Chocolate-Orange Decadence
Serves: 3
Branson Greenfelder
1 January 1970
Based on User reviews:
49
Spice
51
Sweetness
47
Sourness
42
mins
Prep time (avg)
5
Difficulty
Ingredients:
2 medium
Orange1.333333 cups
Sugar6 tbsps
Orange Marmalade9 tbsps
Unsalted Butter1 tsp
Vanilla Extract4 large
Egg (room temperature)2.5 cups
Cake Flour1 tsp
Baking Powder1 tsp
Baking Soda3 cup
Orange Juice2.5 cups
Whipping Cream6 tbsps
Grand Marnier2 tbsps
Orange Peel (minced)Directions:
1
Line pan bottoms with waxed paper
2
Butter two 9-inch-diameter cake pans with 1 1/2-inch-high sides
3
For cake: Preheat oven to 350°F
4
Using vegetable peeler, remove peel from oranges in strips
5
Coarsely chop peel in processor, stopping occasionally to scrap down sides of bowl
6
Add 1/3 cup sugar and blend until peel is minced
7
Add marmalade and puree
8
Using electric mixer, cream butter with pureed mixture and vanilla in large bowl until light and fluffy
9
Beat in remaining 1 cup sugar
10
Add eggs 1 at a time, beating well after each addition
11
Sift dry ingredients into small bowl
12
Mix dry ingredients into batter alternately with orange juice
13
Divide batter between prepared pans
14
Bake cakes until tops are golden brown and tester inserted in centers comes out clean, about 38 minutes
15
Cool cakes in pans on racks 10 minutes
16
Run sharp knife around pan sides to loosen cakes
17
Turn cakes out onto racks; cool
18
Peel off paper
19
Preheat oven to 350°F
20
Butter two 9-inch-diameter cake pans with 1 1/2-inch-high sides
21
Line pan bottoms with waxed paper
22
Using vegetable peeler, remove peel from oranges in strips
23
Coarsely chop peel in processor, stopping occasionally to scrap down sides of bowl
24
Add 1/3 cup sugar and blend until peel is minced
25
Add marmalade and puree
26
Using electric mixer, cream butter with pureed mixture and vanilla in large bowl until light and fluffy
27
Beat in remaining 1 cup sugar
28
Add eggs 1 at a time, beating well after each addition
29
Sift dry ingredients into small bowl
30
Mix dry ingredients into batter alternately with orange juice
31
Divide batter between prepared pans
32
Bake cakes until tops are golden brown and tester inserted in centers comes out clean, about 38 minutes
33
Cool cakes in pans on racks 10 minutes
34
Run sharp knife around pan sides to loosen cakes
35
Turn cakes out onto racks; cool
36
Peel off paper
37
For the chocolate ganache: Bring cream and butter to simmer in heavy large saucepan
38
Reduce heat to low
39
Add chopped chocolate and stir until melted
40
Mix in remaining ingredients
41
Pour ganache into large bowl
42
Freeze until very thick but still spreadable, stirring frequently, about 1 hour 15 minutes
43
Bring cream and butter to simmer in heavy large saucepan
44
Reduce heat to low
45
Add chopped chocolate and stir until melted
46
Mix in remaining ingredients
47
Pour ganache into large bowl
48
Freeze until very thick but still spreadable, stirring frequently, about 1 hour 15 minutes
49
For glaze: Melt marmalade in heavy small saucepan over low heat
50
Remove from heat
51
Mix in Grand Marnier
52
Cut each cake into 2 layers
53
Place 1 layer on plate
54
Brush with 1/4 of glaze
55
Spread 1 cup ganache over
56
Top with second cake layer
57
Brush with 1/4 of glaze
58
Spread 3/4 cup ganache over
59
Top with 1 1/2 baskets berries (about 2 1/2 cups)
60
Spread 1/2 cup ganache over third cake layer
61
Invert, chocolate side down, over berries
62
Brush with 1/4 of glaze
63
Spread 1 cup ganache over
64
Top with fourth cake layer
65
Brush with remaining glaze
66
Spread 3/4 cup ganache over top of cake
67
Spoon 1 cup ganache into pastry bag fitted with medium star top
68
Spread remaining ganache over sides of cake, drawing icing spatula up to create vertical lines
69
Pipe decorative border of ganache around top and bottom edges of cake
70
Freeze cake 20 minutes
71
Arrange remaining berries atop cake, covering completely
72
(Can be prepared 1 day ahead
73
Cover cake loosely with plastic wrap and refrigerate
74
) Garnish cake with mint sprigs
75
Serve cake at room temperature
76
Melt marmalade in heavy small saucepan over low heat
77
Remove from heat
78
Mix in Grand Marnier
79
Cut each cake into 2 layers
80
Place 1 layer on plate
81
Brush with 1/4 of glaze
82
Spread 1 cup ganache over
83
Top with second cake layer
84
Brush with 1/4 of glaze
85
Spread 3/4 cup ganache over
86
Top with 1 1/2 baskets berries (about 2 1/2 cups)
87
Spread 1/2 cup ganache over third cake layer
88
Invert, chocolate side down, over berries
89
Brush with 1/4 of glaze
90
Spread 1 cup ganache over
91
Top with fourth cake layer
92
Brush with remaining glaze
93
Spread 3/4 cup ganache over top of cake
94
Spoon 1 cup ganache into pastry bag fitted with medium star top
95
Spread remaining ganache over sides of cake, drawing icing spatula up to create vertical lines
96
Pipe decorative border of ganache around top and bottom edges of cake
97
Freeze cake 20 minutes
98
Arrange remaining berries atop cake, covering completely
99
(Can be prepared 1 day ahead
100
Cover cake loosely with plastic wrap and refrigerate
101
) Garnish cake with mint sprigs
102
Serve cake at room temperature