CHOCOLATE ORANGE CAKE
Provided by Food Network
Categories dessert
Time 2h10m
Yield 8 to 10 servings
Number Of Ingredients 24
Steps:
- For the cake: Preheat the oven to 350 degrees F. Grease two 8-inch cake pans with butter.
- Dissolve the espresso powder in 1/4 cup hot water, then stir into the orange juice. Set aside.
- In the bowl of a stand mixer fitted with the whisk attachment, sift the cake flour, sugar, cocoa, baking soda, baking powder and salt. Mix on a low speed. In a second bowl, lightly whisk together the oil, buttermilk and eggs; slowly add to the flour mixture. Increase the mixer speed and whisk until fully incorporated. Fold in the orange juice-coffee mixture.
- Pour the batter into prepared cake pans. Bake until a toothpick inserted into the center of the cakes comes out clean, 20 to 25 minutes.
- For the cookies-and-cream filling: Combine the heavy cream and white chocolate in a microwave-safe bowl. Microwave for 1 minute, then stir until smooth. Set aside to cool.
- In the bowl of a stand mixer fitted with the whisk attachment, whip the cream cheese, butter and vanilla until light and fluffy. Add the white chocolate mixture and whip for another minute. Lower the mixer speed, gradually add the confectioners' sugar and whip for another minute at high speed. Fold in the cookies. (Makes 2 cups.)
- For the buttercream: Place the egg whites, sugar and salt in a stand mixer bowl and set the bowl over a pan of simmering water. Whisk until the mixture is warm to the touch and all the sugar has dissolved. Attach the bowl to the mixer and whisk until soft peaks form, 8 to 10 minutes. Add the butter, a few tablespoons at a time, then whisk in the vanilla. Switch to the paddle attachment and continue mixing at low speed until the buttercream becomes smooth, another minute or two. (Makes 5 cups.)
- To assemble the cake: Place one cake layer on a cake board and pipe a border of buttercream along the circumference (to act as a pool for the filling). Fill the center with the cookies-and-cream filling. Top with the second cake layer and frost the entire cake with the buttercream.
CHOCOLATE-ORANGE GUINNESS CAKE
Make and share this Chocolate-Orange Guinness Cake recipe from Food.com.
Provided by Millereg
Categories Dessert
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375F, and grease 2 8-9cake pans.
- Cream the butter and sugar together until light and fluffy.
- Sift the flour, baking powder, salt and cocoa powder into a bowl.
- Add the orange rind to the creamed butter and beat in the eggs, one at a time, including a spoonful of the measured flour mixture with each one, and beating well between additions.
- Gently mix in the Guinness, a tablespoonful at a time, including another spoonful of flour with each addition.
- If there's any flour left over, fold it in gently to mix; blend thoroughly without over-beating.
- Divide the mixture between the tins, smooth down, and put the cakes into the center of the preheated oven.
- Reduce the heat to moderate (350F) and bake for 35-40 minutes, or until the cakes are springy to the touch and shrinking slightly in the pans.
- Turn out and cool on a wire rack.
- While the cakes are baking, make the icing.
- Cream the softened butter and icing sugar together thoroughly, then blend in the grated orange rind and enough juice to make an icing that is soft enough to spread.
- When the cakes are cold, use half the icing to sandwich them together, and spread the rest on top.
CHOCOLATE ORANGE CAKE
I love the combination of chocolate and orange and this recipe complements both. Since I process oats to add to the flour, they're undetectable, so it's our healthy little secret. -Linda Dalton, Stoughton, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12 servings.
Number Of Ingredients 20
Steps:
- Coat an 8-in. square baking dish with cooking spray and sprinkle with 2 teaspoons cocoa; set aside. Place oats in a small food processor; cover and process until ground. Set aside., In a large bowl, beat the sour cream, sugar blend, eggs, Triple Sec, butter, oil and vanilla until well blended. Combine the flour, ground oats, baking powder, baking soda, salt and remaining cocoa; gradually beat into sour cream mixture until blended. Stir in chocolate chips and orange zest., Transfer to reserved dish. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., For frosting, in a small bowl, beat cream cheese until fluffy. Add the confectioners' sugar, orange zest and juice; beat until smooth. Frost top of cake. Refrigerate leftovers.
Nutrition Facts : Calories 192 calories, Fat 9g fat (4g saturated fat), Cholesterol 51mg cholesterol, Sodium 210mg sodium, Carbohydrate 22g carbohydrate (13g sugars, Fiber 1g fiber), Protein 5g protein.
DECADENT CHOCOLATE ORANGE CAKE
Moist orange cake layers separated by dark chocolate ganache and orange flavored cream cheese filling.
