| Total: | 1 hr 40 min |
| Prep: | 1 hr |
| Cook: | 40 min |
| Yield: | 150 servings |
Ingredients
- 1 quart heavy cream
- 3 pounds semi-sweet chocolate
- 32 ounces unsweetened chocolate
- 2 pounds unsalted butter
- 8 pounds brown sugar
- 32 eggs
- 3 tablespoons pure vanilla extract
- 3 pounds 8 ounces cake flour
- 4 tablespoons baking powder
- 2 teaspoons salt
- 8 cups sour cream
- 8 cups boiling water
- 4 tablespoons finely zested orange peel
- 24 egg yolks
- 4 cups milk
- 1 tablespoon pure vanilla extract
- 2 tablespoons pure orange extract
- 21/2 cups pure orange juice
- 1 1/2 pounds butter, room temperature
- 2 pounds, 11 ounces cake flour
- 6 cups sugar
- 4 tablespoons baking powder
- 1 tablespoon salt
Instructions
- In a large saucepan bring cream to the beginning of a boil. Remove from cook top. Add chocolate (in chunks). Stir until completely combined. Cool to room temperature before filling cakes. Set aside to cool.
- For Chocolate Cake: Preheat oven to 325 degrees F. Butter and flour cake pans of choice. Melt chocolate and set aside to cool to room temperature. Beat butter and brown sugar until fluffy (about 4 minutes on medium). Add eggs and vanilla and continue to beat until thick and creamy (about 6 minutes on medium). Add chocolate on low and mix until combined. Wisk dry ingredients together. Add 1/3 dry ingredients alternately with 1/3 sour cream beginning and ending with dry ingredients. Add boiling water and mix only for 30 seconds, scrape bowl and mix the rest by hand. Immediately pour into pans 2/3 full. Bake until tester comes out clean in center of cake, about 30 minutes for 9-inch round, more or less for other size cake pans. Cool for 1/2 hour before removing cakes from pans. Wrap in plastic wrap and cool in the refrigerator. When totally cold, unwrap cakes and fill with chocolate ganache.
- For Orange Cake: Preheat oven to 325 degrees F. Butter and flour cake pans of choice With a zester, zest the orange part of the peel of a fresh orange but do not zest the white section of the peel. Measure 4 tablespoons. Combine yolks, 11/2 cups milk and extracts. Set aside. Combine dry ingredients in mixer and mix on low. Add 21/2 cups of milk, orange juice, butter and orange zest to dry ingredients and mix on low for 2 minutes. Beat on high for an additional 3 minutes. Turn mixer to low and add yolk mixture in 3 batches, mixing for 40 seconds on low each time. Fill buttered and floured cake pans 1/2 full. Bake until tester comes out clean and center springs back when lightly touched. Cool in pans for 20 minutes.
- To assemble: Layer cake as follows: 1 layer chocolate cake, chocolate ganache, 1 layer orange cake, chocolate ganache, 1 layer chocolate cake. Frost as desired.
Reviews
Really? 150 servings? Stupid!
Too many eggs
I would like to fix this but need meausment for 2 9inch cake pans and really 1 cake..thanks can anyone help me
Based on a 9″ round pan, how many cakes does this recipe make? How do I fill the cake with ganache?
I would love to give this cake a try but I don’t want to feed an army just 2 poeple.
Made the chocolate cake with a scaled down version. Awesome. Adding the boiling water was strange but it doubled the amount in the bowl.
This filled two 9″ springform pans filled past the 1/2 mark. Baked at 325F for 30 minutes.
This filled two 9″ springform pans filled past the 1/2 mark. Baked at 325F for 30 minutes.
1/2 cup chocolate (melted
1/2 stick butter (room temp
2 cups sugar
1/2 teaspoon vanilla
4 eggs (room temp
1 cup sour cream
1 1/2 cups (plus a table spoon cake flour
1 scant teaspoon baking powder
I cup boiling water
jencudnik – for baking, it is always unsalted butter.
for everyone else, the average cake is 8 servings. divide all measurements by 150 then multiply by 8, or however many servings you’re wanting to make.
Hi, can someone answer?? Is the butter in the orange cake also unsalted?
Can someone please recommend a good frosting for this cake???
I was wondering what you used for the main icing? Any additional recommendations for variations?