CITRUS LAYER CAKE WITH ORANGE AND CHOCOLATE FROSTING

Citrus Layer Cake With Orange and Chocolate Frosting image

This cake appeared in The Times in 1954 as Halloween Cake, the centerpiece for a children's party. When you strip away the original instructions for decoration (dyed yellow frosting and a black cat of piped chocolate), you're left with a luscious citrus cake that works for any occasion, All Hallows' Eve included.

Provided by Sara Bonisteel

Time 1h

Yield 10-12 servings

Number Of Ingredients 17

Ingredients

1/2 cup/113 grams unsalted butter, plus more for greasing pans
2 1/4 cups/270 grams cake flour
1 tablespoon/14 grams double-acting baking powder
1 teaspoon/6 grams salt
1 1/2 cups /300 grams sugar
1 tablespoon/18 grams orange zest (from 2 oranges)
1 teaspoon/3 grams lemon zest (from 1 lemon)
1 cup/237 milliliters whole milk
2 eggs
4 tablespoons/61 grams unsalted butter, at room temperature
1 pound/453 grams confectioners sugar
1 pasteurized egg
2 tablespoons/30 milliliters whole milk
1/2 teaspoon/2.5 milliliters orange extract
1/4 teaspoon/1 gram salt
1 ounce unsweetened chocolate/29 grams, melted
1/2 cup/100 grams chocolate chips or candy corn, finely chopped (optional)

Steps:

Heat oven to 375 degrees. Grease two nine-inch round pans, line bottoms with parchment paper and grease the paper. In a bowl, combine flour, baking powder, salt and sugar.
In a separate bowl, cream butter and grated orange and lemon zests. Sift dry ingredients into creamed butter and add about 3/4 cup (177 milliliters) milk. Mix until flour is dampened then beat on low speed for 2 minutes. Add remaining milk and eggs and beat on low for 1 minute more.
Divide batter between two pans and smooth the top. Bake for 25 minutes or until the cake rebounds to touch when pressed.
Cool cake in pans on cooling rack for 10 minutes, and then remove from pan. Discard parchment paper and turn cakes right side up on racks. Let cool to room temperature.
Meanwhile, make the frosting: Cream butter and gradually add about a third of the confectioners sugar, blending well after each addition. Add pasteurized egg, then remaining sugar and milk, using enough liquid to give a good spreading consistency. Add orange extract and salt and blend thoroughly.
Remove 1/2 cup of frosting to a small bowl and stir in melted chocolate. Cover with a damp cloth or paper towel and save for decorating cake. Place one round on cake plate and spread with orange frosting. Sprinkle with chopped chocolate or candy corn, if using. Top with second cake layer. Frost sides from top edge down over the sides. Spread remaining orange frosting on top and spread to edge. Pipe chocolate frosting. Let stand till frosting is dry.

Nutrition Facts : @context http, Calories 476, UnsaturatedFat 5 grams, Carbohydrate 83 grams, Fat 15 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 9 grams, Sodium 323 milligrams, Sugar 63 grams, TransFat 0 grams