- 175g butter, very soft, plus extra for greasing
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 200g plain flour, plus extra for dusting
- 200g golden caster sugar
- 4 large eggs
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 2 tbsp cocoa
- 1 tsp bicarbonate of soda
Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…
- 1½ tsp baking powder
Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…
- 75g buttermilk
There are two types of buttermilk. Traditional buttermilk is a thin, cloudy, slightly tart but…
- 2 tsp vanilla extract
- 2 x 10g tubes red food colouring (make sure it’s a bake-safe variety – we used Dr. Oetker)
- 2 tbsp white wine vinegar
For the ganache and filling
- 450ml double cream
- zest 2 oranges
One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…
- 100g bar white chocolate, finely chopped
To purists, this is not chocolate because it is made only from the fat or butter of the cacao…
- 100g bar dark chocolate, finely chopped
Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…
- 200g bar milk chocolate, finely chopped
Milk chocolate is classically made from dark chocolate of low cocoa solid content and a higher…
- 180g tub cream cheese
- 3 tbsp icing sugar
- 50g dried cranberries, plus extra to serve
- sprinkles and edible glitter (optional), to decorate
Heat oven to 160C/140C fan/gas 3. Grease 2 x 16cm hemisphere cake tins, then dust with flour and shake out the excess. Stand the tins on two ramekins placed on a baking tray to hold them steady. Put the cake ingredients in a large mixing bowl, add a pinch of salt and whisk together until smooth and evenly coloured bright red. Divide the mixture between the two tins and bake for 45 mins. Remove from the oven, cool in the tins for 10 mins, then tip onto a wire rack and leave until completely cold.
Meanwhile, make the chocolate-orange ganache and the filling. Pour the cream into a saucepan, add the orange zest and heat until just steaming. Put half the white chocolate in a bowl, and the dark and milk chocolates in another bowl. Pour 50ml of the hot cream over the white chocolate (strain it if the orange zest is in big strands), and the remaining cream over the dark and milk mixture. Leave the bowls for 1-2 mins, then stir until smooth and glossy. Set aside to cool for 10 mins.
Put the cream cheese in a bowl and whisk lightly to loosen. Add the icing sugar and the cooled white chocolate and cream mixture, then blend until smooth. Stir through the cranberries, then chill.
When the cakes are cold, you can start assembling. With the cakes flat-side up, use a 7cm biscuit cutter to mark a circle in the centre of each. Use a spoon to gently scoop a dip in each cake, about 4cm deep (save the crumbs for cake truffles – see tip, left.) Remove the cream cheese mixture from the fridge and use to fill the cavities in the cakes, spreading a little onto the flat surfaces too, to help them stick together. Invert 1 cake onto the other to create a sphere, and place on a wire rack set over a baking tray (this will catch any chocolate drips).
To ice the cake, the chocolate ganache needs to be the right consistency – pourable but not too runny. If it has set a little too much, place in the microwave for 10-20 secs, then mix until smooth; if it is too runny, chill until it has firmed up a little. Pour half the ganache over the cake, letting it cover the sides and run into the tray below (use the chocolate drips for cake truffles, see Tip). Cover the whole surface using a palette knife. This is just the first coating, so won’t fill the gap between the sponges. Chill the cake for 20 mins or until the ganache has firmed up a little.
Remove the cake from the fridge. Cover the gap around the middle with the remaining ganache, smoothing it all over with a palette knife. Return to the fridge for another 20 mins until firm, then transfer to a serving plate.
Melt the remaining white chocolate in the microwave in short 10-sec bursts. Drizzle over the top of the cake, then scatter with dried cranberries, sprinkles and edible glitter, if you like. Chill if not serving straight away – it will keep in the fridge for up to 2 days. Remove from the fridge 30 mins before serving.
Make some cake trufflesCrumble the unused cake crumbs into a bowl and mix in the leftover chocolate ganache (microwave first if it has set). Scoop into balls and roll into small truffles. Dust in cocoa and chill until ready to eat.