I mentioned this cake in my favourite foods post and I hope you can see how amazing it is. This recipe is a much requested (by me) cake that is a specialty of my Aunt Jackie’s. It takes a little time to make but is worth every step. It melts in your mouth, has a delicious orange creaminess with the exquisite delicate crunch of chocolate. A dream of a cake.
Aunt Jackie’s Chocolate Orange Layer Cake
1 cup unsalted butter
1 cup white sugar
1 1/3 packages of vanilla sugar
1 cup minus 2 Tbsp flour
2 2/3 Tbsp cornstarch
1 tsp baking powder
Melt 9 ounces bitter-sweet chocolate with 2 1/4 Tbsp butter
1 package of vanilla instant pudding (2 cup size)
Juice of 1 can of mandarin oranges (save oranges for decoration)
Enough orange juice with the previous juice to make 1 cup
750mL of whipping cream whipped stiff
Beat pudding mix with the 1 cup of orange juice mixture. Fold this into the whipped cream.
Preheat oven to 350 degrees F. Cream butter and sugar. Add eggs one at a time, beat well in between. Add dry ingredients and mix well. Butter just the base of a spring form pan with the ring removed. Place enough batter (4 – 5 tablespoons) on base and spread evenly to cover base. Bake for 10 minutes until lightly brown then remove from oven and immediately place layer on wax paper and spread thinly with melted chocolate and allow to cool. You should be able to get 5 – 10 inch or 6 – 9 inch layers from the batter mixture.
Pick out the best chocolate covered layer and save for top. Place 1 layer on cake pan and cover with thin layer of orange cream. Repeat, leaving top layer bare of orange cream. Cover sides of cake with remaining orange cream. Decorate with whipped cream rosettes and mandarin orange sections.
This cake is out of this world. The perfect cake as far as I am concerned and my wonderful Aunt will work all day to make this for me for special occasions. I hope you enjoy this cake, I know I love it. Cheers, Michele