Page 291 - Chocolate Cake Doctor

C H O C O L A T E A N G E L F O O D A N D C H I F F O N C A K E S 273

The batter should look well combined.
Pour half of the batter into a medium-size R
mixing bowl, and fold the cocoa powder
into it until just incorporated. Drop the the Cake Mix Doctor says
orange and chocolate batters, alternately,
by generous tablespoons into the un - You can create a checkerboard effect
greased pan. Smooth the top with the rub- in this cake: Alternate 4 dollops of
ber spatula. Place the pan in the oven. chocolate batter with 4 dollops of
orange batter in the bottom of the pan.
3. Bake the cake until it is lightly
For the second layer of batter, start by
browned and the crust feels firm to the spooning a chocolate dollop on top
touch when lightly pressed with your fin- of an orange dollop, then an orange
ger, 38 to 42 minutes. Remove the pan dollop on top of a chocolate dollop,
from the oven and immediately turn it and continue around. Continue with a
upside down over the neck of a glass bot- third layer, alternating the batters again.
tle. Allow to cool for 1 hour. Although the dollops will bake together
and lose some of their definition, you
4. Remove the pan from the bottle. Run a
will see a checkerboard pattern when
long, sharp knife around the edge of the
you slice into the cake.
cake and invert it onto a rack, then invert
it again onto a serving platter so that it is
right side up. allowing it to drizzle down the sides. Slice
and serve.
5. Prepare the glaze: Place the chocolate
chips, butter, and corn syrup in a small Store this cake in a cake saver at room
saucepan over low heat. Stir until the but- temperature for up to 1 week. Or freeze it
ter melts, 2 to 3 minutes. Stir in the in a cake saver for up to 6 months. Thaw
thawed orange juice concentrate. Immedi- the cake overnight in the refrigerator
ately spoon the glaze over the cooled cake, before serving.