Orange chocolate layer cake with Madáhàn Tropical Milk IPA
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 8
Ingredients
For the marmalade:*
  • 2 medium oranges (circa 500 g)
  • Peel of one orange
  • 80 g of caster sugar
For the candied orange peel:
  • 600 ml of water
  • Peel of one orange
  • 30 g of caster sugar
For the cake layers:
  • 100 g of butter
  • 2 eggs
  • 100 g of brown sugar
  • 120 g all-purpose flour
  • 30 g of cocoa powder
  • 70 ml of milk
  • 30 ml of Madáhàn Tropical Milk IPA (or another Milk IPA)
  • ½ tsp of powdered sour orange **
  • ½ tsp of baking soda
  • ½ tsp of baking powder
For the buttercream:
  • 100 g of butter at room temperature ***
  • 50 g of powdered sugar
  • 60 ml of heavy cream
  • 100 g of cream cheese
  • 1 tbsp of milk
  • ¼ tsp vanilla extract
  • Madáhàn Tropical Milk IPA or another Milk IPA to moisten the cake layers
Preparation
For the marmalade:
  1. Cut the orange peel in long, thick strips being careful to avoid cutting also the white part because that would bring bitterness to the taste. Set aside the peel of one orange (we’ll need it later for the candied peels) and chop finely the peel of the other orange.
  2. Remove the white part from the oranges, chop them grossly and put them in a saucepan with the sugar and the finely cut peel.
  3. Let the marmalade boil for half an hour.
For the candied orange peel:
  1. Put the peel strips in a saucepan with half a liter of water and boil for 15 minutes.
  2. Discard the water, add the sugar and the remaining 100 ml of water and let boil for 15 to minutes or until the water won’t be evaporated and the peels will look shiny and covered with syrup.
  3. Roll the peels and let them cool.
For the cake layers:
  1. Preheat the oven to 175°C/350F.
  2. Melt the butter and beat it with the eggs and the sugar until they will reach a frothy texture.
  3. Add the flour, the cocoa powder, the milk and the beer and mix well.
  4. Add the baking soda, the baking powder and the powdered sour orange and mix.
  5. Grease two 11,5 cm (4 ½ inch) springform pans and divide the batter equally between the pans.
  6. Bake for 30 minutes or until a toothpick won't come out of the cake clean. Let the cakes cool.
For the buttercream:
  1. Beat the butter and powdered sugar together until you’ll reach a smooth and creamy texture.
  2. Add the cream and whip for few minutes.
  3. Add the cream cheese, the milk and the vanilla extract and whip for few minutes. Set aside at room temperature.
Assembly:
  1. Once cooled, remove the caked from the forms and cut them into two lengthwise.
  2. Place the first cake layer on a plate or stand. Moisten it with some Madáhàn Tropical Milk IPA or another Milk IPA. Spread some orange marmalade on the cake layer and level it out. Spread some buttercream on the orange marmalade layer and level it out.
  3. Repeat this method with the second and third cake layers.
  4. Place the fourth cake layer on top, moisten it and spread the rest of the buttercream on top and on the sides of the cake.
  5. Place the candied orange peel rolls on the cake.
  6. Refrigerate the cake for half an hour so that it would stabilize.
Notes
* Or use store-bought orange marmalade
** If you cannot find powdered sour orange where you leave, you could substitute it with a sprinkle of orange zest
*** Take the butter out of refrigerator at least an hour in advance.
Recipe by The Adagio Blog at https://adagioblog.com/orange-chocolate-layer-cake-with-madahan-tropical-milk-ipa/