Chocolate Sunshine Cake
Submitted by pokz
Dark chocolate layer cake with a bright orange cream filling made with sour cream, orange zest, and lemon juice. The chocolate-meets-citrus combo is a total crowd pleaser.
YIELD
16 servingsPREP
40 minCOOK
20 minREADY
60 minChocolate and orange is one of those flavor pairings that just works, and this cake nails it.
The layers are deeply chocolatey, boosted with a touch of instant coffee and cornstarch for a tender, moist crumb. Between them sits a tangy orange cream filling loaded with fresh orange zest, sour cream, and a squeeze of lemon.
It’s a four-layer cake (you split each round in half), so every slice gives you alternating ribbons of dark chocolate and bright citrus cream.
Kitchen Tips
- Dust the greased pans with cocoa instead of flour. It prevents white streaks on the outside of the cake.
- A long serrated knife makes splitting each layer in half much easier than a straight blade.
- Chill the filling before spreading so it holds its shape between layers.
- Let the assembled cake rest in the fridge for at least an hour before serving. The flavors meld beautifully.
Ingredients
Directions
In large bowl, beat butter or margarine untill light and fluffy.
Gradually beat in sugar, then eggs and vanilla.
Combine flour cocoa, cornstarch, instant coffe, baking soda and salt beat in alternately with milk begining and ending with flour mixture.
Grease two 9 inch rounds and lightly dust with cocoa; pour batter into prepared pans.
Bake in preheated oven for 20 minutes; cool in pans on wire rack for 10 minutes.
Remove from pans; cool the rest of the way.
Take a long sharp knife and cut each cake in 2 layers; spread filling over the 2 bottom halves.
Place on tops; cover with wrap until you serve.
FILLING: Beat together all ingredients then refridgerate until needed.
Comments
