A few problems with this recipe: The orange flavor isn't strong enough, so I added a teaspoon or so of orange zest to the batter mixture. Perfect. The glaze on top just doesn't cook up right. I tried to twice, and both times, it was goopy and thick. Did I do something wrong? I'm not sure, but if I didn't, then how did this make it past the test kitchen? Other than that, the cake tasted great, but it's not the prettiest dessert you've ever seen. I probably won't bother making it again.
Chocolate-Orange Layer Cake
Photo: John Autry; Styling: Cindy Barr
Yield: 16 servings (serving size: 1 wedge)
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Amount per serving
- Calories: 280
- Fat: 10.4g
- Saturated fat: 5.7g
- Monounsaturated fat: 1.3g
- Polyunsaturated fat: 0.3g
- Protein: 4.2g
- Carbohydrate: 46g
- Fiber: 1.9g
- Cholesterol: 14mg
- Iron: 1.5mg
- Sodium: 229mg
- Calcium: 38mg
- 1 cup boiling water
- 2/3 cup unsweetened cocoa
- 2 ounces bittersweet chocolate, finely chopped
- Cooking spray
- 2 teaspoons all-purpose flour
- 1 3/4 cups sugar
- 6 tablespoons butter, softened
- 1 teaspoon vanilla extract
- 3 large egg whites
- 1/2 cup fat-free sour cream
- 7.4 ounces cake flour (about 1 2/3 cups)
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup orange juice
- 3 tablespoons sugar
- 1 1/2 teaspoons cornstarch
- 2 1/2 teaspoons unsweetened cocoa
- 3/4 teaspoon all-purpose flour
- Dash of salt
- 1/4 ounce bittersweet chocolate, finely chopped
- 3/4 cup frozen fat-free whipped topping, thawed
- 2 tablespoons evaporated low-fat milk
- 1 tablespoon butter
- 4 ounces bittersweet chocolate, finely chopped
- 1. Preheat oven to 350°.
- 2. To prepare cake, combine 1 cup boiling water and 2/3 cup cocoa in a bowl, stirring until smooth. Add 2 ounces bittersweet chocolate; stir until smooth. Cool to room temperature. Coat 2 (8-inch) round metal cake pans with cooking spray; line bottoms of pans with wax paper. Coat wax paper with cooking spray; dust each pan with 1 teaspoon flour.
- 3. Place 1 3/4 cups sugar, 6 tablespoons butter, and 1 teaspoon vanilla in a large bowl; beat with a mixer at medium speed 1 minute. Add egg whites, 1 at a time, beating well after each addition. Add sour cream; beat at medium speed 2 minutes. Weigh or lightly spoon 7.4 ounces flour (about 1 2/3 cups) into dry measuring cups; level with a knife. Combine 7.4 ounces flour, baking powder, baking soda, and 1/2 teaspoon salt in a bowl, stirring well. Add flour mixture and cocoa mixture alternately to sugar mixture, beginning and ending with flour mixture and beating just until combined.
- 4. Divide batter evenly between prepared pans. Bake at 350° for 30 minutes or until a wooden pick inserted into center comes out clean. Cool in pans 10 minutes on wire racks. Invert cake layers onto racks; cool completely. Discard wax paper.
- 5. To prepare filling, combine juice and next 6 ingredients (through 1/4 ounce bittersweet chocolate) in a small saucepan over low heat; bring mixture to a boil, stirring frequently. Cook 1 minute, stirring constantly. Pour into a bowl. Cover and chill. Uncover; fold in whipped topping.
- 6. To prepare glaze, combine milk, 1 tablespoon butter, and 4 ounces bittersweet chocolate in a medium microwave-safe bowl; microwave at HIGH for 1 minute, stirring every 15 seconds until smooth.
- 7. Place 1 cake layer on a plate. Spread filling over top, leaving a 1/4-inch border. Top with remaining cake layer. Spoon warm glaze over top of cake, allowing it to drip over the edges of cake.
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