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Chocolate Orange Cake (Bolo de Laranja)

Posted on by John Reynolds

chocolate orange cake

Orange season is fast approaching, and we can’t wait. There is nothing better than the refreshing bite of a ripe navel orange, or a glass of freshly squeezed juice. Oranges also lend themselves nicely to a variety of recipes, both sweet and savory. Today, they are the star of a truly special dessert: chocolate orange cake. 

Brazilian Chocolate Orange Cake

Strictly speaking, this is not a traditional recipe. The original recipe is from Portugal, where it is known as bolo de laranja. The Portuguese climate is especially conducive to growing oranges and other citrus, so many national dishes incorporate these fruits. Recipes vary, but orange cake is oftentimes a sheet or bundt cake eaten on Sundays during Lent. A light dusting of powdered sugar is the finishing touch. 

Brazilians (famous for their sweet tooth) prefer an orange-infused syrup to soak into the finished cake, which is also baked in a bundt or tube pan. We are taking it one step further and making a chocolate ganache to drizzle over the orange cake. 

You may find recipes for bolo de laranja that call for beaten egg whites. This gives the cake an extra lift and a crisper texture. You can certainly do this, but we are feeling lazy and are opting to get our rise through oil, baking powder, and baking soda. 

Oil vs Butter for Bolo de Laranja

You can use butter or oil for your chocolate orange cake, but we recommend oil. Oil tends to produce a more moist, even crumb than butter. This is not only important for mouth feel, but also for presentation when you slice into the cake. You won’t have any pieces crumbling away when you serve this cake. 

If you do wish to use butter, you can use the same amount of melted butter as you would oil. When using solid butter, you will need to use 25% more in volume. Our recipe today calls for ½ cup of oil, so you would use ⅔ cup of butter or other solid fat. 

Ganache for Chocolate Orange Cake

Ganache is simply chocolate slowly melted with cream. The ratio of cream to chocolate for your orange cake will depend on the type you use. In general, dark chocolate (semi-sweet) calls for a 1:1 ratio of chocolate to cream; milk chocolate requires slightly less cream, usually 1 part of cream to two parts of chocolate. 

We recommend the semi-sweet ganache for the bolo de laranja. It is already quite sweet, so the slightly bitter taste of the chocolate helps to off-set that. Plus, the appearance of the glossy dark chocolate makes it a real show-stopper. 

Feel free to add in a little boozy flavor to the ganache as well. We’re adding a splash of Grand Marnier to suit the orange theme, but a little spiced rum would do nicely, too. 

Fresh Orange Juice vs Bottled for Bolo de Laranja

Of course, we are going to recommend fresh squeezed orange juice for this recipe; and with navels coming into season soon, there is no reason to go store bought, in our opinion. Not only is the flavor unparalleled, you will benefit from the antioxidants and enzymes that are destroyed during the bottling process. 

That being said, if you don’t want to squeeze it yourself or you don’t have a good supply of fresh oranges near you, bottled will be fine. Just choose a version with pulp and no added sugar. 

Chocolate Orange Cake Recipe (Receita de Bolo de Laranja com Chocolate)

Ingredients:

For the Cake Batter:

2.5 cups AP flour
½ tsp salt
1 tsp baking powder
½ tsp baking soda
½ cup extra virgin olive oil
3 large eggs
1 cup orange juice
2 cups white sugar
For the Ganache:
9 oz bittersweet chocolate chips or roughly chopped bars
1 cup heavy cream
1 tbsp Grand Marnier

Directions:

  1. Preheat the oven to 350 degrees Fahrenheit. 
  2. In a medium bowl, whisk together the baking powder, baking soda, salt, and flour. 
  3. In the bowl of a stand mixer, add in your eggs, sugar, and olive oil. Mix on low until combined. Add in the orange juice, and mix again until blended.
  4. Add in your sifted dry ingredients and mix on low until just combined. Try not to over-mix.
  5. Grease a bundt pan with non-stick spray or butter and a coating of flour. Pour the cake batter into the pan and place in the center of the oven. 
  6. Bake for 40 minutes, or until a knife inserted into the batter comes out clean.
  7. Turn the cake out onto a serving tray and let it cool for at least an hour.
  8. When the cake is cool, make your ganache. Heat a double boiler over medium-high heat and pour in the cream. Let it heat for a couple of minutes, then add in the chocolate. Stir constantly over the heat until the chocolate is melted and the mixture is glossy. Finally, whisk in your Grand Marnier. 
  9. Drizzle the ganache over the top of the cake. Garnish with fresh orange zest and a few fresh orange slices. 

Storing Chocolate Orange Cake

Your bolo de laranja com chocolate will keep under a cake dome or in a storage container at room temperature for two days, and up to ten in the fridge.  

