'Tis the season for baking, and we just had to pass along this chocolate spice cake recipe from our good friends at Equal Exchange. Don't forget to use the Fair Seas Spice Company's fair-trade spices as well!
The recipe is a little involved — but it's worth it! And with the extra time you've got around the holidays now that your shopping is all done, when else will you have the luxury to make something this decadent?
2 1/4 cups cake flour
3/4 cup whole wheat flour
1 tablespoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
2 sticks unsalted butter, room temperature
1 1/3 cups sugar
1 tablespoon pure vanilla extract
1 large egg, plus 3 large egg whites at room temperature
1 cup milk
1/2 cup apple cider
1 tablespoon cinnamon
1 teaspoon ground allspice
1 teaspoon ground clove
1/4 teaspoon ground cardamom
3 tablespoon molasses
1/4 teaspoon cream of tartar
1 jar Equal Exchange organic orange marmalade
1 Equal Exchange organic dark chocolate orange bar, chopped
1 Equal Exchange organic very dark chocolate bar, chopped
1 cup heavy cream
1 tablespoon honey
Preheat the oven to 325°F.
In a medium bowl, blend together flours, baking powder, baking soda, and salt. In a small bowl, combine molasses and spices until well blended. Set aside.
In a stand mixer fitted with the paddle attachment, mix the butter on medium speed until creamy and lighter in color (about three minutes). Add in the sugar and blend until light and fluffy (another three minutes or so). Scrape down the bowl and add in the egg and vanilla. Mix until just combined. On low speed, add in a third of the flour mixture and blend until combined. Then add in the apple cider and a third of the milk. Once combined, add half of the flour mixture and follow again with the remaining milk.
Finish mixing in the last bit of flour until completely combined. Add in the spice molasses mix until just combined.
In a small bowl, whip the egg whites with cream of tartar until soft peaks have formed. Hand-fold the egg whites into the cake mixture.
Butter two nine-inch cake pans and evenly distribute the cake batter into them. Place them in the oven for 30 minutes or until a toothpick inserted comes out clean. Move them to a wire cooling rack and let them rest and slightly cool in the pans (about 15–20 minutes) and then turn them out onto the cooling rack and let them cool completely.
When the cakes are almost cool, make the ganache. To do this, place the cream in a saucepan over medium-high heat until it comes to a simmer. Remove from the heat and pour it over the chopped chocolate bars in a medium-sized bowl. Whisk it together until smooth and then mix in the honey until completely blended. Set aside to cool and thicken.
Once the cakes have cooled, place one layer on a plate/platter. Take the jar of marmalade, pour it into a bowl, and stir it with a spoon until it becomes slightly opaque in color. Spread the marmalade evenly onto the top of the prepared cake layer. Place the second cake layer on top with the smoothest/most even side facing up.
When the ganache has slightly thickened, pour over the top and let drip down the sides. You could also let it thicken more and spread all around the sides if a completely covered ganache cake is your desire. Enjoy!
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