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Makes
one 8" round triple layer cake
Author Notes
A sexy, bewitchingly lush, cake —Valerie
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Ingredients
- cake
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2 cups
granulated sugar
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2 tablespoons
freshly grated blood orange zest
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3 cups
all-purpose flour
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1 tablespoon
baking powder
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1 teaspoon
salt
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1 cup
unsalted butter, softened to room temp.
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4
room temp. eggs
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1 teaspoon
almond extract
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1/2 cup
room temp. buttermilk
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1 tablespoon
fresh blood orange juice
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1/2 cup
room temp. sour cream
- frosting
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3 1/2 cups
confectioners' sugar
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1/2 cup
dark cocoa powder (unsweetened)
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1/2 teaspoon
salt
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1/2 cup
room temp. unsalted butter, divided in half
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1 1/2 cups
dark brown sugar
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1 cup
half & half cream
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1 tablespoon
fresh blood orange juice
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4 ounces
Lindt intense orange dark chocolate bar, chopped
Directions
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Prepare the cake; preheat oven to 350. Butter three 8" round x 2" high cake pans. Line bottoms with parchment paper, butter the parchment, then dust entire pan with flour.
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In stand mixer bowl, combine granulated sugar and orange zest. Use your fingertips to rub the zest into sugar until moist & aromatic; set aside to "marinate."
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In a separate large bowl, whisk together the flour, baking soda & salt; set aside.
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In another bowl, whisk together the butter milk, orange juice & sour cream; set aside.
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Add butter to the orange-infused sugar. Using the paddle attachment, beat on med speed until fluffy (about 5-8 minutes). Scrape down the sides of the bowl. Add eggs one at a time, beating well after each addition + scraping down the bowl as needed. Add almond extract and beat on med-high speed for about 5 minutes or until batter is light and voluminous.
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Using a large rubber spatula, fold in the flour mixture and the buttermilk mixture in 3 additions, beginning and ending with the flour (try not to overmix the batter). Divide evenly among prepared cake pans.
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Bake for 25-30 minutes or until cake tops are springy to the touch and a toothpick inserted through the center comes out with a small bit of crumb. {Note: rotate cakes once during baking time.}
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Remove cakes from oven and place onto cooling rack. Cool for about 50 minutes before releasing cakes from pan and removing parchment paper. Cool completely before frosting. (Note: well covered, the baked cakes can be refrigerated for two days.
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Prepare the frosting; in a large mixing bowl, sift together the confectioners' sugar, cocoa powder, and salt; set aside.
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Have your stand mixer bowl nearby (but not yet hooked up to machine). Have the whisk attachment on hand, too.
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In a large, heavy-bottom saucepan, combine 1/4 cup (4 Tablespoons) of butter, brown sugar, cream and orange juice. Stirring over med-low heat, cook until lethargic, small bubbles develop. Reduce heat to low and simmer, stirring often, until mixture thickens up a bit and turns deep golden brown (about 6-10 minutes, depending on the heat).
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Pour mixture into stand mixer bowl. Add remaining pieces of butter (4 Tablespoons), cream and orange juice; stir till butter is melted. Add chopped chocolate and stir until smooth. Attach bowl to stand mixer and, using whisk attachment, slowly beat in confectioners' sugar/cocoa mixture on low speed until well combined. Once everything has been added, turn mixer to med-low and beat for about 30 seconds.
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Stirring time to time, allow frosting to come to room temperature. Refrigerate bowl for about 20-30 minutes or until frosting reaches a spreadable consistency. {Note: if it hardens too much, whip it up again with the stand mixer.}
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Assemble to cake; place one cake layer onto desired serving plate. Use an offset spatula to frost the top. Don't be shy with the frosting, there will be a lot to go around. Repeat with remaining two cake layers then frost the edges. Garnish cake with marshmallows and sprinkle with sifted cocoa powder (if desired).
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Tip: even though it firms up, the frosting remains lush and rich. For an even more sensual experience, place a slice of cake in the microwave for about 15 seconds (this reawakens the frosting's naughty, messy nature).
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