Selinda Halloween Choco Orange Mini Delish Cakes

Resident Executive Chef at Selinda Camp, Botswana

For Orange Marmalade Cake

For The Pistachio Mascarpone Pumpkin Cream

For Chocolate Glaze

Place the cut oranges into a medium sized sauce pan add half cup of water, reduce the liquid by half and set aside to cool. Process in a food processor and pass through a fine strain and set aside.
In a Kitchen aid add the castor sugar, treacle sugar, vanilla essence and eggs. Beat from low to high speed until the mixture has risen to half the bowl size of your kitchen aid, then add the fine strained orange liquid.
Sift the cake flour, cocoa powder and baking powder then combine well by hand to evenly distribute the ingredients.
Add the remaining dry ingredients, oil, melted chocolate and butters to your wet mixture, beat at medium speed until the mixture has fully combined.
Grease two each 9-inch cake tins, with softened butter or spray and cook (nonstick spray)
Preheat the Oven to 150ºC
Divide the mixture into two 9-inch cake tins, fill the cake tins between halfway and two thirds full. Bake the cakes for 50-60 minutes at 150-180ºC until an inserted bamboo skewer comes clean. Remember to check the cakes at 40 minutes.
After Baking the cakes let the cakes cool for ten minutes in the baking tins, then gently remove the cakes and place gently on a cooling rack and allow to cool completely.

For the filling

To make the filling, in a kitchen aid mix mascarpone, butter, sugar, pumpkin puree and add pistachios until well mixed.
Cut the cakes in half and spread them evenly on both sides and merge together.

For the glaze

Add the chopped chocolate to a heatproof bowl and pour the boiling water over it.
Whisk well to melt each piece of chocolate.
Place the set cake or cakes on a cooling rack and baking paper to catch the the chocolate when the glaze is slightly cool the pour the glaze over the cake.

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