Dark Chocolate-Orange Cake with Salted Caramel Drizzle

Dark Chocolate-Orange Cake
- Cooking Spray
- 1 cup unsweetened cocoa powder (natural or Dutch process) (250 mL)
- 2-1/2 cups all-purpose flour (625 mL)
- 2 cups sugar (500mL)
- 1-1/2 tsp baking powder (7 mL)
- 1 tsp baking soda (5 mL)
- 1 tsp salt (5 mL)
- 3 large eggs, room temperature (3)
- 3/4 cup canola oil (175 mL)
- 1/2 cup sour cream (125 mL)
- 2 tsp vanilla (10 mL)
- 1/2 cup orange marmalade (125 mL)
Chocolate Whipped Cream Icing
- 2 cups 35% whipping cream (500 mL)
- 1/2 cup sugar (125 mL)
- 1/3 cup cocoa, sifted (75 mL)
Salted Caramel
- 1/2 cup sugar (125 mL)
- 1 Tbsp corn syrup (15 mL)
- 1/2 cup 35% whipping cream (125 mL)
- 1 Tbsp unsalted butter (15 mL)
- 1/2 tsp kosher salt or flaked sea salt (2 mL)
Dark Chocolate-Orange Cake
1. Preheat oven to 350ºF (180ºC). Coat two 9-inch (22 cm) round pans with cooking spray and line bottoms with parchment paper.
2. Whisk cocoa with 1-1/2 cups (375 mL) boiling water in a medium bowl until smooth, set aside.
3. In a large mixing bowl, whisk flour, sugar, baking powder, soda and salt until well combined.
4. Add eggs, canola oil, sour cream and vanilla. Beat with a mixer on medium speed for about 1 minutes until smooth.
5. Reduce mixer speed to low and add cocoa mixture in a slow stream until just combined. Scrape down sides and give a few turns with a spatula. Batter will be thin.
6. Divide batter between the pans, tapping on counter to release any bubbles. Bake for 30 to 40 minutes until a toothpick inserted in the center comes out clean.
7. Cool on racks.
8. To assemble, slice each layer in half to make 4 layers. Place 1 layer on a cake plate and spread with 2 Tbsp (30 mL) orange marmalade. Repeat with other layers. Cover the whole cake with Chocolate Whipped Cream Frosting (recipe below) and drizzle with Salted Caramel (recipe below).
Chocolate Whipped Cream Icing
1. In a small mixer bowl, combine 2 cups 35% whipping cream (500 mL), 1/2 cup sugar (125 mL) and 1/3 cup (75 mL) sifted cocoa.
2. Chill 15 minutes.
3. Beat until stiff peaks form.
Salted Caramel
1. Bring 1/2 cup sugar (125 mL) and 1 Tbsp corn syrup (15 mL) to a simmer over medium heat in a small saucepan.
2. Cook swirling the pan, not stirring, until the mixture becomes amber, about 4 minutes.
3. Remove from heat and carefully whisk in 1/2 cup 35% whipping cream (125 mL) and 1 Tbsp unsalted butter (15 mL) until smooth.
4. Add a pinch to 1/2 tsp flaked sea salt ( 2mL) or kosher salt to taste.
5. Cool a bit for 10-15 minutes.
  NOTE: if you don’t want to go to the trouble of making your own caramel, store-bought works great. Just warm in the microwave for 20 seconds and add the salt.