For the candied oranges
¾ cup + 2 tb (200 ml) water
½ cup (100g) granulated sugar
Chocolate cake batter
½ cup (75g) golden seedless raisins
10 ½ tb (150g) butter (at room temperature)
1 tb butter for loaf pan (at room temperature)
1 tb flour for loaf pan
1 cup (120g) all purpose flour
1/3 cup (30g) unsweetened cocoa powder
1 tspn (5g) active dry yeast
¾ cup (150g) granulated sugar
3 extra large eggs (at room temperature)
1 ¼ cups (210g) candied orange, diced
2/3 cup (150 ml) freshly squeezed orange juice
½ cup (120g) granulated sugar
1/3 cup (75ml) Grand Marnier
2 oz (50g) orange jelly
1 tb water
You will also need one baking sheet lined with aluminum foil, a cooling rack and 1 10X3X3 inch loaf pan
Prep time: 2 days | Cook time: 1 hour
This is an amazing cake but there are a few tricks to it. Make sure to read the recipe at least twice. Measure very carefully. I have also added the measures in grams because in this particular case it really does matter. Make sure to pre-measure and set out all of your ingredients so that the process will go smoothly.
Using a knife or food processor with a 2 mm slicer attachment slice the oranges into this 2 mm slices. Bring 200 ml of water and 100g sugar to a simmer. Very carefully lower the orange slices into the simmering liquid. Close lid and poach on very low heat for 30 minutes. Do not allow the liquid to come to a boil. Allow to cool, gently drain and store in the refrigerator.
Place the 75g golden raisins into a bowl. Pour hot water over them just to cover by approximately ½ inch. Cover bowl with plastic wrap and set aside for at least 12 hours.
Preheat oven to 425F
Butter the loaf pan and refrigerate for 10 minutes to allow the butter to harden. Dust the interior with 1 tb flour, turn upside down to remove any excess and line the pan with two strips of parchments paper for easier unmolding.
Set aside the 10 most intact and appealing candied orange slices. Dice the rest.
In a large bowl sift together the 30g cocoa powder, 120g flour, and 5 g yeast.
In stand mixer with the whisk attachment cream the butter for 3 minutes. Add sugar and continue to whisk on medium high speed for another 2 minutes. If a stand mixer is not available – all of this can be done with a handheld whisk mixer or whisking by hand. Lower speed to medium-low and incorporate eggs one at a time. Only add each egg once the previous egg has been fully incorporated. Stop in between and make sure to incorporate the mixture completely. Using a spatula or wooden spoon, gently fold the cocoa mixture into the butter mixture. Mix in the candied orange. Be careful not to deflate the mixture, as this will make a more dense cake. Sprinkle ½ tb of flour on the drained raisins and add to the mixture.
Fill the loaf pan with the batter to ¾ inch below the rim. Place in oven and bake for 10 minutes. Using a pairing knife make a cut lengthwise in the crust that has formed. Immediately turn the heat down to 350F and continue baking for another 40 to 50 minutes or until the tip of a knife inserted in the center comes out clean.
Meanwhile the cake is baking prepare the orange syrup. Bring 150ml orange juice and 120g granulated sugar to a boil. Remove from heat and add the 75ml of Grand Marnier.
Place the cooling rack on a rimmed baking sheet lined with aluminum foil. Once the cake is ready remove it from the oven and let stand 5 minutes. Remove the cake from the pan using the parchment paper; remove the paper and place on the cooling rack. Using a ladle, ladle syrup on the cake allowing it to soak in. Drain the syrup back into the saucepan and repeat the ladling 2 more times. Once the cake has been cooled, decorate it with the orange slices.
In a saucepan stir together orange jelly and water. Lightly heat it with out boiling and glaze the cake using a brush. Serve at room temperature that day or in a day or so.