Orange Chocolate Carrot Cake
Nonstick vegetable oil spray 1 1/2 cups vegetable oil 4 large eggs 2 1/2 cups all purpose flour 2 1/4 cups sugar 2/3 cup unsweetened cocoa powder 2 teaspoons baking soda 1 teaspoon salt 3 cups finely shredded peeled carrots 1 cup (packed) sweetened flaked coconut 1 1/2 teaspoons grated orange peel 1 11-ounce can mandarin oranges, drained, cut into 1/2-inch pieces
Frosting 2 1/2 cups semisweet chocolate chips 1 cup (2 sticks) butter 1/3 cup powdered sugar 1/4 cup frozen orange juice, thawed
Preheat oven to 350¡F. Spray two 9-inch-diameter cake pans with 2-inch-high sides with nonstick spray. Using electric mixer, beat 1 1/2 cups oil & eggs in large bowl until well blended & thick, about 2 minutes. Add flour, sugar, cocoa powder, baking soda & salt; beat at low speed to blend. Increase speed; beat 1 minute longer (batter will be very thick). Stir in carrots, coconut & orange peel, then orange pieces. Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes in pans 10 minutes. Turn out onto racks; cool completely.
Frosting: Stir chocolate chips in heavy medium saucepan over very low heat until melted & smooth. Remove from heat & cool to lukewarm. Spoon 1/3 cup chocolate into small bowl & reserve for decoration. Beat butter and sugar in medium bowl until fluffy. Beat in remaining melted chocolate & orange juice concentrate.
Place 1 cake layer on platter. Spread with 2/3 cup frosting. Top with second cake layer. Spread remaining frosting over top & sides of cake. Arrange additional orange segments around top edge of cake. Rewarm 1/3 cup reserved chocolate to pourable consistency if necessary. Drizzle orange segments with chocolate, & white chocolate curls.
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