Chocolate Orange French Cake
August 24, 2007 at 6:56 am | In recipe |
once more, it’s not a health-nut’s favorite cake. it’s got sugar and all-purpose flour, but hey: as long as it’s not your everyday only source of energy, you won’t die because of it.
you’ll want to prepare this cake one day ahead for it to be at its chocolate-y best.
the orange star decoration is simply some orange juice I froze using a star-shaped ice cube mold.
for best, moistest results: use soy yogurt instead of pureed silken tofu. the baking time might change a little, reaching up to 50 minutes. the toothpick-test is of course the way to find out.
1 cup vanilla or plain soy yogurt OR soft silken tofu, blended so as to not have any chunks left
1 cup powdered sugar
1/2 cup vegetable oil
1 t vanilla extract
2 t pure orange extract
1 cup + 2 T all-purpose flour, sifted
1/4 cup + 2 T unsweetened cocoa powder
2 teaspoons baking powder
pinch sea salt
preheat oven to 375F. prepare cake pan with non stick cooking spray. [note: I used a 6″ x 2″ round cake pan, so you might have to check your cake after 20 minutes to see if it's done, by inserting a toothpick in the center of it.]
in a large bowl, whisk together tofu, sugar, oil, and extracts.
in a smaller bowl, sift together flour, cocoa, sea salt, and baking powder.
mix together dry & wet ingredients.
pour batter into pan.
bake for 37 minutes, or until toothpick comes out clean.
let cool in pan on a cooling rack, before attempting to unmold.
place cake in fridge overnight.
chocolate triple sec glaze:
1/4 cup semisweet chocolate chips
scant 1 T powdered sugar
scant 1 T triple sec [use OJ instead if you prefer]
melt chocolate chips in your microwave, keeping an eye on them and stirring often, to prevent them from burning.
stir in icing sugar until completely smooth and melted. let cool completely.
add triple sec, stir well. spread on top of cake right before eating it. if you don’t finish the cake in one shot, the icing will harden if kept in the fridge, but will be totally delicious too. just warning you.
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Pingback by recipe index « have cake, will travel! — August 24, 2007 #
Oh Celine, how you tempt me!! This page is definitely getting a bookmark and I will be making this come october…ahh, that seems so far away! I love the stars on top, what are they made of?
Comment by Vegan_Noodle — August 24, 2007 #
frozen orange juice I poured into a star-shaped ice cube mold. :)
Comment by Celine — August 24, 2007 #
I was trying to figure out what the stars were when I saw this on your flickr, I thought it must have been some sort of fruit, I love that its frozen oj, that’s so clever!
Comment by Ash — August 24, 2007 #
ha! thanks Ash. that’s actually the exact word the husband used when I told him what it was. and that’s pretty rare for him to give me compliments, so it meant all the more. coming from you too now? I’m dancing the jig!
Comment by Celine — August 24, 2007 #
those oj stars are cute! mmm, this looks just as good as your lemon cake. i’m too much of a chocoholic, and sugarohlic too.
Comment by Hilary — August 24, 2007 #
we need therapy, Hil! or maybe we need to have another bite. I choose more cake, it’s cheaper.
Comment by Celine — August 24, 2007 #
hahah we sure do Celine. but lets go with the cake, it’s tastier too.
Comment by Hilary — August 24, 2007 #
that cake is unbelievable. SO SO SO beautiful.
Comment by Joni — August 24, 2007 #
thank you Joni! it gets even better after 2 days. wtf?
Comment by Celine — August 25, 2007 #
[...] this cake. [sorry about the picture recycling!] [...]
Pingback by VeganMoFo: Sacher Torte « have cake, will travel! — November 4, 2007 #
Celine, is icing sugar, powdered sugar?
Comment by sheree — November 4, 2007 #
yes Sheree! icing sug = powdered sug
Comment by Celine — November 4, 2007 #
Your little orange stars are fabulous! Mmmm…I do like the looks of this cake — and that you mentioned how the icing hardens a bit the next day. I actually like eating my chocolate cake the next day after it’s been in the fridge and the icing gets a little…well, crunchy. Is that gross? NOT TO ME! :)
Comment by Miss Scarlett — November 4, 2007 #
Gorgeous! I’ll have to give it a shot with carob and agave.
Comment by Deb Schiff — November 4, 2007 #
The cake and the recipe look amazing! I must try this someday!
Comment by manggy — November 5, 2007 #
I do too like crunchy chocolate, Miss Scarlett, but I just wanted to warn people who might expect a perfectly tender layer of it when they put their fork in it. :)
Comment by Celine — November 5, 2007 #
Beautiful! Lovely recipe and fantastic photos… I love everything about this post.
Comment by Anh — November 5, 2007 #
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Pingback by Recipe Index « have cake, will travel! — February 29, 2008 #