Step 1: Bake the Chocolate Cake Layers
Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, salt, and sugars.
Add buttermilk, oil, eggs, and vanilla. Beat until smooth.
Slowly stir in boiling water to thin the batter.
Pour into pans and bake for 30–35 minutes. Cool in pans for 10 minutes, then transfer to a wire rack.
Step 2: Bake the Orange Cake Layers
In a separate bowl, mix flour, baking powder, soda, and salt.
Cream butter and sugar until light and fluffy. Add eggs one by one.
Stir in orange zest and juice. Add milk and food coloring.
Gradually fold in dry ingredients until batter is smooth.
Pour into greased pans and bake at 350°F (175°C) for 25–30 minutes. Cool completely.
Step 3: Make the Ganache Shell
Heat cream in a saucepan until steaming (do not boil).
Pour over chopped chocolate and let sit for 2 minutes.
Stir until glossy. Add butter for shine and smoothness.
Pour some ganache into a large silicone mold or bowl lined with plastic wrap.
Tilt and rotate to coat the sides evenly. Freeze to harden.
Step 4: Assemble the Cake
Alternate layers: chocolate–orange–chocolate–orange (or vice versa).
Spread ganache or marmalade between layers for added flavor.
Once stacked, cover the top with a final layer of ganache.
Seal the mold with ganache and chill for at least 3 hours or overnight.
Flip and unmold carefully. Smooth edges with a warm spatula if needed.
FORMATION & PRESENTATION
To achieve the iconic ridged mold look:
Use a silicone bundt mold, jelly mold, or an upside-down bowl lined with acetate/plastic wrap.
Chill each ganache layer to ensure structure.
Carefully layer each sponge cake with precision for that “striped” effect upon slicing.
Decorate minimally to let the shape shine — perhaps a dusting of edible gold dust or a chocolate curl.
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