Provided by schmerna
Categories Desserts Chocolate Dessert Recipes
Time 1h35m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Coat two 8 inch round cake pans with cooking spray, and line bottoms with parchment paper.
- Using a vegetable peeler, remove zest from oranges in strips. Place in food processor, and coarsely chop, stopping occasionally to scrape down sides of bowl. Add 1/3 cup sugar and blend until peel is minced. Add 1/4 cup marmalade, and pulse until mixture is pureed. Transfer to a large bowl. Add 3/4 cup unsalted butter, and 1 teaspoon vanilla.
- With an electric mixer, cream mixture until light and fluffy. Beat in 1 cup sugar. Add eggs 1 at a time, beating well after each addition. Sift together flour, baking powder, and baking soda into small bowl. Beat in the flour mixture alternately with the orange juice, mixing just until incorporated. Divide batter into prepared pans.
- Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
- For the Chocolate Ganache: Bring cream and butter to simmer in heavy large saucepan. Remove from heat, add chocolate chips and stir until melted.
- For Orange Cream Cheese Filling: in a small bowl, beat together cream cheese, 1 tablespoon sugar, and 2 tablespoons marmalade.
- To assemble cake: Cut each cake into 2 layers. Place 1 layer on plate. Spread filling on the bottom cake. Pour hot ganache over bottom layer, let cool slightly. Top with second cake layer. Spread with filling. Pour hot ganache over second layer. Repeat for third layer. Top with fourth cake layer. Pour remaining ganache over entire cake for a shiny finish. Refrigerate uncovered cake until ganache is a hard coating.
Nutrition Facts : Calories 704.8 calories, Carbohydrate 77.5 g, Cholesterol 157.2 mg, Fat 43.5 g, Fiber 2.8 g, Protein 8.1 g, SaturatedFat 26.3 g, Sodium 141.5 mg, Sugar 50 g
DARK CHOCOLATE & ORANGE CAKE
A dense, dark and devilishly delicious cake, this will be gone before you know it
Provided by Good Food team
Categories Afternoon tea, Buffet, Dessert, Treat
Time 2h10m
Yield Cuts into 10 slices
Number Of Ingredients 12
Steps:
- Pierce the orange with a skewer (right through). Cook in boiling water for 30 minutes until soft. Whizz the whole orange in a food processor until smooth; let cool.
- Preheat the oven to 180C/gas 4/fan 160C.Grease and line the base of a 23cm/9in round cake tin. Melt the chocolate in a heatproof bowl set over a pan of simmering water or in the microwave for 2 minutes on High, stirring after 1 minute. Let cool.
- In a large bowl, lightly beat the eggs, sugar and oil. Gradually beat in the puréed orange, discarding any pips, then stir in the cooled melted chocolate. Sift in the cocoa, flour and baking powder. Mix well and pour into the tin. Bake in the centre of the oven for 55 minutes, or until the cake springs back when lightly pressed in the middle. (Check after 45 minutes and cover with foil if it is browning too much.) Allow to cool for 10 minutes in the tin, then turn out on to a wire rack to cool completely.
- Make the chocolate ganache: put the chocolate into a heatproof bowl. Bring the cream to the boil and pour over the chocolate. Leave for 2 minutes, then stir until smooth. Set aside until firm enough to spread over the cake - up to 1½ hours.
- Transfer the cake to a serving plate. Using a palette knife, swirl the ganache over the top. Decorate with strips of candied orange peel.
CHOCOLATE-ORANGE POUND CAKE
Bring a Chocolate-Orange Pound Cake to your next party or get-together. White chocolate morsels make this Chocolate-Orange Pound Cake a real treat.
Provided by My Food and Family
Categories Dairy
Time 2h
Yield 12 servings
Number Of Ingredients 11
Steps:
- Heat oven to 325°F.
- Add vinegar to milk; stir. Combine flour, baking powder and salt. Beat butter and sugar in large bowl with mixer until light and fluffy. Stir in orange extract. Beat in eggs, 1 at a time. Add flour mixture alternately with milk mixture, beating well after each addition. Stir in remaining ingredients.
- Pour into greased and floured 9x5-inch loaf pan.
- Bake 1 hour 30 min. or until toothpick inserted in center comes out clean. Cool cake in pan 15 min.; remove to wire rack. Cool completely.
Nutrition Facts : Calories 410, Fat 23 g, SaturatedFat 14 g, TransFat 0.5 g, Cholesterol 105 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
CHOCOLATE-ORANGE LAYER CAKE
Combine gorgeous pre-baked chocolate cakes with a delightful orange frosting in this Chocolate-Orange Layer Cake. Watch our video to see how orange zest enhances the flavor of this Chocolate-Orange Layer Cake.
