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I had been craving a chocolate/orange combination dessert for a couple days now. Ever since I saw the Barefoot Contessa make orange/chocolate fondue.
We were going to a friends for dinner and I decided to make this cake. A genoise is similar to a sponge cake. It is able to absorb liquids very well without falling apart.
The cake came out very yummy. The only thing I would do different next time is bake it about 5 minutes less. It wasn't over cooked by any means - it just would have been a little lighter.
This will be a great cake made a bunch of different ways. Raspberries - strawberries - peaches - any combination of those too.
I think I would like to find a different icing. This one hardened after being applied to the cake and refrigerated. Even after bringing to room temp it was still somewhat hard (but not gross hard).
Recipe
Ingredients:
Genoise Cake
4 Tbsp unsalted butter
4 large eggs (Room temperature)
1/2 cup sifted cake flour
1/2 cup sifted all purpose flour
1/8 tsp salt
1/2 cup sugar
1 tsp vanilla extract
Zest of 1 orange
Melt the butter in a small saucepan over medium hear. Skim the foam off the surface and continue to cook until the butter turns light brown. Sieve the butter into a medium bowl and let cool. (If butter is hot it will deflate the batter)
Preheat the oven 350. Line the botton of the pan with parchment paper and butter and dust with AP flour. Set aside. (Important to do this step since the batter will be immediately poured in when done mixing)
Resift the flours with the salt and set aside.
Beat the eggs, vanilla and sugar on med-high for 3 minutes. Add the orange zest and increase to high and beat for 2 minutes until they are pale and thick and form a ribbon when beaters are lifted. Sift about half of the flour mixture over the eggs and fold in rapidy and gently until almost all of it is incorporated. Sift on the remaining flour and fold rapidly byt genly until almost incorporated. Immediately transfer about 1 cup of the mixture to the butter and fold rapidly to combine well, then fold the butter mixture into the egg-flour mixture. Immediately scrape the batter into the pan and carefully spread it level.
Bake for 20-25 minutes (I did 25 minutes - I will do 20 next time) until golden brown, springs back when gently pressed and slightly shrinks at the edges of the pan. Immediately run a knife aroudn the edges and carefully invert on cooling rack. Then invert again on another cooling rack so it cools right side up. Let cool completely before icing/filling.
Grand Marnier Syrup
In a small bown mix together:
1/2 Cup sugar
1/2 Cup hot water (I boiled water in a tea pot)
2 Tbsp Grand Marnier
Buttercream
2 Tbsp unsalted butter
2 ounces unsweetened chocolate - chopped
1 ounce semisweet chocolate - chopped
1/4 Cup heavy cream + 2 Tbsp
2 tsp vanilla
2 Cups confectioners sugar
1 tsp orange zest
Melt the butter, chocolates and cream in a medium saucepan and heat over low heat, stirring occasionally until very smooth. Remove from heat and stir in the vanilla and confectioners sugar. Let cool to room temperature, stirring occasionaly. (A skin will form as it cools) The buttercream is ready to use when it is firm enough to hold a soft shape. Beat in the skin before use. Refrigerate if not using within 6 hours, but bring to room temp before icing the cake.
To assemble - cut the cake in 2 layers. Put the bottom layer cut side up and brush half of the syrup on. Ice with about 3/4 cup of the buttercream. For the top layer put the cake of a piece of plastic wrap on the counter top - or if firm enough - hold on your hand. Brush the cut side with the remaining syrup. Carefully put the syrup side down on the other half of the cake. Ice the rest of the cake. Refrigerate for at least 1 hour (or up to one day) Let stand at room temp for 15 minutes before serving.
We were going to a friends for dinner and I decided to make this cake. A genoise is similar to a sponge cake. It is able to absorb liquids very well without falling apart.
The cake came out very yummy. The only thing I would do different next time is bake it about 5 minutes less. It wasn't over cooked by any means - it just would have been a little lighter.
This will be a great cake made a bunch of different ways. Raspberries - strawberries - peaches - any combination of those too.
I think I would like to find a different icing. This one hardened after being applied to the cake and refrigerated. Even after bringing to room temp it was still somewhat hard (but not gross hard).
Recipe
Ingredients:
Genoise Cake
4 Tbsp unsalted butter
4 large eggs (Room temperature)
1/2 cup sifted cake flour
1/2 cup sifted all purpose flour
1/8 tsp salt
1/2 cup sugar
1 tsp vanilla extract
Zest of 1 orange
Melt the butter in a small saucepan over medium hear. Skim the foam off the surface and continue to cook until the butter turns light brown. Sieve the butter into a medium bowl and let cool. (If butter is hot it will deflate the batter)
Preheat the oven 350. Line the botton of the pan with parchment paper and butter and dust with AP flour. Set aside. (Important to do this step since the batter will be immediately poured in when done mixing)
Resift the flours with the salt and set aside.
Beat the eggs, vanilla and sugar on med-high for 3 minutes. Add the orange zest and increase to high and beat for 2 minutes until they are pale and thick and form a ribbon when beaters are lifted. Sift about half of the flour mixture over the eggs and fold in rapidy and gently until almost all of it is incorporated. Sift on the remaining flour and fold rapidly byt genly until almost incorporated. Immediately transfer about 1 cup of the mixture to the butter and fold rapidly to combine well, then fold the butter mixture into the egg-flour mixture. Immediately scrape the batter into the pan and carefully spread it level.
Bake for 20-25 minutes (I did 25 minutes - I will do 20 next time) until golden brown, springs back when gently pressed and slightly shrinks at the edges of the pan. Immediately run a knife aroudn the edges and carefully invert on cooling rack. Then invert again on another cooling rack so it cools right side up. Let cool completely before icing/filling.
Grand Marnier Syrup
In a small bown mix together:
1/2 Cup sugar
1/2 Cup hot water (I boiled water in a tea pot)
2 Tbsp Grand Marnier
Buttercream
2 Tbsp unsalted butter
2 ounces unsweetened chocolate - chopped
1 ounce semisweet chocolate - chopped
1/4 Cup heavy cream + 2 Tbsp
2 tsp vanilla
2 Cups confectioners sugar
1 tsp orange zest
Melt the butter, chocolates and cream in a medium saucepan and heat over low heat, stirring occasionally until very smooth. Remove from heat and stir in the vanilla and confectioners sugar. Let cool to room temperature, stirring occasionaly. (A skin will form as it cools) The buttercream is ready to use when it is firm enough to hold a soft shape. Beat in the skin before use. Refrigerate if not using within 6 hours, but bring to room temp before icing the cake.
To assemble - cut the cake in 2 layers. Put the bottom layer cut side up and brush half of the syrup on. Ice with about 3/4 cup of the buttercream. For the top layer put the cake of a piece of plastic wrap on the counter top - or if firm enough - hold on your hand. Brush the cut side with the remaining syrup. Carefully put the syrup side down on the other half of the cake. Ice the rest of the cake. Refrigerate for at least 1 hour (or up to one day) Let stand at room temp for 15 minutes before serving.
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