Chocolate Orange Truffle Layer Cake

It's tradition to give my husband a zillion Terry's chocolate oranges every Christmas, so I wasn't surprised there were two requests to make his birthday cake be a chocolate orange cake - so I made him a whole orange almond cake, frosted with dairy-free chocolate-coconut milk ganache, and homemade chocolate-orange slices.

Here's how I did it:

Cake Ingredients:

2 medium oranges or 4 clementines

6 large eggs

1 tsp vanilla

250g almond flour

250g granulated sweetener of choice (I used half organic cane sugar and half allulose)

1 tsp baking powder

Pinch sea salt

Ganache Frosting Ingredients:

12oz (about 340g) dairy-free dark chocolate of choice

1 cup coconut cream (solids scoop off the top of a chilled can of coconut milk)

1 tsp vanilla

0-4 tbsp maple syrup/agave/honey (depending on your taste & your chocolate)

Pinch sea salt

Optional: a few drops of food grade orange oil, or orange extract

Cake Instructions:

-Boil oranges for 75-90 minutes, then remove from water & let oranges cool (you can skip this step - our adults love it not-boiled, but the kids thought it was too bitter so I’m boiling them this time)

-Preheat oven to 375F, and grease & flour two 6” cake pans (I use coconut oil & tapioca)

-Cut your orange into pieces and remove any pips, and the stem bit.

-Place in a high speed blender with eggs & vanilla and blend until peel pieces are the size of a pea or smaller

-Pour into a mixing bowl and add dry ingredients. Mix until just incorporated

-Divide into your two prepared 6” cake tins and bake for 35-45 minutes

-Let cool

Ganache Frosting Instructions:

-Chop chocolate and place in heat proof bowl

-Scoop off 1 cup of solid coconut cream from the top of a can of full fat coconut milk that has been chilling overnight and place in a small saucepan

-Heat over medium until it melts & just starts to bubble at the sides.

-Remove from heat & pour over the chopped chocolate

-Let set 60 seconds for the chocolate soften, then start to whisk until fully melted & smooth

-Add vanilla, and add maple syrup/agave/honey to taste, and mix in

-Cover and chill until fully cool & thickened (about 1 hour)

Assembly:

-Remove ganache from fridge & beat with hand mixer, stand mixer, or by hand with a whisk until fluffy (microwave in 10 sec bursts to warm slightly if frosting seems thick & hard to beat - I over chilled mine & needed about 40sec)

-Level cakes if desired

-Place one cake layer on your serving plate

-Add about 1/3 of the frosting to the cake & spread evenly

-Place second layer cut-side down, & frost cake with remaining frosting

-You can create icing swoops with the back of a spoon for a fun textured cake, or use a scraper for a smooth finish.

-Store cake in fridge

-Store cut cake/leftovers in airtight container in the fridge for 2 to 5 days.

NOTES:

*You could easily make this low carb by using a granulated sf sweetener, and a sf dark chocolate, then omit the optional maple syrup, or use a liquid sweetener instead

VIDEOS:

🎥Here’s how you make the cakes (this video makes one 6” - double the recipe and make 2)

Orange Cake Video: https://youtube.com/shorts/xFa9j9gljaw?feature=share

🎥Here’s how we make the ganache frosting and assemble the cake:

Chocolate Orange Truffle Cake: https://youtube.com/shorts/ttj9Q5Y9fsE?feature=share

🎥Here’s how you made our DIY Terry’s molds (or jus use a fun silicon mold/ice cube tray you already have to make some 3D decorations!)

DIY Terry’s orange mold: https://youtu.be/IY6-RtF2eW0

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