This Italian cake is not too sweet but super moist so you can make this a day ahead and eat it for several days without losing anything. Because of this, I thought this Sicilian Orange Cake with Dark Chocolate Glaze is a great cake to have around during the holidays. It is terrific for dessert as well as for breakfast with a cup a coffee. (a true Italian-style breakfast) You probably already have all the ingredients on hand so give this a go! Santa will most likely enjoy it too.
Always good to share…
I brought this cake to a dinner at my good friends’ Margaret and Wayne’s house last week. They are in my “pod” so all is good and safe. We each had two pieces that night and then I left them with a very large piece. Margaret texted me that she was having a 1″ piece every day. I think she’s had her last piece today and enjoyed it so much.
This cake recipe was originally in Food and Wine magazine, but of course I changed it and added the dark chocolate glaze. I LOVE orange and chocolate!
Make it with LOVE. And have a very Happy and Merry Christmas!
SICILIAN ORANGE CAKE with DARK CHOCOLATE GLAZE – serves 10
2 cups all-purpose flour, plus more for pan
2 tablespoons grated orange zest
1 1/4 cups fresh orange juice (from 3 oranges)
1 1/2 Tbs. baking powder
1 1/2 cups granulated sugar
1/2 cup Canola oil
3 large or 4 small eggs
Butter for greasing the pan
4 oz. 70% dark Ghirardelli Chocolate
½ tsp. unsalted butter
½ tsp. Canola oil
Preheat oven to 350°F. Stir together flour, orange zest, and baking powder in a medium bowl. Set aside.
Beat sugar, vegetable oil, and eggs with an electric mixer on high speed until almost white, about 1 minute and 30 seconds. Add orange juice; beat on low speed until combined, about 20 seconds. With the mixer running on low speed, gradually add flour mixture. Beat until just combined, about 1 minute (do not overmix).
Transfer batter to a greased (with butter or Crisco) and floured 9-inch tube or Bundt pan. Bake in a preheated oven until a wooden pick inserted in center comes out clean, 40 to 45 minutes. Let cool in pan 10 minutes. Invert cake onto a wire rack; let cool completely, about 1 hour.
Turn cake right side up on a plate. Melt the chocolate with the butter and oil in a microwave, 1 minute at a time on 50% power, stirring after each heating, to further melt the chocolate. This should take 2 – 3 minutes. Do not overheat as that will burn the chocolate.
Drizzle the glaze all over the top and let it drip down the sides. Enjoy!!
