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Prep Time: 35 Minutes Cook Time: 30 Minutes |
Ready In: 65 Minutes Servings: 9 |
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This impressive torte is doubly delicious with chocolate in both the batter and frosting. Orange marmalade adds a bit of tartness.Nancy Mueller, Menomonee Falls, Wisconsin Ingredients:
1/4 cup butter, softened |
1/2 cup plus 2 tablespoons sugar |
2 eggs |
1/2 teaspoon vanilla extract |
3/4 cup chocolate syrup |
2 tablespoons water |
2 tablespoons orange liqueur |
1/2 teaspoon grated orange peel |
1/2 cup plus 2 tablespoons king arthur unbleached all-purpose flour |
3 tablespoons baking cocoa |
1/2 teaspoon baking soda |
1/8 teaspoon salt |
filling: |
2 tablespoons orange liqueur |
1/2 cup orange marmalade |
frosting: |
1/3 cup heavy whipping cream |
1 tablespoon light corn syrup |
1 cup (6 ounces) semisweet chocolate chips |
kumquats, optional |
Directions:
1. Line an 8-in. square baking dish with parchment paper; coat paper with cooking spray and set aside.
2. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. In a small bowl, combine the chocolate syrup, water, orange liqueur and orange peel. Combine the flour, cocoa, baking soda and salt; add to creamed mixture alternately with water mixture.
3. Pour into prepared dish. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
4. Split cake in half horizontally; sprinkle cut sides with orange liqueur. Place bottom layer, cut side up, on a serving plate; spread with marmalade. Top with remaining layer, cut side down.
5. For frosting, in a heavy saucepan, combine cream and corn syrup. Bring to a boil, stirring constantly. Remove from the heat. Stir in chocolate chips until melted. Cool to room temperature; stir until smooth. Spread over top of cake. Garnish with kumquats if desired. Yield: 9 servings.
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