Adapted from How Sweet It Is
2 3/4 cups cake flour
3 teaspoons baking powder
1/4 teaspoon salt
1 stick (4 ounces) unsalted butter, melted
1 1/2 cups sugar
1/4 cup orange zest (I used 6 oranges)
2 teaspoons vanilla
3/4 cup orange juice
1/2 cup sour cream
Preheat oven to 350*F. Line two 8inch round cake pans with parchment circles, grease the pans and the parchment, set aside.
In a bowl sift together the flour, baking powder, and salt. Set aside.
In a large measuring cup whisk together the vanilla, orange juice, and sour cream. Set aside.
In the bowl of a mixer, rub the orange zest into the sugar until fragrant. Add the melted butter and beat until combined. Add the eggs one at a time, beating well and scraping the bowl after each addition. Add half of the dry ingredients, mix gently to combine, followed by the orange-sour cream mixture to combine, followed by the remaining dry ingredients, mix until just combined. Divide the batter evenly between the two prepared pans and bake in the center of the oven for 25-30 minutes or until a toothpick inserted in the center of the cakes comes out clean. Remove from oven and cool in pans on a cooling rack about 10 minutes before turning out and cooling completely.
Chocolate Sour Cream Frosting
Adapted slightly from Sky High: Irresistible Triple Layer Cakes
I subbed the corn syrup for golden syrup and added extra sour cream where the recipe called from half and half.
12 ounces semisweet or bittersweet chocolate, chopped or in chips
1 stick (4 ounces) unsalted butter
2 Tablespoons golden syrup
pinch of salt
3/4 cup sour cream, room temperature
Melt the chocolate, butter, golden syrup, and salt over a double boiler until smooth. Remove from heat and whisk in the sour cream. Continue to whisk until spreadable, but still soft–use to frost the cake immediately. The frosting will set up to a fudge-like consistency at room temperature.