Orange Cake with Chocolate Spiced Rum Ganache, that’s who.
Heck yes. I know there are so many good combinations with chocolate. Chocolate and strawberry. Chocolate and banana. Chocolate and peanut butter. Chocolate and raspberry. Chocolate and almond. Chocolate and…my mouth. But really I think chocolate and orange is my favourite.
So, not much new here. This is just a variation of my Lemon Raspberry Cake, the only difference is the orange and the chocolate…and the rum. The devil is in the details. That’s the beauty of this recipe, it opens so many doors, so many possibilities, so much deliciousness.
I multiplied this recipe by three to make a three layer cake, but here’s the recipe for just one layer. Multiply at your leisure.
Source: My family recipe.
1 1/2 cup flour
1 tsp baking powder
1 tsp salt
1 cup white sugar for batter
1/4 cup white sugar for juice
1/2 cup unsalted butter
1/2 cup milk
Zest of 1 full orange
Juice of 1 full orange
Preheat the oven to 350 degrees and position a rack in the middle. Butter and flour a round 9 inch cake pan and set it aside.
Combine flour, baking powder and salt in a small bowl. In a larger bowl blend together 1 cup sugar, butter and eggs with an electric mixer on medium speed. Add the milk and zest then mix further. Add the flour mixture to the bowl and blend it until it’s smooth. Make sure to scrape off any little bits of zest that stick to the beaters and reintroduce them to the mixture.
Bake for 30 – 35 minutes or until a toothpick inserted into the middle comes out clean and the top is a light golden brown. Let them cool off on a rack at least 10 – 15 minutes before you start layering.
Repeat this twice for a three layer cake and set aside the orange juice and sugar for now.
Chocolate Spiced Rum Ganache
Adapted from The Joy of Baking Ganache Recipe.
8 ounces semi sweet chocolate, chopped
3/4 cup heavy whipping cream
2 tbsp unsalted butter
1 tbsp spiced dark rum
Place the chopped chocolate in a heatproof bowl and set it aside. In a medium sauce pan melt the butter and whipping cream on medium heat. Bring it to just a boil and then immediately transfer the mixture to the chocolate bowl. Let it sit for five minutes then stir it with a whisk until the chocolate melts smoothly. Mix in the rum and set it aside in the refrigerator for at least half an hour to thicken until you’re ready to use it.
Assembling the Cake:
Mix the orange juice and sugar then heat it until the sugar dissolves (juice from 1 orange and 1/4 cup sugar for one cake layer, multiplied by 2 for each layer). Level off each cake layer with a long serrated knife. Flip the first layer upside down and place it on the serving plate. Poke holes into the top of the cake using a fork or toothpick.
Spoon the juice mixture evenly over the top letting it soak into the holes. Make sure to leave enough of the juice for each layer. Then spread a thick layer of ganache over top for the filling. Gently place the next levelled layer upside down on top of this and repeat the previous steps. For the top layer if the ganache is too thick heat it up for 10 – 30 seconds in the microwave and pour it gently over the top of the cake allowing it to drip down slightly. Store the cake in the refrigerator. Enjoy!