Dark Chocolate Orange Cake Recipes

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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



Dark chocolate & orange cake image

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.

1 Seville orange
a little melted butter , for greasing
100g plain chocolate , broken into pieces
3 eggs
280g caster sugar
240ml sunflower oil
25g cocoa powder
250g plain flour
1½ tsp baking powder
orange candied peel , to decorate
200g plain chocolate , broken into pieces
225ml double cream

ORANGE DARK CHOCOLATE CAKE

So quick and easy. The orange is used with the skin on. I add chocolate chips and nuts to this recipe, so have listed the variation as an option. I suppose you could use any nuts realy or even some dried fruit. This is a very moist cake, so I serve it warm with cream, but it can be served cold with a citrus icing.

Provided by Tisme

Categories     Oranges

Time 1h

Yield 6 serving(s)

Number Of Ingredients 7



Orange Dark Chocolate Cake image

Steps:

  • Wash and dry the orange.
  • Cut the orange into quarters and remove the pips.
  • Place the first 5 ingredients into a food processor and blend until smooth.
  • If using the optional ingredients, wait until the mix is well blended, and add the choc chips only, blend chips until just chopped. After blending choc chips, stir in the nuts if using.
  • Pour mix into a greased and lined 20cm baking tin and bake at 180dg for 50 minutes.
  • Serve warm with cream, or let cake cool and ice.

Nutrition Facts : Calories 594.9, Fat 34.6, SaturatedFat 19.5, Cholesterol 164.2, Sodium 708.2, Carbohydrate 66.2, Fiber 2.5, Sugar 40.4, Protein 8.1

1 large orange
3 eggs
1 1/2 cups self-rising flour
200 g butter, melted
1 cup caster sugar
1/4 cup dark chocolate chips
1/4 cup crushed nuts, unsalted, any chopped nuts would do

CHOCOLATE-ORANGE CAKE POPS

Provided by Giada De Laurentiis

Categories     dessert

Time 4h

Yield about 36 pops

Number Of Ingredients 18



Chocolate-Orange Cake Pops image

Steps:

  • For the cake: Place an oven rack in the center of the oven. Preheat the oven to 325 degrees F. Spray an 11- by 8-inch rimmed baking sheet with cooking spray. Lay a piece of parchment paper over the baking sheet allowing the excess to fall over the sides. Spray the parchment paper with the cooking spray. Set aside.
  • In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt. Set aside.
  • In a stand mixer fitted with a paddle attachment, beat the butter and granulated sugar on high speed until light and fluffy, about 1 minute. Beat in the eggs, one at a time until smooth. Add the mascarpone cheese, orange juice and zest. Mix until well combined. Gradually add the flour mixture until combined.
  • Scrape the batter into the prepared baking sheet, spreading the batter to the edges. Bake until a cake tester comes out clean, 12 to 15 minutes. Cool in the pan for 30 minutes. Using the excess parchment to lift, carefully remove the cake from the baking sheet and cool completely on a wire rack for about 30 minutes.
  • For the frosting: While the cake is cooling, combine the confectioners' sugar, milk, vanilla extract and butter in a medium bowl. Using an electric hand mixer, combine the ingredients until smooth, adding more milk if needed (the frosting should be stiff). Gradually add the orange food coloring until desired color.
  • Cut the cooled cake in half. Using a serrated knife, trim the top layer of cake halves to make a flat surface. Spread the frosting over one half of the cake. Top with the other cake half. Refrigerate for 45 minutes to 1 hour until the frosting has set.
  • For the chocolate: Combine the chocolate and safflower oil in a small bowl and place over a saucepan of barely simmering water. Stir occasionally until the chocolate has melted and the mixture is smooth.
  • Line a baking sheet with waxed paper. Cut the cake into 1 1/4-inch squares. Insert a popsicle stick into the end of each cake square. Dip the cake squares into the melted chocolate, shaking off any excess chocolate. Decorate with sprinkles and place on the prepared baking sheet. Repeat with the rest of the cake squares. Refrigerate the pops until the chocolate has set, 1 to 2 hours.

Vegetable oil cooking spray
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon fine salt
1 1/2 sticks unsalted butter, at room temperature
1 1/4 cups granulated sugar
2 eggs, at room temperature
1/2 cup mascarpone cheese, at room temperature
1/4 cup fresh squeezed orange juice (from 1 large orange)
Zest of 1 large orange
3 cups powdered sugar3 tablespoons whole milk, plus more if needed
1 teaspoon pure vanilla extract
1 stick unsalted butter, at room temperature
Orange food coloring, as needed
Two 12-ounce bags bittersweet (70 percent) chocolate chips
5 tablespoons safflower oil
Orange and white sprinkles, for decoration

CHOCOLATE ORANGE CAKE

Provided by Trisha Yearwood

Categories     dessert

Time 1h30m

Yield 12 servings

Number Of Ingredients 14



Chocolate Orange Cake image

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.

