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.
- 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
- ¾ cup canola oil
- ½ cup sour cream
- 2 tsp vanilla
- ½ cup orange marmalade
- 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).
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!