Chocolate Orange Semolina Cake

My today’s recipe is of a cake that will captivate all your senses, taste, texture and it’s amazing appearance. The traditional, all time superhit combination of Chocolate and Orange combined with Semolina will give you such a burst of taste and texture that you will never forget! This is an absolute unique recipe Semolina (Rawa/Sooji) or Hartwizen (German name of Semolina) and another this recipe not just includes cake recipe but also recipe of Chocolate-Orange frosting and Orange Mirror Glaze without artificial colour and white chocolate

My dear friend Swarangi had invited me for lunch. It was her birthday a couple of days back, and I wanted to celebrate it, even though I was late. So I hand picked few things and beautifully packed it in gelatin paper as her gift. However, I wasn’t satisfied with it. I wanted to give some personal touch, but how, I wondered! So I thought of making a Cake. But which one?? I asked myself. Not a regular cake, something special for a special friend, I thought. I was having a dark chocolate in Orange flavour while thinking and the idea striked of making a Chocolate semolina cake with orange flavour. But will my experimental cooking succeed was the question that was bothering me.

I reached her home on time, we spend some absolutely beautiful time together and had a delicious lunch. It was now time for Cake-Cutting and opening the gifts. It was a delight to see her happy and excited. She truly loved everything about the cake, the taste, the texture and the look! I would now say that she was not just the inspiration for making this amazing cake but also behind writing the blog post.

Serves 5-6 persons

Ingredients

For Cake

Preparation time: 45 mins
Baking time: 30-35 mins

For recipe with eggs

  • Semolina/Rawa : 1 Cup
  • Cocoa Powder: 1/3 Cup
  • All purpose flour : 1 tbsp (Optional for better texture)
  • Butter: 1/2 Cup
  • Fresh Orange juice: 3/4th Cup
  • Orange Rind/Zest : 1/2 tsp
  • Sugar : 1 Cup
  • Eggs : 2 nos.
  • Baking powder : 1/2 tsp

For recipe without eggs

  • Semolina/Rawa : 1 Cup
  • Cocoa Powder: 1/3 Cup
  • All purpose flour : 1 tbsp (Optional for better texture)
  • Butter: 1/2 Cup
  • Fresh Orange juice: 3/4th Cup
  • Orange Rind/Zest : 1/2 tsp
  • Sugar : 1/2 Cup
  • Milkmaid: 1/2 Cup
  • Yogurt: 1/2 Cup
  • Baking powder : 1/2 tsp

Chocolate Orange Frosting

Preparation time: 10 mins
Resting time: 4-5 mins

  • Sweet Bitter Chocolate (50% bitter): 150 gms
  • Whipping cream (about 30-35% fat): 300 gms
  • Butter: 1 tbsp
  • Orange Zest/Rind: half tsp

Mirror Glaze

Preparation time: 10-15 mins
Cooling time: 30 mins

With Gelatin

  • Gelatin: 2 sheets / 2 tsp
  • Sugar: 1/3rd Cup
  • Water: 1/4th Cup
  • Condensed milk: 2 tbsp
  • Fresh Orange Juice: 1/3rd Cup
  • Fresh Beetroot Juice: Few drops

With Agar Agar

  • Agar Agar: 2 tsp
  • Sugar: 1/3rd Cup
  • Water: 1/4th Cup
  • Condensed milk: 2 tbsp
  • Fresh Orange Juice: 1/3rd Cup
  • Fresh Beetroot Juice: Few drops

Procedure:

There are three components to this recipe, baking the cake, frosting, and the mirror glaze. I tried my best to make it simple and easy for understanding. Let us first start with baking the cake.

