6 ½ozdark chocolate, melted and slightly cooled (185g)
¼cupunsweetened cocoa powder (20g)
Preheat oven to 350°F. Grease 2 (9 inch) round cake pans with butter. Add parchment paper to bottom so it sticks and grease with more butter. Add a sprinkle of flour and make sure it coats the entire cake pan.
In a medium bowl, combine the flour, sugar, cocoa powder, baking soda, baking powder and salt.
In the bowl of a stand mixer, beat together the eggs, buttermilk, greek yogurt, canola oil, orange juice, orange zest and vanilla extract until smooth. Slowly add the dry ingredients with the mixer on low until there are no more clumps of flour. Add the hot coffee and mix until combined.
Pour the batter into the 2 cake pans, dividing evenly. Bake for 30-35 minutes or until a toothpick comes out clean. Remove from oven and let cool for 5 minutes. Run a knife or offset spatula around edge of cake to loosen. Place cooling rack on top of cake and flip to have cake set on cooling racks. Cover and let cool completely before adding buttercream.
Chocolate Meringue Buttercream
Bring a large pot of water just 1 inch high to boil. Place bowl of stand mixer over top and add 6 egg whites and sugar. Whisk until the egg whites are warm to touch and sugar has dissolved. It should reach about 160°F.
Remove the bowl from heat and immediately add to the stand mixer. With the wire whisk attachment, whip the egg whites for 7-10 minutes or until stiff peaks form. Allow the egg whites to cool for another 10 minutes.
Once cool, add softened butter 1 tablespoon at a time with the mixer on low speed. Let each tablespoon of butter incorporate before adding the next. The meringue might deflate slightly before all the butter is added but don't worry. Once all butter is added, you might need to mix for another 3-5 minutes until it's light and fluffy. Once it reaches the desired consistency, add the vanilla extract, salt, melted chocolate, cocoa powder and orange zest. Beat until everything is combined and still fluffy.
Heat chocolate and coconut oil in small bowl in microwave in 30 second intervals until melted. Let cool for 15 minutes.
To Assemble Cake
To assemble the cake, place one cake layer on a cake stand or plate, top with an even layer of buttercream. Place the second layer on top, then use the remaining buttercream to frost the top and sides of the cake. If using chocolate drip, place cake in freezer for 15 minutes.
Use a spoon to drizzle the chocolate drip around the edge of the cake. Take the back of the spoon to encourage it to drip over the edge. Add the rest to the middle so it is covered. Top with some oranges, orange peels or zest if desired.
Do not skip the buttermilk as it helps create the moistness you expect. If you don’t have buttermilk you can make your own.
If you don’t have Greek yogurt, you can replace with sour cream.
1 teaspoon of orange extract replaces 1 tablespoon of orange zest if you prefer to use it.
All refrigerated items should be at room temperature, which helps the batter mix easily and evenly.
Allow the cakes to completely cool before adding the frosting, otherwise it will melt.
Make sure the cake is cold before adding the drip if using, so the coconut oil can react and harden as it drips.
If you don't have 9 inch cake pans, you can make this cake in a 9x13 cake pan or 12x17 sheet pan. It should take about 40-45 min or 20-25 minutes, respectively.