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Prep Time: 45 Minutes Cook Time: 35 Minutes |
Ready In: 80 Minutes Servings: 16 |
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This is a cake longing for a crowd and a BBQ get together or Cinco De Mayo. Something just a little bit different to light up your life. Ingredients:
2 1/3 cups all-purpose flour |
2 teaspoons baking powder |
1/2 teaspoon salt |
1/4 teaspoon baking soda |
1 cup semisweet chocolate piece |
1/4 cup water |
2 tablespoons butter |
1 tablespoon light-color corn syrup |
1 1/2 teaspoons dried ancho chile powder or 1 1/2 teaspoons chili powder |
1 cup butter, softened |
1/2 cup granulated sugar |
1/2 cup packed brown sugar |
5 eggs |
1/2 teaspoon vanilla |
1 tablespoon finely shredded orange peel |
2 tablespoons orange juice |
1/4 cup orange juice or 1/4 cup orange liqueur |
1/4 cup whipped cream |
1/2 cup semisweet chocolate morsel |
1 teaspoon finely shredded orange peel (optional) |
1 cup whipping cream |
2 tablespoons powdered sugar |
1/2 teaspoon vanilla |
2 teaspoons finely shredded orange peel (optional) |
Directions:
1. Preheat oven to 350 degrees F.
2. Generously grease and flour a 10-inch fluted tube pan; set aside. In a medium bowl, combine flour, baking powder, salt, and baking soda; set aside. In a small saucepan, combine chocolate pieces, water, the 2 tablespoons butter, the corn syrup, and ancho chile powder. Cook and stir over low heat until chocolate is melted. Cool slightly.
3. In a large bowl, beat the 1 cup butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar and brown sugar; beat until combined, scraping side of bowl occasionally. Add eggs one at a time, beating after each addition. Beat in vanilla. Beat in flour mixture just until combined.
4. Divide batter into two equal portions- to one portion, add the 1 tablespoon orange peel and the 2 tablespoons orange juice; mix well. To the other portion, add chocolate mixture; mix well. Spoon batters, half at a time, into the prepared pan, alternating orange and chocolate batters.
5. Bake for 35 to 40 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool cake in pan on a wire rack for 10 minutes. Remove cake from pan.
6. Using a long-tined fork, poke the cake all over. Brush or drizzle with the 1/4 cup orange juice. Cool completely on wire rack.
7. Prepare Chocolate-Orange Ganache and Orange Whipped Cream:.
8. Spoon the ganache over cake and, if desired, sprinkle with additional finely shredded orange peel. Serve with the whipped cream. Makes 12 to 16 servings.
9. CHOCOLATE ORANGE GANACHE: In a small saucepan, heat 1/4 cup whipping cream over medium-high heat just until boiling. Remove from heat. Add 1/2 cup semisweet chocolate pieces; do not stir.
10. Let stand for 5 minutes. Stir in 1 teaspoon finely shredded orange peel. If necessary, cool for 15 minutes to thicken.
11. ORANGE WHIPPED CREAM: In a medium bowl, combine 1 cup whipping cream, 2 tablespoons powdered sugar, and 1/2 teaspoon vanilla.
12. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Fold in 2 teaspoons finely shredded orange peel.
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