Chocolateorangecake Recipes

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.

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.

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.

Steps:

• Make the ganache: Heat the heavy cream, chocolate and salt in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water), stirring, until the chocolate is melted and the ganache is smooth. Remove the bowl from the pan and stir in the marmalade. Refrigerate until thick but not set, 1 hour to 1 hour, 30 minutes.
• Assemble the cake: Place 1 cake layer on a platter; spread with 1 tablespoon marmalade. Beat the chilled ganache with a mixer on medium-low speed until just fluffy, about 1 minute (do not overbeat). Spread 1 heaping cup of the whipped ganache over the marmalade. Top with the second cake layer. Cover the whole cake with the remaining whipped ganache and refrigerate until ready to serve.
• Make the caramel: Bring the sugar and corn syrup to a simmer in a medium saucepan over medium-high heat. Cook, swirling the pan but not stirring, until the mixture turns amber, about 4 minutes. Remove from the heat and carefully whisk in the heavy cream and butter until smooth. Set aside, stirring occasionally, until cool but still pourable, 15 to 20 minutes. Drizzle over the cake and sprinkle with sea salt. Serve the cake within 2 hours; slice with a warm knife.
• Preheat the oven to 350 degrees F. Coat two 9-inch-round cake pans with cooking spray and line the bottoms with parchment paper.
• Whisk the cocoa powder and 1 1/2 cups boiling water in a medium bowl until smooth; set aside. Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl until combined. Add the eggs, vegetable oil, sour cream and vanilla and beat with a mixer on medium speed until smooth, about 1 minute. Reduce the mixer speed to low; beat in the cocoa mixture in a steady stream until just combined, then finish mixing with a rubber spatula. (The batter will be thin.)
• Divide the batter between the prepared pans and tap the pans against the counter to help the batter settle. Bake until a toothpick inserted into the middle comes out clean, 30 to 40 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.

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.

Steps:

• In a bowl, cream the butter with the sugar. Beat in the eggs, then the sour cream, vanilla and orange rind.
• In another bowl, stir together the flour, cocoa, baking soda and salt. Beat into the creamed mixture just until incorporated and then stir in the almonds.
• Turn the batter into a greased and floured tube pan. Bake in a 350 degrees F (175 degree C) oven for 1 hour, or until it tests done with a toothpick. Let cool on a rack. Makes 16 servings.

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.

Steps:

• Combine first 4 ingredients in heavy small saucepan. Stir over low heat until butter melts and sugar dissolves, about 3 minutes. Increase heat and boil 2 minutes. Cool completely.
• Preheat oven to 350°F. Grease and flour 10-cup bundt pan. Using electric mixer, beat cake mix and next 8 ingredients until well blended, about 3 minutes. Stir in chocolate chips. Pour batter into prepared pan. Bake until toothpick inserted near center comes out with a few moist crumbs attached, about 1 hour. Immediately spoon sugar and butter mixture over cake in pan. Let cake stand 30 minutes.
• Turn cake out onto platter and cool completely. Sprinkle top with powdered sugar and serve.

Steps:

• Preheat oven to 350 degrees F.
• Mix cake mix, water, oil, eggs, and orange extract until well blended.
• Pour into greased and floured tube pan or bundt pan.
• Bake for 40 minutes or until done.
• Cool for 10 minutes on wire rack.
• Turn cake onto platter and allow to cool completely.
• When cool, frost with ready to spread frosting.
• Optional glaze.
• Heat whipping cream in 1 qt.
• saucepan over medium heat until hot (do not boil).
• Remove from heat.
• Stir in chocolate chips and stir until melted and smooth.
• Drizzle over top of cake slowly, allowing to drizzle down the edges.
• If the optional glaze is used, refrigerate for 1 hour before serving, to allow the chocolate to harden.
• Keep refrigerated.