Chocolate cake

INGREDIENTS
Cake
12 navel oranges, large
1 cup sugar
¾ cup flour
¼ tsp. salt
¼ tsp. baking soda
2 oz. unsweetened chocolate, cut into ¼-inch pieces
½ cup coffee, hot
1 large egg, room temperature
¼ cup oil
¾ tsp. vanilla extract
¼ cup sour cream
Orange Buttercream Icing
fruit from the 12 naval oranges
¼ cup butter, softened
2 cups confectioner's sugar
1 tsp. grated orange peel
¾ tsp. vanilla extract

METHOD

Preheat your grill to medium-low, 325°F.
In a mixing bowl, sift together the sugar, salt, and baking soda. Set aside.
Pour the coffee over the cut up chocolate and let it sit to melt. In a separate bowl, beat the eggs, add the oil, vanilla and sour cream. Beat well.
Whisk the chocolate and coffee together, when smooth, add it to the egg mixture and combine.
Fold the flour mixture slowly into the liquids until incorporated.
Cut off the top third of each orange, reserving the tops for garnish. Scrape out the fruit inside leaving the empty shell.
Fill each orange ¾ of the way full with the batter. Place each orange on an 8-inch square of aluminum foil and place directly onto the grill over the unlit side.
Grill-bake for 15 to 20 minutes or until a toothpick inserted comes out clean.
Orange Buttercream Icing

Put the leftover orange chunks into a strainer, (the wire mesh kind) and, using a spoon, mush out the juice from the orange bits. Set aside both juice and pulp.
In a small bowl, cream butter until light and fluffy then beat in the confectioners’ sugar, orange peel and vanilla.
Add enough orange juice to achieve frosting consistency. If you want a little extra zing to your orange buttercream, use the orange pulp instead of the peel and add a little extra pulp instead of juice until you get frosting consistency.

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