Friday, July 23, 2010
Mocha Ripple Butter Cake with Orange Essence
I'm seriously addicted to the show and utterly fascinated with the ability of the bakers to devise a flavor on demand. They literally have just minutes to look at a table of ingredients, choose, and create a cupcake. I have been known to muse about flavor combinations for days before deciding to move forward. Like today's post, for instance. I've always like the combination of orange and mocha, and I've thought about creating a cake which would contain both flavors for a long, long time. Well, I woke up this morning and decided that today was the day. Unfortunately, I had no oranges; well, too bad, I decided, and I remembered that I had a jar of orange marmalade in the pantry. Instead of making the cake entirely chocolate, I decided to ripple the mocha flavor into the butter cake. I was not displeased with the cake; it's incredibly moist and flavorful, but the orange is not coming through as strongly as I wanted; I'm going to make it again, but I'll be sure to have oranges on hand, and I'll add the zest to the batter in addition to the marmalade.
Linked to Make It With...Mondays
Mocha Ripple Butter Cake with Orange Essence Printable recipe
1 stick + 5 tablespoons unsalted butter, softened
1 1/4 cup superfine sugar (process regular sugar in food processor for 2 minutes)
3 large eggs
1 1/2 cup all-purpose flour
1/2 cup self-rising flour
1/4 cup orange marmalade
1 teaspoon vanilla
1/8 teaspoon orange extract
1/4 cup milk, divided
2 tablespoons cold coffee
2 tablespoons cocoa
Preheat oven to 350 degrees.
Spray a 10-cup Bundt pan with non-stick spray.
In a large bowl, cream together the butter, sugar, orange marmalade, vanilla and orange extracts.
Add eggs, one at a time.
Alternately add the flours and 2 tablespoons of milk, until batter is thick and well-mixed.
Remove 2 tablespoons of batter and place into a small bowl.
To the 2 tablespoons of batter add the cocoa, coffee, and the remaining 2 tablespoons of milk.
Swirl cocoa batter into large bowl of batter, being careful to leave streaks of the butter cake plain.
Pour batter into prepared pan and bake for 40-45 minutes, or until a tester inserted comes out clean.
Drizzle on your favorite chocolate glaze.