocolate Cake

About

This impressive chocolate cake is achievable at home but still gives you the wow factor to impress your guests. The recipe includes a simple one-bowl chocolate cake, paired with an orange and passion fruit buttercream which makes for a delicious flavour pairing. To make it extra special, the cake uses a mirror glaze. Whilst mirror glazes are beautiful they’re often a cocoa powder gelatine mixture that isn’t the most flavourful so instead, we are using a cheats glaze that is a simple ganache based glaze with some golden syrup to make the glaze nice and shiny.

made using

Light Brown Soft

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Instructions
Ingredients
Reviews

For the chocolate cake

Step 1

To make the cake lightly grease 2x20cm round cake tins (do not use thin sandwich tins, they need to be at least 3 inches deep) and line the bases with parchment paper.

Step 2

Sieve the flour, cocoa, baking powder, baking soda, salt and Tate & Lyle Fairtrade Pure Cane Light Brown Soft Sugar into a large bowl and use a whisk so everything is evenly combined.

Step 3

Make a well in the middle of the bowl and pour in the remaining ingredients and whisk together until a smooth cake batter is formed.

Step 4

Divide the batter between the prepared tins and bake in the oven for about 30 minutes or until the cakes springs back to a light touch and are slightly pulling away from the sides of the tin.

Step 5

Remove the cakes from the oven and allow to cool for 15 minutes before inverting onto a wire rack to cool completely.

For the passion fruit syrup

Step 1

To make the syrup place the puree and Tate & Lyle Pure Cane Caster Sugar into a small saucepan and cook over medium heat until simmering and the sugar has dissolved.

Step 2

Remove from the heat and set aside to cool.

For the orange and passion fruit buttercream

Step 1

To make the buttercream place the egg whites, Tate & Lyle Pure Cane Caster Sugar and orange zest in a heatproof bowl. Place the bowl over a pan of simmering water and whisk gently until the sugar has dissolved (you can tell the mixture is ready when you rub a little between your fingers and you can no longer feel any grains of sugar). We have used caster sugar for this but if you want a little more caramel flavour you can use Tate & Lyle Pure Cane Golden Caster Sugar. For this cake, we wouldn’t use brown sugar for the frosting as it will mask the fruity flavours we want to be the focus.

Step 2

Remove the bowl from the heat and use an electric mixer to whisk on high speed until the meringue is thick, glossy and cooled to room temperature. With the mixer still running add the butter a piece at a time.

Step 3

When all the butter has been added and the mixture has formed a buttercream like texture add the orange juice and passion fruit puree, beating for a couple of minutes until fully combined.

To assemble

Step 1

To assemble the cake use a serrated knife to slice each cake into two even layers.

Step 2

Place one cake layer on a plate or cake stand and brush with the passion fruit syrup. Spread a thin layer of buttercream on top of the cake and repeat with the remaining layers. Scrape the remaining buttercream on top of the cake and spread over the top and sides of the cake in a thin layer, making it as smooth as possible.

Step 3

Place the cake into the freezer whilst you make the glaze.

For the cheats chocolate mirror glaze

Step 1

Place the chocolate into a jug and the remaining ingredients into a small saucepan. Place the pan over medium heat and bring to a simmer. Pour the cream over the chocolate and set aside for a couple of minutes before stirring together to form a smooth chocolate glaze. Set aside until room temperature but still pourable.

Step 2

Remove the cake from the freezer and place onto a wire rack set on a baking tray. Pour the glaze over the cake, allowing it to drip down the sides making sure the entire cake is covered. Allow the glaze to set for about 30 minutes before decorating with the gold leaf. Carefully transfer the cake back to the plate or stand.

Step 3

Once assembled the cake will keep for about 3 days although the shine on the glaze will be strongest in the first day or so.

Ingredients – 10 items

Serving

1

For the chocolate cake

Flour

Plain flour

250 g
Cocoa-powder

Cocoa powder

75 g
Baking-powder

Baking powder

1 tsp
Baking-soda

Baking soda

2 tsp
Salt-table

Salt

1/2 tsp
Fairtrade Light Brown Soft

Tate & Lyle Fairtrade Pure Cane Soft Light Brown Sugar

300 g
Eggs

Egg

Large

2
Olive-oil

Oil

You can use something neutral tasting or olive oil

100 ml

Sour cream

225 g
Coffee

Coffee

Hot

225 ml

For the passion fruit syrup

Passion fruit

Puree

100 ml
Pure Cane Caster Sugar

Tate & Lyle Fairtrade Pure Cane Caster Sugar

75 g

For the orange and passion fruit buttercream

Egg whites

Large

3
Pure Cane Caster Sugar

Tate & Lyle Fairtrade Pure Cane Caster Sugar

240 g
Orange-zest

Orange zest

Large

1
Butter

Unsalted butter

Room temp

360 g
Orange-juice

Orange juice

2 tbsp

Passion fruit

Puree

2 tbsp

For the cheats chocolate mirror glaze

Chocolate

Dark chocolate

Finely chopped

130 g
Cream

Double cream

250 ml
Lyle's-golden-syrup

Lyle’s Golden Syrup

2 tbsp

Edible gold leaf

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Ingredients:

For The Kimchi:

1 Chinese Cabbage
6 cloves garlic crushed
5cm Ginger grated
2 Tbsp Fish sauce
2 Tbsp Sriracha sauce
1 Tbsp Tate & Lyle Preserving Sugar
3 Tbsp Rice Vinegar
8 Radishes, coarsely grated
2 Carrots, cut into matchstick pieces
4 Spring onions, finely sliced

For The Pancakes:

2 Medium Eggs
2 Tbsp Soy Sauce
200g Kimchi
3 Tbsp Kimchi Brine
225g Plain flour
½ tsp Baking Powder
100ml Water
6 Spring onions finely sliced
Oil to fry

Method:

For the Kimchi:
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See the recipe below:

Ingredients

220g Butter
200g Tate and Lyle Caster Sugar
2 Large Eggs
90g Strawberry Puree
2-3 drops of pink food colouring for a brighter pink cake (optional)
200g Self Raising Flour
1/2 Tsp Baking Powder

For The Strawberry Puree 

250g Fresh Strawberries
50g Tate and Lyle Granulated Sugar
25ml Water

Cream Filling And Frosting

300g Tate and Lyle Icing Sugar
180g Softened Butter
100g Cream Cheese
2 Tbsp Strawberry Puree

Method

(Preheat oven to 180ºC, 160ºC Fan, Gas Mark 4)

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750g Strawberries wiped, hulled and halved.
500g Tate and Lyle Jam Sugar.
Juice of 1 lemon.

Method.

Place the strawberries in a large bowl and stir through the sugar.
Leave uncovered for 6 hours until the sugar has dissolved. 
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