1 cup unsalted butter at room temperature
1-1/2 cups sugar
5 eggs, room temp.
1-3/4 cup sifted all-purpose flour
1/2 teaspoon salt
Grated zest of 2 oranges
2 tablespoons orange juice
1 teaspoon baking soda
1/2 cup Chocolate Syrup (recipe follows)
4 tablespoons Ancho Chile Puree (recipe follows)
2 teaspoons vanilla extract
Orange Glaze (recipe follows)
Preheat oven to 350 F. Butter a 10 in. bundt pan.
Beat the butter, gradually beat in sugar. Add eggs 1 at a time, beating well after each. Slowly beat in flour and salt. Divide the batter in half. To half of the batter, add orange zest, orange juice and 1/2 teaspoon of baking soda. Spoon batter into the prepared pan.
To remaining batter, add chocolate syrup, ancho puree, vanilla and the remaining 1/2 teaspoon baking soda. Spread over the orange batter.
Bake 45-50 mins, or until cake tester inserted in middle comes out clean. Cool the cake in its pan on a rack for 10 min., then unmold onto a plate. Brush with the orange glaze.
You may drizzle an additional 1/4 cup chocolate syrup over the cake just before serving, if desired.
Serves 10
Chocolate Syrup
1/2 cup water
1/4 cup butter
2 tablespoons honey
8 ounces semisweet chocolate
1 ounce unsweetened chocolate
combine all ingredients in a saucepan. Heat gently, stirring, until syrup is silky and smooth.
Yields about 1-1/2 cups.
Ancho Chile Puree
4 ancho chiles (found in Mexican or Southwestern grocery stores)
BOiling water to cover
Rinse chiles. Place in a bowl and cover with boiling water; let soak for at least 2 hours. Remove seeds and stems from the chiles. Place chiles and 1/2 cup of soaking water in a blender. (If soaking liquid tastes bitter, use fresh water instead). Puree on high speed until smooth. May be refrigerated up to one week, or frozen.
Yields 3/4 cup puree
Orange glaze
Juice of 1 orange
1/2 cup powdered sugar
1 Tablespoon Grand Marnier
Combine
Yields about 3/4 cup