You will never know how good it felt to bake this cake... to stand there calmly stirring the batter, layering the cake, pouring that luscious chocolate glaze on top and watching it drip down the sides. It was food for my soul, really. Especially after 3 long weeks of going out to eat, traveling all over the place and hardly stepping in my kitchen at all except to get some water to drink or pour a bowl of cereal.
This is my own little "welcome back" celebration. And I picked a pretty awesome cake to celebrate with. I am three weeks into my new job and loving it. I am back from Arkansas. Michael and I are way ahead in our wedding planning. Everything seems to be settling down nicely.
Thank you guys for hanging in here with me. Reason #854 why you are awesome.
Now on to what you are really here for: the food. This beauty is a light chocolate cake with a fluffy orange filling and rich chocolate ganache poured on top. Oh yes.
This is an old fashioned cake recipe too, the kind that uses boiling water and cocoa powder to make a paste, which is mixed into the batter. Can't go wrong with that.
I chopped up about 8 total ounces of chocolate and almost a full cup of cocoa powder for this cake. So - it is chocolatey, people. In the best way possible.
Raise your hand if you love fruit and chocolate! Love love love. I really love the bright citrus flavor that bursts out with this filling combined with rich chocolate cake. And the filling couldn't be easier - it's just cool whip mixed with orange zest and juice. So fresh and delicious.
I took this cake to Michael's Grandma's house for Easter dinner. It was so festive and perfect. Believe me when I say that the entire cake was gone. Someone even ate the decorative orange slices (probably my future husband)...
And of course the best part is the thick chocolate glaze on top. It adds this crazy richness to the cake and makes it look beautiful... totally irresistible. You know you want to stick your finger (or face) through this screen! I understand.
I missed you guys. Can't wait to reconnect!
Chocolate Orange Cake
print this recipe
1 cup boiling water
2/3 cup unsweetened cocoa powder
2 ounces semisweet chocolate, chopped
1 3/4 cups sugar
6 tablespoons butter, softened
1 teaspoon vanilla extract
3 large egg whites
1/2 cup fat-free sour cream
1 2/3 cup flour
1 1/2 tablespoons cornstarch
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
6 ounces frozen light cool whip, thawed
2 tablespoons orange zest
2 tablespoons fresh orange juice
2 tablespoons evaporated low-fat milk
1 tablespoon butter
4 ounces semisweet chocolate, chopped
Preheat oven to 350 degrees. To prepare cake, combine 1 cup boiling water and 2/3 cup cocoa powder in a bowl, stirring until smooth. Add 2 ounces chocolate; stir until smooth. Set aside to cool to room temperature. Meanwhile, coat 2 8-inch round cake pans with baking spray or butter.
Place 1 3/4 cups sugar, 6 tablespoons butter and 1 teaspoon vanilla in a large bowl. Beat with a mixer at medium speed 1 minutes. Add egg whites, one at a time, beating well after each addition. Add sour cream; beat at medium speed 2 minutes, egg whites should become slightly fluffy.
In a separate bowl, combine flour, cornstarch, baking powder, baking soda and salt. Stir to mix. Add flour mixture and cocoa mixture alternatively to sugar mixture, beginning and ending with flour mixture and beating until just combined. Divide batter evenly between the 2 prepared pans. Bake at 350 degrees for 25 minutes or until a wooden toothpick comes out with just a few crumbs. Cool in pans 10 minutes, then place on wire racks to cool completely.
To make filling, combine cool whip, orange zest and juice in a bowl. Set aside to assemble cake.
To make the chocolate glaze, combine evaporated milk, 1 tablespoon butter and 4 ounces chocolate in a microwave safe bowl. Microwave for 1 minute, stirring every 15 to 20 seconds until smooth.
Place cake layer on a plate and top with orange filling. Place the other cake on top and spoon chocolate glaze on top, until it's just falling over the edges.
Cake recipe adapted from Cooking Light Magazine