We a confession: we are in love with Audrey Hepburn. But who isn’t, right? She had it all: beauty, brains, charm, compassion, grace, style and the list goes on. Every man wanted to be with her and every woman still wants to be her. Roman Holiday, Sabrina, Breakfast at Tiffany’s, My Fair Lady….We admit, our infatuation will never end.
“Let's face it, a nice creamy chocolate cake does a lot for a lot of people; it does for me.” - Audrey Hepburn
A chocoholic, too! Audrey’s a girl after our own heart!
So, in honor of her 84th birthday on May 4th, we will be baking a chocolate cake recipe worthy of her undeniable elegance and grace. Grab your filly apron & join us in the kitchen.
Orange A-Go-Go Chocolate Cake
~1 1/2 cups all purpose flour ; plus 1 tbs
~1 cup sugar
~1 tsp baking powder
~1/2 tsp baking soda
~2/3 cup cocoa powder
~1 1/2 sticks of butter, at room temperature
~2/3 cup sour cream
~3 tsp vanilla extract
~1 cup finely chopped Orange A-Go-Go bar (approx. 2 bars)
Preheat the oven to 350 degrees.
Grease and flour two, 9 in cake rounds. (Or line muffin tins for 24 cupcakes).
In a large bowl cream the butter and sugar together with an electric mixer, until pale in color. Add the eggs one at a time, scraping the bowl with each addition. Mix until well incorporated.
Add sour cream and vanilla to the mixture until evenly combined.
In a separate bowl, combine the flour, cocoa powder, baking soda and baking powder.
Gradually add the dry ingredients to the butter mixture; scraping the bowl between each addition.
Toss a tablespoon of flour with the chopped chocolate pieces, until evenly coated. Then fold in chocolate pieces with a spatula into the batter.
Carefully distribute batter to your prepared baking dish.
If using muffin tins, fill them until 3/4 full; approximately the size of a large ice cream scoop.
If using cake pans, divide the batter in half and pour evenly into each pan.
Orange A-Go-Go Frosting
~3 sticks of butter, *at room temperature
~3 Orange A-Go-Go bars, melted and cooled
~4 cups of confectioners’ sugar
~2 tbs of milk or heavy cream
~1 tsp vanilla
In a large mixing bowl beat the room temperature butter until smooth and pale in color.
Slowly add the melted chocolate, until just combined. Add milk and vanilla. Scrape the bowl at this point to make sure everything is incorporated.
Lastly, carefully add the sugar with your mixer on medium speed. Mix until combined and frosting is light and fluffy.
* If frosting is not smooth add confectioners’ sugar in tablespoon increments, until you have the desired texture.
The cake is out of the oven and our Blu-ray is queued for our all-Audrey-all-night marathon. Which Audrey Hepburn classic is your favorite?