Orange Rum Cake

Ingredients

• 3 tablespoons (45g) unsalted butter
• 1 cup (200g) sugar
• 3 large eggs
• Finely grated zest of 1 orange
• ¼ teaspoon salt
• 1 ¼ cups (155g) all-purpose flour
• 1 ½ teaspoons baking powder
• ⅓ cup (75g) heavy cream
• ½ cup dark rum
• Hide ingredients for Bittersweet Chocolate Glaze or Frosting 1 Bittersweet Chocolate Glaze or Frosting (opens in new tab) Bittersweet Chocolate Glaze or Frosting
  • 6 ounces semisweet or bittersweet chocolate (60 to 70% cacao), coarsely chopped
  • ⅓ cup coffee or water
  • (Pinch of salt)
  • 6 tablespoons (¾ stick) unsalted butter, cut into small pieces

  Sub-recipe steps

  1. Melt in a double boiler, a heatproof bowl set over simmering water, or in a microwave on 50 percent power in 20-second bursts, stirring often just until smooth: 6 ounces semisweet or bittersweet chocolate (60 to 70% cacao), coarsely chopped; ⅓ cup coffee or water; (Pinch of salt)
  2. Remove from the heat. With a silicone spatula, stir in 2 or 3 pieces at a time: 6 tablespoons (¾ stick) unsalted butter, cut into small pieces
  3. Continue to stir—do not beat—until perfectly smooth.
  4. For a pourable glaze, let cool at room temperature, stirring occasionally, until the mixture reaches 90°F. For frosting, let cool further until spreadable. If the frosting becomes too stiff, set the bowl in a larger pan of hot water and stir until softened; or remelt and then cool to 90°F for use as a glaze. This keeps for up to 3 days at room temperature or for up to 3 weeks refrigerated.
• Powdered sugar