As you can see, I’ve been really into making cakes lately. For the longest time now, I’ve been kind of sick of cake. I have no idea why! I guess I go through these weird creative cycles where I can only think about one type of recipe and right now, my obsession seems to be cake. I hope you don’t mind… Actually I know you don’t mind 😉
I can’t believe it’s almost December! Yesterday was the first of advent here in Sweden.. Christmas still feels very distant. This cake is kind of suitable for Christmas/winter actually. Orange and chocolate is a combination I adore. And with the addition of ginger, and honey in the frosting, it’s even better!
Yields one 8-inch cake, serves 8-10
What I really like about this cake, besides the moist, buttery crumb, is the frosting. It’s perfect if you don’t like it super sweet. As for which citrus fruits to use, it’s up to you! I used zest from 1 orange and 1 clementine but you could also use lemon, blood orange or lime. Make sure to not throw away the fruits after using the zest. Save them for the topping!
- 270 g (barely 2 cups) all purpose flour
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 175 g (1 1/2 stick) softened butter
- 270 g (1 1/4 cups) granulated sugar
- 1/2 tsp. vanilla powder
- 3 large eggs
- 225 mL (barely 1 cup) sour cream
- 1 tbsp. grated fresh ginger
- 2 tbsp. finely grated citrus zest (save the fruits for the brûlée topping)
- 200 g semi sweet- or dark chocolate (50-70%)
- 300 g cream cheese, at room temperature
- pinch of salt
- 4-5 tbsp. fluid honey
- 1 orange
- 1 clementine
- handful of kumquats if desired
- 3 tbsp. turbinado sugar
- Preheat oven to 175°C (350f). Grease and flour a 20 cm (8 inch) cake pan.
- In a medium bowl, mix together flour, baking powder, baking soda and salt. Set aside.
- Beat butter, sugar and vanilla powder until light and creamy, about 2 minutes. Add the eggs, one at a time, beating after each addition.
- Add the flour mixture, sour cream, zest and ginger to the butter mixture and stir until batter is smooth.
- Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake in the lower part of the oven for 48-50 minutes or until a cake tester comes out clean. Let the cake cool in the pan for 15 minutes, then invert onto a cooling rack to cool completely.
FROSTING & ASSEMBLY
- Coarsely chop the chocolate, then melt it and let it cool for a few minutes until lukewarm.
- Beat the cream cheese, honey and salt until smooth, then add the melted chocolate and beat until smooth again. If the cream cheese is too cold, the mixture might harden quickly. If it does, carefully heat the mixture in a pan so a small part of the chocolate melts, then beat smooth and creamy again.
- Split the cake in half so you have two layers. Place the first layer on a plate or cake stand, then spread with a layer of frosting. Put the second layer on top and cover the cake with the rest of the frosting.
- Slice the fruit and cut away the remaining peel and pith from each slice. Pat dry with a paper towel. Sprinkle sugar on top and using a kitchen torch, slowly and evenly caramelize the sugar until it bubbles and browns. Let cool for a minute, then place brûleed slices on the cake. Decorate with kumquats.