Oh, no! Chocolate and orange cake again????? I know, but I think they’re the best couple ever.. Whenever I make something with chocolate and ask myself “What else can I add?”, the mantra repeats in my mind like “orange, orange, orange, orange”. Well, I know it’s not creative at all, but there is a plenty of orange on the kitchen table at this time of the year, and I just can’t resist them!
This time, I tried a recipe from “The Essence of Chocolate” by John Scharffenberger and Robert Steinberg. It was supposed to be a “one-pot sour cream cake”, but I changed the recipe slightly, and the result was not a “moist” cake as described in the book, but a normal cake. I think if cooked it less, then I could get a moister cake. Anyways, here’s the recipe. Enjoy!
Chocolate Orange Cream Cake with Orange Sauce
adapted from The Essence of Chocolate
makes 1 big cake, 9 cupcakes
- 1 egg
- 1 cup flour
- ½ cup sugar
- 100 g (7 oz.) butter
- 50 g (3.5 oz.) dark chocolate
- ½ cup orange juice (or juice of 1 orange)
- ¼ cup sour cream
- ½ teaspoon baking powder
- ½ teaspoon salt
For the sauce:
- ¾ cup heavy cream
- ½ cup powdered sugar
- zest of one lemon
Preheat the oven to 175 degrees C (350 degrees F).
Melt the butter, chocolate and orange juice in a pan, and stir well.
Remove the pan from heat, add the sugar and whisk.
Add the dry ingredients and continue whisking.
Add the egg and sour cream, and mix well.
Pour the mixture into muffin cups or into a little pan.
Bake for 15 minutes for cupcakes, 20 minutes for the pan.
For the sauce, sinply mix all the ingredients in a food processor. This way, the orange zest will infuse better to the mixture.
Serve the cake with its sauce.