1 pound granulated sugar
10 ounces all-purpose flour
8 fluid ounces buttermilk
4 fluid ounces canola oil
3 1/2 ounces cocoa powder, such as Valrhona
1/2 fluid ounce Madagascar bourbon vanilla extract
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon fine salt
2 eggs
Chocolate, Orange and Clove Infused Ganache Filling, recipe follows
Chinese Spiced Tea Buttercream, recipe follows
Chocolate curls, for garnish
Orange sugar crystals, for garnish
1 pound granulated sugar
4 ounces cocoa powder, such as Valrhona
2 ounces cornstarch
1/2 teaspoon fine salt
6 ounces dark chocolate, such as Valrhona
4 ounces unsalted butter
2 fluid ounces orange liqueur, such as Grand Marnier
1 tablespoon ground cloves
1/2 teaspoon orange oil
8 ounces granulated sugar
4 ounces egg whites
2 pounds unsalted butter, at room temperature
1 pound confectioners' sugar
3 tablespoons loose Chinese mandarin orange tea
1 tablespoon loose Chinese mandarin orange tea, ground in a food processor and sifted to remove larger pieces
1 tablespoon Madagascar bourbon vanilla extract