blood orange cake

Dark Chocolate Bundt Cake with Blood Oranges and a Chocolate Ganache icing. Simple, moist, flavorful and absolutely scrumptious!

Dark Chocolate Bundt Cake with Blood Oranges

cocoa powder

coffee

oranges orange

triple sec, or orange liquor

unsalted

brown sugar

sugar

all-purpose flour

baking soda

salt

eggs

vanilla

Chocolate Ganache Icing:

chocolate chips

milk (or cream)

Blood orange Syrup- optional

blood oranges

water

Place oven rack in middle position and preheat oven to 325°F. Butter bundt pan very well (take your time to do this well) then dust with cocoa powder, knocking out excess.

Heat coffee, orange juice, zest, orange liquor, vanilla, butter, in a medium heavy saucepan over moderate heat, whisking, until butter is melted, then whisk in cup of cocoa powder. Remove from heat, then add both kinds of sugar and whisk until dissolved, about 1 minute. Let cool.

While chocolate mixture cools, whisk together flour, baking soda, and salt in a large bowl.

Whisk together eggs and vanilla in a small bowl, then, temper the eggs by pouring a little of the melted cocoa butter mixture to the eggs, whisking, a tablespoon at a time, to gradually warm them. After about 4 tablespoons, add this into cooling chocolate mixture and whisk well.

Add the chocolate-egg mixutre to the flour mixture and whisk until just combined (batter will be thin and bubbly). Pour batter into the greased and cocoa dusted bundt pan and bake until a wooden pick or skewer inserted in center comes out clean, 40 to 50 minutes.

Cool cake completely in pan on a rack, about 2 hours. Loosen cake from pan using tip of a dinner knife, then invert rack over pan and turn cake out onto rack.

Melt the chocolate chips and milk in a small pot over very low heat. Whisk until combined, then pour over the cake.

To make the syrupy blood orange slices &#8211; very thinly slice one blood orange. Place in a pot with one cup water and simmer 20 minutes, until water has reduced to about ¼ cup and orange peel becomes tender. Add in sugar, and stir until dissolved. Squeeze the juice of the other orange( I used ½) into the mix, and simmer gently for a couple minutes. Taste, add more sugar if you want. Let this cool. Spoon over the cake after cutting into it, topping with a blood orange slice.

I made this for my husband's birthday. It is the BEST chocolate bundt cake recipe! Super easy to make, and super moist!  I am lucky enough to have blood oranges in my yard, and the orange taste is sublime. My daughter doesn't like orange and chocolate. If  I omit the orange juice and zest, do you think I need any other or additional liquid? Thanks again for this GREAT recipe :)

I loved this cake so much! The flavors blended together so well. The combination of chocolate and blood orange is divine. I did use bakers joy to coat my Bundt pan and the cake released very easily. Will definitely be my go to special occasion cake

Those deliciously indulgent Mini Blood Orange Semolina Cake with a tangy Blood Orange Syrup are the perfect little sweet treat and afternoon tea snack!

Mini Blood Orange Semolina Cakes

120 gr Butter

Sugar

Blood Orange Juice + zest

gr Ground Almond

Eggs, beaten

70 gr Fine Semolina

tbsp Baking Powder

Salt

Blood Orange Juice (about 100 ml)

Lemon Juice

Cream the Butter and Sugar until it forms a thick paste. Make sure the butter isn't melting.&nbsp;

Add the Blood Orange Zest and Almond Meal. Quickly whisk, then gradually add the beaten Eggs.

Stir in the Fine Semolina, Baking Powder and pinch of Salt, then pour in the juice of 1 blood orange.

Thinly slice the second Blood Orange and place the slices at the bottom of your individual molds. Cover with the Cake batter and bake at 180'C for 15 to 20 minutes.&nbsp;

In the meantime, prepare the Blood Orange Syrup. Mix the Blood Orange and Lemon Juice with the sugar in a small pot on medium heat until all dissolved. Let it gently reduce into a thicker consistency, then set aside to cool.

When the cakes are baked, remove them from the oven and poke them with a skewer. Pour half of the Blood Orange Syrup over them and let them completely cool down before flipping them. Pour the rest of the syrup on them when flipped.

Here's what you need: blood oranges, olive oil, all purpose flour, dark cocoa powder, baking soda, kosher salt, organic sugar, filtered water, white vinegar, powdered sugar, pistachio

Blood Orange Chocolate Olive Oil Cake Recipe by Tasty

olive oil,

all purpose flour

dark cocoa powder, unsweetened

organic sugar

filtered water

white vinegar

raw,

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Zest all 5 blood oranges and divide between 3 separate small bowls: 2 bowls should contain the zest of 1 orange each, and 1 bowl should contain the zest of 3 oranges. Set aside the 2 bowls with less zest for later use.

Add the olive oil to the bowl with the zest of 3 oranges. Set aside for 30-60 minutes to infuse.

