Dark Chocolate Orange Cake

Ingredients:

Cake:

• - 1 box (15.25 ounces) dark chocolate cake mix
• - 1 tablespoon instant coffee granules
• - water, eggs, and oil to prepare cake mix
• - 1 1/2 teaspoons pure orange extract

Ganache:

• - 1/4 cup heavy whipping cream
• - 3 ounces 60% dark chocolate, chopped
• - 1/4 teaspoon pure orange extract

Icing:

• - 1/2 cup (1 stick) butter, softened
• - 1/2 cup solid vegetable shortening
• - 4 ounces 60% dark chocolate, melted
• - 4 cups sifted confectioners' sugar (about 1 pound)
• - 3 tablespoons milk
• - vegetable pan spray

Makes: About 10 Servings

Instructions:

1. Preheat oven to 350°F. Prepare Easy Layer Loaf Pans with vegetable pan spray.
2. In a large bowl, beat cake mix, instant coffee, water, eggs, oil, and extract with an electric mixer on low speed for 30 seconds. Scrape the bottom and sides of the bowl; beat on medium speed for 2 minutes. Divide the batter evenly between pans.
3. Bake for 16-18 minutes or until a toothpick inserted in the center comes out clean. Cool the cakes in pans on a cooling grid for 10 minutes. Remove from pans; cool completely on the grid.
4. For ganache, combine cream and chocolate in a medium microwave-safe container. Microwave at half (50%) power for 1 minute; stir. Microwave on 50% power in 15-second intervals, stirring between each, until the chocolate is almost melted. Add orange extract and stir thoroughly until the ganache is smooth.
5. For icing, beat butter and shortening in a large bowl with an electric mixer until light and fluffy. Add melted chocolate; beat until combined. Add confectioners' sugar, 1 cup at a time, beating well on medium speed. Scrape the sides and bottom of the bowl often. Add milk, 1 tablespoon at a time, and beat on medium speed until light and fluffy.
6. To assemble, spread 1/4 of buttercream on the first cake layer. Spread 1/4 of ganache over the buttercream. Repeat with the remaining layers, leaving the sides of the cake bare.