Chocolate Orange Cake

The feeling of spring is in the air, unusual for this time of year. Normally, the Upper Midwest is still buried in a thick layer of white, and spring is just a dream over the horizon. But now the snow has melted, and with unseasonally warm weather and longer daylight hours, I feel the anxiousness of  summer to arrive. To subdue my restlessness (and dread that winter will shortly reappear), I headed to the place where I feel calm.

With a few hours to spare, I decided on baking an everyday cake. With no occasion to celebrate or holiday to observe, a cake makes an ordinary weekend feel a little brighter.

Oftentimes, I feel that some cakes—especially cupcakes—act entirely as acceptable vessels to consume frosting. When an average cake, perhaps slightly dry, is covered with a mound of buttercream, there is little complaint. Good buttercream frostings have this redeeming power (and thank goodness as it has rescued many a cake of mine).

With this particular cake, however, I prefered the cake itself to be the true star. To make the crumb tender, sour cream and buttermilk were used to soften the texture. Orange zest was rubbed into the sugar to release a vibrant orange scent and flavor. And, once the cakes were baked, the layers were brushed with fresh orange juice to give it a final touch.

As a lover of chocolate and orange flavors together, this cake managed the fusion with ease.

This Chocolate Orange Layer Cake is fresh and light. The cake is tender which balances the glaze that is thick and rich. I suggest a lighter touch of glaze than seen in the photographs—just enough to seal in the layers—so it will meld with the cake instead of acting as a separate layer. For all the chocolate and orange lovers, this cake is for you.

One Year Ago:  Almond Cake
Two Years Ago:Chocolate Pudding, Black Tea Cake with Honey Buttercream,  Blueberry Lemon Pancakes, and Lavender Lemon Shortbread
Three Years Ago:Cappuccino Pancakes with Mocha Syrup, Hot Cocoa Cookies, Rosemary Focaccia, and Swedish Visiting Cake
Four Years Ago:Chocolate Blueberry Ice Cream, Heart Shaped Cinnamon Rolls, Mexican Hot Cocoa Mix, and Brown Butter Crispy Rice Treats

Chocolate Orange Cake with Glaze

Yields 2 layer 8-inch cake or 3 layer 6-inch cake

Chocolate Orange Cake
1 3/4 cups (350 grams) granulated sugar
Zest of 2 oranges
2 large eggs
1/2 cup (118 ml) vegetable oil
1/2 cup (115 grams) sour cream
1 teaspoon vanilla extract
1 3/4 cups (220 grams) all-purpose flour
3/4 cup (65 grams) cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (237 ml) buttermilk
6 tablespoons freshly squeezed orange juice

Preheat oven to 350 degrees F (180 degrees C). Grease baking pans.

In a large bowl, combine granulated sugar with orange zest, rubbing it between your fingers to release the oils. Beat in the eggs, vegetable oil, sour cream, and vanilla extract until well combined. 

Gradually mix in the flour, cocoa powder, baking soda, baking powder, and salt, alternating with splashes of buttermilk. Stir until batter is uniform.

Divide batter evenly between baking pans and bake for 40-50 minutes, or until a toothpick inserted into the cake comes out clean with a few crumbs. While cakes are cooling, use a fork to poke a few holes in the top of the cake and evenly brush on the orange juice so it soaks in. Cool cakes to room temperature (or chill) before frosting.

Chocolate Orange Glaze
12 ounces (340 grams) semi-sweet chocolate
8 tablespoons (113 grams) butter
Zest of 1 orange
1/2 cup (115 grams) sour cream
1 tablespoon orange liqueur (optional)
Orange zest, for garnish (optional)

In a medium saucepan, melt the chocolate and butter on low until smooth. Remove from heat and stir in orange zest, sour cream, and orange liqueur. Allow to cool for 15-20 minutes to thicken.

To assemble, carefully place one layer of cake onto a serving platter, brushed side up. Spoon glaze onto surface until desired thickness. Arrange the second cake layer on top of the first and frost the cake with remaining glaze. I have found that a cold cake is easier to frost because the chocolate glaze will harden when it comes into contact with the cake. However, waiting until the frosting is thick and can hold its shape will also work and be easier to spread along the side. I also suggest a thinner layer of glaze than shown in the photographs to have a more even cake-to-frosting ratio.

Before serving, dust the top of the cake with orange zest.

Rosemary Soda Bread

Winter, usually brusque and bitter, has taken on a milder disposition this year. Instead of windblown piles of snow so high the windows are partially covered, the snow is an afterthought. An inch of powder blows around by day and settles by night, simply to keep up appearances. Yet, the cold weather traditions of the Upper Midwest hold strong. We bundle up in layers, donning our hats and scarves early in the season (though we become looser on the dress code once we are adapted to the below freezing temperatures). We complain endlessly about the weather to one another, bonding over our shared displeasure with wind and iced car windows.

And, of course, there's the soup.

Sundays are for rich, hearty soups. When the weekend comes to a close, I try to make a large pot to last a few meals. My mother did this while I was growing up, and I am certain her mother did it for her as well. Soup is a comfort food, a way to squeeze in extra vegetables and keep our bodies warm.

Lately, I have been experimenting with making my own bone broth and creating twists on old favorites. Zuppa Toscana has been a well seasoned request, year after year. I throw in carrots, celery and extra handfuls of kale, and take out the cream. The flavor remains, but it becomes an arguably healthier dish. Tonight will be vegetable barley, with hamburger and leftover bacon just to throw the name in contention.

As experience has revealed, fresh bread tops the list as the perfect side to soup. This quick bread recipe takes as long to bake as the soup takes to stew, making them an inseparable duo. 

