Cooking in Quarantine: Easy Chocolate Orange Cake

I never use pre-made mixes…for anything…but in times like these, a girl has got to relent. My daughter loves my Tigerlily Cake- a mashup of orange and chocolate cakes topped with rich chocolate ganache. It is also one of my go-to potluck desserts because well, it’s super yummy!

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Originally I posted about this delicious cake when I made it for my department meeting before I retired. Now that Liv is home from college and sheltering in place with us, an opportunity to dust this one off presented itself. This time my supply pantry was getting a little sparse, and it seems everyone out there is looking for easy, quick desserts. I caved and bought a yellow cake mix and a dark chocolate cake mix.

I used Duncan Hines Yellow Cake Mix with a couple of hacks.

  • Swap out the liquid for fresh squeezed orange juice- I took me two oranges, and I used the zest in the batter for extra orangeiness.
  • Add one extra egg
  • Switch out melted butter for oil

Mix it up and pour into a nonstick bundt pan you have sprayed or buttered.

Now time for the chocolate cake. I used the Betty Crocker Super Moist Triple Chocolate Fudge mix.

Again, I modded it… a little. Also, I did not even rinse the standmixer bowl so the chocolate cake gets a boost of orange as well.

  • Add one extra egg yolk
  • Switch out melted butter for oil
  • Switch out milk for water

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The super easy, no special equipment method for chocolate ganache. All you need is a good-sized glass measuring cup 🙂 and a few ingredients.

Ingredients:

Chocolate Ganache

  • 12 oz. good chocolate (I like Ghirardelli Dark chips)
  • 1/2 cup heavy cream (adjust as needed for smooth consistency)
  • 1/2 teaspoon cinnamon

Instructions:

  • Put everything in the measuring cup and microwave. You just want the cream to warm and the chocolate to soften.
  • Stir and pour glaze over finished cake.

Here is the original post with from scratch recipes for when you have more time and supplies.

After a short trip to the store for ingredient acquisition, we donned our aprons and got to work. Tigerlily cake is a blend of two different cake flavors- orange and chocolate. Some people have aversions to this combo, but we love it. We mix up the orange cake first- it is really a fabby yellow cake with fresh squeezed orange juice substituted for the liquid and heaping teaspoons of orange zest. I do this one first because when you assemble, it goes in the pan first and there is the added bonus you can use the same mixing bowl and it will just lend the chocolate a complimentary profile. I adapted the wonderful yellow cake recipe I got from Smitten Kitchen for the orange cake. Liv did all the measuring and mixing while I prepped the pans with butter and preheated the oven. I love the way a kitchen smells when you zest an orange- fresh and reminiscent of walking the groves in Florida.

Ingredients:

Orange Cake (adapted from Smitten Kitchen)

  • Preheat oven to 350°F. Butter one Bundt pan.
  • 2 cups plus 1 tablespoons cake flour (not self-rising)
  • 1 teaspoon baking powder
  • 3/4  teaspoons baking soda
  • 1/2 teaspoon table salt
  • 1 stick  unsalted butter, softened
  • 1 cup sugar
  • Juice of one large orange, fresh squeezed
  • 2 teaspoons orange zest (zest over batter bowl to capture oils from peel)
  • 2 large eggs, at room temperature
  • 1 cup buttermilk (I like Homestead Creamery)

Instructions:

  • Sift together flour, baking powder, baking soda, and salt in a medium bowl.
  • In a large mixing bowl, beat butter and sugar in a large bowl with an electric mixer at medium speed until pale and fluffy, then beat in vanilla. Add eggs 1 at a time, beating well and scraping down the bowl after each addition.
  • At low speed, beat in buttermilk, orange juice and zest until just combined (mixture will look curdled). Add flour mixture in three batches, mixing until each addition is just incorporated.
  • Once you have that mixed up, pour into your prepared Bundt pan.

The orange cake is lighter and will rise to the top while baking. This will give the cake its flowery appearance with the two cakes colors merging.

Ingredients:

Chocolate Cake

  • 1  cup all purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 3/4  teaspoon baking powder
  • 1/4  teaspoons baking soda
  • 1/4 teaspoon table salt
  • 1 stick  unsalted butter, softened
  • 3/4 cup sugar
  • 1/2 teaspoon cinnamon ( I like roasted Saigon)
  • 1/4 teaspoon ground cayenne pepper
  • 3/4 teaspoon pure vanilla extract
  • 2 large eggs, at room temperature
  • 3/4 cup sour cream

Instructions:

  • Sift together flour, cocoa powder, baking powder, baking soda, cinnamon, cayenne and salt in a separate medium bowl.
  • Using the paddle attachment for your mixer, beat butter and sugar in a large bowl at medium speed until  fluffy. Add eggs 1 at a time, beating well and scraping down the bowl after each addition. Add the vanilla.
  • At low speed, beat in half the flour mixture. Alternate beating in the sour cream with the flour mixture until all is incorporated.
  • Layer into the Bundt pan by pouring around middle of orange batter. I like to use a chopstick to swirl the batter. The chocolate batter will immediately start to move to the bottom revealing the orange batter.
  • Bake for approximately 40 minutes, depending on your oven. Mine is old and finnicky so I check when we hit the 35 minute mark. You want it to rise so don’t be afraid. It is done when a toothpick inserted in center of cake comes out clean.
  • Cool in pan on a rack 10 minutes, then invert onto your cake carrier to await ganache. After the cake is inverted, I like to squeeze another orange around the top of the cake. This adds that extra level of moistness and infuses more of the orange flavor throughout.

Now it’s time for the ganache. Ganache can be super easy as long as you pay attention to it. You don’t want to breakdown the chocolate so much that it becomes grainy. You want a smooth topping to spread on you luscious cake.

Ingredients:

Chocolate Ganache

  • 12 oz. good chocolate (I like Ghirardelli Dark chips)
  • 1/2 cup heavy cream (adjust as needed for smooth consistency)
  • 1/2 teaspoon cinnamon

Instructions:

  • Bring water to a boil in a double boiler.
  • Add chocolate to top of double boiler. Stir to ensure chocolate melts but does not seize.
  • Once the chocolate was pretty melty, add the heavy cream and cinnamon. Once it melds, remove from heat and allow to cool a couple minutes before ladling it on the cake.

Needless to say, the cake was enjoyed by all and Liv has one more recipe in her arsenal!

Note to self- get better at taking food photos!

Stay Safe and Cook On!

Other Posts in the Quarantine Series:

 

2 thoughts on “Cooking in Quarantine: Easy Chocolate Orange Cake

  1. Pingback: Cooking in Quarantine: Sheet Pan Dinner | Strawbabies and Chocolate Beer

  2. Pingback: Cooking in Quarantine: Sheet Pan Mojo Meatballs & the Ultimate Tostones | Strawbabies and Chocolate Beer

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