Daisy Chocolate Orange Birthday Cake
Chocolate Orange Cake with Chocolate Cointreau Ganache Butter Cream Filling.
I made this cake for a for a friends 70th birthday, unfortunately the picture was taken before I had my SLR and the quality and colour isn’t too good. Oh how quickly I have become used to the new toy and I haven’t even paid my father inlaw for it yet! The friend loves her garden and flowers so I decided to decorate it with daisies.
The cake itself is made form the same chocolate cake mix I in all my birthday cakes although this had the addition of orange zest in the sponge and cointreau in the ganache butter cream. I like to add 100g of melted chocolate to my butter cream to give it a richer flavour.
- 370g butter
- 3 3/4 cups of SR four
- 3 cups brown sugar
- 6 large eggs
- 250g sour cream
- 3 tablespoons cocoa
- 800g fondant icing (if buying in NZ I find Pettinice the best to use). colour 80% pale green and then small amounts, white and pale orange.
For the butter cream
- 100g butter, softened
- 100g icing sugar
- 1 tablespoon cocoa powder
- 100g 70% cocoa chocolate, melted
- Beat butter, cocoa powder & sugar together. Add melted chocolate and cointreau and beat again.
- Preheat oven to 180 degrees centigrade.
- Cream butter & sugar together till light and fluffy.
- Add eggs one at a time and beat mixture in between each one.
- Beat in the sour cream (it may ‘curdle’ but don’t worry).
- Add dry ingredients and fold into the mixture.
- Put into greased & lined (with greaseproof paper) cake tin measuring approximately 22 cm diametres.
- Bake for 45 minutes or until an inserted knife comes out clean. Check before removing the cake from the oven.
- Allow to cool over night before covering with icing.
- Cut cake in half through the centre so you can fill it with butter cream like a sandwich. Use 2/3 of the butter cream to fill the cake and sandwich together both halves.
- Cover the outside of the cake with ganache to help icing stick.
- Roll green icing to fit over the whole cake. Lay on top of cake and smooth down the sides, trimming off so there is only 1 centimetre to tuck under the cake. If using a square cake tin remove a triangle of fondant at each corner so there will be no crease (see photo) then smooth together with spatular.
- Roll out the pale orange icing to make a ribbon and the centre of the flowers ( I used my pasta tools to create edging but you don’t need to have a fancy edge).
- Roll out the white icing and cut out daisies with mini flower cutter.
- There are special glues for cake decorating but I have always used water with fondant icing. Just dab a bit of water onto the cake where you will attach the second piece of fondant and that will do the trick.
- With a mini flower cutter decorate the cake further with flowers or use and other cake decorations you can buy..