Categories: Cakes

Ingredients

• 3 Tbsp. unsalted butter
• 1 cup sugar
• 1//8 tsp. salt
• 3 large eggs
• Grated zest of 1 large orange
• 1 1/4 cups all-purpose flour
• 1 1/2 tsp. baking powder
• 1/3 cup heavy cream
• 5 Tbsp. dark rum
• For Glaze:
• 6 oz. bittersweet OR semisweet chocolate, coarsely chopped
• 6 Tbsp. freshly brewed coffee, water OR milk
• Pinch salt, optional
• 6 Tbsp. butter cut into small pieces
• 1 to 2 Tbsp. liqueur, optional

Directions

1. Heat oven to 375 degrees. Grease and flour an 8 x2-inch round pan or line the bottom with wax or parchment paper. Melt butter and let cool.
2. In a large bowl, beat sugar, salt, eggs and orange zest on high speed until thick and pale yellow, about 4 minutes.
3. Sift together the flour and baking powder and fold into sugar and egg mixture. Stir in the cooled, melted butter and heavy cream. Scrape batter into the prepared pan and spread evenly. Bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes.
4. Let cool in the pan on a rack for 10 minutes. Slide a thin knife around the edge to detach the cake from the pan. Invert the cake and peel off he paper liner, if using. Cool right side up on the rack. Puncture the cake all over with wooden skewer. Spoon dark rum over the top. Cool completely and glaze with following glaze, or dust with confectioners’ sugar, as desired.

5. Bittersweet Chocolate Glaze

6. In the top of a double boiler or in a microwave on medium, heat chocolate and water or coffee or milk, stirring often until it is smooth.
7. Remove from heat and, using a rubber spatula, stir in salt and 2 or 3 pieces of butter at a time. Continue to stir, do not beat, until smooth. Stir in liqueur, if desired.
8. For a pourable glaze: let stand at room temperature, stirring occasionally, until the mixture cools to 90 degrees.
9. For frosting: Let stand until spreadable. If the frosting becomes too stiff, set the pan in a large pan of hot water and stir gently with a rubber spatula; or re-melt and cool to 90 degrees for use as a glaze.
10. This frosting will keep for up to 3 days at room temperature, up to 3 weeks refrigerated, and up to 6 months frozen. Soften or melt before using.

Email to a friend | Print this recipe | Back