Chocolate Cake à l’Orange

 

2

oz unsweetened baking chocolate

1

cup butter or margarine

1

cup granulated sugar

1

cup sour cream

2

tablespoons grated orange peel

2

teaspoons vanilla

3

eggs

1 1/2

cups Gold Medal® all-purpose flour

1

teaspoon baking powder

1

teaspoon baking soda

1/4

teaspoon salt

1

oz unsweetened baking chocolate

2

tablespoons butter or margarine

1/3

cup powdered sugar

1

to 2 tablespoons fresh orange juice

Orange peel strips

• 1 Heat oven to 350°F. Grease 12-cup fluted tube cake pan with shortening; lightly flour. In small microwavable bowl, microwave 2 ounces chocolate uncovered on High 1 minute. Stir; microwave in 30-second increments, stirring after each, until melted. Set aside to cool slightly.
• 2 In large bowl, beat 1 cup butter and the granulated sugar with electric mixer on medium speed until blended. Beat in melted chocolate. Add sour cream, orange peel, vanilla and eggs; beat until well blended. On low speed, beat in remaining cake ingredients. Spread batter in pan.
• 3 Bake 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour.
• 4 In 1-quart saucepan, heat 1 ounce chocolate and 2 tablespoons butter over low heat 2 to 3 minutes, stirring occasionally, until melted. Remove from heat. With wire whisk, beat in powdered sugar and 1 tablespoon of the orange juice. Beat in additional orange juice, 1 teaspoon at a time, until glaze is smooth and consistency of thick syrup. Drizzle glaze over cake, allowing some to run down side. Garnish with orange peel strips.