EXCELLENT CAKES RECIPES

Steps:

• Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl and mix until combined.
• In another bowl, combine the buttermilk, oil, eggs, and vanilla.
• With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. 
• Pour the batter into two 8-inch round prepared pans and bake for 30 to 40 minutes at 350°F, until a cake tester or toothpick comes out mostly clean (not wet).
• Cool in the pans for about 10 minutes, then turn them out onto a cooling rack and cool completely.

Steps:

• Warm 1/2 cup ale and dissolve the yeast in it.
• Let sit about 5 minutes or until the yeast begins to froth in the ale.
• Mix cream, sherry and remaining 1/2 cup ale in a large bowl.
• In the bowl of an electric mixer fitted with the paddle attachment, mix the flour, spices and sugar at a low speed.
• Then cut in the butter until pea-size bits remain and the mixture resembles wet sand.
• Slowly add the barm, the cream-sherry-ale mixture, eggs, egg yolk, rose water and lemon juice while the mixer is running.
• Beat until combined on low speed.
• Stir in the currants and orange peel with a wooden spoon.
• Cover the bowl with plastic wrap; allow the dough to rise for 1 hour, or until doubled in volume, in a warm place.
• Spray two 10-inch cake pans with nonstick spray; line bottoms with parchment paper.
• Divide the dough in half; press each half into cake pans.
• Cover with plastic wrap; allow the dough to rise in a warm place until the pans are three-quarters full, about 1 hour.
• Gently remove the plastic wrap; bake the cakes in a 340-degree oven until a toothpick comes out clean, 45-60 minutes. Let cool.
• Using a serrated knife, slice the rounded top off of each cake, making it level and flat.
• Slice each cake in half horizontally, making two layers from each pan, being careful to keep the layers as even as possible.
• You will end up with four even round layers.
• Brush each layer with the tea simple syrup.
• Place one layer on a cake stand or plate.
• Top with orange buttercream, spreading the icing to the edge.
• Repeat with the other layers, building a four-layer cake.
• Finish the cake by icing the top and sides with the orange butter cream.
• Garnish with candied orange peel or dehydrated orange slices.
• Heat 3/4 cup granulated sugar and 1 cup water to a boil in a small saucepan.
• Remove from heat.
• Add 1 black tea bag; steep until the syrup turns brown, about 5 minutes.
• Remove the tea bag; stir in 1 ounce spiced rum and 1 teaspoon rose water.
• Let stand at room temperature until ready to use; can be made and kept refrigerated up to 3 days in advance.
• Place 2 1/2 pounds confectioners' sugar and 2 cups egg whites in the heat proof bowl of an electric mixer.
• Set the bowl over a pan of gently simmering water; whisk until the sugar has dissolved and the egg whites are hot to the touch, about 3 minutes.
• The mixture should be completely smooth.
• Transfer the bowl to the mixer stand.
• Using the whisk attachment, beat on high speed until the mixture has cooled completely and formed stiff and glossy peaks, about 10 minutes.
• Cut 2 pounds (8 sticks) butter into 1/2-inch pieces and add it, one piece at a time, beating until incorporated after each addition.
• Add the zest of 2 oranges; slowly whisk to combine.