I was given a pack of Lindt dark chocolate with soft and delicate orange pieces and crispy toasted almond slivers inside. The citrus flavour blends perfectly with the intense dark chocolate. And this was how the inspiration for this chocolate cake with orange marmalade came along.
Ingredients (8-inch 2-layer cake):
Chocolate Devil’s Food Layer Cake
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups boiling water
4 ounces unsweetened chocolate, chopped
1/2 cup Dutch-processed cocoa powder
1 1/4 cups unsalted butter, softened
1 1/2 cups packed light brown sugar
3 large eggs, room temperature
1/2 cup sour cream, room temperature
1 teaspoon vanilla extract
1/3 cup orange marmalade
200 grams high quality dark chocolate
4 tablespoons unsalted butter, cut in small cubes
1 tablespoon corn syrup
2 tablespoons chopped orange peel
Preheat oven to 350F. Grease two 8-inch round cake pans, and line the bottoms with parchment paper.
In a large bowl, whisk the flour, baking powder, baking soda and salt.
In another bowl, whisk the boiling water, chocolate and cocoa powder until smooth.
Beat butter and sugar together on medium speed in a bowl of a standing mixer until light and fluffy. Beat in eggs, one at a time. Beat in sour cream and vanilla extract.
Reduce the speed to low and beat in 1/3 of the flour mixture, followed by half of the chocolate mixture. Repeat with another 1/3 of the flour mixture and the remaining chocolate mixture. Beat in the remaining flour mixture until just incorporated.
Divide the batter and pour into the prepared pans, smoothing the surface with a spatula. Bake 20 to 25 minutes or until a toothpick inserted into the cake comes out clean.
Place the cakes (in the pans) on a wire rack to cool. Then invert the cakes onto a greased rack.
When the cakes are still warm, smear the marmalade on top of one cake layer evenly. Place another cake layer on top, gently press down a little bit. Transfer the cake (on a wire rack) over to a sheet pan lined with waxed paper.
To prepare the chocolate glaze, place the chocolate, butter and corn syrup in a medium heatproof bowl over a pot of simmering water. Stir the mixture using a wooden spoon until melted and smooth, about 5 minutes.
Pour the warm chocolate glaze on top of the cake. Using a metal offset spatula, gently smooth the glaze over the cake, allowing it to run down the sides to completely coat the cake. Patch any bare spots with the spatula and the icing that has dripped.
Cool until the glaze is barely set, then transfer the cake to a serving plate and refrigerate until the glaze is completely set, at least 1 hour.
Cover and refrigerate the cake. Sprinkle the chopped orange peels on top of the cake, leave out in room temperature for at least an hour prior to serving.