Step 1
Lightly grease and line the bottom and sides of a 6 x 3-inch round cake pan with parchment paper, ideally a springform pan or one with a loose bottom (see Chef’s Tips for alternatives and tips).
Step 2
In a large bowl, combine the roughly crushed vanilla and chocolate wafers. Ensure that there is a range of sizes for visual appeal and contrasting textures, though not too small (crumbs), as this will give a sandy texture to the cake. Set aside.
Step 3
In a small heavy-bottomed saucepan, combine the Redpath® Dark Brown Sugar, water, orange zest, salt, cinnamon, and cayenne. Place over medium-high heat and bring to a boil while stirring to dissolve the brown sugar. Reduce the heat to medium-low and simmer; 2 minutes. Remove from heat and cover to allow flavours to infuse; 10 minutes.
Step 4
Bring about 2 inches of water in a medium saucepan to a simmer. Reduce heat to low. Fit a heatproof bowl, slightly larger than the saucepan being used, onto the barely simmering pot of water. Ensure the bottom of the bowl is not touching the water. Place the finely chopped unsweetened chocolate and butter into the bowl. With a heatproof spatula, stir until the chocolate and butter melts. Carefully remove the bowl from the pot. Wipe the condensation from the bottom of the bowl.
Step 5
Pour the warm syrup through a fine-mesh sieve into the chocolate mixture and mix until thoroughly combined (mixture may separate slightly). Stir in the triple sec until smooth. Let cool to room temperature.
Step 6
In a large bowl, using a hand mixer, whip the heavy cream until thickened and soft peaks just begin to form.
Step 7
Fold the whipped cream mixture into the chocolate mixture until no white streaks remain. Fold in vanilla and chocolate wafers to combine.
Step 8
Transfer the mixture into the prepared cake pan. Tap pan several times on a flat work surface to remove air pockets, and smooth the top with a small offset spatula. Place into the fridge to chill; at least 6 hours, preferably overnight.
Step 9
To unmold, run an offset spatula between the walls of the cake pan and the parchment paper, to loosen the paper from the pan. Using the parchment overhangs, gently but quickly pull the cake up and out of the pan. If that method does not seem to be working, place a serving dish over the top of the pan and flip the cake over. Remove the cake pan and carefully remove the parchment paper. The bottom is now the top of the cake.
Step 10
If using a springform pan, carefully unlatch the sides and remove the form. Slide the cake off the base and parchment round onto a serving dish. Carefully peel away the parchment paper from the sides of the cake. Alternatively, place a serving dish onto the top of the cake and flip the cake over. Remove the base and peel off the parchment paper.
Step 11
Serve as is, or dusted with cocoa powder and/or with whipped cream and berries.
*If a 6 x 3-inch springform or round cake pan with a loose bottom is unavailable, line both the sides and bottom with parchment paper. To make it easier to unmold, cut a long parchment strip about 5 inches in height and 20 inches in length (or two 10 x 5-inch strips). On the longer edge, fold up an inch, and at ½-inch intervals, make cuts along that edge up to the folded line. Lightly grease the inside of the cake pan and line the sides with the parchment paper, lining the folded edge along the bottom edge of the pan. The flaps should allow the parchment paper to lie smoothly against the bottom and sides of the pan. Lightly grease the shorter sides where the pieces of parchment meet to “glue” the parchment paper together. Lightly grease the tops of the parchment flaps on the bottom of the pan. Place a 6-inch parchment round onto the bottom of the pan, covering the parchment flaps.
*Vanilla wafers can be substituted with ladyfingers (look for the hard-style ones).
*Chill the bowl and whisk attachments for at least 15 minutes in the freezer before whipping heavy cream.
*To slice, use a sharp chef’s knife dipped in a container of hot water and dried with a clean kitchen towel or paper towel. Dip and wipe blade after each cut to ensure a clean slice.
*If serving to children, omit the orange liqueur and replace with 1 tablespoon (15 ml) pure orange extract or vanilla extract. Omit cayenne if sensitive to heat and spice and replace with additional ground cinnamon.
*Redpath® Golden Yellow Sugar can be used in place of the Redpath® Dark Brown Sugar; note that the cake will have a more subtle undertone of caramel as a result.
