Chocolate and bitter orange cake

Who doesn't like chocolate? This chocolate and bitter orange cake Pure chocolate flavor with the touch and fresh aroma of bitter orange and the creaminess of the cream, are you in?

INGREDIENTS:

FOR THE CAKE:
- 150 gr flour
- 250 gr sugar
- 80 gr pure cocoa powder
- 2 eggs
- 80 ml of olive oil
- 150 ml milk
- 100 ml of water
- 3 teaspoons baking powder
- the zest of 1 orange
FOR STUFFING:
- 250 ml whipping cream
- 4 tablespoons bitter orange marmalade
FOR THE SYRUP:
- 2 tablespoons bitter orange marmalade
- 2 tablespoons of water
FOR COVERAGE:
- 150 gr of powdered sugar
- 35 gr cocoa powder
- 40 gr of butter
- 80 ml of milk
FOR DECORATIVE STARS:
- 4 tablespoons pineapple jam
- 2 tablespoons of water

STEP BY STEP RECIPE:

1. To make the cake we need two round molds of 20 cm in diameter. In a bowl, beat the eggs with the sugar and oil and when it is foamy, add the flour, cocoa and yeast, which we have previously sifted to make it more airy. We beat again, gently.
2. Add the milk at room temperature and the grated peel of an orange (be careful not to grate the white part, otherwise it will be bitter), beat and then add the hot water.
3. Preheat the oven to 180ºc , grease the molds, and pour half of the dough in one, and the other half in the other. Bake for 25 minutes.
4. While it is baking, whip the cream and then add the jam, and with a spatula mix with wrapping movements (so that the cream does not lose consistency). Reserve in the refrigerator.
5. For the topping, put all the ingredients in a bowl, (the butter must be very soft, leaving it out of the fridge for a while, or what is called ”ointment”, because if we put it cold it will not mix well with the rest of the ingredients and will be lumpy), and beat.
6. To make the decorative stars, pour the jam and water in a saucepan and heat over low heat to dilute the jam. In a bowl with cold water, hydrate the gelatin sheets well, drain by hand, and add them to the saucepan and stir to dissolve. Pour this mixture into a tray or small baking pan, so that it is about 4 mm thick. Let it cool in the refrigerator.
7. For the orange syrup, it is as simple as diluting the marmalade with the water in a saucepan over low heat.
8. Remove the cakes from the oven, let them cool. Unmold. Put the base on a wire rack, with a brush, wet the cake that makes the base of the cake on top. With a spatula we pour a good amount of cream, put the other part of the cake, and with the spatula, we put more filling where there are gaps or extending evenly around the edges of the excess.
9. Now it's time to pour the icing on top and cover the entire cake.
10. Take the pineapple jam jelly out of the refrigerator, which will already be solid, and with a star mold of different sizes or other cookie cutters that you like, make various shapes. We place them on top. I have also decorated it with a candied orange and two mint leaves.