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Chocolate-Orange Cake with Ganache Glaze
Chocolate-Orange Cake with Ganache Glaze
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Prep Time:
40 minutes
Total Time:
2 hours 30 minutes
Transform a simple box of Betty Crocker® Gluten Free devil’s food cake mix into a stunning layer cake with orange filling and decadent chocolate glaze.
Ingredients:
  • 1 box (15 oz) Betty Crocker™ Gluten Free Devil's Food Cake Mix
  • 1 cup water
  • 1/2 cup butter, softened
  • 3 whole eggs
  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • 1/2 cup orange juice
  • 1/4 cup water
  • 2 egg yolks, lightly beaten
  • 2 tablespoons butter
  • 1 1/2 teaspoons grated orange peel
  • 6 oz semisweet baking chocolate, finely chopped
  • 1/2 cup whipping cream
  • 4 teaspoons butter
Instructions:
  • Preheat oven to 350°F (325°F for dark or nonstick pan). Generously spray the bottom of an 8- or 9-inch round cake pan with cooking spray (without flour).
  • In a large bowl, use an electric mixer to beat the cake ingredients on low speed for 30 seconds, then switch to medium speed for 2 minutes, making sure to scrape the bowl occasionally. Transfer the batter into the pan.
  • Bake for 43 to 48 minutes, or until a toothpick inserted into the center comes out clean. Let it cool for 10 minutes, then loosen the cake by running a knife around the edge of the pan and transferring it to a cooling rack. Allow it to cool completely for about 1 hour.
  • In a 1-quart heavy saucepan, combine sugar and cornstarch. Slowly whisk in orange juice, 1/4 cup of water, and egg yolks. Cook over medium heat, stirring continuously until thickened. Cook and stir for an additional minute. Remove from heat and mix in 2 tablespoons of butter and orange peel. Transfer the filling to a small bowl, cover, and refrigerate for 30 minutes.
  • Place the chocolate in a medium bowl. Heat whipping cream and 4 teaspoons of butter in a 1-quart saucepan over medium heat until the butter melts and the mixture boils. Pour the cream mixture over the chocolate and stir until smooth. Allow it to cool for 10 minutes until it reaches room temperature.
  • Cut the cake in half horizontally to create two layers. Spread the filling on the cut side of the bottom layer, then cover it with the top layer. Drizzle the glaze over the top of the cake, spreading it to the edges and allowing it to drip down the sides. Refrigerate the cake for storage.

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