Chocolate-Orange Cake With Salted Caramel

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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.

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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.

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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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Because of the reviews of the chocolate cake recipe, I used Ina's choc cake recipe; fluffy, moister wonderful cake (the one with coffee. But I still some problems making the ganache and caramel. I used 8 oz of semi- and 4 of bittersweet so that it would be less sweet and added 2 tbs of marmalade to increase the orange flavor. Guests loved the unexpected feel of bits of orange peel. But I over beat it despite being warned against that in the recipe. It got grainy but tasted good. It really takes 2 h or more to cool before beating. Also took at least 2-3 tbs of marmalade to cover the cake's first layer; added a great surprise flavor. The caramel was difficult. Batch 1 had a burned smell and flavor (caramelizes fast once it starts. With batch 2 I stopped after medium amber but started to whisk as I added the cream. This caused it to seize. Add all the cream before whisking. Still I drizzled the unseized caramel and it was wonderful! Warm knife and cake slices like you see in magazines!