Baking The Cake

  • Take Semolina, add Orange juice to it. If the mixture is too dry add little bit of water to it and keep it aside for 15 mins.
  • Now add powdered or fine granulated sugar and mix well till it is dissolved
  • It is time to add the melted butter and egg yolk to the mixture. If you are making an eggless version of the cake avoid egg yolk instead add yogurt and mix well.
  • Orange zest/rind has great essence or flavor of orange in it. so even the small amount of it is very useful in enhancing the flavor of the cake. You can obtain orange rind/zest by grating orange peel till you but be careful as you should not grate with great force. beneath the orange skin the white part can be slightly bitter so try avoiding it. Add a small amount of this to your batter
  • It is now time to add cocoa powder, all purpose flour and baking soda to the mixture.
  • If you are making an eggless cake you can add condensed milk and your batter is ready for baking. Skip the following step of beating egg whites.

Beat the Egg white separately till you get stiff peaks as shown in the image above. Now gradually fold the remaining cake batter in the egg white mixture. Once everything is evenly mixed, transfer the batter in a cake mould and bake it in a preheated oven for 30 mins t 180 degree celsius. Prick with a knife in the centre and if it comes out clean your cake is ready. The Cake will rise so evenly that you would not need to scrape it out for frosting.

Chocolate Frosting

Chocolate Frosting is different from regular frosting. It is a very simple and easy method. If you follow the steps you can easily achieve it.

  • Firstly on a double boiler, heat, Chocolate, cream and butter together. Although butter is optional but I would still recommend it, as it gives a shine to your frosting.
  • When everything is dissolved and mixed, remove it from the flame and let it cool and add very finely grated Orange zest. When the ganache is at room temperature cover it with a cling wrap as shown in the image. You can also use this ganache for flowy frosting. Store this in a cool place, (Do not refrigerate) for about 4-6 hours. Make sure the cling wrap is touching the surface of the ganache. This will ensure that there is no thicker layer on the top and the texture of the ganache remains even and smooth.
  • After resting the ganache, it is time for whipping it. Whip it till the colour changes and you start seeing layers, as shown in the picture. Again let it rest for a 1-2 hours by covering it with a cling wrap. Now your ganache is ready. Spread it evenly on your cake and smoothen the edges with the help of frosting knife or the back side of your regular knife.

DIY Cake Stand

I do not have a rotating stand used for frosting the cake, if you too don’t have it, need not worry. I placed an inverted flat base container or plate on a heavy broad base glass as shown in the image. The broad base of heavy glass made it a sturdy stand and the inverted container gave me clean space for rotating the cake.

Orange Mirror Glaze (with Gelatin)

Soak two sheets of Gelatin in cool water for 10 mins. This process of is called Blooming of Gelatin.

In a Saucepan, add sugar and water. Let it boil for 2-3 mins on high flame, till the sugar syrup is reduced to a thick consistency. Add condensed milk and remove it from the flame. Lift the bloomed Gelatin with a tong and add it to your hot mixture. Now add orange juice, few drops of beetroot juice and mix it well. The orange juice was giving me a darker shade of yellow and if I add crimson pink colour of beetroot to yellow it would result in a orangish shade. As this liquid start cooling a bit, it is the time to pour your cake. You might need to pour it a couple of times to achieve perfect layer. You can also reuse the spilled liquid again for pour on your cake.

Mirror Glaze with Agar Agar

Agar Agar needs to be soaked in hot water unlike gelatin which needs to be soaking in cool water. In a Saucepan, add sugar and water. As the sugar syrup starts boiling, add soaked agar agar to the saucepan.Let it boil for 2-3 mins on high flame, till the sugar syrup is reduced to a thick consistency. Remove it from the flame and add condensed milk, orange juice and a few drops of beetroot juice and mix it well. I thought, the orange juice was giving me a darker shade of yellow and if I add crimson pink colour of beetroot to yellow it would result in a orangish shade. As this liquid start cooling a bit, it is the time to pour your cake in circular motion. You might need to pour it a couple of times to achieve perfect layer. You can also reuse the spilled liquid again for pour on your cake.

Cool it in refrigerator for at least half hour. Once the your mirror glaze jelly is set. This is like a plain orange canvas paint it with your creativity and you will be amazed by yourself.

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