- 2 1/4 c. cake flour
- 3/4 c. whole wheat flour
- 1 Tbsp. baking powder
- 1 tsp. baking soda
- 3/4 tsp. salt
- 2 sticks unsalted butter, room temperature
- 1 1/3 c. sugar
- 1 Tbsp. pure vanilla extract
- 1 large egg, plus 3 large egg whites at room temperature
- 1 c. milk
- 1/2 c. apple cider
- 1 Tbsp. cinnamon
- 1 tsp. ground allspice
- 1 tsp. ground clove
- 1/4 tsp. ground cardamom
- 3 Tbsp. molasses
- 1/4 tsp. cream of tarter
- 1 jar Equal Exchange Organic Orange Marmalade
Preheat the oven to 325°F.
In a medium bowl, blend together flours, baking powder, baking soda and salt. In a small bowl, combine molasses and spices until well blended. Set aside.
In a stand mixer fitted with the paddle attachment, mix the butter on medium speed until creamy and lighter in color; about 3 minutes. Add in the sugar and blend until light and fluffy; another 3 minutes or so. Scrape down the bowl and add in the egg and vanilla. Mix until just combined. On low speed, add in a third of the flour mixture and blend until combined. Then add in the apple cider and a third of the milk. Once combined, add half of the flour mixture and follow again with the remaining milk.
Finish mixing in the last bit of flour until completely combined. Add in the spice molasses mix until just combined.
In a small bowl, whip the egg whites with cream of tartar until soft peaks have formed. Hand-fold the egg whites into the cake mixture.
Butter two 9-inch cake pans and evenly distribute the cake batter into them. Place them in the oven for 30 minutes or until a toothpick inserted comes out clean. Move them to a wire cooling rack and let them rest and slightly cool in the pans (about 15-20 minutes) and then turn them out onto the cooling rack and let them cool completely.
When the cakes are almost cool, make the ganache. To do this, place the cream in a saucepan over medium-high heat until it comes to a simmer. Remove from the heat and pour it over the chopped chocolate bars in a medium sized bowl. Whisk it together until smooth and then mix in the honey until completely blended. Set aside to cool and thicken.
Once the cakes have cooled, place one layer on a plate/platter. Take the jar of marmalade and pour it into a bowl and stir it with a spoon until it becomes slightly opaque in color. Spread the marmalade evenly onto the top of the prepared cake layer. Place the second cake layer on top with the smoothest/most even side facing up.
When the ganache has slightly thickened, pour over the top and let drip down the sides. You could also let it thicken more and spread all around the sides if a completely covered ganache cake is your desire. Enjoy!