Ingredients
Chocolate Cake
- 2 cups Imperial Sugar Extra Fine Granulated Sugar
- 2 cups all-purpose flour*
- 1 cup cocoa powder
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
Orange Filling
- 1 box (4 serving size) orange gelatin
- 1 cup cold water
- 1 cup boiling water
Topping
- 2 servings Crème Chantilly
- 1 orange, for fresh orange zest
- Shaved Chocolate
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Directions
- For chocolate cake, preheat oven to 300°F.
- In a large bowl, whisk together sugar, flour, cocoa powder, baking powder, baking soda, and salt.
- Mix in eggs, milk, vegetable oil, and vanilla.
- Mix in boiling water until combined and smooth.
- Pour into a pan and bake for 60 minutes or until done.
- Let cake cool completely.
- When cake is cool, use fork and poke holes into cake.
- Pour orange gelatin powder into a bowl, add in cold and boiling water.
- Whisk for 2 minutes until dissolved.
- Evenly pour mixture over cake.
- Place cake into fridge for 3 hours.
- Remove cake from fridge and top with a layer Crème Chantilly.
- Zest 1 orange over top of cake and shave 1/2 of a chocolate bar over top of cake.
- Serve cold.
Imperial Sugar Insight
Recipe developed for Imperial Sugar by Angie Barrett @BigBearsWife.