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Chocolate Orange Cake from URBAN BAKES

NOTES: A slightly greater amount of orange extract may be substituted for orange emulsion. To make orange peel, use a vegetable peeler to peel the skin of the orange. Be sure to not peel into the white flesh as this gives a bitter taste. Cut 2-inch long strands from peel about ¼-inch wide and twist strands around your index finger to create a curl; release.
Course: Dessert
Author: Connie from URBAN BAKES

Ingredients

For the cake:

  • 2 oz. unsweetened baking chocolate chopped
  • 1 cup unsalted butter softened
  • 1 cup granulated sugar
  • 1 cup sour cream
  • 2 tablespoons grated orange peel or 1 teaspoon of orange emulsion
  • 2 teaspoons pure vanilla extract
  • 3 eggs
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt

For the ganache:

  • 1 cup semi-sweet chocolate chips
  • 1/3 cup heavy cream
  • ¼ teaspoon orange emulsion optional
  • ¼ cup fresh orange peel optional

Instructions

For the cake:

  • In a small bowl, melt baking chocolate in microwave on HIGH for 30 seconds, stir. Microwave for an additional 15 seconds until about 75 percent of chocolate has melted. Continuously stir until smooth; set aside to cool.
  • Heat oven to 350 degrees F. Grease and lightly flour a 12-cup fluted tube cake pan; set aside.
  • In large bowl, cream butter and sugar using an electric mixer until light and fluffy. Beat in melted chocolate, sour cream, orange peel (or emulsion), vanilla and eggs until just combined.
  • On low speed, beat in remaining cake ingredients. Note: You may notice batter may be more airy than most cake batters, this is okay. Spread evenly into pan.
  • Bake for 30 to 40 minutes or until a toothpick inserted in center of cake comes out clean. Leave cake to cool in the tube pan for 20 minutes, remove and allow additional cooling for about 1 hour.

For the ganache:

  • Meanwhile in a small saucepan set on medium heat, melt 1 cup chocolate chips. Stir in cream. Whisk mixture until ganache is smooth and uniform in color.
  • Remove from heat. Stir in orange emulsion.
  • Once cake has cooled, drizzle ganache over the top and allow it to drip down the sides. Garnish with fresh orange peel. ENJOY!