Orange-Scented Bittersweet Chocolate Cake with Candied Blood Orange Compote

By chelyc13

Cake must be sliced using a hot dry knife and wiped between slices.

Blood oranges can be substituted for another thin-skinned citrus fruit such as tangelos.

Ingredients

• For Compote:
• 3 medium or 4 small blood oranges
• 2 1/2 cups (or more) water
• 1 cup sugar
• 2 tblsp Grand Marnier or other orange-flavored liqueur
• For Cake:
• 2 Cups all purpose flour
• 3/4 teas baking powder
• 1/2 teas salt
• 1 pound bittersweet chocolate (do not exceed 61% cacao), chopped
• 1 cup unsalted butter, cut into 8 pieces
• 1 1/4 cups sugar
• 1 cup (packed) golden brown sugar
• 1 tblsp grand marnier or other orange-flavored liqueur
• 2 teas finely grated orange peel
• 4 large eggs
• 3/4 cup sour cream
• For Glaze:
• 6 oz bittersweet chocolate (do not exceed 61% cacao), chopped
• 1/2 cup unsalted butter cut into 4 pieces
• 2 tblsp dark corn syrup
• 10 inch diameter cake pan with 2 inch high sides

Details

Servings 12

Preparation

Step 1

For Compote:

Cut ends off oranges. Cut oranges with peel lengthwise in half. then cut each half lengthwise into 3 wedges. Combine 2 1/2 cups water and sugar in large saucepan. Bring to boil, stirring until sugar disolves. Add orange wedges and any accumulated juices to syrup and bring to boil. Reduce heat and simmer until orange peel is soft and translucent and syrup is reduced and thickened, turning orange wedges occasionally and adding more water by 1/4 cupfuls as needed if syrup is too thick before orange wedges are soft, 35 to 40 minutes. Remove from heat. Stir in orange liqueur. Cool 15 minutes. Transfer to small container. Cover and chill. Can be made 1 week ahead. Keep chilled. Bring to room temp before using.

For Cake:

Position rack in center of oven and preheat to 325. Lightly butter 10 inch diameter cake pan with 2 inch high sides. Line bottom of pan with parchment paper; butter parchment.

Whisk flour, baking powder and salt in medium bowl to blend. Combine chocolate and butter in large metal bowl. Set bowl over saucepan of simmering water; stir until chocolate-butter misture is melted and smooth. Remove bowl from over water; add both sugars, orange liqueur, and orange peel and whisk until blended (mix will look grainy). Add eggs, 2 at a time, and whick until just blended after each addition. Whisk in sour cream Add flour mixture and stir in with rubber spatula just until incorporated. Tranfer batter to prepared pan; spread evenly.

Bake cake until tester inserted into center comes out with moist crumbs attached, about 50 minutes. Cool cake in pan on rack 30 minutes. Run samll knife around sides of cake to loosen. Invert cake onto rack; peel off parchment. Cool cake caompletely (center may sink slightly).

For Glaze:

Combine chocolate and butter in small metal bowl. Set bowl over saucepan of simmering water; stir until chocolate butter mixture is melted and smooth. Whisk in corn syrup. Cool glaze until barely warm but still pourable, about 10 minutes.

Pour glaze onto center of cake. Using small offset spatula, spread glaze over top of cake, leaving 1/2 inch plan border around top edge. Let stand at room temp until glaze sets, about 2 hours. Can be made 2 days ahead. Cover with cake dome and store at room temp.