Chocolate Orange Cake

Mary requested I post the recipe I used for Jim's cake on the blog, so here it is. I must include a disclaimer, however. The filling and frosting recipes were more or less thrown together with reference to the recipes, so I will let you know where I am unsure about quantities of ingredients.

Chocolate Cake: This recipe makes one 9" layer. Double for two layers. I am including the weights of the measurements as well if you would rather use a scale than a measuring cup.

Unsweetened (alkalized) cocoa powder - 1/2 cup plus 1 Tablespoon (sifted before measuring) = 1.5 oz (42 grams)

Boiling water - 1/2 cup = 4 fluid oz/ 4.2 oz (118 g)

2 large eggs, at room temperature - 1/4 c plus 2 Tbl = 3.5 oz (100 g)

Water - 3 Tbl = 1.5 fluid oz/1.5 oz (44 g)

Pure Vanilla Extract - 1 1/2 teaspoon

Cake Flour (or bleached all-purpose flour) - 1 1/2 cup plus 1 Tbl (or 1 1/3 cup), sifted into the cup and leveled off = 5.5 oz (156 g)

Superfine sugar - 1 cup = 7 oz (200 g)

Baking Powder - 2 tsp

Salt - 1/2 tsp

Unsalted butter, room temperature - 8 Tbl (2 sticks) = 4 oz (113 g)

Canola or safflower oil, at room temperature - 2 Tbl = 1 oz (28 g)

Twenty minutes or more before baking, set an oven rack in the lower third of the oven and preheat to 350 degrees.

In a medium bowl, whisk the cocoa and boiling water until smooth. Cover with plastic wrap to prevent evaporation and cool to room temperature, about 30 minutes. To speed cooling, place it in the refrigerator . Bring it to room temperature before proceeding.

In another bowl, whisk the eggs, the 3 Tbl of water and the vanilla just until lightly combined.

In the bowl of a stand mixer fitted with the flat beater, mix the flour, sugar, baking powder and salt on low speed for 30 seconds. Add the butter, oil and cocoa mixture. Mix on low speed until the dry ingredients are moistened. Raise the speed to medium and beat for 1 1/2 minutes. Scrape down the sides of the bowl.

Starting on medium-low speed, gradually add the egg mixture in two parts, beating on medium speed for 30 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides of the bowl. Using a silicone spatula, scrape the batter into the prepared pan and smooth the surface evenly with a small offset spatula. 

Bake for 30-40 minutes, or until a wire cake tester inserted in the center comes out clean the cake springs back when pressed lightly in the center. The cake should start to shrink from the sides of the pan only after removal from the oven.

Let the cake cool in the pan on a wire rack for 10 minutes. Run a small metal spatula between the sides of the pan and the cake, pressing firmly against the pan, and invert the cake onto a wire rack that has been coated lightly with nonstick cooking spray. Tor prevent splitting, re invert the cake so that the top side is up. Cool completely. 

Orange Cream Filling: Disclaimer, the consistency of what was done, was less fluffy than I desired, so I suggest making the orange sauce and slowly adding it to the whipped cream until it is how you want it to be.

1 1/2 c powdered sugar (granulated sugar will make it grainy!)

3/4 Tbsp flour

Grated rind of 3/4 orange (for zest)

1 1/4 Tbsp lemon juice

1/8 cup orange juice

1 egg, beaten

1/2 Tbsp butter

1 cup heavy whipping cream

Melt together the powdered sugar, flour, orange zest, lemon juice, orange juice and egg over a double boiler, stirring frequently. When thickened, remove from heat and add butter. Cool completely (refrigeration can speed the process) Whip the cream until stiff. Fold cooled orange filling into cream. Best if done day previous.

Whipped Chocolate Orange Butter Cream Frosting:

6 Tbl flour

1 cup milk

1 cup unsalted butter (no substitutes)

1 cup granulated sugar

About 1/4-1/2 cup cocoa powder

2 tsp orange juice

Grated rind of 1 orange (for zest)

Whisk together the flour and the milk in a small saucepan and cook, whisking constantly, over medium heat until it starts to thicken. It should look like pudding--you should be able to see the bottom of the pan when you stir (this happens quickly, and don't worry if it get really thick and lumpy). Press the mixture through a mesh strainer and let it cool completely at room temperature or chill it in the fridge. It need to be cooled completely or it will melt the butter and you'll have runny frosting. 

In an stand mixer, beat the butter, cocoa powder (add until you have the chocolate flavor you want. If the frosting becomes too stiff, add more orange juice, 1/8 tsp at a time) and the sugar with the whisk attachment until they are well combined and fluffy. 

While the mixer is running, add the milk mixture, flavoring and zest. Beat for 7 minutes on high. It may look curdled at first, and it may take up to 12 minutes. Beat until frosting is velvety smooth and fluffy.