Yes, we are cake fans, and we create lots of promos around cake and cupcakes.
This is our own recipe: moist carrot cake layered with dark chocolate and wrapped in cream cheese icing.
1 orange, pureed (peel will be used, so wash)
2 cups finely chopped carrots
1 cup canola oil
2 cups flour
1 cup sugar
2 tsp. cinnamon
1 tsp. nutmeg
2 tsp. ginger
1 3/4 tsp. baking powder
2 tsp. baking soda
pinch of salt
Trim both ends off of orange. Cut in wedges, then chunks. Remove white center core and seeds. Puree in blender or food processor (yes, including peel) until smooth, reserving one tablespoon of puree for frosting.
To remaining orange puree, add carrots, oil, eggs, and sugar, and blend until mixture is a frothy liquid.
In separate bowl, sift together flour, cinnamon, nutmeg, ginger, and salt. Make a well in the center of these dry ingredients and pour in carrot-orange liquid, stirring until well blended. Add baking powder and baking soda, stirring until just mixed.
Pour batter into two 9-inch rounds and bake at 350 degrees. Bake 45 minutes, or until toothpick/cake tester comes out clean.
Le cool in pan 10-15 minutes, then remove and allow to cool completely.
1 cup heavy cream
2 cups dark chocolate chips or chopped semi-sweet chocolate
In a medium-sized pan, heat cream almost to a scald. Remove from burner. Add chocolate all at once, and whisk to blend smooth and melt.
Pour warm ganache over one layer at a time as they are stacked. Allow to harden before applying cream cheese frosting.
Cream Cheese Frosting
8 oz. cream cheese
1/4 cup butter
1 lb. powdered sugar
1 Tbsp. orange puree
1 tsp. vanilla
1 tsp. lemon juice
Blend until smooth and frost entire cake once ganache has cooled completely (setting in freezer briefly is best). If ganache is not hard, the frostings will blend and muddy.
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