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To make the cake:
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Position a rack in the center of the oven and preheat to 350 degrees F. Brush two 8-inch round cake pans with oil, line the bottoms with circles of parchment paper, lightly brush the paper and pan with oil, and dust with flour.
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Put the flour, baking powder, and salt into the bowl of a food processor.
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Add the sugar and orange zest and pulse a few times to combine evenly.
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Cut the butter into small pieces and add to dry ingredients.
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Pulse until the mixture looks like coarse sand, with some pea-size bits of butter, about 5 times.
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Whisk the milk, eggs, and vanilla together in a liquid measuring cup.
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With the processor running, pour in the wet ingredients and process to make a smooth batter (this takes less than a minute).
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Divide the batter between the prepared pans and bake until a toothpick inserted in the center comes out clean, about 25 minutes.
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Cool the cakes on a rack for 15 minutes.
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Then run a knife around the edges of the pans, turn the cakes out onto a plate, and peel off the paper.
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Flip the cakes upright and cool completely on the rack, about 45 minutes.
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(This is important-icing a warm cake is not a happy thing).
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When ready to ice the cake, make the frosting:
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Put the chocolates in a medium microwave-safe bowl.
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Microwave on medium for a minute, stir, and repeat until chocolate melts, about 3 minutes in all.
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(Or put chocolates in a heatproof bowl set over an inch or so of water at a very slow simmer; set the bowl on the pan; don't let the bowl touch the water.
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Stir occasionally until smooth.)
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Let chocolate cool slightly.
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Stir the sour cream, coffee, and vanilla into the chocolates.
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Beat with a handheld electric mixer until frosting is silky and fluffy.
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(Spread frosting soon after making it; it firms up at room temperature.)
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Set a large flat plate on a large inverted bowl or bottom of a salad spinner (of course, if you have a cake stand, use that).
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Dab a little frosting in the center of the plate and place a cake layer, top side up, on top.
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With an offset spatula, scoop about one-third of the frosting onto the cake and spread it evenly to the edge of the cake.
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Place the other layer on top and press down lightly.
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Spread another third of the frosting around the sides.
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Spread the remaining frosting on the top of the cake.
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Lightly touch the frosting with the back of a spoon to make swirly peaks.
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Serve immediately or set aside at room temperature for up to 2 hours before serving.
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If refrigerating the cake, bring to room temperature 30 minutes before serving.
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32
Calories: 1010
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Total Fat: 55 grams
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Saturated Fat: 36 grams
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Total Carbohydrate: 116 grams
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Protein: 12 grams
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Sodium: 309 milligrams
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Cholesterol: 162 milligrams
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Fiber: 3.5 grams
