Here we go again! Another year! I am 27 and it is getting the best of me. Last week I was jumping like I’m 26, and now I am suffering from back pain. I bet it is from the long hours at work on my chair in front of the screen and the hours after work, also in front of the screen to get other things done. Enough with the nagging now, let me tell you about ma burthdaaay that was on Friday. Few years ago, I was getting all weird and cranky, panicking and in quarter life crisis as I approach my 30th year of processing oxygen on this planet. A few days ago, it dawned on me that, from a very optimistic point of view, I still have 3 full years before I become 30 years old. So let’s celebrate. For the celebration, My colleagues took me to lunch at Crepaway. I enjoyed The Cordon Blues; my favorite burger there, with the loveliest people. Then I came home, worked in the kitchen to bake myself a cake, for the sole purpose of posting a birthday post and recipe on the blog. My family surprised me with a delicious cheesecake. I went later at night with a couple of my friends to have some drinks dance the night out. It was a fun day, that is all I can say. Way better than last year’s. The cake I made for the occasion is a simple recipe I use for vegan cupcakes and then expanded it to become for vegan cakes. It’s a simple chocolate cake with orange and lemon zest, with some fresh orange juice, filled and frosted with ganache frosting and topped with candied citrus slices. I baked the cake on my birthday, Friday, but I decorated it the next day. While I was shooting the cake, my mom and sister were about to shoot me for the delicious smell that filled the room. I don’t blame them. I had to give in, cut things short and slice the cake.

Happy 27th Birthday to me Let’s have a cake

Orange Chocolate Cake with Ganache Frosting and Candied Citrus

Ingredients

Vegan Chocolate Cake

• 3 cups flour (replace quarter cup with corn flour for lighter texture)
• 2 cups sugar
• 3/4 cup unsweetened cocoa powder
• 1/2 tsp salt
• 2 tsp baking soda
• 2 cups coffee (or water)
• 3/4 cup vegetable oil

• Juice and zest from one orange
• Zest from one lemon
• 4 tbsp vinegar

Chocolate Ganache

• 450 g dark chocolate
• 2 1/2 cups cream
• 20 g butter
• 1 tsp vanilla
• 2 tbsp cocoa powder

Candied Citrus

• 1 orange
• 1 lemon
• 1/2 cup sugar
• 1/2 cup water

Procedure

• Prepare 2 equal-sized cake pans (or close in size) by oiling (or buttering) and dusting with flour
• Preheat the oven to 180ºC

• In a large bowl, sift the dry ingredients and whisk together
• Pour in the wet ingredients except the last 3 and stir until incorporated
• Add the zest, juice, and vinegar and mix vigorously and quickly incorporate them
• Pour immediately into the prepared pans and bake for around 20 minutes (depending on the thickness) until a wooden skewer is inserted and comes out clean
• Cool on a rack

• Place the chopped chocolate and cream in a glass bowl on a double boiler
• Stir to ensure that the chocolate has melted and mix until combined
• Remove from heat and stir butter and vanilla
• Leave aside to set while the cake cools
• The mixture will thicken into a spreadable texture. If it thickens more, heat in a microwave for a few second or over a double boiler and whisk and add more cream if it getting too thick

• Slice the zested orange and lemon and place in a high pot with sugar and water
• Stir and place on medium high heat until it boils
• Reduce heat and simmer until water has evaporated
• Once there’s little or no liquid in the pot, place the citrus slices on greaseproof paper to cool

Assembling the cake:

• Cut 4 strips of baking paper and arrange on the serving plate. Set the base layer of the cake on them. They will catch the excess ganache and not mess your plate
• Pour some of the thickening ganache on top and spread
• Place the top layer and pour more ganache and spread evenly on top and around the cake
• Let it cool for a while as you whip the decorating frosting
• Whip the remaining amount of ganache until fluffier and lighter in color
• Gradually add the sifted cocoa while beating the frosting
• Scoop into a piping bag and decorate the cake
• Arrange the candied citrus on the cake (I only use the lemon and kept the oranges for later use)

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