Photo: John Autry; Styling: Cindy Barr
16 servings (serving size: 1 wedge)

How to Make It

Step 1

Preheat oven to 350°.

Step 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.

Step 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 4 ounces flour (about 1 2/3 cups) into dry measuring cups; level with a knife. Combine 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.

Step 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.

Step 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.

Step 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.

Step 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.

Ratings & Reviews

crosscourt's Review

November 11, 2010
This cake was great. Very moist.

HeatherLynn's Review

May 16, 2011
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.

SharonFiedler's Review

April 16, 2011
I thought the orange flavor was to overpowering and the cake to crumbly.