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1. Preheat oven to 350 degree F. Grease and flour an 8x8x2-inch baking pan; set aside.
2. Place chopped unsweetened chocolate in a heavy saucepan over low heat, stirring constantly, until chocolate just starts to melt. Remove from heat. Stir until smooth; cool. Stir together the flour, baking powder, baking soda, and salt; set aside.
3. In a large mixing bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds. Add sugar; beat until well-combined. Add eggs, one at a time, beating well after each addition. Beat in chocolate and the 2 tablespoons liqueur. Add flour mixture and water alternately to egg mixture, beating on low speed after each addition just until combined. Stir in orange peel. Pour batter into prepared pan.
4. Bake in preheated oven about 35 minutes or until a wooden toothpick inserted near the center comes out clean. Cool cake on a wire rack for 10 minutes. Loosen edges of cake with a spatula. Invert onto wire rack. Remove the pan. Cool cake thoroughly on wire rack.
5. For Bittersweet Chocolate Icing, combine whipping cream and corn syrup in a heavy small saucepan. Bring just to boiling, stirring constantly. Remove from heat. Stir in semisweet chocolate, stirring until chocolate is melted and mixture is smooth. Cool to room temperature. Stir before using.
6. Combine the 1 tablespoon liqueur and orange juice. Split cake in half horizontally. Sprinkle each cut side with half of the liqueur mixture. Place bottom half of cake, cut side up, on a platter; spread the marmalade evenly on top. Top with remaining cake layer, cut side down.
7. Frost the cake with Bittersweet Chocolate Icing. (You can frost the cake several hours before serving.) If desired, garnish with kumquat slices and Chocolate Leaves. Makes 12 servings.