Simple Jaffa Cake With Ganache Glaze Recipe - Los Angeles Times

Name: Simple Jaffa Cake With Ganache Glaze Recipe - Los Angeles Times
Ingredients: 170 grams (¾ cup/1 ½ sticks) unsalted butter, room temperature, plus more for greasing the pan; 142 grams (1 cup) all-purpose flour, plus more for the pan; 24 grams (¼ cup) Dutch-processed cocoa powder; ¾ teaspoon baking soda; ½ teaspoon fine sea salt (or 1 teaspoon Diamond Crystal kosher salt); 85 grams/3 ounces bittersweet chocolate, preferably 70%, finely chopped; 250 grams (1 ¼ cups) light or dark brown sugar; 2 large navel or Cara Cara orange; 2 tablespoons orange liqueur, such as Grand Marnier, Cointreau or orange Curaçao; 2 large eggs, room temperature; 1 cup (235 milliliters) strong brewed coffee, room temperature; 57 grams/2 ounces bittersweet chocolate, preferably 70%, finely chopped; 1 tablespoon/15 grams unsalted butter, room temperature

www.latimes.com

Orange zest, juice and liqueur brighten this fudgy chocolate cake with a silky ganache glaze on top.

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Ingredients

170 grams (¾ cup/1 ½ sticks) unsalted butter, room temperature, plus more for greasing the pan
142 grams (1 cup) all-purpose flour, plus more for the pan
24 grams (¼ cup) Dutch-processed cocoa powder
¾ teaspoon baking soda
½ teaspoon fine sea salt (or 1 teaspoon Diamond Crystal kosher salt)
85 grams/3 ounces bittersweet chocolate, preferably 70%, finely chopped
250 grams (1 ¼ cups) light or dark brown sugar
2 large navel or Cara Cara orange
2 tablespoons orange liqueur, such as Grand Marnier, Cointreau or orange Curaçao
2 large eggs, room temperature
1 cup (235 milliliters) strong brewed coffee, room temperature
57 grams/2 ounces bittersweet chocolate, preferably 70%, finely chopped
1 tablespoon/15 grams unsalted butter, room temperature