adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Chocolate Cake à l’Orange
0 Likes
Prep Time:
40 minutes
Total Time:
2 hours 35 minutes
Chocolate orange tart with a decadent balance of flavors - a stunning dessert.
Ingredients:
  • 2 oz unsweetened baking chocolate
  • 1 cup butter or margarine
  • 1 cup granulated sugar
  • 1 cup sour cream
  • 2 tablespoons grated orange peel
  • 2 teaspoons vanilla
  • 3 eggs
  • 1 1/2 cups Gold Medal™ all-purpose flour
  • 1 teaspoon baking soda
  • 1 oz unsweetened baking chocolate
  • 2 tablespoons butter or margarine
  • 1/3 cup powdered sugar
  • 1 to 2 tablespoons fresh orange juice
  • Orange peel strips
Instructions:
  • Preheat oven to 350°F and grease a 12-cup fluted tube cake pan with shortening, then lightly flour it. In a small microwavable bowl, heat 2 ounces of chocolate uncovered on High for 1 minute. Stir well and continue microwaving in 30-second intervals, stirring in between, until completely melted. Allow the chocolate to cool slightly before using.
  • In a large bowl, combine 1 cup of butter and granulated sugar using an electric mixer until blended. Mix in melted chocolate. Incorporate sour cream, orange peel, vanilla, and eggs until well blended. Slowly add the remaining cake ingredients on low speed. Spread batter evenly in the pan.
  • Bake for 30 to 40 minutes until a toothpick inserted in the center comes out clean. Let it cool for 15 minutes, then remove from the pan and place on a cooling rack. Allow to cool completely, about 1 hour.
  • In a small saucepan, gently melt 1 ounce of chocolate and 2 tablespoons of butter over low heat for 2 to 3 minutes, stirring occasionally. Take it off the heat. Use a wire whisk to blend in powdered sugar and 1 tablespoon of orange juice. Gradually mix in more orange juice, 1 teaspoon at a time, until the glaze is smooth and thick like syrup. Pour the glaze over the cake, letting some drip down the sides. Decorate with strips of orange peel for a finishing touch.

Similar Recipes