ORANGE LIQUEUR CHOCOLATE CAKE

For the highly praised column, CAKES FOR DAVES
and in the very special occasion of Dave (my fave)'s birthday which is today, not tomorrow. Today:

MOST HAPPIEST BIRTHDAY

I like you more than biscuit spread

& I hope you never ever drown

☀☀☀☀❤☀

ORANGE LIQUEUR CHOCOLATE CAKE

380g (3 cups) plain flour

70g (3/4 cup) cocoa powder

400g (2 cups) sugar

1 teaspoon bicarbonate of soda

1 teaspoon salt

240ml (1 cup) sunflower oil or other flavourless oil

120ml (1/2 cup) Cointreau

360ml (1½ cups) coffee, room temperature

1 tablespoon vanilla extract

60ml (1/4 cup) cider vinegar

Filling:

marmalade

Chocolate ganache:

200g (1⅓ cups) dark chocolate chips

125g (1/2 cup + 1 tablespoon) margarine

2 tablespoons Cointreau

2 tablespoons icing sugar

Chocolate orange truffles:

140g (1 cup) dark chocolate chips

90ml (1/3 cup) canned coconut milk
1/2 teaspoon orange extract

Prepare the truffles first as they will need time to set. Place the chocolate chips in a heatproof bowl. Heat up the coconut milk in a pan over medium heat until it starts simmering, then pour over the chocolate chips and stir until completely melted and well combined. Stir in the orange extract, cover the bowl with cling film and place in the fridge for about an hour to set. Once set, scoop out a heaped teaspoon of the chocolate mixture and form small balls of about 15g each. Roll in powdered orange zest, cocoa powder and/or chocolate sprinkles if you like, then place back in the fridge for about half an hour for the outside to set. 

Next preheat oven to 190°C/375°F and lightly grease two 20cm/8” cake tins. In a medium bowl, sift together flour, cocoa powder, sugar, bicarbonate of soda and salt. In a separate bowl, combine the oil, Cointreau, coffee and vanilla extract. Pour the liquid ingredients into the dry and mix until combined. Lastly stir in the vinegar and pour into the prepared tins. Bake for 30 minutes or until a toothpick inserted into the centre of the cakes comes out clean. Place on a cooling rack to cool.

Once cool, make the chocolate ganache. Melt chocolate and margarine in a double boiler, stir to combine then remove from the heat. Add Cointreau and icing sugar and mix until smooth.

Spread the marmalade on top of one layer, spoon a couple of tablespoons of the chocolate ganache and place the layer second on top. Pour the remaining ganache over the cake and on the sides, garnish with the truffles and leave to set.

Cakes for Daves because Dave is my fave.