Chocolate Cake with Chocolate-Orange Sauce

Aimee Herring Preheat oven to 350 degrees F. Butter a nonstick 9-inch cake pan. Cut and butter a circle of parchment to fit into bottom of pan. Set pan aside.

In a large bowl, sift flour, sugar, 1/2 cup cocoa, baking soda, and salt; set aside. In a medium bowl, beat egg whites until glossy and soft peaks form. Using a rubber spatula, stir buttermilk, applesauce, and oil into flour mixture until combined and batter is smooth. Fold egg whites into batter and transfer to prepared pan.

Bake cake, with rack set in the middle, until a toothpick inserted into center tests clean, 40 to 45 minutes. Transfer pan to a wire rack and let cool for 20 minutes. Invert cake and let cool completely.

Meanwhile, in a medium bowl, beat together cream cheese, confectioners' sugar, and 1/2 cup cocoa. In a medium pot over medium-high heat, bring juice to a boil and cook until reduced by half, 2 to 3 minutes. Add juice to cocoa mixture and stir until combined and the consistency of molasses. Pass sauce through a fine strainer for a smooth and silky consistency. Stir in orange liqueur, if desired. Sift remaining 2 teaspoons cocoa over cake. Slice cake, spoon sauce over each slice, and serve.