Name: Brown-Eyed Susan Cake
Total time: PLACEHOLDER
Ingredients: 1 recipe yellow cake batter for two 9-inch pans; 5 ounces (142 grams) unsweetened chocolate , melted; 2 teaspoons grated orange zest plus 1 tablespoon juice from 1 orange; 4 cups vanilla buttercream frosting; Yellow food coloring (optional); Semisweet chocolate chips; candied orange peel

Why This Recipe Works

In the 1950s, garden-themed cakes started cropping up in cookbooks like wildflowers and took on names such as chrysanthemum and pink azalea. To put together a brown-eyed Susan cake recipe, with the flavors of orange and chocolate, we took advantage of an already developed yellow butter cake recipe, stirring some melted chocolate into half of the batter and orange zest into the other half.

Before You Begin

In the 1950s, garden-themed cakes started cropping up in cookbooks like wildflowers and took on names such as chrysanthemum and pink azalea. The Brown-Eyed Susan Cake, with the flavors of orange and chocolate, is one of our favorites from this period.

Instructions

For the cake layers: Divide batter between two bowls. Stir 2 ounces (57 grams) melted chocolate into one bowl and orange zest into second bowl. Drop batter by spoonfuls into two greased 9-inch cake pans, alternating between chocolate and orange batters. Bake on middle rack in 350-degree oven until toothpick inserted in center comes out with a few crumbs attached, 20 to 25 minutes. Cool for 5 minutes, then turn layers out onto racks to cool completely.

For the frosting: Divide frosting between two bowls. Stir remaining 3 ounces (85 grams) melted chocolate into one bowl and orange juice into second bowl. Add 2 drops yellow food coloring (if using) to bowl with orange frosting.

To assemble: Spread chocolate frosting between cake layers and on sides of cake. Coat top of cake with orange frosting and decorate with chocolate chips and candied orange peel to resemble flowers.