Orange Poppyseed Cake with Chocolate Ganache

RECIPE

I’d like to give a giant hug to whoever first invented the combination of orange and poppyseeds in baking. It truly is a revelation. Add a splash of chocolate – which in my opinion is never a bad idea – and you have a dinner-party worthy cake to die for. This orange poppyseed layer cake with chocolate ganache is easier than it looks, and is sure to impress.

RECIPE

Orange poppyseed cake with chocolate ganache

PREP: 15 mins | COOK: 30 mins
REFRIGERATE: 1 hour
DIFFICULTY: Easy | SERVES: 10-12

Ingredients:

Cake:
200g butter, chopped and at room temperature
1 orange, zest and juice
1 cup caster sugar
3 eggs, room temperature
2 1/4 cups plain flour
1 1/2 tsp baking powder
1/2 tsp salt
1/3 cup poppy seeds
3/4 cup milk
Orange syrup:
Juice from 1 orange
1/2 cup caster sugar

Ganache:
400g good quality dark chocolate, finely chopped
400ml cream

To decorate:
1 orange, thinly sliced
Leaves from a citrus tree (optional)

Method:

1. In a large mixing bowl using an electric mixer, beat soft butter, orange rind and caster sugar together until light and creamy. Add in eggs one at a time, beating between each addition. Add flour, baking powder, salt, poppy seeds, milk and orange juice to the bowl, and stir with a spoon until just combined. Pour into 2 x 18cm lined cake tins and bake at 160ºC fan-forced for 30 minutes or until a skewer inserted into the middle comes out clean. Allow to rest in the tins for 5-10 minutes, before turning out onto a cooling rack.

2. While the cake is baking, make the syrup by adding the orange juice and caster sugar to a saucepan and simmering at a boil until reduced. Around 10 minutes.

3. Level the rounded tops off both cakes, then spoon syrup over the top and allow to seep through. Ensure the cakes are completely cooled before assembling.

4. Meanwhile, make the ganache by heating the cream in a saucepan over medium heat, until it just starts to bubble around the edges. Pour hot cream over chopped chocolate and allow to sit for two minutes. Stir mixture together until smooth, then cover and place in the refrigerator for 30 minutes to an hour to thicken. (See note).

5. Place one cake down on a serving plate, top with half the ganache, smoothing to the edges. Add the second cake, then spread remaining ganache to top. Fold thinly sliced orange rounds organically along one edge of the cake to decorate.

Note: The longer the ganache is in the fridge, the harder and less glossy it will become. If it solidifies too far, just gently warm at room temperature and stir to make it smooth before assembling your cake.