Bittersweet Chocolate Orange Spice Cake

By Stef -

This was great and even my husband who doesn't normally like chocolate and orange together liked it. It get a 7.5 and the recipe came from the Layered cookbook.

ORANGE ALMOND CAKE:
2 1/2 C. flour
1 C almond flour
2 tsp. baking powder
1 1/2 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. baking soda
1/2 tsp. salt
1 C. butter, at room temperature
2 C. sugar I used 1 1/2 C.
2 TBS finely grated orange zest
1 tsp. vanilla
1/2 tsp. almond extract
4 large eggs
1 C. buttermilk
1/4 C. freshly squeezed orange juice

BITTERSWEET CHOCOLATE FROSTING:
8 oz. bittersweet chocolate
1/2 C. butter, at room temperature
2 C. powdered sugar, sifted
1/4 C. cocoa powder
1/4 tsp. salt
1 tsp. vanilla
3/4 sour cream

Preheat oven to 350 and grease and flour three 8-inch pans.

Sift together dry ingredients and set aside.

Put paddle attachment on stand mixer and beat butter on medium speed until it's smooth and then add the zest and sugar. Mix on medium-high speed for about 3-5 minutes until it's light and fluffy. Scrape down bowl.

While the mixer is on low, add almond extra, vanilla, and eggs one at a time. Scrape bowl again.

With mixer on low, add flour mixture and buttermilk alternatively in 3 batches, beginning and ending with the dry ingredients. Add the orange juice and mix until just incorporated.

Bake for 24-26 minutes until toothpick comes out clean.

Chocolate Frosting:
Melt chocolate in double boiler and set aside for it to cool.

Put paddle attachment on stand mixer an and beat the butter until it's smooth on medium speed. Add cocoa powder, sugar, salt and vanilla on low speed until incorporated. Turn up to medium-high speed and mix until it's fluffy and light. Scrape down bowl.

Stir sour cream in chocolate once it has cooled and add the mixture to frosting with mixer on low. Turn speed to medium until frosting is creamy.

Spread frosting between layers and frost cake.





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