Ingredients (one 9 x 13 inch cake)
For the cake
- 1 cup melted butter
- 2 cups sugar
- 5 eggs
- 2 cups Greek yogurt
- 3 teaspoons vanilla extract
- 1/2 cup cognac
- 1 teaspoon baking soda
- 3 teaspoons baking powder
- 2 cups semolina
- 2 cups sugar
- 1.5 cups water
- 2 cups bittersweet chocolate chips
- 1 cup heavy cream
- 1-2 oranges sliced
- 1/2 cup sugar
- 1.5 cups water
Time - 60 minutes
- Preparation - 30 minutes
- Baking (375 degrees) - 30 minutes
Preparation
- Preheat the oven to 375 degrees
- While the oven is heating, slice the oranges crosswise and cut into quarters
- Bring the sugar and water to a boil in a skillet and add the orange
- Simmer for approximately 20 minutes until the liquid has reduced to a thin syrup
- Remove the orange slices from the skillet and place on a cooling rack
- In a large mixing bowl, cream the butter and sugar for the cake
- Beat in the eggs, yogurt, vanilla extract, and cognac
- In a separate bowl, mix together the semolina, baking powder, and baking soda
- Combine the wet and dry ingredients
- Pour the semolina batter into a buttered pan and bake in the oven until golden brown (approximately 30 minutes)
- While the cake is baking, combine the water and sugar for the syrup in a sauce pan
- Bring to a boil and reduce to a simmer for 5 minutes
- Pour over the cake once out of the oven
- While the cake cools, prepare the ganache by heating the heavy cream and chocolate in a sauce pan over low heat, stirring continuously
- Pour the chocolate ganache and spread overtop of the semolina cake and let cool to room temperature
- Place the candied orange slices over the ganache along with bits of gold leaf or other edible decorations of your choosing
- Let cool and serve. During the summer, store the cake in the refrigerator for a refreshing sweet treat on a hot afternoon