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Preparation Time : 20
Cook Time : 35
Total Time : 55
1¼ cup all-purpose flour
1/4 tsp Sprig vanilla extract
1/4 tsp salt
1/2 tsp baking soda
1/4 baking powder
1¼ cup icing sugar
1/3 cup unflavored oil
1/4 cup butter milk
1/4 cup fresh orange juice
1 tbsp Orange zest
1/2 tbsp lemon zest
For ganache: 120 gram dark chocolate, chopped
1/3 cup heavy whipping cream
For jello: 1 cup fresh orange juice
2 tbsp cornflour
4-5 tbsp powdered sugar
Preheat oven to 180°C for 20 minutes, grease and flour 25 X 11 cm cake tin.
In a bowl, mix all dry ingredients ( flour, salt, baking soda, baking powder ), sieve and mix well.
In another large bowl, take icing sugar, oil, vanilla extract, butter milk, egg, orange juice and whisk it till it well combined.
Add orange zest ,lemon zest and give a quick mix.
Now add dry ingredients to wet ingredients in three batches by cut and fold method.
Pour the batter in the prepared cake tin ,bake it in 180°C pre-heated oven for 30-35 minutes or a toothpick when inserted into the center comes out clean.
Cool it for an hour .
For ganache ,take chopped dark chocolate in a bowl ,heat cream but don't boil ,and pour it on the chocolate.
Let it sit for a couple of minutes so the warm cream can melt the chocolate.
Now stir it well till it's well combined ,cool it down and the ganache is ready.
Cut and Level the top of the cake with a sharp knife, pour the ganache on the cake and spread it evenly with a spatula.
Keep it in the refrigerator for an hour to set.
In a pan take orange juice, cornflour and powdered sugar, mix well.
Now heat in medium flame and stir it continuously till mixture thickens, orange jello is ready.
Cool the orange jello.
Now take out the cake tin from the refrigerator , pour the jello over it , spread evenly with the spatula.
Again refrigerate for 4-5 hours or overnight for set.
Cut in desired shape .
Serve and enjoy.
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