Thursday, November 18, 2010

Orange Chiffon with Chocolate and Orange Cream

Happy Birthday Y'all~!!
Okay, I've got many friends whose birthday falls in November, and none of them live nearby enough that I can make em a cake.  So here's a big dedication to all of em.  Namely, in chronological order, Derrick, YeongWen, HuanKiat, Jennifer, TakKhwin, Jim, Lester, Claire, Eric, & Laytyng. *phooo* That was quite the mouthful... lol

HAPPY BIRTHDAY TO ALL OF YOU NOVEMBER-BORN GUYS & GALS!  Here's to a better, sweeter, and memorable year ahead :)

Since coming back from the recent cruise to Eastern Caribbean, I've added a couple of gems to my collection of liquors, Cointreau and Kahlua.  First heard of Cointreau and Kahlua as a child when my parents bought for their own collection.  Back when I was about 18, I was the worst drinker anyone can imagine.  A couple drops of Kahlua in a big glass of milk will make me buzz.  My sister will attest to that, cuz she's the one who had to make me a glass of tea after that.  lol  Yeah, weak drinker alright.  Still weak now, but I've built up a bit of tolerance to it to a point where I can enjoy a beer or a glass of wine without falling off on my face and had to be dragged off.  *Disclaimer:  no mommy, I've never got drunk that bad before and plan to stay that way.*

I've digressed.  Anyway, I've promised my friend Jason that I'll think of a cake recipe using Cointreau when I get back, and after a couple days of figuring out the whats and hows, here it is...  I have to say, I'm surprised at how orangy the cake tastes.  The flavor of orange and chocolate balances very well and does not overpower one another.  Just how I loved it :)

1- Before slicing the cake to form the top and bottom halves, it helps to have a ruler and toothpicks around. Measure about 3/4 to 1 inch thickness and insert a toothpick into the cake as a marker.  Then using a sharp knife, or a serrated utility knife, cut the cake into halves just right above the marker.
2- If your cake is slightly domed, use the same method detailed in Tip 1 to cut off the domed area, so that you have flat surfaces to work with.
3- If you prefer not to use alcohol, just substitute the alcohol with 1/4 cup more of orange juice.  Although the boiling will rid the syrup of alcohol anyway.
4- If you do not have Cointreau, feel free to use Grand Marnier or any other orange flavored alcohol.
5- If you prefer an adult-oriented cake, you can choose not to boil the Cointreau.  Instead, heat the orange juice just enough to dissolve the sugar, then add in Cointreau last and mix well.

Orange Chiffon with Chocolate and Orange Cream

1 nine-inch orange chiffon cake, sliced into two round halves
1 15-oz can of mandarin orange slice, drained

Soaking Syrup:
1/4 cup orange juice
1/4 cup Cointreau
1/2 tsp orange essence
1 tbsp sugar

Whipping Cream ingredients:
2 cups heavy whipping cream
1 pkt (2-1/4 tsp) gelatine
3 tbsp water
1/2 cup powdered sugar
1/2 tsp vanilla extract
1/4 cup cocoa powder
2 tbsp of orange rind 

Soaking Syrup:

Put all ingredients for the soaking syrup in a small pot and boil on medium low heat for 5 minutes.
Then remove from fire, and let it cool down while preparing the other ingredients.
When the syrup has cooled enough to handle, brush it over the cut surfaces of the chiffon cake. 

Whipping Cream:
In a small bowl, soak the gelatine in 3 tbsp of water.
Place the bowl in a pan of simmering water.
Gently stir until the gelatine dissolves, then remove from heat and let it cool.
Beat the heavy whipping cream with a wire whip until it foams.
Add in powdered sugar, and vanilla extract.
Beat until stiff peak forms.
Remove 1 cup of whipped cream and slowly mix into the gelatine until smooth.
Slowly whip in the gelatine mixture into the rest of the whipped cream. 
Remove 1/3 of the whipped cream into a separate bowl.
Add 5 tbsp of the soaking syrup to the leftover 2/3 of the whipped cream and beat until smooth. This will be the orange flavored whipped cream.
Remove the orange flavored whipped cream into a clean bowl, and wash the mixing bowl.
Place the 1/3 of the whipped cream that was removed earlier into the mixing bowl along with cocoa powder.
Whip until smooth.

Putting it all together:
Put the bottom half of the sliced cake on a flat surface and spread a thin layer of chocolate cream over the top surface only.
Arrange the drained orange slices in a single layer over the chocolate cream.
Spread more chocolate cream over the orange slices, just enough to cover them.
Place the other half of the cake over the orange and chocolate layer.
Cover the whole cake in a very thin layer of orange flavored cream to stabilize and help the crumbs stay in place.
Then spread a thicker layer of orange flavored cream over the whole cake to cover.
Lastly decorate the cake as you wish with orange slices, chocolate cream, or chocolate shavings if you prefer.

Last but not least, good luck and enjoy a lice of orangy cake.
And again, Happy Birthday to my friends :)


  1. Hehehe - thank you, Amanda! I see I am one of a distinguished list of November people :-)

    Birthday falls on Thanksgiving this year, and I have *lots* to be thankful for!! :-)

    By the way, this cake looks yummy!

  2. Hi, this is my 1st time here. This chiffon look so good and delicious. You have a nice blog, I will come back more often to check what you bake/cook the next. Happy blogging!!

  3. Hello Sonya, thank you for stopping by!