Provided by My Food and Family
Categories Recipes
Time 35m
Yield 16 servings
Number Of Ingredients 8
Steps:
- Beat first 5 ingredients with mixer until blended.
- Cut each cake horizontally into 2 layers. Stack on plate, spreading 3/4 cup frosting between each layer. Frost top and side with remaining frosting.
- Microwave chocolate and COOL WHIP in microwaveable bowl on HIGH 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Cool 15 min.; spread over top of cake, allowing excess to drizzle down side. Keep refrigerated.
Nutrition Facts : Calories 540, Fat 28 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 105 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 5 g
CHOCOLATE ORANGE CAKE
Provided by Trisha Yearwood
Categories dessert
Time 1h30m
Yield 12 servings
Number Of Ingredients 14
Steps:
- For the cake: Preheat the oven to 350 degrees F. Mix together the softened butter and 1 tablespoon of the cocoa to make a thick paste. Use this paste to paint the inside of the Bundt pan. Set aside.
- In an electric mixer, combine the flour, granulated sugar, baking soda, salt, cinnamon and remaining 1/2 cup cocoa and mix until blended. Add the orange juice, mayonnaise, vinegar and vanilla and mix until just combined, 1 to 2 minutes. Fold in the orange zest. Pour the batter into the prepared pan and bake until a toothpick inserted in the cake comes out clean, 45 minutes. Cool in the pan for 10 minutes, and then turn out onto a cooling rack to cool completely.
- For the chocolate glaze: Mix the confectioners' sugar and cocoa together. Whisk in the orange juice, 1 tablespoon at a time, until it reaches a good consistency to drizzle. Drizzle the glaze over the cake.
CHOCOLATE ORANGE CAKE
Here we go with another recipe from the Cake Mix Doctor lady--Guess what I got for Christmas, and couldn't wait to make and share some of these yummy recipes. This one is one of my favorite flavor combinations--orange and chocolate. The author recommends frosting it with a orange-cocoa cream cheese frosting that I will post seperately.
Provided by Dragonfly AZ
Categories Dessert
Time 40m
Yield 16 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350. Grease and flour 2 9 inch round cake pans.
- Place all ingredients in mixing bowl, and mix at low speed for about 1 minute, scraping bowl constantly.
- Increase mixer speed to medium and beat for 2 minutes more, or until batter is well mixed.
- Pour into pans and bake for 28-32 minutes, or until tests done.
- Cool in pans for about 10 minutes, then remove from pans and cool completely before frosting.
Nutrition Facts : Calories 219.9, Fat 12.8, SaturatedFat 2.2, Cholesterol 39.7, Sodium 276.5, Carbohydrate 25.5, Fiber 0.8, Sugar 14, Protein 3.2
ORANGE CHOCOLATE LOAF CAKE FROM FLORIDA
Steps:
- Adjust rack one-third up from the bottom of the oven and preheat oven to 350 degrees. You will need a loaf pan measuring about 8½ x 4½ x 2¾ inches, or one with about a 6‑cup capacity. Butter the pan and dust it all over lightly with fine, dry bread crumbs, shake out excess crumbs, and set the pan aside.
- Sift together the flour, baking powder, salt, cocoa, and sugar and set aside.
- Beat the cream and vanilla in the small bowl of an electric mixer until the cream holds a definite shape. On low speed, add the eggs, one at a time, scraping the bowl with a rubber spatula and beating only until the egg is incorporated after each addition. (The eggs will thin the cream slightly.)
- Transfer to the large bowl of the mixer and gradually, on low speed, add the sifted dry ingredients, scraping the bowl and beating only until smooth. Remove from the mixer and stir in the grated zest. That's all there is to it.
- Turn the batter into the prepared pan and smooth the top. Bake for about 1 hour and 5 minutes, until the top springs back when lightly pressed with a fingertip.
- For the glaze:
- As soon as the cake goes into the oven, mix the orange juice with the sugar and let it stand while the cake is baking.
- After you remove the cake from the oven, let it cool for 5 minutes. Then, a little at a time, brush the orange juice/sugar mixture all over the cake; encourage most of it to run down the sides between the cake and the pan, but thoroughly wet the top also. The cake will absorb it all.
- Let the cake stand in the pan until it is completely cool. Then cover the pan loosely with a piece of wax paper. Invert the cake into the palm of your hand-easy does it-remove the pan, cover the cake with a rack, and invert again, leaving the cake right side up.
