Naked cake with fine cocoa chocolate and orange and mascarpone filling

100 years of the most delicious chocolate. We're celebrating today with almost as many layers - with a naked cake with fine cocoa chocolate and mascarpone orange filling.

Recipe for a naked cake with a diameter of 22 cm
Preparation time: 2 hours + cooling time
Baking utensils: 1 cake ring, 2 baking tins each 22 cm in diameter, palette, piping bag

Ingredients for the bases:

325 g soft butter
570g sugar
5 eggs
475g flour
4tsp baking powder
2.5 tsp baking soda
110 g fine cocoa powder
500 ml buttermilk

Ingredients for the mascarpone-orange filling:

300 g mascarpone
1 organic orange, the juice and zest
40 g powdered sugar
100 g spread 'Prossecco cream with white chocolate'

Ingredients for the chocolate ganache:

150 g cream
150 g fine cocoa chocolate 'Rausch Plantagen Peru 60 %'

Ingredients for the chocolate buttercream:

300 g butter
70 g powdered sugar
150 g of the chocolate ganache

Ingredients for the decoration:

Remaining chocolate ganache
150 g kumquats
200 g water
200 g sugar
Also: 'Crunchy balls hazelnut mix'

Preparation of the bases:

1. Preheat the oven to 180°C and lightly grease the baking tins.
2. Beat the butter with the sugar and gradually add the eggs, stirring constantly.
3. Add the flour, cocoa powder, baking powder and bicarbonate of soda alternately to the buttermilk and mix together.
4. Divide the batter between the two baking tins, smooth out and bake for approx. 50-60 minutes.
5. Leave to cool upside down for approx. 30 minutes.

Prepare the orange and mascarpone filling:

1. Grate the zest from the organic orange (set aside) and squeeze out the juice.
2. Reduce the orange juice over a low heat for approx. 10 minutes and leave to cool.
3. Whip the mascarpone with the powdered sugar. Then add the reduced orange juice, the orange zest and the 'Prosecco cream with white chocolate' spread and stir together.

Prepare the chocolate ganache:

1. Bring the cream to the boil and meanwhile roughly chop the fine cocoa chocolate.
2. Pour the hot cream over the fine cocoa chocolate and stir with a whisk until a homogeneous mixture is formed.
3. Cover the chocolate ganache with cling film and leave to cool at room temperature.

Preparation of the chocolate buttercream:

1. Beat the softened butter for about 5 minutes, add the powdered sugar and mix.
2. Add 150 g of the cooled chocolate ganache and beat again until everything is evenly mixed.
3. Set aside at room temperature until you are ready to assemble the naked cake. (not in the fridge)

Assembling the naked cake:

1. Cut each of the two bases in half lengthwise so that you end up with four bases of equal height.
2. Place the cake ring on your cake plate and place the first base in it.
3. Using a piping bag, pipe a ring of buttercream from the outside inwards.
4. Fill the center with a third of the orange and mascarpone cream.
5. Do the same with the second and third cake layers and finish with the fourth layer.
6. Chill the naked cake for approx. 30 minutes.
7. In the meantime, bring the water and sugar to the boil, cut the kumquats in half diagonally and blanch in the hot sugar syrup for approx. 2 minutes. Then remove with a slotted spoon, drain and leave to cool.
8. Remove the naked cake from the ring and spread with buttercream using a palette knife.
9. Use a piping bag to pipe the remaining ganache around the edge (warm it up a little again if necessary).
10. Finally, decorate with the crunchy balls, kumquats and any remaining buttercream