Cake 33: Orange Cake with Dark Chocolate Ganache

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I initially tried to make a guilt-free blood orange cake with chocolate ganache. I can’t even begin to describe how badly it turned out. To sum it up – it was raw goop in the middle, and goose poop green. I really botched it. So I tossed it and started over with a not guilt-free regular orange cake. Deal with it, peeps. 🙂

I over-baked my cake by about 5 minutes, so I reduced your bake time below to 30 minutes. It’s still delicious, but I imagine you folks would want a more perfect texture on yours than mine had!

I also included a picture of my extra good looking baking assistants who anxiously await dropped goodies and “mop the floor” as I go – Otto von Bisbark the shepherd retriever mix, and Ford Prefect the beagle.

Orange Cake Recipe Ingredients

  • 2 1/4 cups of flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 cup butter, softened
  • 1 1/4 cups of sugar
  • 2 large eggs
  • 2 teaspoons orange extract or orange flavoring
  • 3 tablespoons milk
  • 3/4 cups orange juice

Orange Cake Recipe Directions

Preheat oven to 350 degrees. I used my Wilton flower-shaped pan to remind everyone Spring is here! Sift together the flour, baking powder, salt and baking soda. in your kitchen mixer, cream the softened butter and orange flavoring. Add the white sugar a bit at a time and cream until your butter-sugar mixture is light and fluffy. Add the eggs one at a time, and beat just until blended after each one. Alternate adding the dry ingredients mixture and the milk, starting and ending with the dry ingredients. While continuing to mix, slowly add the orange juice into the batter. Beat until smooth. Pour into your cake pan and bake for about 30 minutes, or until the cake springs back when gently pressed and your toothpick inserted in the center comes out clean.

Chocolate Ganache Recipe Ingredients

  • 8 ounces of bittersweet chocolate
  • 3/4 cup of heavy cream

Chocolate Ganache Recipe Directions

Chop the chocolate and put into a medium bowl. In a small saucepan, heat the whipping cream just until it starts to boil. Remove the cream from the heat, and pour over the chopped chocolate. Let it sit for a few seconds, then stir the two together until you get a creamy chocolate ganache. Allow it to cool for several minutes at room temperature before you pour it over your blood orange cake, starting in the center and working your way outward. Garnish with a slice or two of orange, an orange peel curl or whatever you think looks nice.

I skipped the garnish this time because like a total loser, I’m probably going to sit at home and eat this cake all by myself.

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Heather is an advertising professional in Kansas City. She is a vegetarian food-lover who finds joy in cooking, baking and finding new restaurants in new cities. She leads a pack of animals, including her beagle Ford, her shepherd-collie-retriever mix, Otto, and cat, Ahab.

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3 Replies to “Cake 33: Orange Cake with Dark Chocolate Ganache”

  1. Thanks I’ve been needing something new to try. Like your cake pan. Does one need to grease and flour pan?

    I take it ford is getting some manners.

    Love, GC

    1. I always prepare my pans by greasing them with vegetable shortening (Crisco) and flouring, and I often use a sheet of parchment paper depending on the pan. I didn’t use parchment paper on this cake because of the funky-shaped pan.

  2. I think my cousin, Phyllis, used the same baking pan to prepare a ladybug birthday cake for her granddaughter, Anya’s, first birthday. She posted pictures on Facebook. She used Cadbury Easter eggs for the heads and colored each bug a different color. It was a wonderfully beautiful cake. I can’t attach any pictures to this e-mail, but you may be able to look me up on Facebook and work backwards to her pictures. She put one vanilla cupcake in the middle for Anya.

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