Chocolate and Orange Chiffon Cake

Chocolate and Orange Chiffon Cake

(Serves

This recipe is from Amanda Hesser’s “The Essential New York Times Cookbook, Classic Recipes for a New Century” and titled” Allegretti Chiffon Cake” . I made one small adaption by changing the the frosting. Instead of the vanilla buttercream with chocolate drizzle called for in the recipe, I made a basic ganache flavored with Grand Marnier and topped it with a sprinkle of sparkling sugar and some candied orange peel.

Cake:

• 1 cup plus 2 Tbsp. cake flour
• 3/4 cup plus 2 Tbsp. sugar
• 1 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1/4 cup vegetable oil
• 2 large egg yolks
• 6 Tbsp. cold water
• 1 tsp. vanilla extract
• 1 1/2 Tbsp. grated orange zest
• 1/2 cup egg whites (about 4 eggs)
• 1/4 tsp. cream of tartar
• 1 1/2 oz. bittersweet chocolate, grated

Ganache:

• 4 1/2 oz. bittersweet chocolate, chopped
• 1/2 cup heavy cream
• 1 Tbsp. Grand Marnier (optional)

Garnish (optional)

• 1 tsp. sparking white sugar
• 2 Tbsp. chopped candied orange peel

Directions for Cake:

1. Pre heat the oven to 325 degrees. Grease a 9 x5 inch loaf pan and line the bottom with parchment paper. To line the bottom of the pan, place the pan on the parchment paper and trace along the bottom with a pencil. Cut out with a pair of scissors, cutting inside the line you drew. Set pan aside.
2. Sift the first four ingredients (through salt) into a large bowl. Make a well in the center of the flour and add the oil, egg yolks, water, vanilla and orange zest and beat with a whisk until the mixture is smooth.
3. In another large bowl, beat the egg whites with the cream of tartar until stiff peaks form (about 3 minutes).
4. Gently fold in the flour mixture until it is just combined. Sprinkle the chocolate in and fold gently a few times to distribute the chocolate.
5. Pour the batter into the prepared pan and place in the oven.
6. Bake for approximately 50 to 55 minutes or until the top is golden and springs back when lightly touched.
7. Remove from oven and turn the pan upside down to cool, resting the cake between the edges of two other pans.
8. When cool, run a thin knife around the sides of the pan to loosen the cake. Turn the pan over to release the cake, rapping the bottom of the pan to loosen it if needed.
9. Peel off the parchment paper,  turn the cake right side up and place on a serving platter.

Make the ganache:

1. In a small saucepan, combine the chocolate and the cream. Heat over medium low heat, stirring occasionally until the chocolate is melted and the mixture is smooth. Stir in the Grand Marnier if desired.
2. Let mixture cool slightly until it reaches a spreading consistency. Cut 3 strips of parchment paper 10 inches long by 2 inches wide. Cut one strip into (2) 5 inch lengths. Place the strips under the cake to catch any drips from the ganache and frost the cake with the ganache ( I find a using a thin offset spatula works really well for this).
3. When ganache has firmed up, gently remove the strips. Sprinkle with sparking sugar and candied orange peel if desired.
4. Serve and enjoy!!