I was going through recipes in my mind, trying to decide what to write next. I thought about a main dish I had made recently, but then I realized, I have not posted a dessert in a while (that is because I am trying to give you other things besides desserts!)
And then, it hit me. This cake is fantastic. It is actually a beautiful union between a fudgy, delightful chocolate cake, and some brownies I had. This cake could stand alone and be perfect for birthdays, dinner parties, Easter, Christmas, Thanksgiving, or Columbus Day (trust me, you will be trying to find reasons to make this cake).
Let me tell you something about this, you want to make two cake recipes if you want an extra tall cake. This is what I usually do. It turns out fantastic this way. I have listed the ingredients for a single batch, but you should try the four tiered version for company! You will also need to clean out your bowl to use it for the frosting. Do not try to hurry and make this cake before company comes. You want to start early in the day or even the day before.
Chocolate Orange Fudge Cake
1 box devil's food cake mix
1 cup water
1/3 cup corn oil
1/3 cup sour cream
2 teaspoons vanilla extract
1/2 teaspoon salt
1 cup semisweet chocolate chips
zest of 1 orange
3 cups (1 1/2 bags) semisweet chocolate chips
3 cups sugar
1 cup milk
1 1/2 cup (3 sticks) butter, cut into pieces
1/3 teaspoon salt
1 1/2 teaspoon vanilla extract
Position rack in the center of the oven and preheat to 350 degrees F. Butter 2 nonstick 8-inch cake pans. Cut parchment to cover bottoms of pans and place inside. Spray with nonstick cooking spray.
To Make the Cake: Combine the cake mix, water, eggs, oil, sour cream, vanilla, and salt in the bowl of a stand mixer fitted with the paddle attachment. Alternatively, use and electric hand mixer. Beat on low speed until the mixture is well blended. Increase the speed to medium if using a stand mixer (high for a hand mixer) and beat for 2 minutes. Stir in the chocolate chips and orange zest. Pour the batter into a prepared baking pans and bake until a knife inserted into the center of the cakes comes out clean, about 25 minutes. Transfer the pans to wire racks and let cool for 10 to 15 minutes. Remove the cakes from the pans and let cool completely on the racks. If you are making the four layer cake, repeat.
To Make the Icing: Put the chocolate chips in the metal bowl of a stand mixer fitted with the whisk attachment. Alternatively, use and an electric hand mixer. Combine the sugar, milk, butter, and salt in a medium saucepan over high heat and bring to a boil, stirring occasionally. Let boil vigorously for exactly 1 minute. Pour the hot sugar mixture over the chocolate. Add the vanilla. Beat on medium speed until the mixture begins to thicken to a spreadable consistency, 10 to 15 minutes.
To assemble, place 1 cake, flat-side up, on a platter. Spread one quarter of the icing (about 3/4 cup) over the top of the cake. Top with the second cake, flat-side up and spread one quarter of the icing (about 3/4 cup) over the top. Repeat with layers three and four. Spread a thin layer of the remaining icing over the op and sides of the cake.
Note: if your kitchen is warm, refrigerate the cake for about 15 minutes after frosting the second layer. This will prevent the cake from sliding.
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My Blog List
My Favorite Reads
- Bride & Groom First and Forever Cookbook
- Deceptively Delicious
- Giada's Kitchen New Italian Favorites
- Martha Stewart's Cooking School
- Martha Stewart's Hors D'Oeuvres Handbook
- The Art & Soul of Baking
- The Bon Appetit Cookbook
- The Martha Stewart Living Cookbook: The New Classics
- Williams-Sonoma Cooking at Home