Moist Orange And Chocolate Cake
Sour starter flour 340g
Bitter cocoa 40g
1 teaspoon baking powder.
Orange jam 140g
280ml of milk.
Sunflower oil 280ml.
4 large eggs.
For chocolate ganache:
Semi-sweet chocolate 500g
1 tablespoon honey
Oil and flour for the mold
Edible flowers to decorate
Preheat the oven to 160℃
Sprinkle oil and flour into a 24cm diameter mold.
In a large bowl, mix together the flour, cocoa, sugar, and baking powder.
Add honey, jam, and milk and mix well.
Mix the eggs with the oil and add them little by little to the previous mixture.
Pour into the mold and bake for 1 hour or until a toothpick inserted comes out clean. ◾️Take it out and let it cool on a cake rack.
Chop the chocolate, warm the cream and pour it over the chocolate.
Stir occasionally until everything is melted and thoroughly mixed.
Separate 1/3 of the ganache, mix with honey and set aside for bathing.
Let the rest cool before packing. ◾️ Divide the cake in half.
Cover one side with the ganache reserved for the filling and replace the top.
Place on a rack and heat the tub to completely submerge the cake.
Once the grid is firmly attached, tap it dry a few times to remove excess and set the frosting.