Orange Cappuccino Cake

Ingredients

• 2 oz baker's chocolate sweet
• 0.5 cup water 
• 0.3 cup coffee instant
• 1 tablespoon orange zest grated
• 2 cups flour all-purpose
• 1 teaspoon baking soda 
• 0.3 teaspoon salt 
• 1 cup butter softened
• 2 cups granulated sugar 
• 4  eggs separated
• 1 teaspoon vanilla 
• 1 cup buttermilk 
• 2 oz baker's chocolate sweet
• 0.5 cup butter 
• 2 tablespoons coffee instant
• 8 cups powdered sugar 
• 0.3 cup milk 
• 0.3 cup orange juice 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• hand mixer

Directions

1. Heat oven to 350°F. Grease and flour 13x9-inch pan. In small saucepan, heat 2 ounces chocolate and the water over low heat, stirring frequently, until chocolate is melted. Stir in 1/4 cup coffee mix (dry) and orange peel; cool slightly. In medium bowl, mix flour, baking soda and salt; set aside.
2. In large bowl, beat 1 cup butter and the granulated sugar with electric mixer on medium speed until fluffy. Beat in egg yolks, 1 at a time, beating well after each addition. Beat in chocolate mixture and vanilla. Beat in flour mixture alternately with buttermilk, beating until smooth after each addition.
3. In medium bowl, beat egg whites with electric mixer on high speed until stiff peaks form. Fold into batter.
4. Pour into pan.
5. Bake 42 to 45 minutes or until top springs back when touched lightly. Cool completely, about 1 hour.
6. In medium saucepan, heat 2 ounces chocolate and 1/2 cup butter over low heat, stirring frequently, until melted and smooth. Stir in 2 tablespoons coffee mix (dry). In large bowl, beat powdered sugar, milk, orange juice and melted chocolate mixture on medium speed until light and fluffy.
7. Spread frosting evenly over cake.