|Garnish with orange peel if you are so inclined|
For the cake:
1 1/2 cups all purpose flour
3/4 cup unsweetened cocoa
1 1/2 cup sugar
1 1/4 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup vegetable oil
1/4 cup sour cream
3/4 cup milk
1 orange, mineola, or tangerine
For the filling:
1/4 cup butter, softened
2 cups powdered sugar
For the frosting:
1 bag semisweet chocolate chips
1 tub sour cream (you can take the 1/4 cup for the cake out of this tub and you'll still have enough).
To make the cake, mix all dry ingredients. Grate the entire orange peel into the batter, then squeeze the orange to extract all juice into a measuring cup. Add enough water to make 2/3 cup. Add to dry ingredients. Add other wet ingredients; mix. Batter will seem watery.
Bake in greased 8 or 9" pans for 30 minutes. Let cool. For best chocolate taste, remove cooled cakes from pan; wrap in plastic wrap and refrigerate overnight.
To make filling, cream butter and powdered sugar. Add enough triple sec to create consistency of frosting. Fill generously between layers.
To make frosting, melt bag of chocolate chips on low heat. When completely melted, remove from heat, quickly stir in sour cream, and beat until glossy. Immediately frost cake, then allow to set (15 - 30 minutes).
My cake is loaf shaped because I wanted to sneak a little batter out to make myself my own little cake (I was bringing this one for someone's birthday). However, the frosting ratios presented here are for a standard round cake.
Try this, you'll love it.