B52 Layer Cake

🧂 Ingredients

• 5 ounces dark chocolate

  chopped
• 2 ¼ cups all-purpose flour
• ⅓ cup cocoa powder

  I used dark cocoa
• 1 ½ teaspoons baking soda
• ½ teaspoons salt
• 1 cup Kahlua
• 1 cup sour cream
• 2 tablespoons canola oil
• 8 tablespoons butter

  room temp
• 1 ¼ cups brown sugar
• 3 large eggs

  room temp
• 2 teaspoon vanilla extract
• ¼ cup hot coffee or boiling water
• 1 ½ cups chocolate chips
• 2 small seedless oranges
• ⅓ cup extra virgin olive oil
• 2 cups all-purpose flour
• 1 ½ teaspoon baking powder
• 1 ½ teaspoons baking soda
• 2 tablespoons cornmeal
• 1 pinch salt
• 4 large eggs

  room temp
• 1 ¼ cups sugar
• 2 tablespoons honey
• 10 ounces dark chocolate

  chopped
• 1 cup whipping cream or heavy cream
• ½ cup Baileys Irish cream
• 1 tablespoon butter
• 4 cups unsalted butter

  room temp
• 4 ½ cups powdered sugar
• 5 tablespoon instant espresso powder
• 5 teaspoon whipping cream or heavy cream

Instructions

• 1 Preheat the oven to 350 degrees F. Grease two nine inch cake pans. Line the
  bottom with parchment paper.
• 2 Microwave the chocolate in 15-second intervals until melted (I do this to
  prevent it from burning). Set aside to cool.
• 3 Combine the flour, cocoa, baking soda, and salt in a bowl. Set aside.
• 4 Combine the Kahlua, sour cream and oil in a bowl. Set aside.
• 5 In the bowl of a stand mixer or a bowl with an electric hand mixer, cream
  together the butter and brown sugar until light and fluffy, about five minutes.
• 6 Add the eggs to the butter/sugar mixture one at a time, mixing well after each
  addition.
• 7 Add the vanilla and melted chocolate and mix well.
• 8 Add the flour mixture, alternating with the sour cream-Kahlua mixture, to the
  egg-butter mixture. Mix until just combined and no streaks of flour remain. Be
  careful not to over-mix the batter. Stir in the boiling water and mix until
  blended.
• 9 Add the chocolate chips.
• 10 Pour the batter into the two prepared pans. Bake for 25 to 30 minutes, until a
  cake tester comes out clean.
• 11 Remove from the oven and cool the cakes in their pans for 30 minutes. Turn the
  cakes out onto racks to cool completely.
• 12 Preheat the oven to 350 degrees F. Grease two 9 inch case pans and line the
  bottom with parchment paper.
• 13 Cut off the ends of the oranges and throw those pieces away. Cut the oranges
  into chunks, place in a food processor and puree until fairly smooth, but with
  some texture left. Add the olive oil to the pureed oranges and blend together.
• 14 In a large bowl, mix together the flour, baking powder, baking soda, cornmeal
  and salt.
• 15 In a small bowl, beat the eggs until light and fluffy. Add the sugar and mix
  together.
• 16 Add half of the egg mixture and half of the orange mixture to the flour. Stir
  until just combined, there will be streaks of flour in the batter at this point.
  Add the second half of the egg mixture and the second half of the orange
  mixture. Stir until just combined – this time, there should be no streaks of
  flour left. Be careful not to over-mix the batter.
• 17 Pour the batter into your prepared pans. Bake for 25 to 30 minutes, until the
  tops of the cakes are golden and a cake tester comes out clean. Don’t over-bake
  the cake. It’s best to check it even before the 25 minutes are up.
• 18 Remove from the oven and cool the cakes in their pans for 30 minutes. Turn the
  cakes out onto racks to cool completely.
• 19 Place the chocolate in a heat proof bowl. Set aside.
• 20 Heat the cream in a saucepan over medium high heat. You want it to come to a
  slow boil only. Pour half of the heated cream over the chocolate and mix
  together. Pour the rest of the cream and the Baileys into the chocolate and mix
  until fully combined.
• 21 Add the butter and mix until it has melted and is fully combined. Set aside to
  cool for about 15 minutes.
• 22 Place the butter into the bowl of a stand mixer or in a bowl with an electric
  hand mixer. Mix the butter on medium speed until light and fluffy. Slowly add
  the powdered sugar and mix until fully combined. Add the espresso powder and the
  whipping cream. Mix until fully combined and the buttercream is light, fluffy
  and silky.
• 23 I cut the chocolate Kahlua cakes in half so I ended up with four layers (you’ll
  have an extra layer left over. If you don’t want any leftovers, you can just use
  the two layers, but they’ll be fairly thick). I didn’t cut the orange olive oil
  cakes. You can assemble the cake in whatever order you like but here’s what I
  did.
• 24 My layers from the bottom up: Chocolate Kahlua cake | frosting | orange olive
  oil cake | frosting | ganache | chocolate Kahlua cake | frosting | orange olive
  oil cake | frosting | ganache | chocolate Kahlua cake | frosting | ganache (top
  layer)

Nutrition Info