dark chocolate + blood orange cake

By foodiva

Ingredients

• blood orange + honey marshmallows
• 1 1/2 teaspoons cornstarch
• small *pinch* of salt
• 2 teaspoons confectioners' sugar
• 3 room temperature egg whites
• 1 1/2 Tablespoons unflavored gelatin (2 packets)
• 1/3 cup fresh squeezed blood orange juice
• 1 1/4 cups granulated sugar
• grated zest of one blood orange
• 2 Tablespoons clover honey
• 1 teaspoon pure almond extract
• 1/2 cup confectioners' sugar (for coating)

Details

Servings 1
Adapted from unegaminedanslacuisine.com

Preparation

Step 1

salted cinnamon dulce de leche tart with whiskey whipped cream

dulce de leche tart + whiskey whipped cream

cinnamon pear cake with mocha-whiskey fudge

Oh hello again, everyone. The holiday season left in flurry of wind & salt. It slammed the door (with its typical jubilant-yet-oblivious manner) and left a mess of strewn confetti & unfulfilled expectations in its wake. I'm never prepared for Christmas, but I find I'm even less equipped for its abrupt departure. The breathless excitement felt at the top of a December's Ferris wheel makes January's plunge all the more grey & vacant. In an effort to soften last month's harsh edges, I decided to take a break from blogging. I simply wanted to bake for the sake of baking. My camera took refuge on a cosy pile of photo prop linens and we both enjoyed an unspoken truce. I'm sorry that I didn't announce my absence...it was a flight of fancy and I did not want to tarnish a rare act of spontaneity by over-explaining the motive behind it. An elephantine

This cake made me blissfully silly, again, & it reawakened my blogging nerdiness. It's embarrassing how many photos were taken (all while listening to an idiosyncratic mix of Tom Waits & the Amélie soundtrack). At first glance the recipe appears dramatic & lengthy but, if you take on each component individually, it's completely approachable. The cake is an experience. It's devastatingly rich...beyond anything I've ever made. I will have euphoric dreams about this cake for a very long, long time.

inventive Wellesley fudge cake frosting adaption & personalized it by adding a splash of blood orange juice and using chopped Lindt intense orange dark chocolate bars in place of regular chocolate. Ladies & Gents, you seriously have to try this. It's out of the stratosphere! I'm slowly distancing myself from traditional buttercream because it's too sweet (and boring). This recipe is a lush vacation from the mundane world of frosting ...I think it's even better than last year's arduous-yet-fabulous,

In a small bowl, whisk together corn starch, salt & confectioners' sugar. Line a 9 x 13" baking pan with parchment paper. Butter the bottom + sides & coat entire pan cornstarch/sugar mixture; set pan aside.

Place egg whites in stand mixer bowl, fitted with whisk attachment.

In a medium size, heavy-bottom saucepan, combine granulated sugar, orange zest, honey and 1/2 cup water. Bring to a boil over med-high heat, carefully brushing down sides of the pan as needed. As soon as the mixture starts boiling, insert a candy thermometer. When syrup reaches 230 F, start beating the egg whites on med-high speed. Continue whites until the cooking syrup mixture reaches 245 F. {Note: if the whites begin to form soft peaks, turn off the mixer until syrup is ready.}

Remove syrup from heat and quickly whisk in gelatin/juice mixture until completely dissolved.

With the stand mixer running on med-high, slowly add about 2 Tablespoons of hot syrup to the egg whites (this will temper the eggs). Turn the mixer to high speed & slowly stream in remaining syrup. Add almond extract and continue beating until the meringue is just cool to the touch.

makes three 8" round cakes

Preheat oven to 350. Butter three 8" round x 2" high cake pans. Line bottoms with parchment paper, butter the parchment, then dust entire pan with flour.

In stand mixer bowl, combine granulated sugar and orange zest. Use your fingertips to rub the zest into sugar until moist & aromatic; set aside to "marinate."

In a separate large bowl, whisk together the flour, baking soda & salt; set aside.

In another bowl, whisk together the butter milk, orange juice & sour cream; set aside.

Add butter to the orange-infused sugar. Using the paddle attachment, beat on med speed until fluffy (about 5-8 minutes). Scrape down the sides of the bowl. Add eggs one at a time, beating well after each addition + scraping down the bowl as needed. Add almond extract and beat on med-high speed for about 5 minutes or until batter is light and voluminous.

Using a large rubber spatula, fold in the flour mixture and the buttermilk mixture in 3 additions, beginning and ending with the flour (try not to overmix the batter). Divide evenly among prepared cake pans.

Remove cakes from oven and place onto cooling rack. Cool for about 50 minutes before releasing cakes from pan and removing parchment paper. Well covered, the baked cakes can be refrigerated for two days.

In a large mixing bowl, sift together the confectioners' sugar, cocoa powder, and salt; set aside.

Have your stand mixer bowl nearby (but not yet hooked up to machine). Have the whisk attachment on hand, too.

In a large, heavy-bottom saucepan, combine

(4 Tablespoons) of butter, brown sugar, cream and orange juice. Stirring over med-low heat, cook until lethargic, small bubbles develop. Reduce heat to low and simmer, stirring often, until mixture thickens up a bit and turns deep golden brown (about 6-10 minutes, depending on the heat).

Pour mixture into stand mixer bowl. Add remaining pieces of butter (4 Tablespoons), cream and orange juice; stir till butter is melted. Add chopped chocolate and stir until smooth. Attach bowl to stand mixer and, using whisk attachment, slowly beat in confectioners' sugar/cocoa mixture on low speed until well combined. Once everything has been added, turn mixer to med-low and beat for about 30 seconds.

Stirring time to time, allow frosting to come to room temperature. Refrigerate bowl for about 20-30 minutes or until frosting reaches a spreadable consistency. {Note: if it hardens too much, whip it up again with the stand mixer.}

assemble to cake; place one cake layer onto desired serving plate. Use an offset spatula to frost the top. Don't be shy with the frosting, there will be a lot to go around. Repeat with remaining two cake layers then frost the edges. Garnish cake with marshmallows and sprinkle with sifted cocoa powder (if desired).

: even though it firms up, the frosting remains lush and rich. For an even more sensual experience, place a slice of cake in the microwave for about 15 seconds (this reawakens the frosting's naughty, messy nature).

Tom should be beating down your door for a slice of that cake--I know I'd mud-wrestle my own mom for a piece! :) Welcome back to Blogland.

What a beautiful cake and a beautiful post. I think an unexplained absence is ok. Life sometimes calls for a break. As for being rusty??? You haven't lost a beat. Your writing is beautiful and wistful as always. Xo

So, SO gorgeous, Valerie!!! And beautifully, cozily written, as always. Your writing makes me want to lounge on a couch under a dreary winter sky and have quirky daydreams...while delving into a slice of this luscious cake of course. Talk about a picture-perfect gift!!

Thanks, Anna! A lot of noshing took place behind the scenes.

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