What a genius combination.
Florian was amazing. If you're ever in the area, it's well worth a visit. Even if it's just for the free samples. Of which there are tonnes. As I said Florian is famous for its candied fruits, and among them, probably most famous for its satsumas. They're dipped, whole, in a sugar syrup every day for 80 days and left to crystallise. The skin is left on and the pips are left inside. They're very sweet but have a really nice orange tang. I knew I had to buy some.
After sharing round the sweet oranges when I returned, I knew I wanted to do something creative and yummy with the rest (it was quite a large box!). Chocolate orange cake seemed like the only logical answer.
Imagine a rich, dark, chocolate cake filled with a sweet orange buttercream, topped with dark chocolate ganache, swirls of chocolate orange frosting, chocolate shavings, and pieces of candied orange. Heaven.
The recipe for the chocolate cake, which is the same as the Bailey's chocolate cake recipe can be found here.
Recipe for Ganache is here.
To fill a 8'' sandwich cake
200g butter, softened
450g icing sugar (you may need more or less, depending on how stiff you want your buttercream)
100g candied orange, finely chopped
freshly squeezed orange juice
zest of 1 orange
1. Cream butter and icing sugar together until pale and fluffy, about 5 minutes.
2. Add in candied orange, zest, and a tiny splash of juice. Mix well. Add more icing sugar if buttercream is too thin, or more juice if it's too thick. You're looking for something that will hold stiff peaks easily, but is still pipable. Whipping or mixing for longer incorporates more air and make buttercream easier to pipe.
Store in an air tight container in the fridge for up to 2 weeks. Also freezes well, just re-whip after defrosting.
Chocolate Orange Buttercream
Recipe as above
4tbsp cocoa powder OR 50-70g dark chocolate, melted
1. Combine orange buttercream with cocoa powder or melted chocolate. Add more icing sugar if needed to stiffen.