CHOCOLATE SNACKING CAKE WITH TANGERINE GLAZE
This moist, darkly bittersweet snacking cake is easily mixed with a whisk. Using a neutral oil rather than butter allows the chocolate flavor to shine, and gives the crumb an especially velvety texture under a sweet-tart glaze. You can use any kind of orange for the topping. Tangerines and mandarins (including clementines) are bright and spicy, but regular navel or juice oranges work just as well. Or if you can find blood oranges, the glaze will take on a pinkish hue and a sweeter, richer flavor.
Provided by Melissa Clark
Categories snack, cakes, dessert
Time 1h
Yield 12 servings
Number Of Ingredients 16
Steps:
- Heat oven to 350 degrees. Grease a 9-by-9-inch pan and line with parchment paper, letting the two long edges hang over the sides by at least 2 inches.
- In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder and salt.
- In a heatproof bowl, melt chocolate in the microwave in 30-second intervals, stirring in between. Or you can melt the chocolate in a double boiler over simmering water on the stove, stirring well. Whisk in hot coffee.
- Whisk together flour mixture, coffee-chocolate mixture, brown sugar, sour cream, oil, eggs and vanilla. Scrape into baking pan and smooth the top. Bake until the top is springy and a toothpick inserted in the center comes out clean, about 35 minutes. Let cool completely before glazing.
- When cake is cool, make the glaze: Whisk together tangerine zest, tangerine juice and lemon juice, then whisk in confectioners' sugar. Taste, and if it's too sweet, add another drop or two of lemon juice. Pour glaze onto cooled cake, and spread to the edges. Let glaze set for at least 30 minutes before serving.
Nutrition Facts : @context http, Calories 234, UnsaturatedFat 7 grams, Carbohydrate 33 grams, Fat 11 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 129 milligrams, Sugar 24 grams, TransFat 0 grams
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Santillces Villete jr
[email protected]I can't wait to make this cake again!
Abdi muktar
[email protected]This cake is definitely a keeper!
Rajitha Amarasingha
[email protected]I'm not sure what I did wrong, but my cake didn't turn out as well as the picture.
Whyte Jombo
[email protected]The cake was a bit too dense for my liking.
Bishal Tharu
[email protected]I would love to try this cake with a different type of citrus glaze, like lemon or lime.
manal kashif
[email protected]This cake is perfect for a special occasion.
Pabatso Lisa
[email protected]The cake was a little dry, but the glaze helped to moisten it up.
Kawaii _ChildishClown
[email protected]I'm not a big fan of chocolate cake, but this one was really good.
BOSS BABY
[email protected]This cake was a great way to use up some leftover tangerines.
Najmo Aadan
[email protected]I would definitely make this cake again, but I would use less sugar in the batter.
Hikeem Ktk
[email protected]The glaze was too runny and didn't set properly.
Mutshutshudzi Raphalalani
[email protected]The cake was a little too sweet for my taste, but I still enjoyed it.
Manu Tamang
[email protected]I loved the combination of chocolate and tangerine flavors.
Nzulu Lenin Gona
[email protected]The cake was easy to make and the instructions were clear.
Nompumelelo Oliphant
[email protected]I've made this cake several times and it always turns out perfect. It's my go-to recipe for chocolate cake.
Mason Johson
[email protected]This cake was a hit at my party! The tangerine glaze added a unique and delicious flavor.