Photo: Chocolate-Orange Cake With Salted Caramel Recipe
Ingredients
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
Directions
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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By amberjoycarp
on April 21, 2013
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This cake was definitely time consuming to make but not difficult. The only thing I added to the cake was one tablespoon of instant coffee. I always add that to my chocolate cakes. Makes it very rich! The caramel was a pain and when I make this next time I will be buying jarred caramel. Much easier and you can buy good quality and have better results in my opinion. The caramel didn't set as well as I would have liked. Since I was taking the cake somewhere I was worried about the "eat within two hours" part of the recipe but I refrigerated it and then took the cake out about an hour before serving and it was phenomenal.
By Chef #732220
Massachusetts
on March 04, 2013
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Best chocolate cake ever. I thought I had done something wrong when the ganache was very runny and not fluffy at all - however, after a couple of hours in the frig it was perfect for frosting the cake. Took 3 T of marmalade to cover first layer. Took caramel off the heat as soon as it started to develop color. Cooled it and drizzled it on the top - looked just like the picture in the magazine. Put the cake in the frig to wait for serving. When we took it out, the caramel had melted and spread in a thin glaze - not at all like the photo - but the taste was amazing and everyone wanted the recipe.
By edenr2000_7361682
Lakewood, CO
on February 25, 2013
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Gave this only three stars because it was a big pain to make (I made the recipe from the Food Network magazine not the online recipe and kind of laughed that they rated this "easy," I guess it was easy, just super time consuming and neither the ganache nor the caramel turned out the way they were suppose to (and certainly did not look like the picture. The ganache did not get fluffy at all and the caramel seized the first time and was too loose the second time. Also, I didn't think there was enough orange flavor, so if I do make this again I will use more marmalade. All of that said, the chocolate cake was moist and delicious (we made the one suggested in the Food Network magazine and even the ganache and caramel were yummy, just not very pretty. Tasted even better the second day.
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