Orange Cake w. Chocolate Orange & Honey Glaze

For a Passover cake this was incredibly fluffy but there wasn’t a wow factor. Out of all the desserts, this was my least favorite. I think it has potential and definitely want to play with the recipe.

This cake was also one of the harder ones to make and I didn’t realize the glaze took 2 hours. You can make this a day in advance but if I were to do this again, I’d make it first. I found the recipe on Bon Appetit.

Ingredients

Cake

• 7 large eggs, separated
• 1/2 teaspoon coarse salt
• 1 cup sugar
• 1/3 cup vegetable oil
• 1/4 cup frozen orange juice concentrate, thawed
• 3 tablespoons grated orange peel
• 1/4 teaspoon fresh lemon juice
• 3/4 cup matzo cake meal
• 5 tablespoons potato starch

Glaze

• 3/4 cup  unsalted butter (if you’re really kosher, use parve margerine)
• 1 1/2 pounds bittersweet chocolate, chopped
• 1 cup plus 2 tablespoons frozen orange juice concentrate, thawed
• 3 tablespoons honey

Instructions

Cake

1. Position rack in center of oven and preheat oven to 350°F.
   
2. Line bottom of 10-inch-diameter springform pan with foil; brush foil with oil. Cut cardboard into 9-inch round. Wrap with foil.
3. Using electric mixer, beat egg whites and salt in large bowl until soft peaks form.
4. Gradually add 1/2 cup sugar and beat until stiff glossy peaks form.
   
5. In another large bowl, beat egg yolks, remaining 1/2 cup sugar, vegetable oil, orange juice concentrate, orange peel and lemon juice until blended.
6. Sift cake meal and potato starch over yolk mixture and beat at low speed just until blended. Gently fold whites into yolk mixture in 2 additions.
7. Transfer batter to prepared pan. Bake cake until tester inserted into center comes out clean, about 45 minutes.
8.  Cool cake in pan on rack. 

PREP: This can be done  one day in advance, wrapped and stored at room temperature

Glaze

1. Melt butter in heavy large saucepan over low heat.
   
2. Add chocolate and stir until melted and smooth.
   
3. Mix in orange juice concentrate and honey.
   
4. Let cool until thickened but still spreadable, about 2 hours.

Construct Cake

1. Cut around pan sides to loosen cake. Release sides.
   
2. Cut cake in half horizontally, leaving cake bottom on pan bottom.
   
3. Place top half of cake, top side down, on foil-wrapped cardboard round.
   
4. Spread chocolate glaze over top.
   
5. Place bottom half of cake, pan side up, onto glaze.
   
6. Remove pan bottom; peel off foil.
   
7. Spread 1 cup chocolate glaze in thin layer over entire cake, anchoring crumbs.
8. Refrigerate cake 30 minutes.
9. Rewarm remaining chocolate glaze over very low heat until just pourable.
   
10. Place rack on baking sheet; place cake on rack.
    
11. Pour glaze over cake, coating entirely and smoothing sides with metal spatula. Chill cake on rack until glaze is firm.
    
12. Transfer to platter. 
13. Garnish cake with orange peel strip if desired.

PREP: This can be made up to three days in advance. Refrigerate and let stand for an hour before serving (or allow enough time for it to come to room temperature.