Part 1: Sponge
Ingredients
Method- 110g Self-Raising Flour
- 110g Butter
- 110g Light Brown Sugar
- 2 Large Eggs
- 20g True Dark Cocoa Powder
- 3g Mixed Spice
- 3g Ground Ginger
- 4g Baking Powder
- Preheat oven to 180ºC. Prepare 1 round 8 inch cake mould by lining with greaseproof paper. Grease with a little bit of oil or butter.
- Add the butter and sugar to a mixing bowl and cream until light and fluffy.
- Weigh and sift flour and baking powder in a separate bowl.
- In another bowl weigh and lightly whisk your eggs.
- Incorporate alternate of dry ingredients and eggs into the creamed mixture until fully incorporated.
- Add cake batter to mould (smooth out the batter evenly to prevent burning or uneven baking).
- Bake for 25 minutes (turning the mould occasionally). Test the readiness of the cakes by inserting a knife to the center of the cakes (if knife comes out clean, cake is ready).
- Once ready, remove cakes from oven and cool for 20 minutes before turning out onto a cooling rack.
Part 2: Glaze
Ingredients
Method- 74g Water
- 206g Sugar
- 71g Terra Rosa Cocoa Powder
- 132g Cream
- 10g Orange Juice
- 1g Cinnamon
- 1g Ground Ginger
- 8.5g Gelatin
- In a saucepan add the water and sugar, bring to a full boil (making sure all the sugar is well dissolved).
- In a bowl of cool water, bloom your gelatin. When bloomed, squeeze out access water and set aside until ready for use.
- Add the cream, orange juice, cinnamon and ginger. Apply heat.
- Add cocoa powder, making sure to stir continuously until mixture boils.
- Take off heat, let cool for 10 minutes, then add your gelatin. Bend in with burr-mix (hand-blender) being careful not to incorporate too much air to prevent bubbles when glazing.
MAKE SURE TO PREPARE GLAZE AHEAD OF TIME TO ACHIEVE PROPER TEMPERATURE FOR GLAZING.
Part 3: Assembly
Method- Once the cake is completely cool, slice of the top of the cake creating a flatter surface.
- Check the temperature of your glaze, 31-32ºC is perfect for glazing.
- Once you have the correct temperature for the glaze, place the cake on a wire cooling rack with a sheet tray underneath. (To re-use glaze, cover sheet tray with plastic film wrap to catch the excess glaze. Then strain with a chinois and store in a sealed container.)
- Carefully pour the glaze from the middle of the cake towards the outer sides of the cake in a circular motion.
- With a palette knife (off-set spatula) carefully pick up the cake and set it on desired serving plate.
- Leave the cake to set.
- Decorate with orange confit (julienne), chocolate décor, cocoa powder, or toasted nuts of choice.
