This cake was inspired by my daughter and husband’s love for the combination of orange and chocolate. The cake and butter cream could have stood on their own, but the chocolate ganache gave it an extra touch of decadence. Moist cake, fluffy butter cream, and rich chocolate…how can you go wrong?

Cake Batter
2 1/2 cups flour
1 tsp salt
2 tsp baking soda
4 tsp baking powder
3 tbsp Ener-G Egg Replacer

2 cups brown sugar
1 cup vanilla almond milk (soy milk may also be used)
1 cup oil (I use sunflower)
1 cup applesauce
1/3 cup orange juice (no pulp)
1/2 tsp orange zest
1/2 cup heavy cashew cream

Directions:

Preheat oven to 350 degrees. Lightly grease three 9″ round cake pans.

In a large bowl mix flour, salt baking soda & powder, and egg replacer. In a separate bowl mix sugar, almond milk, oil, applesauce and orange juice, orange zest and cashew cream. Slowly mix sugar mixture into flour mixture and stir until well blended. Pour batter evenly into the three pans. Tap bottom of pans to get air bubbles to the top. Bake for 20 – 25 minutes. Cake will pull away from side when done. When done let sit for approximately 5 minutes or until cool enough to touch pans with bare hands. Flip onto cooling rack. Cool completely before assembling.

Orange ‘Butter’ Cream
13 oz cold but soft vegan butter – not stick
2 1/2 cups sifted powdered sugar
2 tbsp orange juice (no pulp)

With and electric mixer, beat butter on low speed and slowly add in powdered sugar, stopping occasionally to scrape sides. Continue until well blended. Add orange juice and blend on medium speed for 5 minutes.

Chocolate Orange Ganache1 1/4 cup chocolate chips or dark chocolate
1 1/4 cups cashew cream
1 1/2 tsp orange extract

Melt chocolate.  I use a glass temperature safe bowl over a pot of boiling water. A double broiler will also work if you have one. Once chocolate is melted, stir in cashew cream and orange extract. Stir until well blended and then remove from heat. Let sit 5 minutes before using.

Assembly:
Once cake is cool, place the first layer of cake (I usually use the one that is thickest because mine never come out perfect) on the plate or serving dish you want to serve the cake on.

Evenly cover first layer with 3/4 cup icing, keeping it about a half inch from the edge.    Repeat for next two layers (yes, top also.) Use remaining icing for sides of cake, so well covered. This part does not need to look perfect.

Put cake in fridge or if your kitchen is cold like mine you may leave it out to sit for at least 15 minutes.

Make ganache. Once it has cooled slightly pour over top and with a spatula help guide it around sides. The cake should be covered with chocolatey goodness! Let cool for a minimum of 15 minutes so chocolate stiffens.