Thursday, 10 October 2019

A Pudding-like Orange Chocolate Cake

The Best Orange Chocolate pudding-like cake

Growing up in Karachi it was very often that we baked our own cakes at home. It was often a special occasion and more of a treat. While we always had to fight for our favourite to be baked, I was fortunate enough to be able to bake in my mother's very well equipped kitchen. This cake was specially loved as there is no LCBO to drive to nor the availability of Grand Marnier or Cointreau. The real treat was having chilled leftovers for breakfast the next morning. It had its own amazing taste.

So many friends loved it but there was a family that obviously adored it enough to request it for their wedding functions. It was not an option but a must have. Today I share this recipe for their children and even grandchildren to prepare, share and enjoy to their heart's content.

This is a 3 stage cake and takes a day to prepare. Baking the cake, preparing the sauce to pour over (allow it to soak in well), ice with a creamy chocolate frosting.

Makes two 9 1/2 inch/ 24 cm round pans

Sponge Cake

4 large eggs
2 cups sugar
2 tsp vanilla
1 1/2 cups flour
2 tsp baking powder
1/2 tsp salt
1 cup boiling milk
2 tbsp salted butter

Sift the flour, baking powder and salt.Boil the milk and butter together.Keep aside.
Beat on a high speed all the eggs until light and tripled in volume. Lower the speed and pour in slowly the sugar. Add the vanilla. On the lowest speed add 1/3rd of the dry ingredients, then half the liquid followed by the dry, wet and ending with the dry.
Two 9 inch/23 cm each.Line each one with parchment paper. Butter and flour the tins. Divide the batter equally and bake for 25 minutes in a preheated oven of 350F/180C. Test with a skewer to ensure the cakes are properly cooked through. The skewer must come out clean. Prick the cakes all over to make holes for the juice/sauce to soak in easily. Allow the cakes to cool before icing.

It's the second one from the right that it looks like!!

Juice - Sauce

3 1/2 cup fresh orange juice (strained)
1/2 cup sugar
Peel of half an orange ( this will be thrown away after )
Bring to a boil and turn to a simmer until the skin is soft and the syrup is slightly sticky.
Add 5 tbsp of orange liquor of your choice. Grand Mariner, Cointreau, Drambuie
Strain it into a large measure cup
Pour 1/4th of the prepared sauce into the first cake while hot/warm into the freshly baked cake
Repeat with the second cake.
Wait for 30 minutes and repeat with the remaining sauce.
Cool completely.
Frost the top of a cake and top with cake 2
Leave it in the refrigerator to chill and firm up before finishing the frosting on the rest of the cake.
Remove from the fridge and gently apply the chocolate frosting on the sides. With a piping bag or piping tube generously frost the cake.

If the cake is too soft and you are short on time or are unable to keep it neat frost the whole cake with the help of your piping tube or bag to look like this.

The cake will look like this when not chilled enough before icing it

Chocolate Frosting

In a pan mix together
1 cup sugar
10 tsp cornstarch/cornflour
1/2 tsp salt
1/2 cup cocoa powder
mix well and add
1 cup cream
1 cup whole milk
Over a low to medium flame keep stirring and cooking bringing it to a boil and allowing it to thicken for 2 to 5 minutes.
Take off the heat and add
2 tsp vanilla extract
You may add a touch of cognac or rum and reduce the vanilla extract by half.
Once cool beat it with an electric beater to get a smooth and lighter texture. This step is optional.

Cognac can be a good substitute for orange liquor  Pick a flavourful orange and not a sweet or flat tasting fruit. Clementine, narangi,  kinoo or a mix of blood and navel oranges, seville oranges with a sweet and tangy taste brings the delicious orange flavour robust. If you only have very sweet oranges add half a lemon to the mix.
The cake and the frosting are sweet enough.

Building it up like a trifle is also an easy way to serve it.
Using a springform pan to keep it together, chill, remove and icing it after is yet another simple way to make sure you have a pudding to serve up.
While all food should look good enough to eat, it is the taste one really looks forward to.

My published cookbooks are available for sale through myself and on amazon.

The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022. 

The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.

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