#the food of Carry On

[cookingmywaythroughcarryon]

Chocolate Cake with Chocolate Orange Buttercream

I am back! It’s been a  very long hiatus but I’ve still been trying out recipes and  cooking foods mentioned in the Simon Snow Series! 

Today seemed a particularly good day to post, as Carry On Countdown is going on and today’s prompt is CAKE!! 

This cake comes from chapter 89 of Any Way the Wind Blows and is courtesy of Lady Ruth Salisbury, of course. 

“There’s chocolate cake with chocolate-orange butter cream.” (Simon POV, Ch 89, Any Way the Wind Blows, by Rainbow Rowell.) 

I’ve made this cake a few times now. The family seems to love it for birthdays. It’s very rich, very dense and very good.

Chocolate Cake with Chocolate-Orange Buttercream

Ingredients

Cake:

1 3/4 cups all-purpose flour

1 3/4 cups sugar

1 cup unsweetened cocoa

1 1/2 tsp baking soda

1 1/2 tsp baking powder

1 tsp salt

2 eggs

1/2 cup of canola oil

1 cup milk (I used lactose free)

1 tsp vanilla

1/2 cup boiling water

1/4 cup orange juice (which I forgot to include in the picture)

Buttercream:

8 oz bittersweet chocolate, chopped, or 8 oz bittersweet chocolate chips

1 stick unsalted butter, at room temperature

6 oz shortening ( or more butter if you prefer, I used vegetable shortening) also at room temperature

3-4 cups powdered/ confectioner’s sugar

1/2 cup orange juice

1 tsp orange zest

1 tbsp cornstarch

Method

Cake: 

Preheat the oven to 350F. 

Grease two 8-inch cake pans and line with parchment paper. 

Whisk the sugar, flour, cocoa, baking powder, baking soda, and salt in one large bowl.

Gently whisk the eggs in a separate bowl until yolks and whites are combined then add oil, milk, and vanilla then mix well. Save the boiling water and orange juice for a bit later.

Add the egg/milk/oil mixture to the dry ingredients and mix. 

Then add the boiling water and orange juice to the mixture.

Divide the batter evenly between the two cake pans.

Bake for 25 to 30 minutes or until center set and toothpick inserted comes out clean. 

Remove from oven and allow to cool on wire rack. 

Buttercream:

Melt the chocolate in a double boiler and allow to cool slightly

Whip the butter and the shortening until creamy

add orange juice and orange zest, mixing well

add 3 cups of powdered sugar, one at a time. 

add cornstarch

add melted chocolate

add up to one more cup powdered sugar, to reach desired consistency (the first time I made it I ended up with the entire extra cup, last time I used 3/4)

if it feels too thick you may add a tablespoon more of orange juice 

Place one of the cakes on a plate and cover top with buttercream. Gently place the second cake on top of the first and apply the buttercream liberally over the top and sides of cake. Slice and serve. 

Enjoy!

Recipe with photos below!! 

Ingredients (sorry the orange juice is MIA in the photo)

Cake:

1 3/4 cups all-purpose flour

1 3/4 cups sugar

1 cup unsweetened cocoa

1 1/2 tsp baking soda

1 1/2 tsp baking powder

1 tsp salt

2 eggs

1/2 cup of canola oil

1 cup milk (I used lactose free)

1 tsp vanilla

1/2 cup boiling water

1/4 cup orange juice (which I forgot to include in the picture)

(dry ingredients in photo!) 

Cake Method: 

Preheat the oven to 350F. 

Grease two 8-inch cake pans and line with parchment paper.

Whisk the sugar, flour, cocoa, baking powder, baking soda, and salt in one large bowl.

Gently whisk the eggs in a separate bowl until yolks and whites are combined then add oil, milk, and vanilla then mix well. 

Save the boiling water and orange juice for a bit later.

Add the egg/milk/oil mixture to the dry ingredients and mix. 

Then add the boiling water and orange juice to the mixture.

Divide the batter evenly between the two cake pans.

Bake for 25 to 30 minutes or until center set and toothpick inserted comes out clean. 

Remove from oven and allow to cool on wire rack.

wet ingredients! 

Cake cooling 

Buttercream Ingredients:

(there is the orange juice!)

Buttercream:

8 oz bittersweet chocolate, chopped, or 8 oz bittersweet chocolate chips

1 stick unsalted butter, at room temperature

6 oz shortening ( or more butter if you prefer, I used vegetable shortening) also at room temperature

3-4 cups powdered/ confectioner’s sugar

1/2 cup orange juice

1 tsp orange zest

1 tbsp cornstarch

shortening and butter

The buttercream!!! 

Buttercream Method:

Melt the chocolate in a double boiler and allow to cool slightly

Whip the butter and the shortening until creamy

add orange juice and orange zest, mixing well

add 3 cups of powdered sugar, one at a time. 

add cornstarch

add melted chocolate

add up to one more cup powdered sugar, to reach desired consistency (the first time I made it I ended up with the entire extra cup, last time I used 3/4)

if it feels too thick you may add a tablespoon more of orange juice

Putting the cake together:

A slice of cake: 

Enjoy the cake!  

@carryon-countdown​ 

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