butter, for greasing
200 g white chocolate, chopped
250 g butter, chopped
2 cups caster sugar
1/2 cup milk
1 orange, zest finely grated
1 3/4 cups plain flour
1/2 cup self raising flour
1/3 cup Grand Marnier
2 eggs, lightly beaten
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ingredients
For cake
Nonstick vegetable oil spray
1 2-pound box cake flour
2 tablespoons baking powder
1 teaspoon salt
1 1/2 cups (3 sticks) unsalted butter, room temperature
5 cups sugar
3 1/2 cups water, room temperature
6 large egg whites
12 ounces bittersweet chocolate bars, cut into 1/4-inch pieces
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Ingredients
1 box chocolate cake mix
3 eggs
1/2 cup vegetable oil
1/3 cup water
6 ounces semisweet chocolate chips
Chocolate Frosting
1/4 cup raspberry jam
2 pints fresh raspberries
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Ingredients
For cake layers:
13/4 cups unsweetened cocoa powder (not Dutch-process)
13/4 cups boiling water
4 ounces fine-quality bittersweet chocolate (not unsweetened), chopped
one 8-ounce container sour cream
1 tablespoon plus 1 teaspoon vanilla
3 cups all-purpose flour
2 1/2 teaspoons baking soda
1 teaspoon salt
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Ingredients
Cake Layers
4 cups orange juice, room temperature
4 ounces unsweetened chocolate, finely chopped
6 cups sifted cake flour
1 1/3 cups unsweetened cocoa powder
4 teaspoons baking soda
2 teaspoon salt
1 teaspoon baking powder
2 cups (4 sticks) unsalted butter, room temperature
6 cups sugar
8 large eggs, room temperature
2 tablespoons (packed) grated orange peel
2 tablespoons vanilla extract
2 cups miniature semisweet chocolate chips (about 12 ounces)
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