Chocolate-Orange Cake With Salted Caramel
- For the whipped ganache:
- 2 cups heavy cream
- 12 ounces semisweet chocolate, finely chopped
- Pinch of salt
- 1/4 cup orange marmalade
- For the cake:
- Basic Chocolate Cake, baked and cooled
- 1 tablespoon orange marmalade
- For the caramel:
- 1/2 cup sugar
- 1 tablespoon light corn syrup
- 1/4 cup heavy cream
- 1 tablespoon unsalted butter
- Flaky sea salt, for topping
Make the ganache: Heat the heavy cream, chocolate and salt in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water), stirring, until the chocolate is melted and the ganache is smooth. Remove the bowl from the pan and stir in the marmalade. Refrigerate until thick but not set, 1 hour to 1 hour, 30 minutes.
Assemble the cake: Place 1 cake layer on a platter; spread with 1 tablespoon marmalade. Beat the chilled ganache with a mixer on medium-low speed until just fluffy, about 1 minute (do not overbeat). Spread 1 heaping cup of the whipped ganache over the marmalade. Top with the second cake layer. Cover the whole cake with the remaining whipped ganache and refrigerate until ready to serve.
Make the caramel: Bring the sugar and corn syrup to a simmer in a medium saucepan over medium-high heat. Cook, swirling the pan but not stirring, until the mixture turns amber, about 4 minutes. Remove from the heat and carefully whisk in the heavy cream and butter until smooth. Set aside, stirring occasionally, until cool but still pourable, 15 to 20 minutes. Drizzle over the cake and sprinkle with sea salt. Serve the cake within 2 hours; slice with a warm knife.
Photograph by Levi Brown
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