I have only had Terry’s Chocolate Oranges in my life for a few years. I didn’t know they existed until I was 19.
All of those years, wasted!
It was The Boy who introduced me to them. I had moved to England, met him, and was working in a fairly average job. He opened my eyes to the delights of English chocolate!
And this sculptural little piece is the result. They’re big on flavour, but also striking to look at, which means they make a great Halloween treats too. They’re a little bit of extra work (compared to making one big cake) but they’re SO worth it.
Mini chocolate cakes
- 3/4 cup strong coffee
- 125g butter, melted
- 1 ¼ cups sugar
- 2 eggs
- 1 ¾ cups plain flour
- ¾ cup cocoa
- 1 tsp bicarb
- 1 tsp vanilla
- ½ cup milk
- 250g butter, softened*
- 4 cups icing sugar
- zest of one orange
- 3 tbsp orange juice
- 60g milk chocolate, chopped
- 85ml thickened cream
Brew your coffee; to make a strong cup of coffee I used one teaspoon of instant coffee and 3/4 cup boiling water. Set to one side.
Preheat your oven to 160°C. Grease 6 ramekins that hold at least 125ml.
Mix butter and sugar together. Add in the eggs and mix until just combined. Sift together the flour and cocoa, then mix them in. Finally, mix in the coffee, bicarb, vanilla and milk.
Divide the mixture evenly between your six ramekins and pop them in the oven for 30-35 minutes. You’re better off slightly under-cooking these cakes than over-cooking, so don’t worry if the tops look slightly squishy. Just make sure they’re not wobbly, that will mean they’re quite underdone!
Take out of the oven and allow to cool.
Make your icing while the canes are cooling. For the icing, mix together one cup of icing sugar with all of your butter. Add in the orange juice and rind, followed by the rest of the icing sugar, one cup at a time.
When the cakes are completely cool, slice the top off the cakes so that they’re flat on top, then cut them in half like you would a regular layer cake. Blob a tablespoon of icing on the top of one of the layers, then use the other layer to sandwich it gently. Grab a spatula and fill in any gaps, running the edge of the spatula along the outside of the cake to achieve a naked cake look.
To make the ganache, pop a glass container over a pot of boiling water and pour the cream into the glass container. Allow the cream to come to body temperature and pop the chocolate in, stirring it for 30 seconds. Turn the heat off and continue to stir the chocolate until it is melted and combined with the cream. Stand at room temperature until the mixture thickens, then spoon over the cakes. Pop in the fridge for 30 minutes to set.