Small Choc-Orange Cake

This three layer chocolate cake is filled with sweet orange marmalade and Triple Sec liquor. Pure cocoa coating reminds you it's a chocolate cake.

Category:
Small Cakes

| Choc-Orange |

Ingredients Required: Choc-Orange

Preparation Instructions: Choc-Orange

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Process	Instructions
1. Slice	Slice the sponge cake into three equal layers. Place the first layer on an 8" cake board or plate.
2. Brush	Brush the first layer with 1/3 of the Syrup
3. Spread	Using a spatula spread 4 ounces of the Ganache onto the layer
4. Repeat	Press the center layer on and repeat steps #2 and #3 (using the marmalade to fill the second layer). Press on the top layer and use the remaining 1/3 of the syrup.
5. Hide	With a spatula, evenly apply 3-1/2 ounces of the ganache to the top and around the side of the cake.
6. Apply	Place a round (#10) tip in a pastry bag and fill with fabrication ganache. Draw four straight lines on top of the cake. Two lines on each side. (Uses about 1 ounce of fabrication ganache.)
7. Smooth	Use your spatula to smooth the edges of ganache down onto the sides of the cake.
8. Apply	Working over a tray of chocolate sprinkles, evenly apply them to the side of the cake.
9. Finish	Place a tablespoon of cocoa powder into a fine mesh sifter/strainer and tap lightly on the edge to apply a thin even coating of cocoa to the entire top surface of the cake. Work over a piece of waxed paper to help you return the excess cocoa back into the can.
Additional Comments:	I used Natural unprocessed cocoa because of its fine rich flavor. Grocery store cocoa will have a bitter taste. Measure the marmalade into a bowl and stir slightly to soften, before spreading, this will prevent tearing the cake.