Subj : Chocolate-Orange Cake with Ganache Glaze
To : All
From : Mojo
Date : Thu May 05 2016 01:14 pm
Chocolate-Orange Cake with Ganache Glaze
Ingredients
Cake
1 box devil's food cake mix
1 cup water
1/2 cup butter, softened
3 whole eggs
Filling
1/2 cup sugar
2 tablespoons cornstarch
1/2 cup orange juice
1/4 cup water
2 egg yolks, lightly beaten
2 tablespoons butter
1 1/2 teaspoons grated orange peel
Glaze
6 oz semisweet baking chocolate, finely chopped
1/2 cup whipping cream
4 teaspoons butter
Directions
1. Heat oven to 350�F (325�F for dark or nonstick pan). Generously spray bottom
only of 8- or 9-inch round cake pan with cooking spray (without flour).
2. In large bowl, beat cake ingredients with electric mixer on low speed 30
seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into
pan.
3. Bake 43 to 48 minutes or until toothpick inserted in center comes out clean.
Cool 10 minutes. Run knife around edge of pan to loosen cake; remove from pan
to cooling rack. Cool completely, about 1 hour.
4. Meanwhile, in 1-quart heavy saucepan, mix sugar and cornstarch. Gradually
stir in orange juice, 1/4 cup water and the egg yolks. Cook over medium heat,
stirring constantly, until thickened. Cook and stir 1 minute longer. Remove
from heat; stir in 2 tablespoons butter and the orange peel. Transfer filling
to small bowl. Cover; refrigerate 30 minutes.
5. In medium bowl, place chocolate. In 1-quart saucepan, heat whipping cream
and 4 teaspoons butter over medium heat until butter melts and mixture boils.
Pour cream mixture over chocolate; stir until smooth. Cool 10 minutes or until
room temperature.
6. Split cake horizontally to make 2 layers. On cut side of bottom layer,
spread filling; cover with top layer. Pour glaze over top of cake; spread glaze
to edge of cake and allow to drizzle down side of cake. Store in refrigerator.
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