Decadent Chocolate Orange Cake

Recipe View Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, then line the bottoms with parchment paper. (5 minutes)

Recipe View Prepare the Orange Peel Mixture: Using a vegetable peeler, zest the oranges into strips. In a food processor, finely chop the zest. Add 1/3 cup sugar and blend until the peel is minced. Incorporate 1/4 cup marmalade and pulse until pureed. Transfer to a large mixing bowl. Add 3/4 cup softened butter and 1 teaspoon vanilla extract. (15 minutes)

Recipe View Create the Cake Batter: Using an electric mixer, cream the orange peel mixture until light and fluffy. Gradually beat in 1 cup sugar until well combined. Add eggs one at a time, beating well after each addition. In a separate bowl, sift together flour, baking powder, and baking soda. Alternately beat in the flour mixture with the orange juice, beginning and ending with the flour mixture, mixing until just combined. Divide the batter evenly between the prepared pans. (20 minutes)

Recipe View Bake the Cakes: Bake in the preheated oven for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool in the pans for 10 minutes before inverting onto a wire rack to cool completely. (45 minutes)

Recipe View Prepare the Chocolate Ganache: In a heavy saucepan, bring cream and butter to a simmer over medium heat. Remove from heat, add chocolate chips, and stir until smooth and melted. Let cool slightly. (10 minutes)

Recipe View Make the Orange Cream Cheese Filling: In a medium bowl, beat together softened cream cheese, 1 tablespoon sugar, and 2 tablespoons marmalade until smooth and creamy. (5 minutes)

Recipe View Assemble the Cake: Level each cake layer with a serrated knife. Place one layer on a serving plate. Spread with half of the cream cheese filling. Drizzle half of the warm ganache over the filling. Top with the second cake layer, spread with remaining cream cheese filling, and drizzle with remaining ganache. Repeat with the third and fourth layers. Refrigerate the assembled cake uncovered for at least 1 hour to allow the ganache to set. (30 minutes + 1 hour chilling)