Nothing chases away winter dreariness like the rich decadence of chocolate cake! By adding in the bitter warmth of coffee and the brightness of orange, this recipe takes an old stand-by and breathes new life into it.
This is a truly superb cake that will be an utter delight for any occassion! The candied orange peel on top was festive and fun, but the dark richness of the cake was the true stand out. I handed my friend a slice to try. He asked me what kind of cake it was and I replied with enthusiasm, “Mocha Dark Chocolate with Orange Ganache Frosting!” He gave me a funny look. “Orange does not go with chocolate or coffee,” was his firm response. I asked him to give it a try anyway and after the first bite, I heard nothing except for contented chewing and then a few minutes later “Can I have another slice?”
Mocha Dark Chocolate Cake
First, gather your ingredients and preheat your oven to 350 degrees. In a stand mixer, beat eggs and sugar. In a medium bowl, combine coconut milk and lemon juice or vinegar. Add coffee, oil and orange extract.
In another bowl, whisk together the dry ingredients: flour, cocoa powder, baking powder, baking soda, xanthan gum and salt. In the mixer, at low speed, alternate adding dry and wet ingredients to egg and sugar mixture, a little at a time just until combined.
Transfer batter to greased pan. Place in preheated oven and bake 35-40 min.
When the cake is finished it should pull away from sides of pan slightly. Check center with a toothpick. Remove cake to a cooling rack and cool completely. Top with orange ganache frosting* and garnish with candied orange peel*.
*See recipes below
Orange Ganache Frosting
Place chocolate chips in a small bowl. In a saucepan, bring coconut milk to boil. Pour milk over chocolate chips and let melt, about 1 minute. Stir to combine. Add orange extract and stir. Cover and Refrigerate 1 hour.
Candied Orange Peel
Peel orange into wide ribbons, leaving the pith behind. Slice ribbon into narrow strips. Place peel strips in a saucepan with water and sugar and bring to a gentle boil. Lower heat and simmer 15 minutes. Drain and dry. Sprinkle over frosting to decorate cake.