Entirely Elizabeth

Instructions

Chocolate Orange Cake

Preheat oven to 350 °F. Line two 4" pans with parchment paper and then grease with non-stick cooking spray. *See alternatives to 4" pans and parchment paper tips in the notes below.

In a measuring cup, combine hot water and espresso powder. Allow it to steep while you mix the batter.

In a large bowl, rub together granular sugar and navel orange zest until it becomes fully incorporated and fragrant.

Add all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, salt and whisk until combined. Set aside.

In a small bowl, whisk together buttermilk, vegetable oil, navel orange juice, and egg.

Add the wet ingredients to the dry ingredients and whisk until almost all the flour has absorbed.

Slowly add the espresso mixture (it should still be lukewarm) while continually whisking until fully incorporated.

Divide batter among the two 4" cake pans (they should be no more than 2/3 of the way full). Tap them gently on the counter top to bring any air bubbles to the surface.

Bake for 25- 35 minutes, or until cooked through. A toothpick test should come out clean with no batter when they are finished.

Remove from the oven and immediately run a butter knife around the perimeter of the cake pan to separate the two.

Allow the cakes to cool for 20 minutes, and then turn out onto a cooling rack to cool completely.

Chocolate Buttercream

In the microwave, melt semi-sweet chocolate in thirty second increments. Be sure to stir in between each increment and heat no longer than one minute to prevent seizing. Set aside to cool.

Into a bowl, sift together powdered sugar, unsweetened cocoa powder, and salt. Set aside.

Using a stand mixer or hand mixer, beat unsalted butter for 3-5 minutes (on medium speed) until light and fluffy.

On low to medium speed, add the dry mixture and allow it to beat together until fully incorporated.

Add the cooled melted semi-sweet chocolate. On low to medium speed beat for 2 to 3 minutes or until combined.

Constructing and Decorating the Mini Cakes

Once the cakes are completely cooled, cut them in half with a sharp knife.

Place the bottom layer on a serving dish or plate. Add a 1/4 cup of chocolate buttercream and evenly spread it out.

Place the second layer on top and add another 1/4 cup of chocolate buttercream and evenly spread it out on top of the cake and down the sides if you prefer. Repeat for the second cake.

Top each cake with a candied orange slice. Serve!