3/4 cup unsweetened cocoa powder
3/4 cup all-purpose flour
3/4 cup cake flour
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
1 cup granulated sugar
1/2 cup light brown sugar
Zest of 1 orange (preferably organic)
1 teaspoon salt
2 large eggs, room temperature
3/4 cup sour cream
3/4 cup warm water
3 tablespoons butter, melted
1 teaspoon vanilla extract
Duff's Swiss Meringue Buttercream, recipe follows
Sparkly Candied Orange Peel, for garnish, recipe follows
10 egg whites
15 ounces sugar
2 pounds butter (8 sticks), cut into small pieces
2 large oranges (preferably organic), such as navels or other thick-skinned varieties
1 cup sugar
Sanding sugar, for coating
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