Orange Chocolate Cake
Yield: 1, 9-inch round cake
- Prep Time: 45 minutes
- Bake Time: 35 minutes
- Cooling Time: 30 minutes
- Total Time: 1 hour, 50 minutes
Ingredients: For the Cake:
- 1 cup Bake Believe ® Semi-Sweet Baking Chips
- 1 ¾ cup gluten-free flour blend
- 2 teaspoons baking powder
- ½ teaspoon xanthan gum
- ½ teaspoon salt
- 1 cup Swerve granulated sugar replacement
- ½ cup unsalted butter, softened
- 1 teaspoon grated orange peel
- 2 eggs
- 1 cup orange juice
For the Ganache Topping:
- ½ cup Bake Believe ® Semi-Sweet Baking Chips
- 1/3 cup heavy whipping cream
- 1 teaspoon grated orange peel, plus additional orange peel for garnish
Instructions: For the Cake:
- Preheat oven to 350ºF. Spray a 9-inch spring-form cake pan with non-stick cooking spray.
- Melt the Semi-Sweet chips over a double boiler or in a microwave, stirring every 30 seconds until melted. Set aside to cool slightly.
- In a medium bowl, stir together the gluten-free flour blend, baking powder, xanthan gum and salt. Set aside.
- In a large bowl, beat together the Swerve, butter, and orange peel with an electric mixer until light and fluffy, about two minutes. Add the melted chocolate and beat to incorporate. Add the eggs and beat until combined. With the mixer on low, gradually add dry mixture and orange juice, alternating between the two until both are incorporated.
- Transfer batter to prepared cake pan and smooth the top. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 to 35 minutes. Remove from oven and cool completely on a wire rack. Remove cake from pan.
For the Ganache Topping:
- Place the Semi-Sweet chips in a medium bowl. Heat heavy cream in a small saucepan, over low heat until it reaches a gentle boil. Remove from heat and pour hot cream over chocolate then let the mixture stand for 1 minute. Stir continuously until melted and the mixture is fully combined and smooth.
- Pour over cake and use a spatula to spread over the top. Sprinkle with grated orange peel and garnish with orange peel. Refrigerate until ready to serve.
