Chocolate and Orange Layer Cake

Ingredients

• Non-stick baking spray
• Parchment paper
• 1 C cake flour
• ⅓ C Dutch-processed cocoa powder
• ¾ tsp baking powder
• ¼ tsp fine-grained kosher salt
• 4 oz. (1 stick) unsalted butter, softened
• 1 C sugar
• 1 large egg at room temperature
• ½ tsp pure vanilla extract
• ½ tsp orange extract
• ⅔ C milk
• 2 C heavy whipping cream
• 2 Tbsp confectioners sugar
• 2 tsp orange extract or 2 Tbsp orange liqueur
• ½ C apricot preserves
• ½ C finely shaved semisweet chocolate
• 1 orange
• 1 oz semisweet chocolate, finely chopped

Directions

1. Preheat oven to 350°F.
2. Center an oven rack. Spray the inside of a 9 inch by 2 inch round cake pan with non-stick spray. Fit a round parchment paper into the bottom of the pan and spray it.
3. Sift together the cocoa and baking powder. Add the salt and blend.
4. Beat the butter until fluffy. Add the sugar and beat together until light, about 2 minutes. Add the egg and blend. Stop to scrape down the bowl with a rubber spatula.
5. Alternately add the dry ingredients and milk in three stages, blending well after each addition.
6. Transfer the batter to the pan. Bake for 35 minutes, until a tester comes out clean. Remove from the oven and cool on a rack. Place a plate over the top of the pan and flip the cake. Peel off the parchment layer and flip the cake back.
7. Whip the cream until frothy. Add the confectioners sugar and orange extract or liqueur. Whip until the cream holds soft peaks.
8. Cut the cake horizontally in half. Spread apricot preserves evenly over the bottom layer. Spread a third of the whipped cream over the preserves. Place the top cake layer over the cream, lining up the sides.
9. Reserve ⅓ cup of the cream. Fill in the sides of the cake and frost the top with the rest. Press the shaved chocolate into the sides.
10. Using the reserved cream, pipe a rosette at the outer edge of each piece. Melt the chocolate. Cut the orange into quarter-inch-thick slices and cut each slice into 8 wedges. Dip the bottom of the orange wedges into the chocolate, place on waxed paper and chill for 10 minutes. Top each rosette with an orange wedge. Store the cake in the refrigerator up to 3 hours before serving.

Makes one 9 inch round cake (12 servings).