4 c Orange juice; room
-temperature
4 oz Unsweetened chocolate;
-finely chopped
6 c Sifted cake flour
1 1/3 c Unsweetened cocoa powder
4 ts Baking soda
2 ts Salt
1 ts Baking powder
2 c (4 sticks) unsalted butter;
-room temperature
6 c Sugar
8 lg Eggs; room temperature
2 tb (packed) grated orange peel
2 tb Vanilla extract
2 c Miniature semisweet
-chocolate chips (about 12
-ounces)
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Yields: several cakes
For Cake: Position 1 rack in center and 1 rack in bottom third of oven and
preheat to 350?F. Butter one 5-inch-diameter cake pan with 2-inch-high
sides, one 8-inch-diameter cake pan with 2-inch-high sides and one
12-inch-diameter cake pan with 2-inch-high sides. Dust pans with flour;
line bottoms with parchment. Combine 1/3 cup orange juice and 2 ounces
unsweetened chocolate in heavy small saucepan. Stir mixture over medium-low
heat until chocolate melts. Remove from heat. Gradually mix in 1 2/3 cups
orange juice. Sift 3 cups flour, 2/3 cup cocoa, 2 teaspoons baking soda, 1
teaspoon salt and 1/2 teaspoon baking powder into medium bowl. using
electric mixer, beat 1 cup (2 sticks) butter and 3 cups sugar in large bowl
until blended (mixture will look grainy). Add 4 eggs, 1 at a time, beating
to blend after each. Beat in 1 tablespoon orange peel and 1 tablespoon
vanilla extract. Add dry ingredients alternately with orange juice mixture
in 3 additions each, beating well after each addition. Mix in 1 cup
chocolate chips. Transfer 1 cup plus 2 tablespoons batter to prepared
5-inch pan, 3 cups batter to prepared 8-inch pan and remaining batter
(about 6 cups) to 12-inch pan. Place 5-inch and 8-inch pans on center rack
of oven. Place 12-inch pan on lower rack of oven. Bake cakes until tester
inserted into center comes out clean, about 35 minutes. Transfer cakes in
pans to racks and cool completely.
Yields
1 Servings