Chocolate and orange, I can’t stop thinking about it!
Serving candied orange peel with the cake is amazing and healing too!
I know that I say this a lot, and I do mean it every time that I say it, but this week’s cake is to die for. Chocolate and orange are an unbeatable combination and serving it with the candied orange peel just takes it to a heavenly place. I love this cake because of it’s simplicity. It is a comforting chocolate cake. I have already told the groom that this cake needs to be one of the layers and I am sure that the bride will agree because like me, she loves chocolate! I went chocolate this week as a request from a friend and what a choice it turned out to be, thanks Kate! The recipe I found in one of my go to cookbooks, The Joy of Cooking. I had forgotten my Cake Bible, which I have been baking from, at the store so I needed to arm myself with another recipe. I must admit that this cake journey is becoming quite fun and I am enjoying myself thoroughly! It is amazing how many people I have met who make cakes. If you have a request or want to recommend a recipe, just let me know and I will be happy to oblige. Happy baking and ciao for now! Karen
PS I don’t know why they call it a Texas chocolate cake!
For The Cake:
2 cups sugar
2 cups all-purpose sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/2 cup vegetable oil
8 Tablespoons (1 stick) unsalted butter, softened
1/4 cup unsweetened nonalkalized cocoa (I used Wildflower Foods cocoa powder)
2 large eggs, lightly beaten
1/2 cup buttermilk
1 teaspoon pure vanilla extract
For The Frosting
4 cups confectioner’s sugar
1 cup (2 sticks) butter, softened
3 – 4 Tablespoons milk (I used coconut milk)
2 – 3 teaspoons pure orange extract
For The Cake:
1. Grease and flour two 8″ cake pans.
2. Sift together sugar, flour, baking soda, and salt.
3. Combine in a medium sauce pan and bring to a boil, stirring constantly, the water, vegetable oil, butter and cocoa powder.
4. Pour the hot mixture over the dry ingredients and stir together just until smooth.
5. Whisk together eggs, buttermilk, and vanilla.
6. Add to the batter and mix well.
7. Pour batter evenly into the two cake pans and bake at 375 degrees for 25 to 30 minutes or until a cake tester comes out clean when inserted.
8. Remove from the oven and let cool for a bit before turning cakes out onto a cooling rack.
9. Cool completely before frosting!
For The Frosting:
1. Combine the confectioner’s sugar and butter with a mixer.
2. Add milk one tablespoon at a time until desired consistency is reached.
3. Add orange extract one teaspoon at a time until desired taste is reached.
4. Frost away, always remembering to put a layer of frosting between the layers.
5. Nothing left to do but enjoy!