Rosemary Soda Bread is a quick bread that can go from an idea to a loaf in an hour. The bread is on the denser side, risen through baking soda alone, but the quality reminds me of a good biscuit. Seasoned with dried rosemary, the bread takes on a subtle flavor, but still pairs well with flavors both sweet and savory. While this bread works well to soak up hearty soups and gravies, I also find it at home with a spread of dark berry preserves.

One Year Ago:  Chocolate Almond Biscotti and Grapefruit Rum Cocktails
Two Years Ago:Toasted Almond Cookies with Fig Filling, Coconut Raisin Granola, and Hot Cocoa Popsicles
Three Years Ago:Beer Bread, Baked Corn Tortilla Chips, Roasted Pepper Feta Scones, and Flourless Chocolate Rum Cake
Four Years Ago:Vanilla Rum Soaked French Toast, Cocoa Almond Meringues, Banana Bread Oatmeal 

Rosemary Soda Bread

Yields 1 loaf

3 1/2 cups (440 grams) bread or all-purpose flour
1 teaspoon baking soda
1 teaspoon dried rosemary
1 teaspoon salt
1/4 cup (57 grams) butter, melted
1/2 cup (115 grams) sour cream
1 cup (237 ml) milk

Preheat oven to 400 degrees F (205 degree C). 

In a large mixing bowl, whisk together the flour, baking soda, rosemary, and salt. Add in melted butter, sour cream, and milk, stirring with a spatula to bring dough together. 

Turn out on a lightly floured surface and knead dough until it forms a ball. Place onto baking sheet and flatten the top. Using a sharp knife, cut a 1/4-inch deep cross into the top of the loaf. Dust lightly with flour and dried rosemary. Bake for 45-55 minutes, or until lightly browned.

Serve with a spread of butter and jam (I used wild blueberry preserves from Bonne Maman), or use it to soak up a hearty broth.

Chocolate Raspberry Tarts

Ms. Rosenau, you look exhausted, observed one of my students. And I felt it, too. My shoulders were tense, my brain was in overdrive, and the last night of good sleep was a far away memory. As with most things, there is only so much energy to be spent before nature intervenes. I spent most of the last week ill on the couch, with a box of tissues and a blanket, working my way through the Netflix queue.

Sometimes life likes to give reminders of lessons I should have learned long ago. Slow down, friends, slow down.

These Chocolate Raspberry Tarts have been in the back of my mind for months. I ordered a new set of tart pans back in July, which were backordered until October. I finally gave them a try last weekend. Luckily, this seems just the season for these tarts, with Valentine's Day coming up quickly. 

Chocolate and raspberries is a vibrant combination, both in sight and taste. The sweetness of the chocolate balances the tart berries and comes together in a rich bite. Share these with someone you love, whether it be a significant other, good friend, or yourself.

Chocolate Raspberry Tarts are dark and intense, with a pop of fresh berries to lighten the mood. The dough is made from a chocolate pastry crust, easy to roll out and manage while forming the base. The filling is a chocolate raspberry truffle filling, made with the juice of raspberries and high-quality chocolate bar. The tarts keep for a few days (add fresh raspberries before serving), but I imagine they would disappear before then.

One Year Ago:  Honey Oat Bread and Banana Cacao Nib Buckwheat Muffins
Two Years Ago: Bruleed Grapefruit, Bacon & Chive Beer Bread, and Pomegranate White Wine Panna Cotta
Three Years Ago: Cheddar Dill Biscuits, Campfire S'mores Brownies, and BBQ Bacon Wrapped Water Chestnuts
Four Years Ago:Zuppa Toscana, Quick Chocolate Cake, and Chocolate Frosted Yellow Cake

Chocolate Raspberry Tarts

Yields 6 small tarts

Chocolate Tart Dough
8 tablespoons (113 grams) butter, cubed
3/4 cup (95 grams) powdered sugar
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon salt
1 2/3 cups (205 grams) all-purpose flour
1/3 cup (30 grams) cocoa powder

In a food processor, place the butter and powdered sugar. Process until smooth. Add the egg, vanilla, and salt and continue processing until uniform, scraping down the sides as needed. Add the flour and cocoa powder, processing until the dough comes together and begins to gather in the bowl. A stand mixer can also be used if a food processor is unavailable.

Remove dough and shape into a cylinder. Wrap in plastic wrap and refrigerate for a minimum of 30 minutes.

Preheat oven to 400 degrees F (205 degrees C). 

Unwrap dough and slice cylinder into 6 even pieces. On a lightly floured surface, roll out each slice into a circle 2-inches larger than the tart pan. Gently place dough into pan, pressing it along the edges. If necessary, additional dough can be used to cover up cracks or tears. Using a rolling pin, roll it along the top of the pan to cut off excess dough. Use fingers to form a clean edge. Puncture a couple dozen holes into the bottom of the tart using a fork; this will prevent the dough from rising.

Bake for 15-20 minutes, or until they are dry in appearance and touch. Cool to room temperature.

Chocolate Raspberry Filling
2 1/2 cups (250 grams) fresh or frozen raspberries
3 tablespoons granulated sugar
6 ounces (170 grams) semi-sweet chocolate, finely chopped (use a higher quality for best flavor)
Fresh raspberries, for garnish

In a large saucepan, place the raspberries and granulated sugar. Bring to a boil over medium high heat, reduce to low, and simmer to release juices. Using a spoon, press down on the berries to break them up and release additional juices. 

Place berries in a fine mesh strainer over a medium mixing bowl filled with finely chopped chocolate. Drain out all juices, pressing on the berries to release juices further. Discard solids. Stir the chocolate and raspberry juice mixture. If the berry juice was not warm enough to melt the chocolate until smooth, place in the microwave in 10 second increments, stirring well between each heating, until smooth.

Spoon chocolate filling into cooled tart shells and refrigerate until set. Top with fresh raspberries before serving.