February is Chocolate Covered :

Orange & Tangerine Yogurt Cake

 adapted from Ina Garten

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon kosher salt

1 cup plain whole-milk yogurt

1 1/3 cups sugar, divided

3 extra-large eggs

2 teaspoons grated orange and tangerine zest (1 orange and 1 tangerine)

1/2 teaspoon pure vanilla extract

1/2 cup vegetable oil

1/3 cup freshly squeezed orange tangerine juice

Preheat the oven to 350 degrees F. Grease an 9x5x3-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.

Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, orange and tangerine zest, and vanilla.

Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.

Meanwhile, cook the 1/3 cup orange and tangerine juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.

When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the orange-tangerine sugar mixture over the cake and allow it to soak in. Cool completely then top with glaze (recipe below).

Semi-Sweet Chocolate Glaze

adapted from from Martha Stewart

• 3/4 cup confectioners sugar, sifted plus more if needed
• 2 tbsp milk, plus more if needed
• 2-1/2 ounces best-quality semi-sweet chocolate, melted and cooled

In a small bowl, whisk together the confectioners' sugar and milk. The mixture should have the consistency of thin sour cream. Add the melted chocolate and whisk until glaze is smooth. If it is too thin, add more sugar, 1 tbsp at a time; if too thick, add more milk, 1 tsp at a time. Use immediately.