The fact that my birthday is the last day of
summer/first day of fall actually has more to do with the name of this recipe
than the color scheme does. Chocolate and orange just happen to be one of my
favorite flavor combinations. I’ve also been blessed with a contrary gene. As
much as I enjoy apples, it seems like everyone has apple recipes at this time
of the year. So of course I had to do something different.
There is a nostalgic element in the cake itself.
Chocolate raisin cake is one of my dad’s favorites. (Usually a 9” x 13” sheet
cake with chocolate frosting or icing.) It was often made by my grandmother,
and one of my aunts still makes it occasionally. Since my family lives four
states away, when I do see them, it’s often in the summer. I haven’t spent my
birthday with them in many years. Tweaking and enjoying a family favorite was
the next best thing.
Here’s something for you to consider before starting
this recipe. This version is large enough to make a 3 layer cake. I decided to
make cupcakes instead, so I could easily share with my older daughter and the
veterinary clinic she works at. When you reach a certain age how much birthday
cake do you need, really? Besides, we’ve been taking our pets to her boss for
several years. They always get good, reasonably priced care there. I couldn’t
think of anyone more deserving of some birthday cake. Feel free to bake this in
the format that suits your needs the best.
Cake
1 c. Raisins
½ c. Triple Sec
4 oz. Baking Chocolate
Bar (I used Ghirardelli 100% Cacao)
1 tsp. Instant Espresso
Powder (to intensify chocolate flavor)
½ c. Butter
2 ½ c. All-purpose
Flour
1 ½ c. Sugar (I used
Coconut and Cane)
1 ½ tsp. Baking Soda
¼ tsp. Salt
1 ¼ c. Buttermilk
3 eggs
1 ½ tsp. Vanilla
Extract
1 tbsp. Orange Zest
At least 1 hour before, and as much as one day, put
the raisins in a small container and pour in the Triple Sec. Cover with a lid
if doing a day before. Pre-heat oven to 350°. Melt butter, baking chocolate and
espresso powder together and allow to cool a bit while combining the remaining
ingredients. This cake is forgiving enough that you can put everything into one
bowl and let a mixer do the rest. But it doesn’t hurt anything to stir the dry
ingredients together before adding the wet. Add the chocolate and raisins,
along with any liquid that hasn’t been absorbed by the fruit.
Baking time will be determined by the pans used.
Standard-size cupcakes should be checked in 20 minutes. If still wet in the
middle after tested with a tooth-pick, add another 5 minutes until done. Layer
cakes will take 30-35 minutes. Start checking a sheet cake in 40-45 minutes.
Frosting
½ c. Butter, softened
4 ½ c. Sifted Powdered
Sugar
1 tbsp. Orange Zest
4-5 tbsp. Orange Juice
Combine the frosting ingredients. If it seems a
little dry, a small amount of Triple Sec can be used to reach spreadable
consistency. Start with 1 tbsp. or less. Apply to cake when it has completely
cooled.
The
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