"Chocolate Citrus Cake"

By RoketJSquerl

Ingredients

• For the Cake:
• 1 medium orange
• 2 cups cake flour
• 1 3/4 cups sugar
• 1/2 cup cocoa
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon baking soda
• 2/3 cup orange juice
• 3/4 cup softened butter
• 4 eggs
• 1 teaspoon vanilla
• For the citrus buttercream icing:
• 1/3 cup dry milk
• 2 tablespoons orange juice
• 2 teaspoons lemon juice
• 3 cups confectioners sugar
• 1 egg white
• 3/4 cup butter, softened
• 1/8 teaspoon salt
• 1 tablespoon grated orange peel

Details

Adapted from cooklikeyourgrandmother.com

Preparation

Step 1

FOR THE CAKE:
Peel the orange and puree in a food processor until smooth. Beat the butter until soft, then add all the dry ingredients, the juice, and half the puree. Beat at medium for two minutes, scraping down the sides of the bowl a few times. Add the rest of the puree, the vanilla and eggs and beat for another two minutes.

Pour the batter evenly into two 9-inch cake pans lined with parchment paper. Bake at 375° for 30-35 minutes. Let it rest for 10 minutes before removing from pans.

FOR THE CITRUS BUTTERCREAM ICING:
Combine the dry milk and the citrus juice and stir them together. Let that rest for a few minutes so the juice can dissolve the milk.
Add the sugar and egg white and beat on high speed for 5 minutes, until thick. Add the softened butter and the salt and beat another 5 minutes, until fluffy. Stir the grated orange peel in gently, trying not to deflate the frosting.

Scoop the frosting onto your cake and spread with an offset spatula. Do a quick, thin first coat and put the cake in the fridge for about 15 minutes to firm it up. Do a second, thicker layer, and refrigerate again until ready to serve. (This frosting will melt if the room is too warm, even after it's had several hours to set up.)