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1
Position racks in the center and bottom third of the oven and preheat to 375u00b0.
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Lightly butter 3 8-inch cake pans and line the bottoms with rounds of parchment paper. Flour the pans and tap out the excess.
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3
BATTER
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To make the batter, sift together the sifted flour, baking powder and salt. Sift the mixture one more time, and set aside.
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Beat the butter and sugar in the bowl of a heavy-duty electric mixer fitted with the paddle blade on high speed until light in color and texture, about 3 minutes.
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Beat in the eggs, one at a time. Scrape down the bowl and be sure the mixture is well-blended.
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On low speed, add the flour in 3 additions, alternating with 2 additions of the milk, beginning and ending with the flour, and beat until smooth, scraping down the sides of the bowl often with a rubber spatula.
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Beat in the vanilla, then the orange extract and zest.
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Pour the batter into the pans and bake for 30 mins or until a cake tester comes out cleanly with a few crumbs. Allow to cool for 15 mins on a rack and then invert the pans and remove the cake layers to cool completely.
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10
GLAZE
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To make the chocolate orange glaze, bring the sugar, cocoa, butter and evaporated milk to a full boil in a large saucepan.
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Add in the vanilla and orange extracts to let them cook off a bit.
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Cook on medium low until the icing has thickened slightly (it will resemble chocolate syrup but will thicken as it cools), about 3 minutes. Let the icing cool until thick enough to spread, but still pourable.
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14
Place a layer of cake on a wire rack set over a jelly-roll pan. Spread 1/4 of the glaze, letting the excess run down the sides.
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Stack the remaining cakes, icing each layer. It will ooze and run like crazy. But its very rewarding when it does that.
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After layering, pour the remaining icing over the top of the cake. If you wish, smooth the icing on the edges to cover the sides.
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Let stand until the glaze sets, and chill in the fridge for at least one hour (this makes the buttercream go on like... well butter).
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18
BUTTERCREAM
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To make the dark chocolate buttercream, cream the butter and cream cheese with a mixer. Add the cocoa and vanilla. Add the confectioner's sugar in small batches and blend on low until combined. Scrape down sides with each addition. Add 1 tablespoon of milk at a time until you get the consistency you desire.
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20
Ice the cake working from the top down and decorate to your hearts desire!
