How to make a Blood Orange Sangria Chocolate Cake

Hello my little baker bees, I posted this devilishly delicious dessert just over a month ago, and I'm thrilled I've gotten round to writing her up on here now. I love experimenting with alcohol (while also drinking it, of course) and matching the right libation with the right confection. On more than one occasion it doesn't work, but this one is honestly a match made in heaven... or should I say hell (lame Auntie joke, but you get my point). This came out extra lovely, if i do say so myself!

You may also be pleased to know that Devil Food Cake has fewer calories than a regular chocolate cake, which is perfect for those of us who can't visit the gym right now... And also love chocolate as much as I do (I could bathe in it, i swear... sorry for the horrid visual but its true).

What do I need?

• ​1¾ cup (220g)  All Purpose Flour
• 1¾ cup (350g) Sugar
• ¾cup (65g) Unsweetened Natural Cocoa Powder 
• 2 Tsp Baking Soda 
• 1 Tsp Baking Powder 
• ½ Tsp Salt 
• 2 Tsp Espresso powder
• ½ cup (120 ml) vegetable (or coconut) oil
• 2 Large Eggs 
• 2 Tsp Vanila Extract
• ½ cup (120 ml) Sour Cream
• 1 cup (240ml) Buttermilk 
• 1 cup (240ml) Fresh Hot Coffee (I used freshly ground) or decaf or water 

Butter cream frosting 

• 3½ cups (420g) Powdered Sugar 
• ½ cup (45g) Dutch Cocoa Powder 
• 1/4 Tsp Salt (just a pinch) 
• 1 cup (230g) Unsalted Butter (room temp.)
• 1 Tsp Vanilla Extract 
• ¾ Tbsp White Wine 

Syrup Mix

• 3 Tsp Simple Syrup
• 4 Tbsp Brandy 
• Half a Blood Orange (freshly squeezed)
• 3 Tsp White Wine 

if you don't have a juicier like me: Nana L'queur taught me a very simple (and effective) juicing method. Cut your orange in half, and poke with a fork a few time, then squeeze with both hands over a bowl.

What do I do?

1	Set your oven at 350, and prepare three greased 6 inch or 8 inch cake pans, lines with parchment paper.
2	Place all your dry ingredients into a bowl (or a standard mixer) and stir for 30 seconds until fully combined, Then add the vegetable oil, eggs, vanilla extract, and buttermilk. Mix on low speed until combined.

Nana L'queur's Pro Tips

• Dutch cocoa is more mellow in flavor which is perfect for those that don't like too much chocolate (leave now).
• For a thicker cake, use more sour cream (around ¾ cup) 
• It's always better to have extra batter than not enough. 

3	With your mixer still on low speed, add your hot water in a slow stream, then turn your mixer up to medium setting 6/8, mix until smooth about 2 minutes ( your batter will be thin, but that's ok my bees I got you) ​
4	Pour into prepared cake pans. No more than 2/3 full. ( You can used a scale, or if you like living life on the edge you can do it by eye. Bake for 40/45  minutes or until a wooden toothpick inserted  comes out clean. ​
5	Cool completely  before socking your cake with your simple syrup mix and frosting with chocolate buttercream. or any frosting of your choice.

Lucille L'queur's Fresh Tips

• You may be surprised to know, but the devil food cake has fewer calories than a regular  chocolate cake!​
• If you choose to make cupcakes, you'll get about 12-15 out of this recipe.
• If you don't like coffee, no biggie!! Swap it out for boiled water instead, but take note :- the coffee really does help bring the taste of chocolate out (but I know some of my bees may have diet restrictions).
• If using pre-made frozen buttercream frosting, to that, pop your frosting in the fridge, and add just a dash of milk or heavy cream to help it thaw, then she's ready to go.
  

Decorating

1	Using a paddle or whisk attachment with your stand mixer, beat your butter on a medium speed (the setting for my kitchen aid is speed 8) for about 2 minutes, or until its creamy.
2	Add powered sugar, cocoa powder, salt, vanilla extract, and 2 tbsp white wine (or you can leave this out if you prefer). Beat on low speed for a few seconds then raise your speed to high for about 2 minute, using a spatula to scrape down the sides throughout.
3	Add 1/4 cup powdered sugar or cocoa powder if it's not thick enough, or if too thick add another 2 tbsp of white wine or a little heavy cream.
4	Stack your cake, using  this frosting, then add an initial crumb coat using a palette knife. Add additional many layers as you want (I added 3 coats), but be sure to pop it in the fridge in-between each coat.

Storage

It's best eaten while fresh when possible, but of course you can store any leftovers in an airtight container in the fridge for up to 2 days.

Leftover buttercream frosting can be covered tightly then stored for up to one week in your fridge (or up to 3 months in your freezer). Thaw in the fridge, then beat on medium for a couple of seconds. and its it ready & creamy again.