I’ve gone and fallen in love…The object of my affection is this deliciously spiced orange cake in creamy chocolate ganache!
This recipe is inspired by two things…
- My love for dessert, and
- My never-ending love affair with chocolate!
When I saw this recipe for Spiced Orange Cake in Creamy Chocolate Ganache at One Green Planet, I had a flashback to the time when I was a kid digging through my Christmas stocking full of peanuts, candy, change, and, yes, a chocolate orange ball!
Did you ever get a chocolate orange ball and eat it in one sitting? Or am I the only one?
Or should I reframe that…am I the only honest one?
If you don’t know what I’m talking about because I’m aging myself…a chocolate orange is a large ball of deliciously orange-flavored chocolate formed into an orange. It also breaks open into orange slices making it convenient to pop one slice of orange chocolate into your mouth at a time! Heaven.
I have since gone from that little girl digging through her Christmas stocking to a mom in the closet shoveling orange cake down and coming up to breathe with a ring of chocolate around my mouth. Yep, it’s embarrassing, but sadly, it’s true.
I think you guys are going to LOVE this recipe for spiced orange cake in creamy chocolate ganache.
If you try this recipe, leave me a comment below and rate it. Take a picture of it, too, and tag #bakerettejen on Instagram! I’d love to see your creation!
Be calm and bake on….
- 1 3/4 cup almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cardamom
- 1/2 teaspoon salt
- 1/2 cup agave
- 1/2 cup coconut oil
- 1 whole orange (orange zest and juice)
- 2 chia eggs (2 tablespoons chia seeds mixed with 6 tablespoons water and soaked until thick--about 5 minutes)
- 1 cup dried cranerries, roughly chopped
- Sliced almonds, to garnish (optional)
- 5 ounces dark chocolate
- 1/2 cup coconut cream
- Preheat oven to 350 degrees Fahrehenit. Grease an 8-inch springform pan; set aside.
- In a large bowl, whisk together flour, baking powder, baking soda, cardamom, and salt; set aside.
- In a small saucepan over low heat, warm up agave and oil. stir until well combined. Zest in orange and squeeze juice of the orange into the saucepan. Continue heating until warmed through.
- Stir wet ingredients into dry ingredients and gently fold in chia eggs and cranberries.
- Pour batter into prepared springform pan and bake for 35-40 minutes or until a toothpick entered in the center of the cake comes out clean. (Cover the cake the last 15 minutes if it looks like it is getting too brown)
- Allow cake to cool for about 30 minutes before turning out from the springform.
- In a double broiler, add chocolate and coconut cream over boiling water. Stir until melted and thoroughly combined. Remove from stove and cool for 30 minutes before spreading over cake. Garnish with sliced almonds.
Recipe adapated from The Indie Broccoli at One Green Planet