Indulge in a taste of Spanish sunshine with our Seville Orange Chocolate Cake, a delectable treat that tantalizes the senses. This exquisite cake combines the vibrant flavors of Seville oranges, the richness of chocolate, and the warmth of spices, creating a symphony of flavors that will leave you craving more. From the zesty orange glaze that adorns its top to the moist and decadent chocolate cake layers, each bite is an explosion of citrusy and chocolatey goodness. But the journey doesn't end there. We also have a collection of equally enticing recipes to satisfy your sweet cravings. From the classic Orange Chocolate Truffles, perfect for a quick confectionery fix, to the rich and indulgent Chocolate Orange Tart, ideal for special occasions, our recipes offer a range of flavors and textures to suit every palate. So, prepare to embark on a culinary adventure as we explore the delightful world of Seville orange and chocolate.
Check out the recipes below so you can choose the best recipe for yourself!
CANDIED KUMQUATS FOR SEVILLE ORANGE CHOCOLATE CAKE
The reserved poaching syrup is used for brushing the cake layers in the Seville Orange Chocolate Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 pint
Number Of Ingredients 3
Steps:
- Rinse kumquats; place in a large saucepan with enough cold water to cover. Bring to a boil over medium-high heat; drain immediately. Repeat two more times, always starting with cold water.
- Place kumquats, sugar, and the water in a medium saucepan; bring to a boil. Boil for 2 minutes until sugar is completely dissolved. Immediately remove from heat; let kumquats cool completely in syrup.
- The candied kumquats can be used immediately or stored, refrigerated, in the syrup in an airtight plastic container for up to a month.
SEVILLE ORANGE CHOCOLATE CAKE
Adorned with candied kumquats and sugared bay leaves, this festive chocolate cake is a fitting adornment for any holiday table. If you can't find Seville-orange marmalade, any orange marmalade may be substituted.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 1 nine-inch cake
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Butter two 9-by-2-inch round pans; line with parchment paper. Butter parchment, and dust with cocoa. Sift together the flour, cocoa, baking powder, baking soda, and salt in a medium bowl, and set aside.
- Place butter in bowl of electric mixer fitted with the paddle attachment. Beat on medium speed until creamy. Gradually add the sugar, and beat until fluffy. Add the eggs one at time, incorporating well after each addition; add the vanilla.
- Add the flour mixture and sour cream alternately, starting and ending with the flour mixture. Scrape down sides of bowl as needed. Divide the batter between pans; bake until a cake tester inserted in the center comes out clean, about 30 minutes.
- Cool cakes in pans on wire racks for 10 minutes. Unmold, and cool completely, right side up.
- Heat marmalade just until it is a spreadable consistency. Choose the more attractive cake layer, and set aside. Place the other layer on an 8-inch cake round, bottom side up. Using a pastry brush, coat the cake with the kumquat poaching syrup. Spread the marmalade over the cake, and allow to set, about 10 minutes. Brush the bottom of the reserved layer with the kumquat poaching liquid, and place on top of the marmalade, syrup side down. Dust the top with cocoa, and garnish with candied kumquats and sugared bay leaves.
Tips:
- Use high-quality chocolate: The quality of the chocolate you use will greatly impact the flavor of the cake. Look for a chocolate with a high cocoa content (at least 70%) and a rich, deep flavor.
- Don't overmix the batter: Overmixing the batter can make the cake tough and dense. Mix the batter just until the ingredients are combined.
- Bake the cake until a toothpick inserted into the center comes out with just a few moist crumbs attached: Overbaking the cake will make it dry and crumbly.
- Let the cake cool completely before frosting it: This will help the frosting set properly and prevent it from melting.
- Use a sharp knife to cut the cake: This will help prevent the cake from crumbling.
Conclusion:
This Seville orange chocolate cake is a delicious and decadent treat that is perfect for any occasion. The combination of chocolate and orange is a classic flavor combination that is sure to please everyone. The cake is moist and fluffy, with a rich chocolate flavor and a hint of citrus. The frosting is smooth and creamy, and the candied orange peel adds a touch of sweetness and texture. This cake is sure to be a hit at your next party or gathering.
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