More Great Brazilian Recipes to Try:

Pernil de Cerdo

Posted on by John Reynolds

Pernil de cerdo on a cutting board with roast garlic

We can’t help it, we are in a cozy mood. It’s Fall, and that’s an excuse to start cooking stick-to-your-ribs meals, like creamy soups, hearty stews, and of course, roasts. There’s something so comforting about having a roast on: the smells permeating the house with the promise of something only time can achieve. Today’s recipe is for a twist on pernil de cerdo, a classic Puerto Rican pork shoulder roast that Braziliians have adopted, especially at Christmas time. 

What is Pernil de Cerdo?

Pernil de cerdo translates to “roast of pork” from Spanish. However, most Puerto Ricans simply call it “pernil” since it almost always entails pork. It is most often a pork shoulder, but some recipes use pork butt or even pork leg. 

The origins of pernil de cerdo are debatable, but it most likely became popular as a cheaper and more manageable version of lechon asado. This is a whole roast suckling pig cooked over an open fire-still a popular dish in Puerto Rico, but less accessible to home cooks working with an oven. 

What Cut of Pork to Use for Pernil?

We prefer the shoulder for pernil de cerdo since it holds its shape better after a long cook. Pork butt will fall apart if you attempt to slice it after four hours. This is not necessarily a bad thing, but it is more suited to something like pulled pork or a cuban sandwich as opposed to a centerpiece-style roast. Likewise, you won’t want to use a pork loin, since it is too tender for low and slow cooking. 

For traditional pernil, you need a pork shoulder with the bone in and skin on. The bone keeps the meat extra tender, and the skin is crisped up at the end for a crunchy, almost crackling like garnish. 

What to Serve with Brazilian Pernil de Cerdo?

Puerto Ricans often serve their pernil with fried plantains and arroz con gandules, a rice dish made with pigeon peas. Brazilians prefer to eat it with rice and other classic sides, like feijoada with farofa. 

You can serve your pernil with whatever you’d like. Roast potatoes, carrots, or turnips wouldn’t go amiss. Of course, pork almost always pairs well with apples. Try sauteeing some roughly chopped green apples with thinly sliced onions, salt, pepper, and a teaspoon of sugar for a sweet and savory companion to any pork dish. For another sweet companion, try grilled pineapple slices. 

What Temperature to Cook Pernil?

Pork technically only needs to be cooked to an internal temperature of 145 degrees fahrenheit to be safe to eat. However, pernil de cerdo is cooked to much higher temperatures to achieve that buttery, tender texture. Your roast will be ready when it has reached around 200 degrees Fahrenheit. 

Marinade Options for Roast Pork Shoulder

Traditional pernil de cerdo is marinated the day before roasting. Most marinades incorporate sofrito, which is simply a blend of aromatics like onions, garlic, carrots, and peppers sauteed slowly in olive oil. Brazilian sofrito is called “refogado,” and typically uses only onions and garlic.  

Puerto Rican recipes also incorporate adobo, oregano, and some kind of citrus. Our recipe omits the adobo but does benefit from a good squeeze of lime and fresh thyme and rosemary in place of the oregano. 

Pernil de Cerdo Recipe (Brazilian Style Puerto Rican Pork Shoulder)

Ingredients:

One 6 lb pork shoulder, bone in and skin on
2 tbsp refogado
1/4 cup of lime juice
½ cup extra virgin olive oil
1 oz fresh thyme, chopped
1 oz fresh rosemary, chopped
2 tsp kosher salt
Freshly ground black pepper

Directions:

  1. Score the pork, cutting through the skin and slightly into the meat.
  2. Rub the refogado into the scored pork, making sure to get under the skin.
  3. Whisk together the olive oil and lime juice in a bowl. Add in the salt, ground pepper, and fresh herbs.
  4. Pour the marinade over your pork roast in a shallow dish or in a gallon freezer bag. Place in the refrigerator and marinate overnight.
  5. Preheat the oven to 350 degrees Fahrenheit.
  6. Transfer your pork to a roasting pan, skin side down, along with any remaining marinade.
  7. Roast for 3.5 hours, or until the roast has achieved an internal temperature of 195 degrees Fahrenheit (usually about 30-35 minutes per pound). 
  8. When the pork has come to the appropriate temperature, remove it from the oven and flip it so it is skin-side up.
  9. Preheat the broiler to 500 degrees fahrenheit, and return the pork to the oven. Broil until the skin is very crisp.
  10. When the skin is crisp, remove the roast and let it rest for a few minutes. Slice your pernil de cerdo tableside for a dramatic flair. 

More Great Brazilian Recipes to Try:

 

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