Steps for the Chocolate and Orange Cake

• To make this delicious chocolate cake, start by making the cake. First, pour milk into a glass, add the vinegar, and let it rest for 15 minutes (this will be our buttermilk). In a bowl, mix all the dry ingredients using a hand whisk: granulated sugar, all-purpose flour, sifted unsweetened cocoa, baking powder, and salt. In a large bowl, beat the egg and egg yolk with the electric whisks together with the sunflower oil, then pour in the buttermilk, add the grated orange zest, and mix thoroughly. Finally, add the dry ingredients in two batches and mix well to obtain a smooth and homogeneous batter. Grease and flour an 8-inch springform pan and pour in the batter. To increase the height of the springform pan, I used parchment paper. Bake in a preheated static oven at 330°F for 55 minutes and do the toothpick test. Turn off the oven, remove the cake, and let it cool.

  

• First of all, prepare a chocolate glaze that will be added to a mascarpone and cream mixture. In a bowl, heat 1/2 cup of heavy cream and add the previously chopped dark chocolate. Stir well until you get a smooth glaze, add the butter, and continue stirring. I recommend doing this in the microwave or over a double boiler. Once the mixture is completely melted, let it cool for about ten minutes.

  

• In a large bowl, beat the mascarpone, unsweetened cocoa powder, powdered sugar, and the remaining heavy cream with electric whisks at maximum speed until you get a fluffy and homogeneous mixture. Add the chocolate glaze in two parts and the grated orange zest, and continue beating at maximum speed. And here you have the mousse. Refrigerate for 30 minutes.

  

• Cut the chocolate cake into 3 discs, leveling the layers to have discs of the same height. Place the first cake disc on a serving plate and fill with the dark chocolate mousse, leveling well, add another cake disc and more mousse, and close with the last cake layer. With the remaining mousse and a smooth cake spatula, glaze the entire cake. Make sure to leave some mousse aside for the final decoration. Now place the cake in the fridge and let it set for 5 hours. The cake doesn’t need to be soaked with syrup, but if you want to give it a strong and therefore alcoholic flavor, you can do so.

  

• After the resting hours, take the cake from the fridge and decorate the entire edge with a piping bag fitted with a star tip, and finally the final decoration on the surface of the cake with thinly sliced oranges and grated zest.

  

• I hope you like my latest recipe. Until next time, friends.

  
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