Orange Cake with Chocolate Glaze
8 to 10 slices
- 3 cups self-rising flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 cup Florida Crystals® Organic Raw Cane Sugar
- 4 medium eggs
- 1/2 cup unsweetened applesauce
- 1/2 cup salted butter, melted
- 1 1/2 teaspoons vanilla
- Juice of 1 large orange or 2 small/medium oranges
- Zest of 1 large orange or 2 small/medium oranges
- 4 ounces semisweet chocolate chips
- 4 ounces pasteurized heavy cream
Preheat oven to 350°F. Grease and flour an 11-inch springform pan.
In a large bowl, whisk together flour, baking powder and baking soda; set aside.
In a separate large bowl, mix sugar and eggs. Add applesauce and melted butter. Mix until creamy, about 2 minutes. Add vanilla. Mix in orange juice and zest. Add the flour mixture and blend just until incorporated. Pour batter into prepared pan.
Bake 25 to 30 minutes on the middle rack in the oven. Check center of cake with toothpick. The toothpick should come out clean when cake is completely cooked.
Cool 15 minutes in the pan on a cooling rack. Remove from pan by running a knife around the edge. Release the outside ring. Run a knife underneath the cake bottom to release it from the bottom of the pan. Place on cake plate.
Pour the chocolate chips into a heatproof bowl.
Heat heavy cream in a saucepan on low heat. When small bubbles appear on the sides of the saucepan, remove from heat. Pour into the bowl of chocolate.
Allow the cream to sit for a moment to melt the chocolate. Stir until the chocolate and cream are blended into a silky smooth mixture.
Pour the chocolate glaze over the top of the cake, lightly spreading to cover the entire cake top. Allow the glaze to drip down over the sides of the cake. The glaze will become thicker as it cools and will eventually harden.
If desired, slice an orange into slices and pat dry. Arrange on top of cake as a garnish.
If desired, substitute 1 cup of canola oil for the ½ cup butter / ½ cup applesauce mixture.
Four our Gluten-Free version, click here.