Chocolate-Orange Cream Cake

Name: Chocolate-Orange Cream Cake
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 2 teaspoons baking soda; 355 milliliters buttermilk; 118 milliliters Dutch process cocoa; 4 larges eggs; 591 milliliters all-purpose flour; 1 slice Garnishes: orange and curls, chocolate ribbons; 1 teaspoon orange extract; 0 teaspoons salt; 158 milliliters shortening; 414 milliliters sugar; 118 milliliters boiling water

Chocolate-Orange Cream Cake might be just the dessert you are searching for. Watching your figure? This vegetarian recipe has 428 calories, 7g of protein, and 17g of fat per serving. This recipe serves 10. This recipe covers 9% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 45 minutes. A mixture of sugar, shortening, salt, and a handful of other ingredients are all it takes to make this recipe so scrumptious.

Instructions

Grease three 8" round cakepans; line with wax paper. Grease and flour wax paper and sides of pans. Set aside.

Ingredients you will need

All Purpose Flour

Equipment you will use

Wax Paper

Combine cocoa and boiling water in a small bowl; stir until smooth. Set aside.

Ingredients you will need

Cocoa Powder

Water

Equipment you will use

Bowl

Beat shortening at medium speed of an electric mixer until creamy; gradually add sugar, beating until light and fluffy (about 5 minutes).

Ingredients you will need

Shortening

Sugar

Equipment you will use

Hand Mixer

Add eggs, one at a time, beating after each addition.

Ingredients you will need

Egg

Combine buttermilk, soda, and salt.

Ingredients you will need

Buttermilk

Salt

Pop

Add flour to shortening mixture alternately with buttermilk mixture, beginning and ending with flour. Beat at low speed after each addition until blended. Stir in cocoa mixture and orange extract. Beat 2 additional minutes.

Ingredients you will need

Orange Extract

Buttermilk

Shortening

Cocoa Powder

All Purpose Flour

Pour batter into prepared pans.

Bake at 350 for 25 minutes or until a wooden pick inserted in center comes out clean.

Equipment you will use

Oven

Let cake layers cool in pans 10 minutes; remove from pans. Peel off wax paper, and let layers cool completely on wire racks.

Equipment you will use

Wax Paper

Spread Cream Filling between layers to within 1/2" of edge.

Ingredients you will need

Spread

Cream

Spread Grand Marnier Frosting on sides and top of cake.

Ingredients you will need

Grand Marnier

Frosting

Spread

Garnish, if desired.

Note: We prefer a Dutch process cocoa such as Droste or Hershey's European-style in the cake layers for the richest flavor (but the recipe will still taste good if you use Hershey's non-alkalized cocoa).

Ingredients you will need

Dutch Processed Cocoa Powder

To make orange curl garnish, use a citrus peeler to peel strips of rind from an orange; or peel 1 orange with a knife leaving white pith on fruit.

Ingredients you will need

Orange

Fruit

Beef

Equipment you will use

Peeler

Knife

Cut orange rind into long, thin strips. Wrap rind strips thighty around a pencil to create curls. Freeze briefly; then remove orange rind stips from pencil.

Ingredients you will need

Orange Zest