That ganache over the cake is to die for, believe me! My husband doesn’t like the chocolate and orange combo at all, so for the second cake I made I used coffee instead of orange juice. It turned out deee-licious!
If you don’t have a 5-inch cake pan and you want to use a bigger one, you need to adjust the cooking time. In a bigger pan the cooking time will be shorter. Depending on the size of your pan you may want to start testing it after 10 minutes or so, and keep cooking until it’s done.
Ingredients
1/4 cup butter
1/2 cup sugar
1/2 cup evaporated milk
zest from half an orange
2 tablespoons orange juice
1 large egg
1/2 teaspoon vanilla
1/2 cup all-purpose flour
1/4 cup cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
For the Ganache
1 cup whipping cream
zest from half an orange
3 tablespoons orange juice
1 cup semi-sweet chocolate chips
Instructions:
Combine butter, sugar, evaporated milk, orange zest, and juice in a small saucepan. Cook over low heat until sugar is dissolved.
In a bowl, lightly beat egg and vanilla. Add butter-sugar mixture. Whisk together until combined.
Sift together the dry ingredients. Gradually add them to milk-egg mixture.
Pour cake batter into a 5-inch cake pan and cover with foil. Place a wire rack inside a large pot. Pour in enough water to create steam. Place cake pan on top of the rack and cover the pot with a lid. Steam over medium heat for 30 to 35 minutes or until a toothpick inserted in the middle of the cake comes out clean. Set aside to cool.
Combine cream, orange zest, and orange juice in a saucepan. Cook over medium heat until warmed. Pour hot cream over chocolate chips and stir until chocolate has melted.
Pour ganache over cake, making sure to glaze all sides. Let stand at room temperature to set.
Quick Tip: This cake pairs so well with a glass of cold milk!
Thanks to Yummy for this creative dessert treat!
