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-FOR THE CAKE-
2 c Cake flour; (not
-self-rising)
1/2 c Unsweetened cocoa powder;
-(not Dutch process)
1/2 ts Baking soda
2 ts Double-acting baking powder
1 ts Salt
1 3/4 c Sugar
1/2 Stick unsalted butter;
-softened (1/4 cup)
3 lg Eggs
1 ts Vanilla
1 c Buttermilk
-FOR THE FROSTING-
1 c Sugar
3 1/2 tb Cornstarch
2 oz Unsweetened chocolate;
-chopped fine
1 c Boiling water
1 tb Orange-flavored liqueur
2 tb Unsalted butter; cut into
-pieces and
; softened
Make the cake:
Line the bottom of 3 buttered 8-inch round (2-inch-deep) cake pans
with wax paper, butter the paper, and dust the pans with flour,
knocking out the excess. Into a bowl sift together the flour, the
cocoa powder, the baking soda, the baking powder, and the salt. In a
large bowl with an electric mixer beat together the sugar and the
butter until the mixture is combined well, add the eggs, 1 at a time,
beating well after each addition, and beat in the vanilla. Beat in
the flour mixture alternately with the buttermilk in batches,
beginning and ending with the flour mixture and beating well after
each addition, divide the batter among the pans, smoothing the tops,
and bake the layers in the middle of a preheated 350F. oven for 25 to
30 minutes, or until a tester comes out clean. Let the layers cool in
the pans on racks for 10 minutes. Run a thin knife around the edge of
each pan, invert the layers onto the racks, and let them cool
completely. The cake layers may be made 2 days in advance and kept
chilled, wrapped tightly in plastic wrap.
Make the frosting:
In a heavy saucepan whisk together the sugar, the cornstarch, a pinch
of salt, and the chocolate and whisk in the boiling water. Bring the
mixture to a boil over moderate heat, whisking constantly, and simmer
it, whisking, for 2 minutes. Whisk in the liqueur, transfer the
mixture to a metal bowl, and with an electric mixer beat in the
butter, beating until the butter is incorporated. Set the bowl in a
larger bowl of ice and cold water and beat the frosting until it is
light and holds soft peaks.
Assemble the cake:
On a cake stand arrange 1 cake layer, spread the top with some of the
frosting, and top the frosting with a second cake layer. Spread the
second layer with some of the remaining frosting and top the frosting
with the remaining layer. Spread the side and top of the cake with
the remaining frosting. The cake may be assembled 4 hours in advance
and kept at room temperature.
Yields
1 servings
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