Ammonoosuc Inn & Restaurant

Chef Melanie’s Weekly Recipe: Dark Chocolate Orange Cake

Good Morning All: Need a chocolate fix?  Here is a quick and easy deep dark chocolate cake with a hint of orange. Of course use your imagination and substitute another flavoring if you wish ( lemon, raspberry extract, coffee).

Dark Chocolate Orange Cake:

1 1/4 cups sifted all purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup cocoa powder (dutch process)

1 cup granulated sugar

1 cup heavy cream

1 teaspoon vanilla

2 large eggs

1 teaspoon grated orange zest

Glaze: 1/2 cup orange juice & 3 tablespoons sugar. Heated to dissolve sugar.

Preheat oven 350 degrees. Butter and dust with cocoa powder an 8 1/2 X 4 1/2 X 2 3/4 loaf pan. set aside. ( Hint: using cocoa instead of flour insures no white spots on your cake)

Sift the flour, baking powder, salt & cocoa powder.

Beat the heavy cream & vanilla in a small bowl until the cream holds soft peaks. Add the eggs one at a time. This will thin the mixture a bit.

Transfer the cream mixture to a larger bowl and gradually add the sifted ingredients. Make sure to scrape the bowl down so all of the ingredients are incorporated evenly. Stir in the grated zest.

Put batter into prepared loaf pan and bake approximately 1 hour. Cake should be done when the top springs bake when touched.

Let cake rest about 10 minutes, then brush with glaze mixture making sure it goes down the sides of the cake. Let cool completely  then turn out onto a platter.

Serve at room temperature with fresh berries, whipped cream, ice cream or on its own.

Bon Apetit