Cake Chocolate Ancho Chile and Orange Cake

posted by syzygy 03-27-100 4:30 AM

by Jacqueline McMahan and was published in the San Francisco Chronicle Cookbook.
Chocolate Ancho Chile and Orange Cake

1 cup unsalted butter at room temp.
1 1/2 cups sugar
5 eggs, room temp.
1 3/4 cups sifted all-purpose flour
1/2 tsp. salt
Grated zest of 2 oranges
2 tablespoons orange juice
1 tsp. baking soda
1/2 cup Chocolate Syrup (recipe follows)
4 tbls. Ancho Chile Puree (recipe follows)
2 teaspoons vanilla extract
Orange Glaze (recipe follows)


Preheat oven to 350 F. Butter a 10 in. bundt pan.

Beat the butter, gradually beat in sugar. Add eggs 1 at a time, beating well after each. Slowly beat in flour and salt.

Divide the batter in half. To half of the batter, add orange zest, orange juice and 1/2 tsp. of baking soda. Spoon batter into the prepared pan.

To remaining batter, add chocolate syrup, ancho puree, vanilla and the remaining 1/2 tsp. baking soda. Spread over the orange batter.

Bake 45-50 minutes, or until cake tester inserted in middle comes out clean. Cool the cake in its pan on a rack for 10 min., then unmold onto a plate. Brush with the orange glaze.

You may drizzle an additional 1/4 cup chocolate syrup over the cake just before serving, if desired.

Serves 10


Chocolate Syrup:
1/2 cup water
1/4 cup butter
2 Tbls. honey
8 oz. semisweet chocolate
1 oz unsweetened chocolate


Combine all ingredients in a saucepan. Heat gently, stirring, until syrup is silky and smooth. Yields about 1 1/2 cups.


Ancho Chile Puree:
4 ancho chiles (found in Mexican or Southwestern grocery stores)
Boiling water to cover


Rinse chiles. Place in a bowl and cover with boiling water; let soak for at least 2 hours.

Remove seeds and stems from the chiles. Place chiles and 1/2 cup of soaking water in a blender. (If soaking liquid tastes bitter, use fresh water instead). Puree on high speed until smooth.

May be refrigerated up to one week, or frozen. Yields 3/4 c. puree


Orange glaze:
Combine:
Juice of 1 orange
1/2 cup powdered sugar
1 Tablespoon Grand Marnier

yields about 3/4 cup

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