Orange Mocha Chiffon Cake with Orange Buttercream Chocolate Glaze

Ingredients

Featured ingredient: Sweet Clementine Coffee 8 oz. Ground

Cake:

• • ¾ cup prepared Sweet Clementine Coffee, hot – Door County Coffee
  • 2/3 cup unsweetened cocoa powder
  • 7 large eggs
  • ½ cup canola oil
  • 2 teaspoons vanilla extract
  • 2 teaspoons baking powder
  • ¾ teaspoon salt
  • 2 cups granulated sugar
  • 2 cups cake flour (not self-rising)
  • ½ teaspoon cream of tartar
  • 2 tablespoons orange zest

Orange Buttercream:

• • ½ cup butter
  • 3 cups confectioners’ sugar
  • 2 teaspoon orange zest
  • 1 teaspoon vanilla extract
  • 3-4 tablespoons orange juice
  • Drops of yellow and red food coloring

Shiny Chocolate Glaze:

• • 12 ounces 51% Cacao Premium Chocolate
  • 12 tablespoons butter, softened
  • ½ cup prepared Sweet Clementine Coffee – Door County Coffee
  • 1 tablespoon light corn syrup
  • 1 teaspoon pure vanilla extract

 

Instructions

To prepare the cake:

1. Heat oven to 325 degrees. Prepare a 10 inch springform pan by coating the sides with vegetable shortening and sprinkle liberally with cocoa powder – the bottom of the pan should be covered with a circle of parchment.
2. In a large bowl, whisk coffee and cocoa until well blended and smooth. Whisk in 5 egg yolks, oil vanilla, baking powder and salt until smooth. Whisk in 1 ¾ cup sugar, and then the flour; whisk 1 minute until batter is smooth.
3. In large bowl of stand mixer beat the 7 egg whites until frothy; add cream of tartar and beat on medium speed until soft peaks form. Gradually beat in remaining ¼ cup sugar. Beat on high speed until stiff yet billowy peaks form when beaters are lifted. Stir about 2 cups of the whites into the cocoa mixture to loosen. Gently fold in the remaining whites until batter is evenly mocha-colored. Pour batter into pan.
4. Bake 1 hour and 15 minutes or until wooden pick inserted in center comes out clean. Remove from oven and let rest for 5-10 minutes then remove sides after running a knife to release the edges of the cake. After the cake is completely cool remove from the bottom of the pan using a large spatula underneath the parchment. Leave the parchment on the cake for now and place on a wire rack.

For orange butter cream:

1. In a small bowl, cream butter until light and fluffy.
2. Beat in the confectioners’ sugar, orange zest and vanilla. Add enough orange juice to achieve frosting consistency.
3. Add drops of yellow and red food coloring to desired color. Cover and set aside.

For shiny chocolate glaze:

1. Using a double boiler, heat 1 cup water until hot on low heat in the lower pan. Place chocolate in the top pan and melt the chocolate, stirring frequently.
2. Remove chocolate from heat when almost melted. Stir until smooth.
3. Add in the butter one tablespoon at a time, stirring. Re-heat coffee in microwave if necessary to very hot.
4. Add to chocolate butter mix, all at once, stir until smooth. Stir in the corn syrup and vanilla extract. Cool, stirring from time to time.

For putting cake together:

1. Now that cake is cooled slice off the rounded top with a serrated knife so that it’s even. Place cake upside down on an upside down 9 inch cake pan over a cookie sheet or tray to catch the chocolate glaze, remove the parchment.
2. Ice the top and sides of the cake with a thin layer of orange buttercream and let set for ½ hour while the chocolate glaze is continuing to cool.
3. When the chocolate glaze is cool pour over the top center of the cake and let glaze fall over the top and completely over the sides of the cake. Smooth out with a spatula quickly, where necessary. Set cake aside at room temperature for at least 2 hours.
4. Remove cake with a large spatula to a cake plate and decorate as desired.
5. For my décor I used simple orange jelly slices rolled out on granulated sugar and sliced thin. Served with whipped cream and orange zest.