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Dark Chocolate-Orange Cake with Salted Caramel Drizzle

October 28, 2013 By Lori Leave a Comment

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Dark chocolate and orange have been paired in many great recipes… time for one more!

Another month, another birthday cake – that means chocolate! This time I wanted to try an even darker, richer cake and add a few twists. You can probably tell, I love to add citrus – lemon, lime and orange just seem to offset the sweetness and add the perfect compliment to almost any cake. The canola oil is what makes this cake simple, dark and moist.

Dark-Chocolate-Orange-Cake_1


Dark-Chocolate-Orange-Cake_3 The orange marmalade between the layers just adds a hint of citrus. We’ve topped off the 4 dark rich layers and sweet & sour marmalade with a mile-high frosting of chocolate whipped cream… delicious.

Dark-Chocolate-Orange-Cake_2 The salted caramel glaze can be drizzled all over the cake just before serving or over each individual slice. (We did both!) ENJOY!

Dark-Chocolate-Orange-Cake_4

Dark Chocolate-Orange Cake with Salted Caramel Drizzle

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Ingredients
  

  • Cooking Spray
  • 1 cup unsweetened cocoa powder, natural or Dutch process
  • 2-1/2 cups all-purpose flour
  • 2 cups sugar
  • 1-1/2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt, I like Kosher salt
  • 3 large eggs, room temperature
  • 3/4 cup canola oil
  • 1/2 cup sour cream
  • 2 tsp vanilla
  • 1/2 cup orange marmalade

Instructions
 

  • Preheat oven to 350ºF. Coat two 9-inch round pans with cooking spray and line bottoms with parchment paper.
  • Whisk cocoa with 1-1/2 cups boiling water in a medium bowl until smooth, set aside.
  • Whisk flour, sugar, baking powder, soda and salt in a large bowl of a until well combined.
  • Add eggs, canola oil, sour cream and vanilla. Beat with a mixer on medium speed for about 1 minutes until smooth.
  • Reduce mixer speed to low and add cocoa mixture in a slow stream until just combined. Scrap down sides and give a few turns with a spatula. Batter will be thin.
  • Divide batter between the pans, tapping on counter to release any bubbles. Bake for 30 to 40 minutes until a toothpick inserted in the center comes out clean.
  • Cool on racks.
  • TO ASSEMBLE: Slice each layer in half to make 4 layers. Place 1 layer on a cake plate and spread with 2 TBSP orange marmalade. Repeat with other layers. Cover the whole cake with Chocolate Whipped Cream Frosting (to follow) and drizzle with Salted Caramel (to follow).

Notes

CHOCOLATE WHIPPED CREAM ICING: In a small mixer bowl, combine 2 cups 35% whipping cream, 1/2 cup sugar and 1/3 cup sifted cocoa. Chill 15 minutes. Beat until stiff peaks form.
SALTED CARAMEL: Bring 1/2 cup sugar and 1 Tbsp corn syrup to a simmer over medium heat in a small saucepan. Cook swirling the pan, not stirring, until the mixture becomes amber, about 4 minutes. Remove from heat and carefully whisk in 1/2 cup 35% whipping cream and 1 Tbsp unsalted butter until smooth. Add a pinch to 1/2 tsp flaked sea salt or kosher salt to taste. Cool a bit for 10-15 minutes. NOTE: if you don't want to go to the trouble of making your own caramel, store-bought works great. Just warm in the microwave for 20 seconds and add the salt.

The sponsor of EIEO Cake of the Month is Manitoba Canola Growers. This healthy ‘Canadian’ oil, is low in saturated fat and contains both omega-6 and omega-3 fatty acids. Thanks Manitoba Canola Growers for the support!

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