Description
A rich fudgy chocolate orange torte with orange marmalade sandwiched inside and coated with fudge topping.
Ingredients
- FOR THE CAKE:
- ¼ cups Unsalted Butter, Softened
- ½ cups Packed Light Brown Sugar
- 2 whole Large Eggs
- ½ teaspoons Vanilla Extract
- ¾ cups Hot Fudge Ice Cream Topping
- 2 Tablespoons Milk
- 2 Tablespoons Fresh Orange Juice
- ½ teaspoons Orange Zest Plus More For Garnish If Desired
- ¾ cups All-purpose Flour
- 3 Tablespoons Unsweetened Cocoa Powder
- ½ teaspoons Baking Soda
- ¼ teaspoons Salt
- FOR THE ASSEMBLY:
- ½ cups Orange Marmalade
- 1 cup Hot Fudge Ice Cream Topping
Preparation
Preheat the oven to 350 F degrees. In a large bowl, beat the butter and sugar until fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In a small bowl, whisk together the hot fudge, milk, orange juice and orange zest. Add it into the butter mixture and whisk to combine.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Add it into the fudge mixture and whisk just until incorporated.
Grease and flour an 8 inch round cake pan. Pour the batter into prepared pan. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Remove from oven. Cool cake in the pan on a wire rack for 10 minutes. Remove from pan and cool completely on a wire rack.
Split the cake in half horizontally using a long serrated knife. Place the bottom, cut side up, on a cake plate. Spread the marmalade evenly across the bottom layer. Top with the remaining cake layer, cut side down.
Warm the hot fudge in the microwave for 20 seconds. Stir well. Spread the remaining hot fudge over the top of the cake. Sprinkle with orange zest if desired.