More about "chocolate orange cake recipes"
CHOCOLATE ORANGE CAKE RECIPE - BBC FOOD
From bbc.co.uk
Servings 12-14Category Cakes And Baking
- Preheat the oven to 190C/170C Fan/Gas 5. Grease and line two 20cm/8in loose-based sandwich tins with baking paper.
- Mix 50g/1¾oz of the cocoa powder with the just-boiled water to make a smooth, thick paste. Stir in 2 tablespoons orange juice.
- In a food processor or freestanding mixer, add the butter, sugar, eggs, flour, baking powder, remaining cocoa powder, orange zest and the cocoa paste and pulse or beat until well combined, thick and creamy.
DEVIL'S FOOD CAKE WITH CHOCOLATE-ORANGE BUTTERCREAM RECIPE ...
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- Position rack in center of oven and preheat to 325°F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottoms of pans with parchment paper rounds.
- Sift flour and next 4 ingredients into medium bowl. Whisk milk and yogurt to blend in small bowl. Using electric mixer, beat brown sugar, butter, and lavender in large bowl until smooth.
- Bake cakes until tester inserted into centers comes out clean, about 30 minutes. Cool cakes in pans on racks 15 minutes. Turn cakes out onto racks; remove parchment and cool completely.
CHOCOLATE ORANGE CAKE - FOOD FROM PORTUGAL
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- Place the oranges in a medium sauce pan and cover with water. Bring the pot to a boil then cover, reduce heat to low, and simmer until oranges are soft, about 2 hours.
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- After the cake goes into your oven, prepare the frosting since it needs to set in the fridge before using.
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- Grease and line the bottom of a quarter sheet pan (9 by 13 inches) with baking or parchment paper. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced.
- In a large mixing bowl, add butter and sugars and beat with an electric mixer on medium speed until pale and creamy.
- Add eggs, one at a time, and beat briefly on a low speed until mixture is combined. It may look a little curdled here – that’s ok. Scrape down the sides of the bowl.
CHOCOLATE ORANGE CAKE - MY SUGAR FREE KITCHEN
From mysugarfreekitchen.com
- Preheat fan oven to 160 degrees C/320 degrees F and line a 23 cm springform cake tin with baking paper on the base and sides.
- Separate the egg yolks from egg whites. Place egg yolks into one bowl and whites into another.
- Heat a pot on the stove over medium heat, add the dates and orange juice. Heat until dates have softened and orange juice has been absorbed. Mash the dates with a spoon or fork into a paste. Set aside.
EASY FLOURLESS CHOCOLATE AND ORANGE CAKE - RECIPE WINNERS
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- bring to the boil over medium-high heat, then reduce heat to a rolling simmer (you can place a small side plate on top of the oranges to keep them submerged)
CHOCOLATE ORANGE CAKE - SUPERGOLDEN BAKES
From supergoldenbakes.com
- Preheat the oven to 170C (340F). Spray a 23cm (9 in) springform cake tin with cake release or grease with softened butter and dust with flour shaking out any excess. Line the bottom of the tin with baking paper.
- Put the flour, cocoa powder and sugar in large bowl. Add the baking powder, bicarbonate of soda and salt and mix together using a balloon whisk.
CHOCOLATE AND ORANGE CAKE RECIPE - GOOD FOOD
From goodfood.com.au
- Boil oranges in plenty of water until soft, about 90 minutes. Allow to cool, cut in half and remove seeds. Place in a food processor and blend until smooth. Add eggs, then chocolate and butter and combine. Remove to a bowl and stir through sugar, meal and baking powder.
- Place in tin and bake for 1 hour and 20 minutes or until a skewer comes out clean. Place on a cooling rack and remove from tin when cool enough to handle.
CHOCOLATE ORANGE CAKE RECIPE - THE ULTIMATE EASY LAYER CAKE!
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- Preheat the oven to 350 F. Line four 8-inch cake pans with sides at least 2” high with parchment rounds, and spray the insides with nonstick cooking spray.
- Place the unsweetened chocolate in a small bowl and microwave for 30 seconds. Stir, and microwave in smaller increments if necessary until melted and smooth. Set aside until the melted chocolate is no longer hot.
- Combine the orange juice and granulated sugar in a small saucepan over medium heat. Stir frequently while the mixture heats up and comes to a simmer. Once simmering, remove it from the heat and allow it to cool to room temperature.
CHOCOLATE ORANGE LOAF CAKE - GOOD HOUSEKEEPING
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- Preheat oven to 180°C (160°C fan) mark 4 and lightly grease and line a 900g loaf tin with baking parchment.
- For the cake, in a large bowl using a handheld electric whisk, beat the butter, sugar, eggs, soured cream, flour and baking powder until light and fluffy, about 3min.
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