Dark Chocolate Blood Orange Cake

My entire household has been fighting off a monstrous cold for the past week, so I decided we all needed a pick me up with a little extra vitamin C. Blood oranges won’t be in season much longer, so it seemed like the perfect time to try the blood orange cake I found over at Feasting at Home and had been dying to try out. 

The original recipe includes a ganache icing and syrup topping, but when my cake came out of the oven smelling like an amazing gigantic brownie, I decided it didn’t need anything extra. It had a rich flavor with a light texture, and the hint of orange is the perfect extra twist. It requires a little extra work, but it is worth it.
Prep time – 20 mins   Cook time – 50 mins   Total time – 1 hour 10 mins

Author: Sylvia Fountaine | Feasting at Home Blog

Serves: 10-12

Ingredients

1 cup unsweetened cocoa powder plus 2 tablespoons for dusting pan

¾ cup brewed coffee

4-5 Blood oranges (1 cup blood orange juice plus zest of two blood oranges) you can sub regular orange juice.

¼ cup triple sec, or orange liquor

2 sticks (1 cup) unsalted butter, plus more for buttering pan

1 cup brown sugar

1 cup sugar

2 cups all-purpose flour ( or fine pastry flour)

1¼ teaspoons baking soda

½ teaspoon salt

2 large eggs

1 teaspoon vanilla

10-inch bundt pan ( 3 quart-4 quart)

Chocolate Ganache Icing:

1 heaping cup semi sweet chocolate chips

½ cup milk (or cream)

Blood orange Syrup- optional

2 blood oranges

1 cup water

¼ cup sugar

Instructions

Place oven rack in middle position and preheat oven to 325°F. Butter bundt pan very well (take your time to do this well) then dust with cocoa powder, knocking out excess.

Heat coffee, orange juice, zest, orange liquor, vanilla, butter, in a medium heavy saucepan over moderate heat, whisking, until butter is melted, then whisk in cup of cocoa powder. Remove from heat, then add both kinds of sugar and whisk until dissolved, about 1 minute. Let cool.

While chocolate mixture cools, whisk together flour, baking soda, and salt in a large bowl.

Whisk together eggs and vanilla in a small bowl, then, temper the eggs by pouring a little of the melted cocoa butter mixture to the eggs, whisking, a tablespoon at a time, to gradually warm them. After about 4 tablespoons, add this into cooling chocolate mixture and whisk well.

Add the chocolate-egg mixutre to the flour mixture and whisk until just combined (batter will be thin and bubbly). Pour batter into the greased and cocoa dusted bundt pan and bake until a wooden pick or skewer inserted in center comes out clean, 40 to 50 minutes.

Cool cake completely in pan on a rack, about 2 hours. Loosen cake from pan using tip of a dinner knife, then invert rack over pan and turn cake out onto rack.

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