Chocolate Cake à l’Orange

Tart orange juice and peel balance the rich chocolate cake and frosting in an attractive dessert.

  • prep time 40 min
  • total time 2 hr 35 min
  • ingredients 16
  • servings 12

Ingredients

Cake

2
oz unsweetened baking chocolate
1
cup butter or margarine
1
cup granulated sugar
1
cup sour cream
2
tablespoons grated orange peel
2
teaspoons vanilla
3
eggs
1 1/2
cups all-purpose flour
1
teaspoon baking powder
1
teaspoon baking soda
1/4
teaspoon salt

Glaze and Garnish

1
oz unsweetened baking chocolate
2
tablespoons butter or margarine
1/3
cup powdered sugar
1
to 2 tablespoons fresh orange juice
Orange peel strips
  • 1 Heat oven to 350°F. Grease 12-cup fluted tube (bundt cake) pan with shortening; lightly flour. In small microwavable bowl, microwave 2 ounces chocolate uncovered on High 1 minute. Stir; microwave in 30-second increments, stirring after each, until melted. Set aside to cool slightly.
  • 2 In large bowl, beat 1 cup butter and the granulated sugar with electric mixer on medium speed until blended. Beat in melted chocolate. Add sour cream, orange peel, vanilla and eggs; beat until well blended. On low speed, beat in remaining cake ingredients. Spread batter in pan.
  • 3 Bake 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour.
  • 4 In 1-quart saucepan, heat 1 ounce chocolate and 2 tablespoons butter over low heat 2 to 3 minutes, stirring occasionally, until melted. Remove from heat. With wire whisk, beat in powdered sugar and 1 tablespoon of the orange juice. Beat in additional orange juice, 1 teaspoon at a time, until glaze is smooth and consistency of thick syrup. Drizzle glaze over cake, allowing some to run down side. Garnish with orange peel strips.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    400
    (
    Calories from Fat
    240),
    % Daily Value
    Total Fat
    26g
    26%
    (Saturated Fat
    16g,
    16%
    Trans Fat
    1g
    1%
    ),
    Cholesterol
    110mg
    110%;
    Sodium
    340mg
    340%;
    Total Carbohydrate
    36g
    36%
    (Dietary Fiber
    2g
    2%
      Sugars
    21g
    21%
    ),
    Protein
    5g
    5%
    ;
    % Daily Value*:
    Vitamin A
    15%;
    Vitamin C
    2%;
    Calcium
    6%;
    Iron
    10%;
    Exchanges:
    1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 4 Fat;
    Carbohydrate Choices:
    2 1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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