Name: Chocolate Orange & Cranberry Red Velvet Bombe
Prep time: 70 min
Cook time: 45 min
Total time: 155 min
Yield: 15
Ingredients: 175 g butter (softened); 200 g plain flour; 200 g golden caster sugar; 4 whole large egg; 2 tbsp cocoa; 1 tsp bicarbonate of soda; 75 g buttermilk; 20 g red food colouring (bake-safe); 2 tbsp white wine vinegar; 450 ml double cream; 2 whole orange (zest only); 100 g white chocolate (finely chopped); 100 g dark chocolate (finely chopped); 200 g milk chocolate (finely chopped); 180 g cream cheese; 50 g dried cranberry; 1 pinch sprinkle (optional); 1 pinch edible glitter (optional); 1 pinch salt; 0.67 tbsp vanilla extract; 9 tsp icing sugar; 2 tsp baking powder

Flamyay | Chocolate Orange & Cranberry Red Velvet Bombe - Flamyay

Instructions

1

Prepare the Cake Batter

Preheat your oven to 160C (140C fan/gas 3). Lightly grease two 16cm hemisphere cake tins with butter, then dust with plain flour, shaking out any excess. Place the tins on two ramekins on a baking tray to keep them stable. In a large mixing bowl, combine the very soft butter, plain flour, golden caster sugar, large eggs, cocoa, bicarbonate of soda, baking powder, buttermilk, vanilla extract, red food colouring, white wine vinegar, and a pinch of salt. Whisk until the mixture is smooth and a vibrant red colour. Divide the batter evenly between the prepared tins.

2

Bake the Cakes

Bake the cakes for 45 minutes. Once baked, remove them from the oven and let them cool in the tins for 10 minutes. After 10 minutes, carefully invert the cakes onto a wire rack and allow them to cool completely.

3

Make the Ganache

While the cakes are cooling, prepare the chocolate-orange ganache. Pour the double cream into a saucepan and add the orange zest. Heat the cream until it is just steaming. Place half of the white chocolate in one bowl, and the dark chocolate and milk chocolate in another bowl. Pour 50ml of the hot cream over the white chocolate (strain it if the orange zest is in large strands) and the remaining cream over the dark and milk chocolate mixture. Let the bowls sit for 1 to 2 minutes, then stir both mixtures until smooth and glossy. Set aside to cool for 10 minutes.

4

Prepare the Cranberry Filling

For the filling, place the cream cheese in a bowl and whisk lightly to loosen it. Add the icing sugar and the cooled white chocolate and cream mixture. Blend until the mixture is smooth, then stir in the dried cranberries. Chill the filling in the refrigerator.

5

Assemble the Cake

Once the cakes are completely cold, begin assembling. With the flat side of each cake facing up, use a 7cm biscuit cutter to mark a circle in the centre of each. Gently scoop out a dip about 4cm deep from each cake using a spoon. Remove the chilled cream cheese mixture from the fridge and use it to fill the cavities in both cakes, spreading a little onto the flat surfaces to help them stick together. Carefully invert one cake onto the other to form a complete sphere. Place the assembled cake on a wire rack set over a baking tray to catch any chocolate drips.

6

First Ganache Coating

Ensure the chocolate ganache is pourable but not too runny. If it has set too much, microwave it in 10-20 second bursts until smooth. If it's too runny, chill it until it firms up slightly. Pour half of the ganache over the cake, allowing it to cover the sides and drip onto the tray below. Use a palette knife to cover the entire surface. This is the first coating and will not completely fill the gap between the sponges. Chill the cake for 20 minutes, or until the ganache has firmed up slightly.

7

Second Ganache Coating

Remove the cake from the fridge. Cover the gap around the middle with the remaining ganache, smoothing it all over with a palette knife. Return the cake to the fridge for another 20 minutes until firm, then carefully transfer it to a serving plate.

8

Decorate and Serve

Melt the remaining 100g of white chocolate in the microwave in short 10-second bursts until smooth. Drizzle the melted white chocolate over the top of the cake. Scatter with extra dried cranberries, sprinkles, and edible glitter, if desired. If not serving immediately, chill the cake in the fridge for up to 2 days. Remove from the fridge 30 minutes before serving to allow it to come to room temperature.

Chocolate Orange & Cranberry Red Velvet Bombe

Ingredients