Chocolate Cake

For The Sponge
1. Preheat the oven to 170°©
2. Line an 8″ cake pan with a light film of oil/butter & then place a parchment paper on it.
3. In a big mixing bowl, sieve the castor sugar along with flour, cocoa powder, baking powder & baking soda.
4. In another bowl, combine the eggs, vanilla, butter & warm water & beat well with an egg beater or a whisk.
5. Now add the sifted dry ingredients to the wet ingredients into two parts & beat on medium speed, scraping down the bowl periodically until a smooth batter is formed.
6. Pour the batter into a lined cake pan.
7. Place the pan in the preheated oven & bake it for about 30-35 mins or until a toothpick inserted in the centre comes out clean.
   Once done, take it out of the oven & leave it to cool down completely on a cooling rack.

For The Ganache
1. Heat the cream in a saucepan on a medium flame & just scald it. (explained in detail in the video) i.e. until it’s just slightly warm. ( Do not make it too hot as it will burn the chocolate)
2. Once you see slight bubbles on the edges, turn off the flame & immediately pour the warm cream over the chocolate.
3. Let them sit for a few minutes before stirring, then stir till smooth & shiny.

For The Orange Syrup

1. Heat a saucepan, add orange juice along with sugar & water, let it simmer on medium flame for a minute or till the sugar melts completely.

For The Assembly
1. De Mould cake & place it on the turning table. Slice the top with a serrated knife to make it flat & even.
2. Turn the sponge upside down & pour the orange syrup all over the sponge & allow it to soak completely.
3. Now spread the ganache evenly with the help of a palette knife (or you can use an off-set spatula).
4. Give a rustic look with the help of a palette knife or off-set spatula. (As shown in the video)
5. Sprinkle castor sugar on orange slices (cut into halves )and caramelize them by blow torch ( you can do it on a non-stick pan as well).
6. Garnish the chocolate cake with orange slices and put in a rosemary spring.