I may have been a little excited when Julie (aka, This Gal Cooks) and I had decided on the Spiked! Recipe Challenge ingredient for this month. I had kind of been just itching for a reason to go buy some chocolate liquor. I originally was gunning for a bottle of Godiva liqueur, but the only bottle my local liquor store had of it was practically a ginormous jug. I am sure I could have put very good use to an extremely large bottle of Godiva chocolate alcohol, but I wasn't going to risk it. ;)
After poking around the store a bit longer, I found my favorite liquor- Pinnacle Whipped Vodka in chocolate.
Yeah, I was sold.
Do you all know of those foiled wrapped, boxed chocolate oranges you can buy? You know, the ones you lightly smack with a small hammer and they fall apart into chocolate orange yummy wedges?
Well, that was my inspiration for the flavors in this cake...
That and the classic Screwdriver cocktail.
Seriously, folks- try making a Screwdriver with chocolate vodka. Pretty much mind blowing...
Chocolate Screwdriver Angel Food Cake
Prep Time: 10 minutes
Cook Time: 32-40 minutes
Ingredients (1 angel food cake)
- 1 (16 oz) box of angel food cake mix
- 1/2 cup baking cocoa
- 1/2 cup chocolate flavored vodka
- 1 cup orange juice
- 1 tsp fresh grated orange zest
- 3 oz of semi sweet chocolate, chopped
- 1/3 cup heavy cream
- 1/2 tbsp corn syrup
- 1/2 tbsp butter
- 1/2 tsp fresh grated orange zest
InstructionsFor the cake
Place your oven rack on the lowest one. Preheat your oven to 350 degrees.
In a large bowl, whisk together the angel food cake mix and the baking cocoa until well combined. Pour in the vodka and orange juice and beat 30 seconds on low speed, then 1 minute on medium speed. Fold in the grated orange zest.
Pour into an ungreased 10 inch bundt or fluted pan.
Bake at 350 degrees for 32-40 minutes.
Remove from oven and allow to cool completely inverted upside down in the pan on top of a bottle. I just used an old wine bottle. Don't worry- the cake will not fall out.
Once cooled, run a butter knife gently along the edges and then shake the cake out onto a serving plate.
While the cake is cooling, prepare the chocolate ganache glaze.
In a small saucepan, bring the cream to a boil. In a heatproof bowl, combine the chopped chocolate with the corn syrup and butter. Pour the hot cream over the chocolate and let stand until melted, about 5 minutes. Whisk until smooth. Let the ganache glaze cool until thick but still pourable, about 5 minutes. Stir in the 1/2 tsp of grated orange zest.
Once the cake has cooled, pour the ganache over top.
Slice & serve!
Store any leftovers at room temperature for up to 3 days.
*Chocolate Ganache Glaze recipe is adapted from THIS ONE on Food & Wine.
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The light, airy chocolaty orange angel food cake was the perfect complement to the rich, gooey chocolate ganache glaze oozing down each slice of it.
I used a boxed mix for this angel food cake mainly because I am totally intimidated by making one from scratch. And there is the fact that there are a ridiculous amount of egg whites in homemade angel food cakes! What in the world do you do with a dozen leftover egg yolks anyways??
If you have a good homemade angel food cake recipe that you like, you could certainly use it instead of the boxed mix and replace the liquids in it with the orange juice and chocolate vodka. Don't ask me for the ratios on that though because I have no clue- you are on your own there. ;)
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