CHOCOLATE MUD CAKE WITH ORANGE MARMALADE AND CHOCOLATE-ORANGE BUTTERCREAM
Steps:
- For the marmalade: Cut the oranges and lemon in half, then cut the halves into very thin slices. Place the slices in a large nonstick or stainless-steel pot, add 4 cups water, and bring to a boil. Remove the pan from the heat and add the sugar, stirring well until the sugar is dissolved. Cover the pan and refrigerate overnight.
- The following day, bring back to a boil, reduce the heat, and simmer for 2 hours. Turn up the heat a little and boil gently for another 30 minutes. Place a candy thermometer in the marmalade and cook until it reaches the jelly stage (220 degrees F).
- For the cake: Preheat the oven to 350 degrees F. Spray two 8-inch round cake pans with nonstick baking spray.
- Melt the butter and chocolate in an 8-cup microwave-safe container. Whisk in the sugar and then the cocoa powder until fully incorporated. Slowly add the hot coffee in three increments, whisking until smooth. Add the vanilla, then add the eggs, one at a time.
- Combine the flour, baking soda, baking powder and salt in the bowl of a stand mixer fitted with the whisk attachment; mix until combined. With the mixer on low speed, gradually pour in the chocolate mixture; beat on medium-high speed for 1 minute. Scrape the bottom of the bowl and beat until smooth, another 30 seconds.
- Pour the batter into the prepared cake pans. Bake for 35 to 40 minutes. Cool on a baking rack.
- For the buttercream: Set a clean stand-mixer bowl over a double-boiler and add the egg whites and sugar. Whisk until the sugar is completely dissolved. Transfer the bowl to the mixer and beat with the whisk attachment until stiff and glossy. Piece by piece, gradually incorporate the butter--the mixture will start to look curdled but will come together once fully incorporated. Add the melted chocolate, cocoa powder, orange zest and vanilla; beat until incorporated.
- To assemble: Level the cooled cake layers and lightly brush with the orange liqueur. Spread the top of each layer with a thin layer of marmalade and then, using an offset spatula, with the buttercream cream. Stack the cake layers.
CHOCOLATE CAKE MADE WITH ORANGE MARMALADE
Another recipe from "To Set Before a Queen", by a former cook for Princess Elizabeth (before she was crowned queen). She says that this was her most popular cake with the royal family, and that she sent it by request to Windsor, Balmoral, and Sandringham, as well as making it for the Queen Mother for her birthday at her request. I made it for my MIL for her birthday one year--it was delicious. The marmalade adds a nice touch to the cake, and the coffee icing is perfect with the rich cake. Times are estimated and don't include time to cool.
Provided by Halcyon Eve
Categories Dessert
Time 2h15m
Yield 1 cake, 8-12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 300* F. Grease an 8 or 9-inch cake pan, line bottom with parchment paper, grease paper, and dust with cocoa.
- Melt chocolate in a double boiler over barely simmering water. Allow to cool slightly.
- Cream butter and sugar together until well mixed and fluffy. Add egg yolks and marmalade. Stir in melted chocolate.
- Add flour, baking powder, and ground almonds. Stir to combine.
- Whip egg whites until stiff. Fold into cake batter.
- Pour into prepared pan and bake in a slow oven (about 300* F, 150* C, or gas mark 2) for 1 hour and 15 minutes.
- Cool for a few minutes in pan, then remove from pan and cool on wire rack.
- While cake cools, make icing. Cream all ingredients together. Warm slightly to facilitate spreading, if needed.
- When cake is completely cool, slice in half crosswise to make 2 layers. Fill and ice top with the icing.
- If desired, decorate with pistachios.
Nutrition Facts : Calories 751.5, Fat 41.6, SaturatedFat 23.2, Cholesterol 223.7, Sodium 189, Carbohydrate 85, Fiber 1.7, Sugar 58.9, Protein 9.1
SEVILLE ORANGE CHOCOLATE CAKE
Adorned with candied kumquats and sugared bay leaves, this festive chocolate cake is a fitting adornment for any holiday table. If you can't find Seville-orange marmalade, any orange marmalade may be substituted.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 1 nine-inch cake
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Butter two 9-by-2-inch round pans; line with parchment paper. Butter parchment, and dust with cocoa. Sift together the flour, cocoa, baking powder, baking soda, and salt in a medium bowl, and set aside.
- Place butter in bowl of electric mixer fitted with the paddle attachment. Beat on medium speed until creamy. Gradually add the sugar, and beat until fluffy. Add the eggs one at time, incorporating well after each addition; add the vanilla.
- Add the flour mixture and sour cream alternately, starting and ending with the flour mixture. Scrape down sides of bowl as needed. Divide the batter between pans; bake until a cake tester inserted in the center comes out clean, about 30 minutes.
- Cool cakes in pans on wire racks for 10 minutes. Unmold, and cool completely, right side up.
- Heat marmalade just until it is a spreadable consistency. Choose the more attractive cake layer, and set aside. Place the other layer on an 8-inch cake round, bottom side up. Using a pastry brush, coat the cake with the kumquat poaching syrup. Spread the marmalade over the cake, and allow to set, about 10 minutes. Brush the bottom of the reserved layer with the kumquat poaching liquid, and place on top of the marmalade, syrup side down. Dust the top with cocoa, and garnish with candied kumquats and sugared bay leaves.
ORANGE MARMALADE CAKE
This beautiful, tender, citrus-scented loaf cake filled with bits of candied orange peel is everything you want with your afternoon tea. The key is finding the right marmalade; it needs to be the thick-cut (also known as coarse-cut) marmalade made with bitter oranges, which will be laden with big pieces of peel. Look for the British brands in the international section of your supermarket if the jam aisle lets you down. (And not give up and use the neon orange marmalade that's more like jelly.) Your reward is a fine-grained, not-too-sweet cake that will last for days well-wrapped and stored at room temperature (if you can manage not to eat it up all at once).
Provided by Melissa Clark
Categories dessert
Time 1h30m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees. Coarsely chop any extra-large chunks of peel in the marmalade. Grease a 9-by-5-inch loaf pan.
- In the bowl of an electric mixer, beat together softened butter, sugar, lime zest and orange zest until light and fluffy, about 5 minutes. Beat in eggs, one at a time, until incorporated. Beat in 1/3 cup marmalade and the orange juice.
- In a separate bowl, whisk together flour, baking powder and salt. Fold dry ingredients into wet until just combined.
- Scrape batter into prepared pan. Bake until surface of cake is golden brown and a toothpick inserted in the center emerges clean, 50 to 55 minutes. Remove from oven and transfer pan to a wire rack. Cool 10 minutes; turn cake out of pan and place on rack right-side up. Place a rimmed baking sheet under rack to catch the glaze.
- Heat remaining 1/3 cup marmalade in a small pot over low heat until melted; whisk in confectioners' sugar and 1/2 tablespoon butter until smooth. Slather warm glaze over top of cake, allowing some to drizzle down the sides. Cool completely before slicing.
Nutrition Facts : @context http, Calories 427, UnsaturatedFat 7 grams, Carbohydrate 59 grams, Fat 20 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 12 grams, Sodium 277 milligrams, Sugar 39 grams, TransFat 1 gram
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