Clementine Chocolate Cake
Prep time
Cook time
Total time
Recipe type: Dessert
Cuisine: American
Yield: 5 servings
For the cake
  • 1 stick unsalted butter, softened
  • ½ cup sugar
  • 2 large eggs
  • 1 cup self-rising cake flour, sifted
  • Zest from 1 clementine
For the chocolate ganache & chocolate dipped clementine segments
  • ½ cup (3 oz.) dark chocolate chips
  • 2 tablespoons half & half, warmed
  • Clementine segments from 1 clementine (about 10)
  • Chopped almond
  • Fleur de Sel or any coarse salt
For the cake
  1. Heat oven to 350°F.
  2. Cream butter and sugar with an electric mixer until light and fluffy, about 3 minutes.
  3. Add egg, one at a time, beat until well blended.
  4. Add flour and zest, mix until well combined.
  5. Grease or spray a 6-inch round cake pan. Spoon in batter and level the top with the spoon.
  6. Bake for 35 minutes. Cool before decorating.
For the chocolate ganache & chocolate dipped clementine segments
  1. Melt chocolate in a double boiler. Stir until smooth.
  2. Dip clementine segments one at a time, sprinkle with salt and nuts.
  3. Lay on parchment paper until chocolate hardens.
  4. Heat half & half briefly just until it's warm, add to the rest of the chocolate. Return to the double boiler if necessary. Stir into a smooth and spreading consistency.
  5. Spread chocolate over cake. Let it set slightly before placing the clementine segments.
This recipe makes a small (6-inch) cake, but it can be doubled easily to make 2 cakes or 1 (9-inch) cake.
Recipe by Fiesta Friday at