Dark Chocolate-Orange Cake with Salted Caramel Drizzle
  • 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
  1. Preheat oven to 350ºF. Coat two 9-inch round pans with cooking spray and line bottoms with parchment paper.
  2. Whisk cocoa with 1-1/2 cups boiling water in a medium bowl until smooth, set aside.
  3. Whisk flour, sugar, baking powder, soda and salt in a large bowl of a until well combined.
  4. Add eggs, canola oil, sour cream and vanilla. Beat with a mixer on medium speed for about 1 minutes until smooth.
  5. 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.
  6. 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.
  7. Cool on racks.
  8. 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).
CHOCOLATE WHIPPED CREAM ICING: In a small mixer bowl, combine 2 cups 35% whipping cream, ½ cup sugar and ⅓ cup sifted cocoa. Chill 15 minutes. Beat until stiff peaks form. SALTED CARAMEL: Bring ½ 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 ½ cup 35% whipping cream and 1 Tbsp unsalted butter until smooth. Add a pinch to ½ 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.
Recipe by Eat In Eat Out at https://eatineatout.ca/dark-chocolate-orange-cake-salted-caramel-drizzle/