Chocolate Orange Cake

Candied Oranges -

Slice the orange.

Add sugar and water to small pot. Bring to a boil and stir to entirely dissolve sugar.

Reduce to a simmer and add orange slices. Try not to overlap them.

Let gently simmer for 1 hour, until the pith is nearly transparent. Use tongs to turn them occassionally.

Use tongs to remove slices, and dry on a wire rack. Coat in granulated sugar if desired. (I desire this.) Leave dry at room temp (not fridge) for 24-48 hours. Can be longer.

Cake

Preheat oven to 350 degrees.

Grease 8" cake pan then line bottom and sides with parchment paper.

In large bowl, mix flour, sugar, cocoa powder, baking soda, baking powder and salt. Stir to combine. Set aside.

In the standmixer bowl, mix oil, eggs, orange extract, buttermilk, orange juice and water until combined. (I mix by hand here.)

Add dry ingredients to wet ingredients and beat until combined.

Weigh the batter and pour half into pan. Refrigerate the other half.

Bake for 26 minutes, until center is not jiggle and a toothpick comes out clean.

Cool in pan for 5 minutes, then wire rack.

While first cake is cooling bake the second cake. You can reuse the parchment paper.

Cool in pan for 5 minutes, then wire rack. Wait until completely cool to frost. If needed, wrap tightly in saran wrap and store in fridge overnight.

Frosting - make this while the cake is in the oven.

Place the butter in a mixing bowl. Zest half of the orange directly into the bowl (about 1 tablespoon). Use a mixer on high speed to beat until light and fluffy, about 2 minutes.

Sift the powdered sugar and cocoa into the bowl. Mix on low speed to combine. Add the milk, 1 tablespoon at a time, until you reach your desired consistency. You may not need all of the milk. Add the orange extract and give the frosting a final mix on medium, until fluffy.