Triple layer chocolate, orange and clove winter spice cake
This indulgent layer cake is perfect for celebrations. Orange and clove bring an extra warmth to the chocolate sponge, and a spiced frosting is a beautiful accompaniment. Stacked high and decorated with chocolate curls and spices, this is a beautiful showstopper.
Ingredients
Metric
Imperial
For the chocolate orange spice sponge
- 750g of unsalted butter, room temperature
- 750g of light brown sugar
- 12 Freshlay Farms Golden Yolker® eggs
- 600g of Doves Farm Organic Self Raising White Flour
- 150g of cocoa powder
- 6 cloves, microplaned
- 3 oranges, zested
For the winter spice frosting
- 750g of unsalted butter, room temperature
- 1 pinch of salt
- 950g of icing sugar
- 50ml of double cream
- 1 tsp vanilla bean paste
- 1/2 tsp ground cardamom
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
For the garnish
- 300g of milk chocolate, finely grated
- 2 cinnamon sticks
- 1 orange, zested
- ground cinnamon, for dusting
- 200g of white chocolate, peeled into curls with a vegetable peeler
Equipment
- 3 x 20cm cake tins
Method
Start by preheating the oven to 170°C and line three 20cm cake tins with parchment paper
Beat together the butter and light brown sugar until fluffy, then add in the eggs one at a time
- 750g of unsalted butter, room temperature
- 750g of light brown sugar
- 12 Freshlay Farms Golden Yolker® eggs
Mix in the self raising flour, cocoa powder, grated cloves and orange zest. Beat again until everything is smooth, then divide the mixture between the three 20 cm cake tins
- 600g of Doves Farm Organic Self Raising White Flour
- 150g of cocoa powder
- 6 cloves, microplaned
- 3 oranges, zested
Bake the cakes in the oven for 50–60 minutes, then leave to cool for 10 minutes before turning out on a wire rack
Meanwhile, prepare the frosting. Beat the butter in a stand mixer fitted with a whisk attachment. Mix in the salt then add the icing sugar in stages, waiting until each addition is fully incorporated before adding another
- 750g of unsalted butter, room temperature
- 1 pinch of salt
- 950g of icing sugar
Turn the mixer down to medium low then add in the heavy cream one tablespoon at a time. Turn the mixer up to medium high then beat while adding in the vanilla bean paste and the ground spices
- 50ml of double cream
- 1 tsp vanilla bean paste
- 1/2 tsp ground cardamom
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
To assemble the cake, spread a dot of frosting in the centre of a cake board, then place the base sponge on top
Use a palette knife to spread a layer of frosting over the sponge, then top with another sponge layer and repeat until you have three sponges layered with winter spiced frosting in between them
Chill in the fridge for 15 minutes, before using a palette knife to spread frosting around the sides and over the top of the cake to crumb coat it. Chill in the fridge for a further 15 minutes
Spread a final layer of icing over the sides and top of the cake, then garnish with finely grated milk chocolate, cinnamon sticks in the centre, some orange zest, a dusting of cinnamon and curls of white chocolate. Slice and serve
- 300g of milk chocolate, finely grated
- 2 cinnamon sticks
- 1 orange, zested
- ground cinnamon, for dusting
- 200g of white chocolate, peeled into curls with a vegetable peeler
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