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Chocolate Orange Cake

From Our Kitchen

Preheat oven to 350ºF


4 cups all-purpose flour
¾ cup tangerine juice
½ cup cup
2¼ cups sugar
5 large eggs
3 Tbsp. lemon juice
1 stick butter, softened
½ tsp. salt
1¼ tsp. baking powder
2 cups orange marmalade

Chocolate Glaze
4 oz. bittersweet chocolate, cut into small peices
5 Tbsp. butter


Butter and flour 3 9-inch cake pans. Sift together flour, baking powder, and salt. In another bowl, mix together tangerine and lemon juice. Put softeneed butter and sugar into an electric mixer. Using the paddle attachment, beat together until color lightens, about 3-5 minutes. Add eggs one at a time. Lower speed and alternately add flour mixture and juice mixture. Divide batter equally into three pans. Bake for about 30 minutes, until a toothpick inserted comes out clean. Let cool.

Melt butter and chocolate in a double boiler over low heat, making sure bowl doesn’t touch the water. Whisk until smooth. Let sit for 10 minutes before you use.

Place one cake on a a plate and spread with half of the marmalade. Place another cake on that and spread on the remaining marmalade. Put last cake on top. Pour chocolate glaze on top and smooth out on top and sides. Enjoy.