I’m in immense pleasure to host THB #17 bake in my blog. Joyce from Kitchen Flavours is the founder of The Home Bakers. Currently we are baking the recipes in ‘Coffee Cakes’ by Lou Seibert Pappas and we welcome you to join in the fun to bake along if you own a copy of the book. You may contact Joyce at kitchenflavours@yahoo.com for more details. Members of The Home Bakers will take turn to select a recipe and be the host of the chosen recipe. I shortlisted a few recipes from the book to read in details, and finally decided on Essence of Orange Chcocolate Wafer Cake as the use of whole orange has whetted my appetitte. Something unusual, it’s the whole orange minus the seeds pulverized with raisins in a food processor and it looks like a sticky paste.
Just to sidetrack a little. Amazingly, my blog has reached its second year on April 11. I would like to thank you, my friends, readers and followers for the support throughout my blogging journey.
Coming back to the cake. This Orange Chocolate Cake is moist and the sweetness balances well with the orange and chocolate chips. The raisins which have been pulverized with the orange give it a nice crunch though they are no where to be seen. The texture of the cake is soft and dense.
I made the full recipe with some modifications in one loaf pan and one mini fluted tube pan. Modifications include
- 3/4 cup sugar
- Raisins soaked in rum
- Fresh milk plus 2tbsp lemon juice to substitute yogurt/buttermilk
- Semi sweet chocolate chips
- 1tsp rum
Essence of Orange Chocolate Wafer Cake
Source : Coffee Cakes by Lou Seibert Pappas
Makes one 10-inch cake
Ingredients
1 large orange, scrubbed
1 cup golden raisins
8 tbsp (1 stick) unsalted butter at room temperature
1 cup sugar
2 large eggs
2-1/4 cups unbleached all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup low-fat plain yogurt or buttermilk
1 cup (6 ounces ) bittersweet chocolate wafers or chocolate chips
Method
Preheat the oven to 350°F. Butter and flour a 10-inch springform pan or 9-inch square pan.
Remove a thin slice from the stem end of the orange and cut the fruit into eighths, leaving the peel on. In a food processor, combine the orange segments and raisins and process until finely ground.
In a large bowl, cream the butter and sugar with a wooden spoon or an electric mixer until light and fluffy. Add the eggs, one at a time, beating well. Mix in the orange mixture. In a medium bowl, combine the flour, baking powder, baking soda, and salt. Stir to blend. Add the dry ingredients to the creamed mixture alternately with the yogurt or buttermilk in 2 increments, beating until blended. Reserve 1/4 cup of the chocolate for the topping and mix the remainder into the batter. Spread evenly in the prepared pan. Sprinkle the reserved chocolate evenly over the top.
Bake for 35 to 40 minutes, or until the cake is golden brown and a cake tester inserted in the center comes out clean. Let cool in the pan on a wire rack for 15 minutes, then remove the pan sides. Serve slightly warm or at room temperature, cut into wedges.
Do check out all the bakes on this cake by other awesome home bakers here.
Hundred Eighty Degrees 