If you are in Australia and a big fan of Geelong Cats, you must be very thrilled with the result of the grand final yesterday. For me, I'm very honoured to make this cake order for my customer. You may notice that I made similar cake few months ago for Hawks Footy Cake. This Geelong Cats cake is actually half size smaller and using the same buttercream frosting and sugar cookie recipe from Hawks Cake.
The base flavour of this cake is Chocolate Orange cake and finishing with the chocolate orange ganache. I used the recipe from Bake by Alison Thompson. I think the balance sweetness from the chocolate and the citrus essence from the orange are perfect. I can not be anymore happier than received a great feedback from my customer this morning, she mentioned that people in the party thought that the cake was bought from the shop. That just really made my day!
Please feel free to drop me an email, flamingpot10@gmail.com for anyone in Melbourne area interested in custom desert for special occasion. Looking forward for more orders in the future.
Geelong Cats Footy Cake
Chocolate Orange Cake
Ingredients
150g Unsalted Butter
600g Soft Brown Sugar
Finely Grated zest of 3 Oranges
6 Eggs
150g Dark Chocolate, melted
375g Plain Flour
2 teaspoon bicarbonate of soda
300g Sour Cream
110ml Boiling Water
Method
1. Preheat ove to 160º. Line the cake tin with baking paper.
2. In the bowl of an electric mixer fitted with paddle attachment, beat the butter, sugar and orange zest on high speed for 3 minutes until pale and creamy. Add the eggs one at a time, beating well after each addition. Add the melted chocolate and mix well, then sift in the four and bicarbonate of soda and add the sour cream. Mix on low speed until well combined. Slowly add the boiling water and mix well.
3. Pour the batter into prepared tin. Bake for 1 hour and 15 minutes, or until a skewer inserted into the centre of the cake comes out clean. Cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
Chocolate- Orange Ganache
Ingredients
250ml Pouring Cream
250g Dark Chocolate, chopped
Finely Grated zest of 1 Orange
Method
1. Bring the cream to the boil, then pour it over the chocolate and stir until smooth. Add the orange zest and mix well.
2. Once the cake is cooled, Spread the chocolate- orange ganache over the top of the cake.
How to assemble:
The cake is stunning! You are really talented!
ReplyDeleteThank you very much Ann.. Very sweet of you..:))
ReplyDeleteThat cake looks great! I just wanted to know how you got that shade for the icing? I need to make a similar colour and am finding my colours are becoming grey streaky and not dark blue like yours?
ReplyDelete@Brettandjen: Thanks for looking..:) For the dark blue colour, I mixe the navy blue colour and black. If you actually made them the day before, the colour becomes very deep and dark. Hope that helps..:)
ReplyDelete