- 12
Ingredients
- 3/4 cup boiling water
- 3/4 cup unsweetened cocoa powder
- 1 cup buttermilk
- 2 1/2 cups flour
- 1 1/2 t. baking soda
- 1/2 t. baking powder
- 1/2 t. salt
- 3/4 cup butter, softened
- 2 cups sugar
- 4 eggs
- 1 1/2 t. vanilla
- Frosting
- Chocolate Curls
Preparation
Step 1
1. Preheat oven to 350F. Grease and flour three 9-inch-round layer cake pans.
2. Pour boiling water over cocoa powder in medium-sized bowl; stir to dissolve the cocoa. Stir in buttermilk; the mixture should be cool. Set aside.
3. Sift together flour, baking soda, baking powder and salt onto wax paper.
4. Beat together butter and sugar in large bowl with electric mixer at medium speed until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla.
5. Beat dry ingredients into butter mixture alternating with cocoa mixture, beginning and ending with dry ingredients. Pour into prepared pans, dividing batter equally.
6. Bake in preheated 350F oven for 25 minutes or until centers spring back when lightly pressed with fingertip. Cool cakes in pans on wire racks for 10 minutes. Turn cakes out of pans onto racks to cool completely.
7. Place one cake layer on serving plate. Spread top with one-third of Frosting. Stack second layer on top and spread with another third of Frosting. Repeat with remaining layer and Frosting. Top with Chocolate Curls. Refrigerate until ready to serve.
Frosting:
Beat 1 container (8 ounces) whipped cream cheese in large bowl with electric mixer at low speed to soften. Beat in 1/2 cup sifted powdered sugar until smooth. Beat in 2 T. orange flavored liquer and 1/2 t. vanilla. Beat in another 3/4 cup powdered sugar. Add 1 1/2 cups heavy cream and beat at high speed until stiff.
Chocolate Cirls:
Draw swivel-bladed vegetabloe peeler across flat side of 8-ounce chocolate candy bar (at room temperature), letting chocolate curl. Lift curls with wooden pick and place on cake.