Chocolate Orange Cake

Method

1. In a small saucepan over low – medium heat, combine 1 cup of brown sugar, cocoa and 1 cup orange juice. Cook until thickened, stirring constantly. Set aside and allow to cool.
2. In a large mixing bowl, sift the flour, baking powder and soda together.
3. In another bowl, cream butter with remaining cup of sugar until fluffy, using electric egg beaters.
4. Add in lightly beaten egg yolks and beat thoroughly.
5. Clean and thoroughly dry the egg beaters and in a small bowl beat the egg whites to a soft peak.
6. Add sifted dry ingredients and remaining orange juice alternately in small amounts, beating well after each addition.
7. Fold in cooled chocolate syrup and mix thoroughly.
8. Fold in stiffly beaten egg whites.
9. Pour into a greased cake pan and bake in a 180 degree oven for 30 minutes, or until skewer comes out clean.
10. Once done, allow to cool in pan for 5 – 10 minutes before turning out on to a wire rack.
11. Prior to serving, ice with ganache and some slithers of orange rind.

For ganache:

1. In a small saucepan, bring the cream and the butter to a simmer.
2. Add the chocolate, cover for 5 minutes, then stir until smooth.
3. Refrigerate the ganache until firm enough to spread.