Chocolate And Orange Buttercream Pound Cake Recipes

Steps:

• Preheat the oven to 350 degrees F. Butter and flour a 12 by 18 by 1 1/2-inch sheet pan.
• In a medium bowl, sift together the flour, cocoa, baking soda, and salt.
• In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugars on high speed until light, approximately 5 minutes. Add the eggs and vanilla and mix well. Combine the buttermilk, sour cream, and coffee. On low speed, add the flour mixture and the buttermilk mixture alternately in thirds, beginning with the buttermilk mixture and ending with the flour mixture. Mix the batter only until blended.
• Pour the batter into the prepared sheet pan, smooth the top with a spatula, and bake in the center of the oven for 25 to 30 minutes, or until a toothpick comes out clean. Cool to room temperature before frosting.
• 2 cups sugar
• 2/3 cup water
• 6 extra-large egg whites, at room temperature
• 1/4 teaspoon cream of tartar
• 1 1/4 pounds (5 sticks) unsalted butter, at room temperature
• 2 teaspoons pure vanilla extract
• 3 tablespoons Triple Sec or other orange liqueur
• 1 tablespoon orange food coloring
• Combine the sugar with 2/3 cup water in a medium heavy-bottomed saucepan and, without stirring, bring to a boil. Cover the saucepan and allow the mixture to boil until the sugar dissolves. Uncover and continue boiling until the mixture reaches 240 degrees F on a candy thermometer. Pour the syrup into a heat-proof measuring cup.
• Place the egg whites and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment and beat on high speed until the eggs form stiff peaks. With the mixer on high speed, slowly pour the syrup into the egg whites. Continue beating on high speed until the mixture is absolutely at room temperature, about 10 to 15 minutes.
• With the mixer on medium speed, add the butter, 1 tablespoon at a time, and then add the vanilla and liqueur. (If the mixture becomes runny, the meringue was too warm and the butter melted. Chill slightly and beat again.) Add the food coloring and combine.
• Yield: 6 cups

Steps:

• Preheat oven to 350 degrees.
• Place wax paper on ungreased bottom of a 91/2x51/2 inch loaf pan.
• CHOCOLATE CAKE: Put all ingredients in a large bowl.
• Beat 5 minutes with electric mixer, starting at low speed and increasing to high when flour is no longer visible.
• Pour into pan and bake 45-50 minutes or until center of cake springs back when touched lightly with your fingertip.
• Cool 10 minutes and loosen sides with metal spatula.
• Cool completely on a cake rack then slice horizontally into 3 layers.
• ORANGE CREAM: Cream butter at high speed with electric mixer until light in color.
• Add heavy cream, 1 tbsp at a time, beating well after each addition.
• Add orange jam 1 tbsp at a time.
• Spread mixture between cake layers.
• TOPPING: Pour whipping cream in a bowl and freeze 40 minutes before beating.
• Beat at high speed with electric mixer for 2-3 minutes or until thick and spreadable.
• Use to ice layer cake.
• Drizzle with liquid chocolate over icing (like stripes).
• Decorate top center with canned mandarin oranges.
• Chill until ready to serve.