Blood Orange Dark Chocolate Cake with Blood Orange Glaze


I’ve been obsessing over winter’s best fruits.

Citrus

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I’ve had crates over crates of different citrus fruits that I could lay my hands on.
It is fascinating how life gives us these fruits on the days we need them the most; gloomy, grey, dark, and rainy. Nature gives us these colorful fruits hanging from brown and green trees with leaves glistening with winter rain waiting to be harvested.

The colors fascinate me. I would only like the gloomy rainy days when I don’t make any plans and stay in bed. Or when it stops raining at the moment I’m stepping out of the house. The sight of bitter oranges on the branches of the line of trees in Monot street makes my day. It makes me dance with joy when now in March, those branches carry small yellowish white buds instead of the fruits and the scent of orange blossom fills the streets with a beautiful fragrance that covers up the recent smell of trash that is occasionally looming over Beirut.

My latest obsession was with blood orange.

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Those berry flavored oranges (yes, they have a different flavor) with their gorgeous color. I couldn’t get enough.
I could slice it and just stare and contemplate at the distribution of colors inside the tiny tears of orange pulp. How the bloody red natural pigment dissipates into a sunset ombre pink and orange. I can keep going on. But we’ve got a cake recipe to share.

That time I read and share a post about the illness of comparing yourself to others by HowSweetEats gave me a new reading on how I should perceive my work and posts and rhythm. So far, I’m keeping a good place and consistency. I am happy with the work on publishing. And as I said before, I am doing this for myself and sharing it with those who are interested.
I’ve also learned to be supportive of those who are worthy of support. To say things I mean and give out words of encouragement to those whose work I admire.
I learned to be inspired by those whose work I look up to.
My top two people I know (know and met) from the online community whose work I admire and love are TheTravelBuds and MZCuisine for the amount of good work they put out there. I’ve said these words directly to them and here it is again.

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This cake recipe came out of jealousy. Of being inspired. I wanted to have that chocolate cake in a cool bundt pan with that pink glaze swirling and dripping down on its sides. So I looked up some recipes and read them through and got the jush of how it should be.
Then I ran into the kitchen cradling blood oranges in my arms like a baby.
I made this chocolate blood orange cake and another cake without chocolate to shoot different styles. But to my major bad luck, the white cake got stuck to the pan despite my attempt with greasing the pan, TWICE!!! Yes. I did the recipe twice and both times it got stuck. Terrible

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But here is the cake that worked.
Blood Orange Dark Chocolate Cake with Blood Orange Glaze

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Blood Orange Dark Chocolate cake with Blood Orange Glaze

Ingredients

For the cake

  • 1 cups brown sugar
  • 2 cups flour
  • 1 cup Dutch-processed cocoa (usually it is way darker)
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 eggs
  • 1 cup brewed coffee
  • 1 cup blood orange juice
  • 1 cup yogurt
  • ½ cup vegetable oil
  • 1 ½ teaspoons vanilla extract

For the Glaze

  • 2 cups powdered sugar
  • 3-4 tbsp freshly squeezed blood orange juice
  • 1/4 teaspoon salt

Procedure

  • Preheat the oven to 180ºc
  • In a large bowl, start by mixing the dry ingredients: the brown sugar, flour, cocoa powder, baking powder, baking soda, and salt
  • In a measuring cup or bowl, mix all the wet ingredients and beat until incorporated
  • Make a well in the center of the bowl and add the wet ingredient mix and whisk until incorporated. Don’t over-mix. The mix will be runny
  • Grease a bundt cake pan or mold. I used a silicone mold sprayed with cooking spray
  • Pour the batter in the cake pan (I put the silicone mold on a cookie sheet to avoid holding it directly and shifting its shape) and bake for 35-40 minutes, or until a skewer comes out clean when inserted
  • Cool completely and remove from the mold
  • To make the glaze, mix the powdered sugar with a couple of tablespoons of the juice until it becomes a thick glaze. Add more juice or sugar to get the desired consistency. Store in a closed jar (or covered jug) if not using immediately. The sugar can harden, so just stir it well
  • Decorate the cake with the frosting and serve immediately

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