Juice 3 of the oranges and set aside 3 tablespoons of juice for the glaze. Reserve the remaining orange juice in a liquid measuring cup. You should have about ½ cup. (120 ML)

In a large bowl, sift together the flour, cocoa powder, baking soda, and salt.

Add the sugar, blood orange olive oil (with the zest), ½ cup (120 ml) of the blood orange juice, water, and white vinegar. Whisk until the batter is smooth with no lumps.

Lightly grease the bottom and sides of an 8-9-inch (20-22 cm) round cake pan with olive oil, and place a parchment round in the bottom of the pan. (To make the parchment round, tear off an 18 x 13-inch (45x33 cm) piece of parchment paper. With a long edge closest to you, fold down the top right corner to meet the bottom edge. Press down on the long side of the triangle to flatten, then turn so that side is facing you and fold in half, bringing the points together. Turn again so the long side of the new triangle is on top and fold in half twice more. Flip the cake pan upside down and hold the pointy end of the triangle at the center of the pan. Trim the excess parchment that extends past the edge of the pan. Flip the pan, unfold the triangle, and place the parchment round in the bottom).

Pour the batter into the prepared pan and bake for 35-40 minutes, until a toothpick inserted in the center of the cake comes out clean.

While the cake bakes, prepare the toppings: Cut the top and the bottoms off the 2 remaining zested oranges. Using a paring knife, carefully remove the skin and pith from the oranges until you are left with just the flesh. Turn each orange on its side and cut into ¼-inch (6 mm) wide rounds. Place the rounds between 2 paper towels to blot some of the excess juice. This will allow them to stick to the glaze more effectively.

Make the glaze: Sift the powdered sugar into a medium bowl. Add the reserved zest of 1 orange, and the remaining 3 tablespoons of blood orange juice. Whisk into a glaze. It should be thick, but spreadable.

Remove the cake from the oven. Let cool in the pan for 10 minutes, then flip onto a wire rack set over a baking sheet to cool completely.

Once the cake has cooled, pour the glaze over the cake, letting it drip down the sides. Decorate the top with the orange slices, pistachios, and remaining orange zest.

https://vid.tasty.co/output/128464/landscape_480/1553798035

Blood Orange Cake

(210 g) unbleached all-purpose flour

baking powder

(125 ml) blood orange juice (from 3 to 4 oranges)

(60 ml) sour cream

(210 g) sugar

(125 ml) canola oil

(100 g) icing sugar

tsp (20 ml) milk

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With the rack in the middle position, preheat the oven to 350°F (180°C). Butter and line a 6-cup (1.5 litre) loaf pan with 
a strip of parchment paper, letting it hang over the sides.

In a bowl, combine the flour and baking powder. Set aside.

In a measuring cup, combine the orange juice and sour cream. Set aside.

In a large bowl, cream the sugar, eggs and zest with an electric mixer until light and fluffy. At low speed, drizzle in 
the oil. Add the dry ingredients alternating with the juice mixture until the batter is smooth. Pour the batter into 
the prepared pan.

Bake for about 1 hour or until a toothpick inserted in the centre of the cake comes out clean. Let cool completely 
in the pan, preferably on a wire rack. Unmould from the pan 
and place on a serving plate.

Cake

In a bowl, whisk together the icing sugar and milk until the icing is smooth. Drizzle over the cake. Delicious with <a href="https://www.ricardocuisine.com/en/recipes/6809-blood-orange-marmalade"target="_blank">Blood Orange Marmalade</a> or <a href="https://www.ricardocuisine.com/en/recipes/6810-candied-blood-oranges"target="_blank">Candied Blood Oranges</a>.

Icing

Si possible faire de muffins avec cette recette???
Merci

Excellent! J’ai remplacé le sucre par du sirop d’érable et l’huile végétale par de l’huile d’olive. Je n’avais pas de crème sure, j’ai mis du lait de coco à la place. C’était délicieux!!

Délicieux! J'ai essayé la recette avec de l'huile d'olive plutôt que l'huile de canola, je recommande fortement.

Dans le but de faciliter la compréhension, ne serait-il pas plus juste d'écrire «le zeste râpé de 2 oranges plutôt que «2 oranges, le zeste râpé»

Nous aimons beaucoup ce gâteau.  J'ai réduit la quantité de sucre.  Je ne mets pas de glaçage mais plutôt un peu de crème fouettée au moment de servir.  Certaines personnes ajoutent un peu de sirop d'érable.  Même décongelé, il reste très bon.

Pffffff... le gâteau a calé.  Ce qui ne m'est jamais arrivé. Beau gaspille.

délicieux!!! j'ai remplacé la crème sure par du yogourt grecque nature, et utilisé zeste et jus de 5 clémentines. à refaire c'est certain :)

Est-ce que ce gâteau peut se congeler sans glaçage, et être glacé une fois dégeler ? Merci !

https://cdn.jwplayer.com/v2/media/QriDpg7P

Testing the Effectiveness of Baking Powder

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