Orange cake with white chocolate ganache
This Orange Cake with White Chocolate Ganache features a light, citrusy cake complemented by a smooth white chocolate topping. The recipe combines fresh orange zest and juice for tangy flavor, perfect for any celebration or dessert craving.
Cook time 115 min
Prep time 20 min
Ingredients:
1 cup butter1 cup sugar
2 tbsp orange zest
4 eggs
2 cups self-raising flour
1/2 cup orange juice
1 cup white chocolate
1/2 cup heavy whipping cream
Indulge in the delightful combination of citrusy orange flavors and rich, creamy white chocolate with this delectable Orange Cake with White Chocolate Ganache. This recipe brings together the tangy zest of oranges and the luxurious smoothness of white chocolate, creating a dessert that's perfect for any occasion. Whether you're celebrating a special event or simply treating yourself to something sweet, this cake is sure to impress.
Instructions:
- Preheat your oven to 350°F (175°C).
- Grease and flour two 8-inch round cake pans, or line the bottoms with parchment paper for easier removal.
- In a large mixing bowl, beat the softened butter and sugar together with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
- Add the orange zest and mix until incorporated.
- Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Scrape down the sides of the bowl as needed.
- With the mixer on low speed, add the self-raising flour in three additions, alternating with the orange juice. Begin and end with the flour.
- Mix until just combined. Do not overmix.
- Divide the batter evenly between the prepared cake pans.
- Smooth the tops with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and allow the cakes to cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely.
- Place the chopped white chocolate in a heatproof bowl.
- In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not let it boil.
- Pour the hot cream over the white chocolate and let it sit for about 1-2 minutes.
- Stir the mixture until the chocolate is completely melted and the ganache is smooth.
- Allow the ganache to cool at room temperature until it thickens slightly but is still pourable.
- Once the cakes are completely cooled, place one layer on a serving plate.
- Pour a portion of the white chocolate ganache over the top and spread it evenly with a spatula.
- Place the second cake layer on top.
- Pour the remaining ganache over the top of the cake, allowing it to drip down the sides.
- Allow the ganache to set slightly before slicing and serving.
- Enjoy your Orange Cake with White Chocolate Ganache!
There you have it, a stunning Orange Cake with White Chocolate Ganache that is both visually appealing and incredibly delicious. The moist and fluffy texture of the cake combined with the creamy sweetness of the ganache makes for an unforgettable dessert. Follow these tips and you'll have a show-stopping cake that will delight your family and friends. Enjoy every bite and savor the wonderful harmony of flavors!
Orange cake with white chocolate ganache FAQ:
Bake the orange cake in a preheated oven at 350°F (175°C) for 25-30 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean.
Store any leftover orange cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week, or freeze it for up to 2 months.
Yes, you can substitute self-raising flour with all-purpose flour by adding 1 1/2 teaspoons of baking powder and a pinch of salt for each cup of flour used.
Use high-quality white chocolate bars or chips. Avoid baking chocolate, as it may not melt smoothly. Look for products that have cocoa butter listed in the ingredients for the best texture.
The ganache should be smooth and pourable after mixing, and it should thicken slightly as it cools. It should coat the back of a spoon without being too runny.
Tips:
- Make sure all ingredients are at room temperature before you start. This helps with even mixing.
- When measuring the flour, spoon it into the measuring cup and level it off with a knife to avoid packing too much flour into the cup.
- Zest the oranges before juicing them. It's much easier and you'll need the zest for the cake.
- Be careful not to overmix the batter once the flour is added. Overmixing can make the cake dense.
- Let the cake cool completely before adding the ganache to ensure it sets properly.
- For the ganache, chop the white chocolate finely so it melts quickly and evenly when mixed with the hot cream.
- You can decorate the cake with orange slices or zest for an extra touch of elegance.
Nutrition per serving
12 ServingsCalories 460kcal
Protein 7g
Carbohydrates 50g
Fiber 0.82g
Sugar 30g
Fat 27g
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