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Ingredients
| all-purpose flour (unsifted): 1 3/4 cups |
| granulated sugar: 2 cups |
| unsweetened cocoa powder (sifted): 3/4 cup |
| baking soda: 2 tsp |
| baking powder: 1 tsp |
| Kosher salt: 1 tsp |
| buttermilk: 1 cup |
| vegetable oil: 1/2 cup |
| eggs: 2 (extra large) |
| vanilla extract: 1 tsp |
| regular coffee: 1 cup (brewed) |
| semisweet baking chocolate squares: 6 oz |
| salted butter: 1 cup |
| eggs: 1 (yolk) |
| vanilla extract: 1 tsp |
| powdered sugar (unsifted): 1 1/4 cups |
| instant coffee: 1 Tbl |
| candied orange peel: 3 Tbl |
Orange Chocolate Ganache Cake
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
40 min -
Servings
1 serving(s)
Tags
- Bake the Cake: Preheat oven to 325 degrees F. You will need two 8” round cake pans, line w/ parchment paper at the bottom, greased and coated w/ very fine bread crumbs.
- Into a large mixing bowl, sift together flour, sugar, cocoa, baking powder, baking soda and salt.
- Make a wide well in the middle of the dry ingredients. Add in the following order, without mixing, the buttermilk, oil, eggs and vanilla. With a large wire whisk, beat until smooth. Mix in coffee. Set aside.
- Gently pour the batter into the pans. Bake for 30 minutes at 325 degrees F, or until the top springs back when lightly pressed with a fingertip. Cool completely.
- For the frosting: Chop the chocolate and melt with a double boiler. Cool to room temperature.
- Beat the butter until light yellow and fluffy. Add egg yolk and vanilla. Gradually add the sugar. Dissolve the coffee in 2 t hot water. Add the chocolate and coffee to the butter mixture until blended. Do not whip! Spread immediately on cooled cake. Top with candied orange.