For the cake layers
3 eggs
140 grams flour
120 grams sugar
180 ml sour cream
180 ml vegetable oil
3 teaspoons baking powder
50 ml fresh orange juice
+ 100 ml orange juice (fresh or store-bought), for brushing over the cake
For the filling
100 grams of sugar
75 ml water
1 orange (frozen)
For the glaze
100 grams dark chocolate
Beat the eggs until fluffy and pale, add sugar and continue beating until all of the sugar is dissolved. Gradually add the oil, in a thin stream, beating constantly (at lower speed). Whisk the sour cream with the fresh orange juice, than pour it in the egg batter and mix briefly. Sift the flour with the baking powder, add to the egg batter and gently fold it in with a rubber spatula or a wooden spoon. Line a rectangular baking tray (mine was 23x32 cm (9x12”)) with baking paper and pour in the batter. Bake in a preheated oven, at 190˚C, for about 20 minutes (do the toothpick test). Let the cake cool down completely, then level it and divide it in half, lengthwise, so that you get two long cake strips. Brush one of them with the fresh orange juice, and crumble (or cut into small chunks) the other.
For the filling, grate the frozen orange as finely as you can. Put the sugar in a heavy-bottomed saucepan and pour in the water. Bring to a boil on medium heat, and when it starts boiling, turn the heat up a bit, and let it boil for about 5 minutes. Remove from heat; add the crumbled cake and the grated orange. Mix thoroughly; let it cool a bit and spread in on the cake layer you brushed with orange juice earlier. Leave the cake to cool down completely, then transfer it to the fridge and keep it there until glazing. For the glaze, melt the chocolate in a double boiler, glaze the cake and let it cool completely. Serve well chilled.
