chocolate-citrus cake with candied oranges

How To Make chocolate-citrus cake with candied oranges

• 1

  Preheat oven 350 degrees. Grease and flour 2 (9-inch) round pans. Line bottoms of pans with parchment paper. Lightly grease parchment paper.
• 2

  Melt chocolate in a microwave-safe bowl on high for 1 1/2 minutes or until smooth, stirring at 30-second intervals.
• 3

  Beat butter and sugars at medium speed with a heavy-duty electric stand mixer until well blended (about 3 minutes). Add eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating, just until blended.
• 4

  Sift together flour, baking soda, and salt. Gradually add to chocolate mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. (Mixture with be thick.)
• 5

  Stir vanilla into hot coffee. Gradually add coffee mixture to batter in a slow, steady stream, beating at low speed just until blended. Pour batter into prepared pans.
• 6

  Bake at 350 degrees for 38 to 42 minues or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack for 10 minutes. Remove from pans to wire rack, and let cool completely (about 1 hour).
• 7

  Spread Whipped Ganache Filling between layers, spreading to edges of cake and level it off with a spatula. Gently press the top cake layer down, pressing out a small amount of the filling from between layers, and spread filling around sides of cake, filling in any gaps between layers. Spread Seven-Minute FRosting over top and sides of cake. Swirl frosting using back of spoon, if desired. Top with Candied Oranges. Garnish, if desired.
• 8

  Whipped Ganache Filling] Makes about 3 cups; 10 min prep time; Total time 2 hrs and 10 min 1 12 -oz package semisweet chocolate morsels 1 1/2 cups whipping cream 1 TBSP orange liqueur
• 9

  Microwave chocolate morsels and whipping cream in a 3-qt microwave-safe glass bowl on high for 2 1/2 minutes or until melted and smooth, stirring at 30-second intervals. Whisk in liqueur until smooth. Cover and chill 2 hours or unti mixture is thickened. Beat at medium speed with an electric mixer 20 to 30 seconds or until soft peaks form and ganache lightens in color (Don't over mix) Use immediately
• 10

  Seven-Minute Frosting Makes about 4 cups Prep time 10 min; total time 10 min Cover bowl with a damp paper towel or cloth to keep frosting from drying out while you are frosting the cake. 2 egg whites 1 1/4 cups sugar 1 TBSP corn syrup 1 tsp orange liqueur
• 11

  Pour water to depth of 1 1/2 inches into a 2to 2 1/2 qt saucepan; bring to a boil over medium-high heat. Reduce heat to medium and simmer
• 12

  Combine egg whites, next 3 ingredients, and 1/4 cup water in a 2 1/2 qt glass bowl; heat at high speed with an electric mixer until blended. Place bowl over simmering water, and beat at high speed 5 to 7 minutes or until soft peaks form; remove from heat. Beat to spreading consistency (about 2 to 3 minutes). Use immediately.
• 13

  Candied Oranges: Makes about 19 pieces; Prep time 10 min; total time 1 hr, 30 min
• 14

  Seven-Minute Frosting: Makes about 4 cups; Prep time 10 min; Total time 10 min Cover bowl with a damp paper towel or cloth to keep frosting from drying out while you are frosting the cake. 2 egg whites 1 1/4 cups sugar 1Tbsp corn syrup 1 tsp orange liqueur
• 15

  Pour water to depth of 1 1/2 inches into a 2-to 2 1/2-qt. saucepan; bring to a boil over medium-high heat. Reduce heat to medium, and simmer.
• 16

  Combine egg whites, next 3 ingredients, and 1/4 cup water in 2 1/2 qt. glass bowl; beat at high speed with an electric mixer until blended. Place bowl over simmering water, and beat at high speed 5 to 7 minutes or until soft peaks form; remove from heat. Beat to spreading consistency (about 2 to 3 minutes). Use immediately.
• 17

  Candied Oranges: Makes about 19 pieces; prep time 10 min; Total time 1 hr , 30 minutes. Don't skip the first step. It removes the bitterness from the orange piths. 2 large navel oranges, thinly sliced Parchment Paper 2 cups sugar 1/2 vanilla bean split
• 18

  1. Bring 4 cups water to a boil in a 3-to 3 1/2 qt. saucepan over medium-high heat. Add oranges. Return to a boil; cook 5 minutes. Transfer oranges to a parchment-lined jelly-roll pan, using a slotted spoon; discard water.
• 19

  2. Combine sugar and 2 cups waer in saucepan. Scrape seeds from vanilla bean into water; add vanilla bean to water. Bring to a boil over medium-high heat, stirring occasionally, until sugar is dissolved. Add orange slices. Return to boil; cover, reduce heat to medium, and simmer 10 minutes. Uncover and cook, stirring occasionally, 35 to 45 minutes or until orange rinds are softened and translucent.
• 20

  3. Carefully remove oranges, using tongs, and arrange on parchment paper-lined jelly-roll pan, folding and curling oranges as desired. Blot with paper towels to absorb excess moisture.
• 21

  4. Pour syrup in saucepan through a fine wire-mesh strainer into a bowl, reserving syrup and vanilla bean for another use. Discard any remaining solids. Let oranges stand 15 minutes. Note: Cranberries tossed with 2 TBSP. reserved sytrup make for a pretty presentation on top of the cake.
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