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This orange-curd-filled cake topped with Mrs. Milman's chocolate frosting was Martha's father's favorite. Make it as a birthday treat for someone special in your life.

Source: Martha Bakes, Episode MBLB1001


For the Frosting

For the Cake

For the Orange Curd


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How would you rate this recipe?
  • breppabwreast
    23 APR, 2016
    I love this, but shouldn't the printed version say medium low not medium high for the curd?
  • MS10880639
    11 OCT, 2015
    The cake is okay, but I prefer a moister cake with a tighter crumb that I've found in other recipes. The biggest disappointment was in the frosting. Absolutely, disastrous!!! I'm not sure if the intent was to make a spreadable solid frosting or a chocolate glaze. I realise that it's a ganache but after following it to the "T" this ganache simply would not solidify. In fact, even after 4 hours in the freezer, the stuff would not harden into an easy spreadable frosting. Any suggestions?
  • Lex
    19 MAY, 2014
    My new favorite cake! I took other commenters' advice about the frosting and cut the cream down to 2 cups, that was a mistake, the frosting is a bit too hard now. Made everything else exactly as the recipe stated and it came out perfectly. I used 2 8" pans 2" tall and it barely baked up to the rim, the orange curd is DELICIOUS and I'm glad I have some extra.
  • MS10444105
    22 APR, 2014
    Very tasty, if fussy. Orange curd was great, though I think it doesn't need as much butter as the recipe called for; I only got through two sticks of the cubed butter before the butter, plus the stirring, brought the curd down to room temperature and the curd could no longer melt the butter. Absolutely delicious, though, and holds a very nice shape. Like other reviewers, I reduced the cream in the ganache down to 1C, and got a firm but spreadable (and pipeable) ganache. Will make again.
  • Big Timus
    1 FEB, 2014
    Not sure what people are doing wrong. My frosting turned out as expected. Make sure you are stir it a couple of times when you are chilling it in the fridge and also don't place it in the fridge until it reaches room temp. I used 8" pan from Williams and Sonoma which are pretty deep (2") and mine cake didn't overlflow. I haven't tasted it yet but the only thing that went wrong was that one of my layers started to fall apart when I was cutting it in two.
  • Adrianaz
    15 JAN, 2014
    If using an 8 inch pan, make sure it is at least 2 inches deep, otherwise the cake will ooze out of the top. Otherwise, a 9 inch pan works too. The frosting worked well for me. I used heavy cream and a darker chocolate.
  • bogster76
    22 SEP, 2013
    I made this cake for my 3 year-old`s birthday and it came out DELICIOUS. I would definitely make it again! I have read some reviews before I decided which cake I was going to make and somebody was saying the ganache came out too runny. Someone else said it was perfect. I have to agree with LEAH7058 - the ganache was way too runny. Let it sit in the fridge for 24 hours and it still was runny. Next time, I would definitely try using less and maybe go with what she suggested. :-)
  • kingscrown
    15 SEP, 2013
    I've made the frosting recipe many times. Definitely way too much cream. Used 2 cups and still my frosting is pretty soft. Cake batter is too much for 2-8 inch pans. Maybe 2-9 inch pans would work better. I just put the extra batter into a mini loaf pan and we sampled the baked mini cake before the big cake unveiling for my son's birthday. He loves orange chocolate and this cake with it's filling and chocolate frosting really hit the spot. It was super yummy. Would definitely make again.
  • Cdiep1
    30 MAY, 2013
    This cake came out perfect I added a teaspoon of almond extract to it and i frosted with chocolate hazelnut frosting it taste heavenly! Thank you!
  • Leah7058
    13 APR, 2013
    I think there is a mistake in the frosting recipe--I used 1 1/3 cups of cream and it worked perfectly! This is the same ratio of cream to chocolate as my other ganache recipes.

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