Made this for farewell party at school. Chocolate cake is great for any occasion even for Xmas cake; I have made it too many times 
Cake
4 squares unsweetened Baker’s dark chocolate
1/3 cup cocoa powder
1 cup hot boiling water
1 cup milk
1 tbsp vanilla extract
3 eggs
2 1/4 cup all purpose flour
2 tsps baking powder
1 tsp baking soda
1 cup margarine
2 cups sugar
Buttercream
5-6 egg whites
1 block of unsalted butter, softened but still a little firm
Orange essence as needed
Sugar as needed (I used more than 3 cups sugar and the result was enough to cover 2 medium round cakes)
Method
Chop unsweetened chocolate and place it in a heatproof bowl, mix in cocoa powder. Boil a sum of water, and pour water into the bowl, stir until chocolate melted. Set aside.
Preheat oven to 350 F
Combine flour, baking powder and baking soda, set aside.
Cream margarine and add in sugar bits by bits, until fluffy then add in eggs one at a time. Add in vanilla extract followed with melted and cooled chocolate mixture.
Add in a little flour, followed with a little milk, until all used up; begin with flour and end with flour.
Pour batter and bake for 30-40 minutes or until a knife inserted in the center comes out clean.
Cool cake before frosting
Bring water to a boil, lower heat to simmer. Place sugar and egg white into a heatproof bowl, place bowl ontop simmering water, whisk until sugar all dissolved. Set aside to cool. Using electric mixer, beat butter until fluffy, pour cooled sugar mixture, beat well. Drop a couple dots of orange essence. Frost cake as desired and decorate with slices of oranges.
Chocolate Orange Cake
Ingredients
Cake
- 4 squares unsweetened Baker's dark chocolate
- 1/3 cup cocoa powder
- 1 cup hot boiling water
- 1 cup milk
- 1 tbsp vanilla extract
- 3 eggs
- 2 1/4 cup all purpose flour
- 2 tsps baking powder
- 1 tsp baking soda
- 1 cup margarine
- 2 cups sugar
Buttercream
- 5-6 egg whites
- 1 block of unsalted butter softened but still a little firm
- Orange essence as needed
- Sugar as needed I used more than 3 cups sugar and the result was enough to cover 2 medium round cakes
Instructions
- Chop unsweetened chocolate and place it in a heatproof bowl, mix in cocoa powder. Boil a sum of water, and pour water into the bowl, stir until chocolate melted. Set aside.
- Preheat oven to 350 F
- Combine flour, baking powder and baking soda, set aside.
- Cream margarine and add in sugar bits by bits, until fluffy then add in eggs one at a time. Add in vanilla extract followed with melted and cooled chocolate mixture.
- Add in a little flour, followed with a little milk, until all used up; begin with flour and end with flour.
- Pour batter and bake for 30-40 minutes or until a knife inserted in the center comes out clean.
- Cool cake before frosting
Buttercream
- Bring water to a boil, lower heat to simmer. Place sugar and egg white into a heatproof bowl, place bowl ontop
- simmering water, whisk until sugar all dissolved. Set aside to cool. Using electric mixer, beat butter until fluffy, pour cooled sugar mixture, beat well. Drop a couple dots of orange essence. Frost cake as desired and decorate with slices of oranges
