Festive Chocolate Gateau
|Sponge cake||1 , beaten|
|Butter||250 Gram (1 Cup Plus 2 Tablespoons)|
|Powdered sugar||225 Gram (1.75 Cup)|
|Unsweetened cocoa powder||15 Gram (2 Tablespoon)|
|Orange jelly/Orange marmalade||150 Gram (1/2 Cup)|
|Candied orange segments||7|
|Chocolate sprinkles/Chocolate||50 Gram, chopped (1/2 Cup)|
Prepare Beaten Sponge Cake.
To make filling and topping, beat butter in a large bowl until pale and creamy.
Sift powdered sugar with cocoa powder.
Beat egg yolks in a medium bowl.
Mix in powdered sugar and cocoa powder.
Add egg mixture a little at a time to butter, beating well after each addition.
Combine orange jelly or marmalade and Cointreau in a small bowl.
Cut cooled cake horizontally into 4 layers.
Spread 3 layers thinly with orange jelly or marmalade mixture and a little chocolate butter cream.
Spread top and sides with about two-thirds of remaining chocolate butter cream.
Place remaining chocolate butter cream in a pastry bag fitted with a fluted nozzle.
With a sharp knife, mark cake into 14 portions.
Decorate each portion with a swirl of piped chocolate butter cream ending in a rosette.
Halve candied orange segments and place 1 half on each rosette.
Top with candied cherries.
Decorate sides with chocolate sprinkles or chopped chocolate.