15 hours ago, oli said:What would be the ideal frosting besides chocolate that will take it over the top?
If your question is addressed to me, in the past I have made orange buttercream for this cake -- using Tang for the orange flavor! (Though I confess I have not attempted a buttercream of any kind in a quarter of a century.) I also once frosted a three layer rendition of this cake with an Italian meringue. The Italian meringue was memorable, as while transporting my creation to a party the top layer slid off onto a quiche.
For a time I investigated methods of heating the KitchenAid mixer bowl in order to simplify making a meringue. I found there was a patent on using metal tubing on the outside of the bowl. I looked into using a laboratory version of an Anova to circulate hot water. Nothing came of it. Then @Kerry Beal enabled me into getting a KitchenAid Precise Heat Mixing Bowl. I haven't tried it but the PHMB might work. Problem is the PHMB bowl is smaller than a standard mixing bowl and would not make much meringue. Perhaps enough for at least one layer. Hmm.
Last night I dusted Penzeys' high fat Dutch cocoa over a slice of my cake. Simple and delicious.
