Smokey Mountain Breakdown

This is a truly impressive cake with a pleasing and unusual melange of flavors. I've made it in the style that I use for parties which means that the cake shown is about 8 inches tall. You may half the ingredients to make a normal sized cake at home.

I recommend using blood oranges where available. I have cheated a bit on this one by using Duncan Hines Fudge Cake mix for the layers. My mixer has been burned up for some time and I have not yet replaced it. To use the layer cake recipe shown, you will need a mixer. If you wish to use box mix as I did, simply add your instant coffee gradually while mixing the cake.

This looks like a lot of work for this cake, but don't be intimidated by it. I think it will come together quite quickly the second time it is made. The saffron does not add much flavor but imparts intriguing streaks of color to the filling.

Orange Saffron Filling

3 cups granulated sugar
12 tablespoons cornstarch
1/2 teaspoon salt
1 cup cold water
1 cup orange juice + 4 TBSP frozen concentrate--mixed
6 large egg yolks -- beaten
4 tablespoons unsalted butter
3 cups boiling water
6 tablepoons orange zest
2 pinches saffron
1/2 cup Grande Marnier (optional)

Sift sugar, cornstarch and salt into a medium saucepan. Gradually blend in the cold water, Grande Marnier and orange juice mixed with concentrate. Place saucepan over medium-low and whisk until smooth. Add the eggs and 2 tablespoon butter and blend thoroughly. Stir constantly with a wooden spoon until thickened and add the boiling water. Continue stirring until the mixture reaches the desired thickness, about 2 to 3 minutes. Remove from heat and stir in the orange zest and saffron; cover with plastic wrap and place in the fridge to cool.

Notes: Blood oranges are preferred when available. Do not leave this…recipe requires constant stirring.

Cake Layers

3 sticks unsalted butter softened
6 cups sugar
6 eggs
4 teaspoons vanilla extract
8 (1-ounce)squares unsweetened chocolate melted
1/2 cup powdered instant coffee
6 cups flour
6 Teaspoons baking soda
1 teaspoon salt
1 1/2 cup buttermilk
2 2/3 cups boiling water

Preheat oven to 350 F. Prepare 3 9-inch cake pans. In a large bowl, cream butter and sugar with an electric mixer on medium speed until fluffy. Add eggs and vanilla and beat until well blended. Add chocolate and beat, gradually adding instant coffee. In a separate bowl, mix together flour, baking soda, and salt. Add to chocolate mixture gradually, alternately with buttermilk. Beat until well blended. With mixer on low speed, add boiling water and beat until smooth. Pour into pans, then bake 35 to 40 minutes, or until a toothpick inserted in center comes out clean. Cool in pans 15 minutes, then up-end onto a cake rack until finished cooling.

Chocolate Fudge Frosting

4 cups sugar
2 cups cream
4 squares bakers chocolate

Place sugar and cream in a cold stainless steel pan. Bring to a rolling boil and let boil on high for three minutes. Cut the heat back to medium high and let boil until it reaches the hard ball stage. Pour out into a mixing bowl and put four blocks of unsweetened bakers chocolate in with the mixture. Let the chocolate melt. After it cools a bit, place in the mixer on high until it reaches the consistency of frosting. If the frosting seizes, just add a few drops of cream and continue to mix.


Cake Composition

1. First, make and cool the filling.
2. Take cooled cake layers and split in half using a bread knife. This will give you six layers.
3. Place each layer on top of the next with a generous layer of filling.
4. When done, spread the filling over the outside of the cake.
5. Make the frosting and cool until warm. You may have to add extra cream to keep it in a frosting consistency.
6. Ice the cake and decorate with almond slivers.


Enjoy!