I’ve already shared the recipe for these rich chocolate layers some tome ago. I know they were success among many people. By (a lucky) accident on the day of baking I’d made a mistake in proportions and ended up having twice as many layers I needed. So this cake was a quick result of utilization of the spare batch of layers.
Here it is today, rich, chocolate-y, with a gentle hint of orange and oh, so easy to make!
The recipe for the chocolate layers is here. There you also can find step-by-step photos of how to make a Swiss meringue buttercream. That version is a caramel flavour though, but basics are exactly the same.
This cake requires more buttercream. And here in place of caramel I added orange flavour. The cake diameter is the same – 6″/ 15 cm.
Orange Swiss buttercream:
- 4.23 oz/ 120 g/ 4 egg whites
- 5.33 oz/ 160 g caster sugar
- 11 oz/ 330 g unsalted butter, cubed, softened
- 2 t orange liqueur or orange juice
- finely grated zest of 1 medium orange
Fill a small saucepan with water to 1/3 its hight. Bring the water to gentle simmer.
In a heatproof bowl lightly wider than the saucepan, mix together the egg whites and sugar. Stir with a whisk, then set the bowl over the saucepan. Stirring continuously with a whisk, heat the mixture to 140 – 150ºF/ 60 – 65ºC watching the egg whites not to scramble. The sugar must dissolve, mixture thicken up and a light foam should form on the surface.
Remove the bowl from the saucepan, transfer the contents to a bowl of a stand mixer and whisk the meringue until it cools down and stiff peaks form.
With the mixer running, gradually add butter, a little at a time, beating well between each addition. After all the butter is added, whisk for another 1-2 min., until the buttercream is thick and smooth.
Add the orange liqueur and zest and whip again until smooth.
Place the first cake layer on a serving platter. Spread some of the orange buttercream (5 – 7 mm thick), level it and place the second layer on top. Repeat with more buttercream and layers, finishing with a cake layer. Cover the top and sides of the cake with a thin layer of buttercream and chill the cake in the fridge for 15 min. Cover the cake with a thicker finishing buttercream layer, smooth the sides and top with an offset spatula. Put the remaining buttercream in a piping bag fitted with a star nozzle and pipe a ring of little buttercream towers around the top edge of the cake.