Chocolate Fudge Frosted Orange Cake
Yes, you did read that correctly. I made something that is not a batch of muffins for once. Don’t get too used to it, though.
The original recipe for the cake comes from The Joy of Cooking. It calls for orange cream filling, but I decided to use chocolate fudge frosting instead, the recipe for which I found here.
Cake ingredients (should be room temperature):
- 3 cups cake flour, sifted before measuring
- 3/4 tsp salt
- 3 1/2 tsp double acting baking powder
- 1 1/2 cups sugar
- 3/4 cup butter
- 3 eggs
- zest of 2 oranges
- 3/4 cup orange juice
- 1/4 cup water
- 2 tablespoons lemon juice
Preheat oven to 375° F (~ 190 ° C).
Pour the sifted flour in a bowl. Add salt and baking powder and resift. Set aside. In separate bowl, mix sugar and zest. Add in butter, cream well. Beat in eggs one at a time. In a third bowl combine orange juice, lemon juice, and water. Add the flour to the zest mixture in 3 parts, alternating with the juice mixture. Mix until smooth. Pour into 3 9-inch cake pans (I used two and then made a few cupcakes). Bake ~ 30 minutes, or until golden and a toothpick comes out clean. Let cool before frosting.
- 1 cup sugar
- 1/3 cup milk
- 5 tablespoons butter or margarine
- 1 cup semi-sweet chocolate chips
In a saucepan, bring sugar, milk, and butter/margarine to a boil. Make sure to stir constantly so mixture does not scald. Once boil had been reached, remove from heat and pour in chocolate chips. Whisk until creamy. Let cool, then frost cake.
Serve with a tall glass of cold milk (or coconut milk, almond milk, etc). Leftovers should be refrigerated.