Orange and Chocolate Cake

Description:

The perfect fusion of citrus and chocolate, this Orange and Chocolate Cake is a decadent dessert that balances the rich, velvety taste of chocolate with the refreshing, zesty burst of orange. The moist cake is infused with fresh orange juice and zest, layered with a luscious chocolate ganache, and garnished with even more citrus for a touch of brightness. It’s a sophisticated and irresistible treat that’s perfect for special occasions or simply indulging your sweet tooth.

Origin:

The combination of orange and chocolate dates back to the early 19th century, where both flavors began to be paired in European cuisine. The pairing has since become a classic in desserts, often found in cakes, truffles, and pastries. This cake highlights the harmony of rich chocolate and fresh, tangy orange, offering a modern take on a timeless flavor combination.

Ingredients:

For the cake:

• 1 1/2 cups (180g) all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup (115g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 2 large eggs, at room temperature
• 1/2 cup (120ml) fresh orange juice
• 2 tbsp orange zest (from about 2 oranges)
• 1 tsp vanilla extract
• 1/2 cup (120ml) buttermilk (or regular milk)
• 1/2 cup (50g) unsweetened cocoa powder
• 1/2 cup (120ml) hot water or brewed coffee (for the batter)

For the chocolate ganache:

• 8 oz (226g) dark chocolate (70% cocoa)
• 1/2 cup (120ml) heavy cream
• 2 tbsp unsalted butter

For the orange glaze (optional):

• 1/2 cup (60g) powdered sugar
• 1-2 tbsp fresh orange juice (adjust to consistency)

Optional Ingredients:

• 1/2 tsp orange extract (for a more intense citrus flavor)
• Fresh orange slices or zest for garnishing
• A pinch of sea salt for sprinkling on top for contrast

Instructions:

1. Prepare the oven and pans:
   • Preheat your oven to 350°F (175°C).
   • Grease and flour two 8-inch round cake pans or line them with parchment paper.
2. Make the cake batter:
   • In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cocoa powder.
   • In a large mixing bowl, cream together the softened butter and sugar until light and fluffy (about 3 minutes).
   • Add the eggs one at a time, beating well after each addition. Stir in the orange juice, orange zest, and vanilla extract.
   • Gradually add the dry ingredients in batches, alternating with the buttermilk. Begin and end with the dry ingredients.
   • Once the batter is smooth, pour in the hot water (or brewed coffee) and mix until the batter is fully combined—it will be thin.
3. Bake the cake:
   • Divide the batter evenly between the two prepared cake pans.
   • Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
   • Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
4. Make the chocolate ganache:
   • Chop the dark chocolate into small pieces and place it in a heatproof bowl.
   • In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer (do not boil).
   • Pour the hot cream over the chopped chocolate and let it sit for 2-3 minutes to soften the chocolate.
   • Stir until the mixture is smooth and glossy. Add the butter and stir until fully incorporated.
   • Let the ganache cool slightly before pouring over the cake.
5. Assemble the cake:
   • If the cakes have domed, level them with a serrated knife to create an even surface.
   • Place one cake layer on a serving plate and spread a thin layer of ganache over it.
   • Top with the second cake layer and pour the remaining ganache over the top, allowing it to drip down the sides.
   • Optionally, mix powdered sugar with a bit of orange juice to make a glaze, and drizzle it over the top of the ganache for a glossy finish.
   • Garnish with fresh orange slices, zest, or a sprinkle of sea salt for extra flair.
6. Serve:
   • Allow the cake to set for 30 minutes before slicing, so the ganache firms up.
   • Serve and enjoy the perfect blend of chocolate and citrus flavors!

Tips for Success:

• Room temperature ingredients: Make sure your butter and eggs are at room temperature to help the batter mix evenly and prevent lumps.
• Don’t overmix the batter: Mix until just combined to avoid a dense cake texture.
• For extra moisture: Add a little bit of sour cream or Greek yogurt to the batter for an even moister cake.
• Make ahead: This cake can be made ahead of time. It stays moist and flavorful for up to 3 days when stored in an airtight container.

Recommendations:

• Serve this cake with a cup of tea or coffee to complement the citrusy and chocolate flavors.
• You can also pair it with a scoop of vanilla ice cream or whipped cream for an extra indulgent treat.

Nutrition (per serving, based on 12 servings):

• Calories: 420 kcal
• Protein: 5g
• Carbohydrates: 50g
• Fat: 22g
• Saturated fat: 12g
• Cholesterol: 55mg
• Fiber: 3g
• Sugar: 38g
• Sodium: 200mg

(Note: Nutritional values may vary depending on ingredient brands and portion sizes.)