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Orange-Scented Bittersweet Chocolate Cake with Candied Blood Orange Compote

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Introduction

This recipe presents a decadent treat for the senses: an Orange-Scented Bittersweet Chocolate Cake adorned with a luscious Candied Blood Orange Compote. It’s designed to delight and satisfy, offering a harmonious blend of rich chocolate flavors complemented by the zesty tang of blood oranges.

Tips for this recipe

For best results: preheat your oven accurately using an oven thermometer to ensure even baking; use freshly squeezed orange juice and finely grated zest in the cake batter. Precision is key, so weigh ingredients for consistency.

Why you will love this recipe

The marriage of bittersweet chocolate with citrus notes promises a dessert that’s both indulgent and refreshingly complex. Its exquisite texture, coupled with the visually appealing compote on top, makes it an unforgettable centerpiece for any celebration or simply as a luxurious weeknight treat.

Ingredients

3 medium or 4 small blood oranges
2 1/2 cups (or more) water
1 cup sugar
2 tablespoons Grand Marnier or other orange-flavored liqueur
2 cups all purpose flour
3/4 teaspoon baking powder
1/2 teaspoon salt
1 pound bittersweet chocolate (do not exceed 61% cacao), chopped
1 cup (2 sticks) unsalted butter, cut into 8 pieces
1 1/4 cups sugar
1 cup (packed) golden brown sugar
1 tablespoon Grand Marnier or other orange-flavored liqueur
2 teaspoons finely grated orange peel
4 large eggs
3/4 cup sour cream
6 ounces bittersweet chocolate (do not exceed 61% cacao), chopped
1/2 cup (1 stick) unsalted butter, cut into 4 pieces
2 tablespoons dark corn syrup
Small offset spatula
10-inch-diameter cake pan with 2-inch-high sides

Adviced equipments

– Stand Mixer
– Digital Scale
– Silicone Baking Mat
– Candy Thermometer
– Oven Thermometer
– Electric Citrus Juicer
– Chef’s Knife
– Heavy-Duty Paper Towels
– Food Processor
– Digital Instant-Read Thermometer
– Silicone Batter Spatula

History of the recipe

This recipe is an innovative twist on classic desserts, combining elements from various culinary traditions. The use of blood oranges reflects a trend in modern baking that emphasizes unique flavor profiles and fresh ingredients, while bittersweet chocolate nods to the evolving artisanal movement within pastry making. Its creation may also be influenced by contemporary tastes favoring bold contrasts between sweetness and tanginess, as well as an appreciation for high-quality, specialty cocoa products that are both decadent and ethically sourced.

Fun facts about this recipe

This Orange-Scented Bittersweet Chocolate Cake isn’t just a treat; it’s an experience. The choice of blood oranges signifies the fruit’s rich, antioxidant properties and its recent rise in popularity among gourmands seeking out unique ingredients. Moreover, bittersweet chocolate has historically been associated with sophistication and luxury due to its intense flavor and higher cacao content compared to milk chocolate – a trait that this recipe celebrates through its meticulous preparation methods involving precise tempering techniques for the candied compote, reflective of both culinary craftsmanship and gastronomic innovation.

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Orange-Scented Bittersweet Chocolate Cake with Candied Blood Orange Compote

Orange-Scented Bittersweet Chocolate Cake with Candied Blood Orange Compote

amanda

Equipment

  • - Stand Mixer

  • - Digital Scale

  • - Silicone Baking Mat

  • - Candy Thermometer

  • - Oven Thermometer

  • - Electric Citrus Juicer

  • - Chef's Knife

  • - Heavy-Duty Paper Towels

  • - Food Processor

  • - Digital Instant-Read Thermometer

  • - Silicone Batter Spatula

Ingredients

  • 3 medium or 4 small blood oranges

  • 2 1/2 cups (or more) water

  • 1 cup sugar

  • 2 tablespoons Grand Marnier or other orange-flavored liqueur

  • 2 cups all purpose flour

  • 3/4 teaspoon baking powder

  • 1/2 teaspoon salt

  • 1 pound bittersweet chocolate (do not exceed 61% cacao), chopped

  • 1 cup (2 sticks) unsalted butter, cut into 8 pieces

  • 1 1/4 cups sugar

  • 1 cup (packed) golden brown sugar

  • 1 tablespoon Grand Marnier or other orange-flavored liqueur

  • 2 teaspoons finely grated orange peel

  • 4 large eggs

  • 3/4 cup sour cream

  • 6 ounces bittersweet chocolate (do not exceed 61% cacao), chopped

  • 1/2 cup (1 stick) unsalted butter, cut into 4 pieces

  • 2 tablespoons dark corn syrup

  • Small offset spatula

  • 10-inch-diameter cake pan with 2-inch-high sides

Instructions

1

Instruction 1

Cut ends off oranges. Cut oranges with peel lengthwise in half, then cut each half lengthwise into 3 wedges. Combine 2 1/2 cups water and sugar in large saucepan. Bring to boil, stirring until sugar dissolves. Add orange wedges and any accumulated juices to syrup and bring to boil. Reduce heat and simmer until orange peel is soft and translucent and syrup is reduced and thickened, turning orange wedges occasionally and adding more water by 1/4 cupfuls as needed if syrup is too thick before orange wedges are soft, 35 to 40 minutes. Remove from heat. Stir in orange liqueur. Cool 15 minutes. Transfer to small container. Cover and chill. DO AHEAD: Can be made 1 week ahead. Keep chilled. Bring to room temperature before using.
2

Instruction 2

Position rack in center of oven and preheat to 325°F. Lightly butter 10-inch-diameter cake pan with 2-inch-high sides. Line bottom of pan with parchment paper; butter parchment.
3

Instruction 3

Whisk flour, baking powder, and salt in medium bowl to blend. Combine chocolate and butter in large metal bowl. Set bowl over saucepan of simmering water; stir until chocolate-butter mixture is melted and smooth. Remove bowl from over water; add both sugars, orange liqueur, and orange peel and whisk until blended (mixture will look grainy). Add eggs, 2 at a time, and whisk until just blended after each addition. Whisk in sour cream. Add flour mixture and stir in with rubber spatula just until incorporated. Transfer batter to prepared pan; spread evenly.
4

Instruction 4

Bake cake until tester inserted into center comes out with moist crumbs attached, about 50 minutes. Cool cake in pan on rack 30 minutes. Run small knife around sides of cake to loosen. Invert cake onto rack; peel off parchment. Cool cake completely (center may sink slightly).
5

Instruction 5

Combine chocolate and butter in small metal bowl. Set bowl over saucepan of simmering water; stir until chocolate-butter mixture is melted and smooth. Whisk in corn syrup. Cool glaze until barely warm but still pourable, about 10 minutes.
6

Instruction 6

Pour glaze onto center of cake. Using small offset spatula, spread glaze over top of cake, leaving 1/2-inch plain border around top edge. Let stand at room temperature until glaze sets, about 2 hours. DO AHEAD: Can be made 2 days ahead. Cover with cake dome and store at room temperature.
7

Instruction 7

Using hot dry knife and wiping knife clean between slices, cut cake into slices. Divide among plates. Serve some candied orange compote alongside.
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