Name: Orange-Scented Bittersweet Chocolate Cake with Candied Blood Orange Compote
Yield: Makes 12 to 14 servings
Ingredients: 3 medium or 4 small blood oranges; 2 1/2 cups (or more) water; 1 cup sugar; 2 tablespoons Grand Marnier or other orange-flavored liqueur; 2 cups all purpose flour; 3/4 teaspoon baking powder; 1/2 teaspoon salt; 1 pound bittersweet chocolate (do not exceed 61% cacao), chopped; 1 cup (2 sticks) unsalted butter, cut into 8 pieces; 1 1/4 cups sugar; 1 cup (packed) golden brown sugar; 1 tablespoon Grand Marnier or other orange-flavored liqueur; 2 teaspoons finely grated orange peel; 4 large eggs; 3/4 cup sour cream; 6 ounces bittersweet chocolate (do not exceed 61% cacao), chopped; 1/2 cup (1 stick) unsalted butter, cut into 4 pieces; 2 tablespoons dark corn syrup; Small offset spatula; 10-inch-diameter cake pan with 2-inch-high sides

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Orange-Scented Bittersweet Chocolate Cake with Candied Blood Orange CompotePatricia Heal

Orange-flavored liqueur and orange peel add a citrusy note to this very tender cake. Candied blood oranges keep the citrus theme going—and make for a lovely garnish.

Ingredient tip:

Blood oranges are available at some supermarkets and farmers' markets. If you can't find them, use another thin-skinned citrus fruit (such as tangelos) instead.

Recipe notes

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