Marys Big B-Day Cake | Orange infused layer cake coated with chocolate ganache
2 buttered and floured 9 inch cake pans
oven - 375
1/2 C butter
2 Cups sugar
2 tsp vanilla
2 T shredded orange peel
1/4 tsp orange extract
1/4 Cup plain or vanilla yogurt
3 Cups all purpose flour - do not sift
1 Tbl baking powder
a little grated nutmeg
pinch of salt.
1 1/2 Cups milk
In mixer cream the first 7 ingredients till smooth
Mix the dry ingredients in bowl or bag to combine.
Add dry ingredients to butter mixture 1/3 at a time with each addition followed by 1/3 of the milk
Scrape bowl after all is combined and beat for a minute or two more.
Pour into pans and bake - aprox 25 - 30 minutes.
Make a syrup from 2 Tbl lemon, 2 TBl orange marmalade and 2 Tbls orange liquor and bring to boil to melt and combine.
Make an orange scented butter cream icing.
Trim round top off cakes so that they will be level and smooth. Brush each round with the syrup.
Build cake using butter cream between layers and then coat cake with butter cream in a thin layer (crumb coat). Refrigerate until fully chilled and then add ganache to top (see earlier post for recipe). Chill again for 10 - 15 mins to set ganache. serve at room temp.
1 1/2 cups 60% bittersweet (or semisweet) chocolate, chopped
1 cup heavy (whipping) cream
Place chocolate in a heat resistant bowl. On low heat bring the cream to a low simmer and take off heat immediately before it scalds. Pour the cream over the chocolate and leave for about 5 seconds. Start to gently stir cream into the chocolate with a wooden spoon until it is all melted and smooth.
Let the ganache sit for a few minutes before pouring over the cake.
Forum Discussion here: https://www.discusscooking.com/forums/f41/icing-advice-needed-64350.html