Chocolate-Covered-Orange Cake

A delicate, zesty orange cake covered in a rich chocolate ganache

#cake #dessert #citrus #chocolate #soyfree (option) #vegan

In my book, chocolate goes well with just about anything. However, there several chocolate combinations that really take the cake ;). Chocolate and orange is a match made in heaven, which makes this cake an easy crowd pleaser. Feel free to make it a day ahead and store in the refrigerator, just remove it at least 30 minutes before cutting. Enjoy!

Yields 1 8" 3-layer cake

Ingredients:

Cake

3 ¾ Cups unbleached all-purpose flour (can replace up to ¾ cups flour with whole wheat pastry flour –as pictured)

2 ¼ Cups granulated sugar

1 Tablespoon baking powder

¾ Teaspoon baking soda

1 Teaspoon salt

½ Cup earth balance butter, melted (option to use soy free earth balance)

Zest from 2 oranges

¾ Cup orange juice

¾ Cup water

1 Cup non-dairy milk of choice

2 Teaspoons vanilla extract

1 ½ Teaspoons orange extract

Chocolate Ganache

24 Ounces semi sweet or dark chocolate chips

12 Ounces full fat coconut milk

2 Tablespoons maple syrup (if using dark chocolate instead of semi sweet, then increase the maple syrup to ¼ cup)

¼ Teaspoon salt

Directions:

1. Preheat oven to 350 degrees convect (Preheat to 325 convect if your oven does not automatically reduce the temperature, or if you do not have a convect setting, 350 traditional bake setting is fine but your cake layers in the back may bake quicker). Prepare 3 8-inch cake rounds by spraying with baking spray and dusting with flour.

2. Place the flour, sugar, baking powder, baking soda, and salt in the bowl of an electric stand mixer and stir on low until combined.

3. In a microwave safe bowl, warm the butter together with the milk until the butter is melted.

4. Add milk/butter mixture, orange zest, juice, and water and mix again. Once combined, add the remaining cake ingredients and mix until smooth, about 1 minute.

5. Divide the batter evenly between the pans and bake for 35 minutes, or until a toothpick comes out clean (baking time will vary depending on the pans used). Let the cakes cool completely before assembling or the ganache will melt.

6. For the ganache: place the chocolate in a heat resistant bowl.

7. Heat the coconut milk, maple syrup, and salt together in a saucepan, stirring occasionally, until boiling.

8. Remove from heat and pour over the chocolate, making sure all of the chocolate is covered with the coconut milk. Let the chocolate sit for about 5 minutes, and then stir until smooth.

9. Let the ganache cool until it reaches a pudding consistency before assembling the cake. Option to whip 1/3 of the ganache to create a lighter frosting for the layers if desired.

10. To assemble: Spread ganache between each layer and over the entire outside of the cake. Garnish as desired and chill until set.