Chocolate Orange Cake with Salted Caramel

Ingredients:

Chocolate sponge cake

• 1 cup cocoa powder
• 2.5 cups premium flour
• 2 tbsp. sugar
• 1.5 tsp baking powder
• 1 teaspoon of baking soda
• 1 teaspoon of salt
• 3 large eggs at room temperature
• 3/4 cup vegetable oil
• 1/2 cup sour cream
• 2 tsp vanilla extract

Whipped ganache

• 2 cups heavy cream
• 350 g finely chopped dark chocolate
• A pinch of salt
• 1/4 cup orange confit

Assembling the cake

• Chocolate sponge cake, recipe included
• 1 tbsp orange confiture

Salted caramel

• 1/2 cup sugar
• 1 tbsp corn syrup
• 1/4 cup heavy cream
• 1 tbsp (15 g) butter
• Flaked sea salt, for garnish

Preparation:

1. Prepare the ganacheHeat the cream, chocolate, and salt in a double boiler. Place a pan of simmering water on the stovetop, then set a heat-resistant bowl on top, making sure the water doesn't touch the bottom. Stir until the chocolate melts and the mixture is smooth. Remove from the heat, add the jam, and stir. Refrigerate until thickened but not set, about an hour to an hour and a half.
2. Assemble the cakePlace one cake layer on a serving plate and cover with 1 tablespoon of jam. Beat the chilled ganache with a mixer for about a minute on medium-low speed until fluffy (do not overbeat). Scoop a heaping glass of ganache and spread it over the jam layer. Top with the second cake layer. Cover the entire cake with the remaining whipped ganache. Refrigerate and store until ready to serve.
3. Prepare the caramelBring the sugar and corn syrup to a boil in a saucepan over medium-high heat. Cook for about 4 minutes, swirling the pan but not stirring, until the mixture turns amber. Remove from heat, add the cream and butter, and gently stir until smooth. Set aside for 15-20 minutes, stirring occasionally, until the mixture is cool but still pourable. Drizzle the caramel over the cake and sprinkle with sea salt.
4. Serve the cake within 2 hours; cut with a warm knife.

5. Chocolate sponge cake (basic recipe)

   
   Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans with cooking spray or spray and line the bottoms with parchment paper.
   
   Add the cocoa powder and 1/2 cup boiling water to a medium bowl and mix until smooth. In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. Add the eggs, vegetable oil, sour cream, and vanilla extract and beat with a mixer for 1 minute until smooth. Reduce mixer speed to low; gradually pour in the cocoa powder mixture until almost combined, then use a rubber spatula to fold in. (The batter should be slightly runny.)
6. Divide the batter between the two pans. To help it spread, tap the pans on the counter. Bake for 30-40 minutes. Test for doneness by inserting a toothpick into the center. If it comes out clean, the cake is ready. Remove from the oven and let cool for 10 minutes, then run a knife around the edges of the pans and remove the cakes to cool completely. Remove the parchment paper. If desired, you can trim the tops of the cakes with a long serrated knife.