Chocolate Orange Grove Cake w/filling and frosting, for Buddy

Wendy Rusch

By
@snooksk9

A wonderful person here on JAP needed some help in creating a wonderful cake for a very special someone and this is what we came up with...I hope he likes it!!! :)

How he couldn't I don't know...its soooo yummy!!!

This looks like alot and kinda sounds like a lot, but it's not really to bad. All easy stuff...


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Comments:

Serves:

12-16

Method:

Bake

Ingredients

CAKE:

3/4-1 c
semi-sweet chocolate chips
1 Tbsp
butter
1/2 c
cocoa powder
2 1/4 c
flour
1 tsp
baking soda
1 tsp
baking powder
1/2 tsp
salt
1/2 c
butter, softened
1 1/2 c
sugar
3
eggs
1 tsp
orange zest
1 tsp
orange extract
1 tsp
vanilla
1 1/3 c
buttermilk or sour milk

FILLING:

1/2 c
butter
2 c
sugar
2 Tbsp
corn starch
1/4 c
water
1 c
orange juice, unsweetened
2
eggs, beaten
1 Tbsp
orange zest

FROSTING:

2 c
powdered sugar
1/4 c
milk
pinch
cream of tartar
2 c
whipping cream, chilled
1 Tbsp
orange zest

GARNISH:

choc curls
orange zest and curls
orange twist (orange slice twisted in middle a lil)

Directions Step-By-Step

1
CAKE: put chocolate chips and 1T butter into a small glass bowl, microwave 30 seconds then stir, microwave at 15 second intervals until melted smooth and creamy. Set aside to cool.
Preheat oven to 350. Sift together cocoa, flour, soda, powder and salt, set aside. Cream butter and sugar, add orange zest, orange and vanilla extracts and eggs. Mix well. Add cooled melted chocolate, blend well. Add milk alternately with dry ingredients ending with dry ingredients.
pour into 2 greased and floured 9" round cake pans and bake 25-35 min. or until toothpick inserted comes out clean. Remove from oven and cool 10 min. in pans, then invert onto cooling racks to cool completely.
2
FILLING: This filling recipe is enough for a 4 layer cake...you can half it for a two layer. In a small saucepan over medium high heat, melt butter. In a bowl add sugar and whisk in cornstarch well, then add water, juice, beaten egg and zest, whisking until well mixed. Pour egg mixture into melted butter and stir until bubbly, let boil slow and low for 3 minutes. Remove from heat and allow to cool completely, can put in frig to speed up the cooling process, stir occasionally. For a more syrup consistency (Like I did for the cupcakes) only cook 30 seconds at a low boil.
3
FROSTING: Whisk sugar, milk and tartar together in a large bowl until smooth. Cover and refrigerate for 1 hour. Using a mixer gradually beat cream into chilled mixture. Continue beating until stiff peaks form. Then stir in 1T orange zest...
4
ASSEMBLY: Put a dalop of filling onto cake plate (keeps the cake from sliding), for a four layer cake, cut your cake layers in half, then place one cake on cake plate, top cake with a fourth of the thickened, cooled filling, place another layer on top of filling and so on until all layered and you have filling on top as well staying an inch away from the edges. Place in refrigerator for one hour...use wooden skewers pushed through the top of cake down to the cake plate to keep the top layer from sliding off while filling sets up, if needed.
Make your frosting...and frost sides of cake up over the edge and over top of filling if you want, or just frost sides and put large dalop of frosting in the middle on top. Garnish with chocolate curls or grated chocolate, and orange zest. 1 chocolate curl and 1 orange zest curl would look especially nice in the middle too. Or an orange slice twisted with choc curls.

About this Recipe

Course/Dish: Cakes, Chocolate
Main Ingredient: Flour
Regional Style: American