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Orangette’s Chocolate Cake with Chocolate Glaze

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Sometimes you get hid with a craving. It hits you like a freight train. Well, it hits me like a freight train. I’m relaxing with a good book, food blog, or cooking magazine. I see a recipe. I bolt in the kitchen and immediately start to make the recipe. That’s what happened with this cake.

You see, I’ve been reading Molly Wizenberg’s book “A Homemade Life” off and on for over a year now. I usually am reading it in bed before I fall asleep. The cravings just fade away as soon as I close my eyes. I dream of making the lovely recipes and they turn out delicious.
I’ve been spending many hours relaxing this past week outside with the kids while they have been on Spring Break. They’re swimming and I’m still recuperating from my last procedure; all I can do is read. The craving I’ve been fighting was Molly’s chocolate cake from page 44. She makes them into cupcakes but explains you can also make the recipe into an 8 or 9 inch pan. She also explains you could make it into a layer cake. I’m not sure if it would work for me as a layer cake because I’m not the best cake slicer and I would have to cut the slices very thin.
But as a single layer cake, this cake was just delightful!Smile It was every thing it promised.

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Molly talks about how coffee enhances the flavor of chocolate. I discovered that little secret a few years back and have been adding espresso to most of my chocolate desserts. This cake is moist and rich. The glaze was just the right amount of decadence. Everyone approved. It smelled intoxicating while it was baking.
My craving was more than satisfied. You must try out this recipe. Molly’s blog was one of the first food blogs I happened across during one of my pregnancies. I had plenty of free time back them and I loved to read her stories and recipes. She inspired me to take the plunge and start my own food blog.  I’m looking forward to Molly’s next book!

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Orangette’s Chocolate Cake with Chocolate Glaze

1 oz semisweet chocolate, finely chopped
1/2 cup hot brewed coffee
1 cup sugar
3/4 cup plus 1 tablespoon unbleached, all-purpose flour
1/2 cup unsweetened cocoa powder, sifted
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 large egg
1/4 cup canola oil
1/2 cup well-stirred, plain, whole-milk yogurt (not low fat or nonfat)
1/4 teaspoon vanilla extract

Preheat the oven to 300 F (150 C).  (I baked my cake on 320 F.) I lined a 9 inch cake pan and sprayed the pan and the parchment paper before pouring the batter into it. If you use muffin pans, line them with the cupcake holders.

Put the semisweet chocolate in a medium bowl with hot coffee. Let it stand, stirring occasionally until the chocolate melts and the mixture is smooth. I used semi-sweet chocolate chips as I was out of semi-sweet chocolate pieces and I used espresso coffee.
In another medium bowl, whisk together the sugar, flour, cocoa powder, baking soda, baking powder, and salt.
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In a separate bowl, beat the egg until it is pale yellow. Add the oil, yogurt, and vanilla, beating well.
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Gradually pour the melted chocolate mixture into the egg mixture and beat till it combines thoroughly.
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Add all the dry ingredients in three portions and beat on low speed until the batter is just combined. With a spatula, scrape down the sides of the bowl and briefly stir to make sure all the dry ingredients are absorbed.
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This is how the batter will look. Nice and smooth.
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Spoon the batter into the lined cake pan and bake for approximately 35-40 minutes or until a toothpick inserted in the middle comes out clean.
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If you bake in the muffin tins, bake for 20-25 minutes, or until a toothpick inserted in a cupcake comes out clean.

Glaze:
slightly adapted
8 oz bittersweet (or semi-sweet) chocolate
2 teaspoons light corn syrup

Melt the bittersweet (or semisweet)chocolate in a  metal or glass bowl set over a pan of gently simmering water. Stir frequently to prevent scorching. If you find the chocolate too thick, add a couple of tablespoons of water and stir until combined. When the chocolate is completely smooth, it is ready. Stir in the 2 teaspoons of light corn syrup.

Let the cake or cupcakes cool completely before frosting. You could store the cupcakes in an air tight container at room temperature.

Thank you for stopping by today! I know Monday’s can be rough…this Chocolate Cake should make you smile and make you DROOL! Don’t just drool over it, give it a try!!

 

Reader Interactions

Comments

  6. Roxan says

    This cake looks lovely, Lora. I also find that coffee enhances the flavor of chocolate! I have a small container of instant coffee granules that I'll use in my chocolate goods.

    Reply

  17. Karen says

    I loved that book! This cake recipe definitely stood out…and it looks fantastic here! I'm with you on the not being able to slice evenly…I always end up lopsided.

    Reply

  18. vincent says

    Hello,

    We bumped into your blog and we really liked it – great recipes YUM YUM.
    We would like to add it to the Petitchef.com.

    We would be delighted if you could add your blog to Petitchef so that our users can, as us,
    enjoy your recipes.

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    Best regards,

    Vincent
    petitchef.com

    Reply

  21. Denise says

    I also love Orangette's blog & book! This cake looks like such chocolaty (is that a word?) goodness. I bet it's long gone by now. Glad you had a relaxing spring break!!

    Denise @ Creative Kitchen

    Reply

  23. Sandra says

    I hear you about reading before sleeping..I do it often and then dreams come:)) of course food dreams:)
    Your cake turned so good and delicious! Love how chocolaty it is!

    Reply

  33. Jamie says

    I love simple, one pan chocolate cakes like this and so does my family. Perfect breakfast and snack cake! Coffee does do magic to chocolate cake batter.

    Reply

  36. Anonymous says

    Greetings from Southern California

    I am your newest follower.
    I invite you to visit my blog and follow me.

    God Bless You 🙂

    Reply

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