Chocolate Orange Truffle Cake with Chocolate Cointreau Glaze

• Produce

  • 2 Oranges, zest of

• Refrigerated

  • 2 Eggs

• Condiments

  • 2 tbsp Honey

• Baking & Spices

  • 2 cups All-purpose flour
  • 2 tsp Baking powder
  • 1 tsp Baking soda
  • 3/4 cup Cocoa
  • 4 1/3 cups Dark chocolate chip
  • 1/2 tsp Salt
  • 2 cups Sugar
  • 1 tsp Vanilla flavouring

• Oils & Vinegars

  • 1/2 cup Vegetable oil

• Drinks

  • 1 cup Coffee, black

• Dairy

  • 1 cup Soured milk
  • 2 1/3 cup Whipping cream

• Beer, Wine & Liquor

  • 1 oz Cointreau

Found on rockrecipes.com

Description

Ingredients

• 2 cups sugar
• 2 cups all purpose flour
• ¾ cup cocoa
• 2 tsp. baking powder
• 1 tsp baking soda
• ½ tsp salt
• 2 eggs
• 1 cup soured milk
• 1 cup black coffee
• ½ cup vegetable oil
• 1 tsp vanilla flavouring
• 3 cups dark chocolate chips
• ½ cup whipping cream
• Zest of 2 oranges, very finely minced
• 1 ½ cups whipping cream
• 1⅓ cups dark chocolate chips
• ⅓ cup whipping cream
• 1 ounce Cointreau (or other orange liqueur)
• 2 tbsp honey

Directions

• Combine all ingredients in a mixing bowl and beat with electric mixer for 2 minutes.
• Pour into 3 greased and floured 8 inch cake pans, or two 8 inch round pans that can be split into four layers when cooled. Bake at 350 degrees F for 30-40 minutes or until toothpick inserted in the center comes out clean.
• Gently melt together the chocolate chips. ½ cup whipping cream and orange zest and cool to almost room temperature
• Meanwhile, whip the 1 1/12 cups of whipping cream to firm peaks.
• Slowly fold in the chocolate mixture in 3 portions mixing well after each addition. If this mixture is too runny chill it in the fridge for a few minutes and then whip again with an electric mixer until it is firm. You may need to repeat this procedure a couple of times if necessary.
• Use this orange chocolate filling between the layers and for a thin coat on the top and sides of the cake. If desired, each cake layer can be sprinkled with 1 ½ ounces of Cointreau liqueur before filling and frosting.
• Chill for about an hour or two before finishing with the glaze.
• Scald the whipping cream almost to the boiling point and pour the hot cream over the chocolate chips in a small bowl. Let stand for 4-5 minutes, then stir until smooth.
• Add the Cointreau and honey to the chocolate mixture and stir well until completely smooth.
• Pour this glaze slowly over the chilled cake. A metal decorators spatula can be used to quickly spread it equally over the sides if you prefer (as shown) or simply let it drip and fall naturally over the sides.
• Garnish with candied orange peel or supremed orange wedges.