Orange-Scented Bittersweet Chocolate Cake with Candied Blood Orange Compote

Ingredients

• 2 cups all purpose flour 
• 0.8 teaspoon double-acting baking powder 
• 6 ounces bittersweet chocolate 61% chopped (do not exceed cacao)
• 2 tablespoons plus dark
• 4 large eggs 
• 1 cup brown sugar packed ()
• 1 tablespoon grand marnier orange-flavored
• 2 teaspoons orange peel finely grated
• 0.5 teaspoon salt 
• 0.8 cup cup heavy whipping cream sour
• 1.3 cups sugar 
• 0.5 cup butter unsalted cut into 4 pieces (1 stick)
• 2.5 cups water ()

Equipment

• bowl
• sauce pan
• oven
• knife
• whisk
• cake form
• spatula
• offset spatula

Directions

1. Cut ends off oranges.
2. Cutoranges with peel lengthwise in half, thencut each half lengthwise into 3 wedges.
3. Combine 2 1/2 cups water and sugar in largesaucepan. Bring to boil, stirring until sugardissolves.
4. Add orange wedges and anyaccumulated juices to syrup and bring toboil. Reduce heat and simmer until orangepeel is soft and translucent and syrup isreduced and thickened, turning orangewedges occasionally and adding morewater by 1/4 cupfuls as needed if syrup istoo thick before orange wedges are soft,35 to 40 minutes.
5. Remove from heat. Stir inorange liqueur. Cool 15 minutes.
6. Transfer tosmall container. Cover and chill. DO AHEAD: Can be made 1 week ahead. Keep chilled.Bring to room temperature before using.
7. Position rack in center ofoven and preheat to 325°F. Lightly butter10-inch-diameter cake pan with 2-inch-highsides. Line bottom of pan with parchmentpaper; butter parchment.
8. Whisk flour, baking powder, and salt inmedium bowl to blend.
9. Combine chocolateand butter in large metal bowl. Set bowlover saucepan of simmering water; stiruntil chocolate-butter mixture is melted andsmooth.
10. Remove bowl from over water; addboth sugars, orange liqueur, and orangepeel and whisk until blended (mixture willlook grainy).
11. Add eggs, 2 at a time, andwhisk until just blended after each addition.
12. Whisk in sour cream.
13. Add flour mixtureand stir in with rubber spatula just untilincorporated.
14. Transfer batter to preparedpan; spread evenly.
15. Bake cake until tester inserted intocenter comes out with moist crumbsattached, about 50 minutes. Cool cake inpan on rack 30 minutes. Run small knifearound sides of cake to loosen. Invert cakeonto rack; peel off parchment. Cool cakecompletely (center may sink slightly).
16. Combine chocolate andbutter in small metal bowl. Set bowl oversaucepan of simmering water; stir untilchocolate-butter mixture is melted andsmooth.
17. Whisk in corn syrup. Cool glazeuntil barely warm but still pourable,about 10 minutes.
18. Pour glaze onto center of cake. Usingsmall offset spatula, spread glaze over topof cake, leaving 1/2-inch plain border aroundtop edge.
19. Let stand at room temperatureuntil glaze sets, about 2 hours. DO AHEAD:Can be made 2 days ahead. Cover with cakedome and store at room temperature.
20. Using hot dry knife and wiping knifeclean between slices, cut cake into slices.Divide among plates.
21. Serve some candiedorange compote alongside.
22. Blood oranges areavailable at some supermarkets andfarmers' markets. If you can't find them,use another thin-skinned citrus fruit(such as tangelos) instead.
23. Bon Appétit