Glazed Chocolate Orange Cake
- 1 3/4 cups flour
- 3/4 cup cocoa
- 1 1/2 cups sugar
- 1 orange zest & juice
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup yogourt
- 1/2 cup oil
- 1 teaspoon instant coffee optional
- 1 cup boiling water
- 2 1/2 cups semi-sweet chocolate chips
- 2 1/2 cups of heavy whipping cream
- 1 orange zest only
- Preheat the oven to 350°F, and lightly grease two 8-inch round cake pans. Line the bottoms with parchment paper. You could also make it as a rectangular sheet cake in a 9×11 glass baking pan.
- Measure the flour, cocoa powder, sugar, salt, baking soda, baking powder, salt and orange zest into a large mixing bowl.
- Use a whisk or fork to mix the dry ingredients together, aiming to distribute everything as evenly as possible.
- In a second bowl, lightly beat the eggs.
- Add the yogourt and oil to the eggs as you continue beating.
- Add the orange juice last, and immediately blend the dry and wet ingredients. It should end up as a fairly thick but smooth batter.
- Boil the water, and stir in the instant coffee if you are using it.
- Add it to the cake batter, stirring it in quickly. The batter will now seem somewhat thin – that’s perfect.
- Divide between the prepared cake pans and bake for 25 to 30 minutes. If you are using a rectangular glass pan, you’ll want to bake for 30 to 35 minutes.
- Let the cake(s) cool for at least an hour before you glaze.
- Place the chocolate chips in a large bowl and set aside for now.
- Place the orange zest and whipping cream in a saucepan at a medium-high temperature.
- Bring to a simmer, removing it from the stove as soon as it begins to bubble.
- Remove the orange peel from the cream as quickly as you can, and then pour the hot cream over the chocolate chips.
- Make sure all the chips are covered, and place a lid over the bowl.
- Let it sit for about 5 minutes, uncover, and swirl the chocolate with a whisk in a circular motion. The mixture should begin to get smooth and velvety in texture.
- Once it’s thoroughly mixed, let it rest for about 10 or 15 minutes at room temperature. It should be cool enough to spread with a spoon.
- If you’ve made two round cakes, pour the glaze over the top of each first.
- Place one cake on top of the other, and then use the back of a spoon to smooth the glaze over the sides.