Recipe by Evie*
So very decadent, yet easy to make.
Top Review by Lorac
We adore the dark chocolate - orange flavor combination. The recipe doesn't specify what kind of dark chocolate or cocoa to use. To suit my taste, I used half semi-sweet and half bittersweet chocolate for both the cake and icing and unsweetened cocoa powder. I substituted Triple Sec (which we had) for the Cointreau (which we didn't have). I have never made ganache before and couldn't picture pouring the warm liquid portion over the cold whipped mixture so I took the easy way out and chilled all of it. My only disappointment was the cakes came out a bit dry after cooking 30 minutes. I will absolutely make this again but I think I would prefer a single cake version. Thanks, Evie* for this "to die for desert" !
- 8 tablespoons unsalted butter, at room temp
- 3⁄4 cup sugar
- 2 eggs
- 6 1⁄2 ounces dark chocolate, melted and cooled
- 1 tablespoon Cointreau liqueur
- 1 tablespoon grated orange zest
- 2 cups self-rising flour
- 2 tablespoons cocoa powder
- 1 teaspoon baking powder
- 1 cup milk
Double ganache icing
- 8 ounces dark chocolate, coarsely chopped
- 1 1⁄2 cups heavy cream
Directions See How It's Made
- Preheat oven to 400F degrees.
- Beat butter and sugar until creamy.
- Add eggs one at a time, beating well after each addition.
- Stir in the chocolate, Cointreau and grated zest.
- Sift together the flour, cocoa and baking powder and fold into the chocolate mixture, alternately with the milk.
- Divide the batter among 6 non stick muffin cups.
- Bake for 30 minutes or until a skewer inserted in the middle of one muffin comes out clean.
- Turn onto a wire rack and cool.
- Double ganache icing- Place chocolate in a metal bowl.
- Put the cream into a saucepan and bring just to a boil.
- Pour cream over chocolate.
- Let stand 2-3 minutes and then stir until smooth.
- Set aside half of the mixture in a warm place and refrigerate the remainder until cold but not solid, about 20 minutes.
- Beat the cooled ganache mixture with an electric beater until spreadable.
- Spread over the tops of the cooled cakes and chill until firm, about 15 minutes.
- When firm, pour over the remaining chocolate cream mixture.
- Allow to set, about 5 minutes.
- Serve with a dollop of cream or candied orange zest or your choice.