2 tablespoons unsalted butter, softened
1/2 cup plus 1 tablespoon unsweetened cocoa powder
3 cups all-purpose flour
1 1/2 cups granulated sugar
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
2 cups freshly squeezed orange juice, plus 2 tablespoons finely grated zest
3/4 cup mayonnaise
2 tablespoons balsamic vinegar
1 teaspoon vanilla extract
1 cup confectioners' sugar
2 tablespoons unsweetened cocoa powder
2 tablespoons freshly squeezed orange juice

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



Chocolate-Orange Pound Cake image

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

1 tsp. HEINZ Apple Cider Vinegar
1/4 cup milk
2 cups flour
1 tsp. baking powder
1/4 tsp. salt
1 cup butter, softened
1-1/4 cups sugar
1-1/4 tsp. orange extract
4 eggs
1 cup BAKER'S Premium White Chocolate Morsels
1/2 tsp. orange zest

DARK CHOCOLATE WEDDING CAKE WITH CHOCOLATE ORANGE GANACHE AND ORANGE BUTTERCREAM

Categories     Cake     Mixer     Chocolate     Dairy     Dessert     Bake     Wedding     Orange     Chill     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves about 30 (including top tier)

Number Of Ingredients 40



Dark Chocolate Wedding Cake with Chocolate Orange Ganache and Orange Buttercream image

Steps:

  • Preparing The Cake:
  • Make cake layers:
  • Preheat oven to 350° F. and line 2 buttered 7- by 2-inch round cake pans and 2 buttered 9- by 2-inch round cake pans with rounds of wax paper. Butter paper and dust pans with flour, knocking out excess.
  • Put cocoa powder in a bowl and whisk in boiling water in a stream until smooth. Stir in chopped chocolate and let stand 5 minutes. Stir mixture until smooth and chocolate is melted and cool mixture. Whisk in sour cream and vanilla.
  • Into a bowl sift together flour, baking soda, and salt. In large bowl of a standing electric mixer beat together butter and sugars until light and fluffy and add eggs, 1 at a time, beating well after each addition and scraping down side of bowl. Reduce speed to low and add flour mixture and cocoa mixture alternately in batches, beginning and ending with flour mixture and beating until batter is combined well.
  • Pour 2 cups batter into each 7-inch pan and smooth tops. Divide remaining batter between 9-inch pans (about 33/4 cups each) and smooth tops. In middle and lower thirds of oven arrange one 9-inch layer and one 7-inch layer on each rack, putting 7-inch layers in front part of oven. Bake 7-inch layers 25 to 30 minutes and 9-inch layers 35 to 40 minutes, or until a tester comes out with crumbs adhering. Run a thin knife around edges of pans and invert cakes onto racks. Peel off paper and cool cakes completely. Cake layers may be made 2 days ahead and kept at cool room temperature, wrapped well in plastic wrap, or 2 weeks ahead and frozen, wrapped well in plastic wrap and foil. Defrost cake layers (without unwrapping) at room temperature.
  • Make ganache:
  • In a small saucepan bring cream just to a boil. Remove pan from heat and add chocolate, butter, zest, and liqueur. Let ganache stand 3 minutes and whisk until chocolate is melted. Chill ganache just until cool, about 40 minutes.
  • In a bowl with an electric mixer beat ganache just until light and fluffy before using (do not overbeat or it will become grainy).
  • Assemble cake:
  • Put one 9-inch layer on 8-inch cardboard round and spread evenly with 2 cups ganache. Top with remaining 9-inch layer and gently press layers together to form an even tier. Put one 7-inch layer on 6-inch cardboard round and top with remaining ganache and remaining 7-inch layer in same manner.
  • Frost top and sides of 9-inch tier with some buttercream and chill while frosting 7-inch tier. Chill both tiers until buttercream is firm.
  • Cut straws in half and insert 1 straw piece all the way into center of 9-inch tier. Trim straw flush with top of tier and insert remaining 5 straw pieces in same manner in a circle about 1 1/2 inches from center straw. Center 7-inch tier (still on cardboard) on top of 9-inch tier. Fill in any gaps between tiers with buttercream and transfer cake to a cake stand or platter. Chill cake at least 6 hours and up to 1 day.
  • Arrange fraises des bois and roses decoratively on top and around sides of cake. Let cake stand at cool room temperature (buttercream is sensitive to warm temperatures) 2 to 4 hours before serving. Serves about 30 (including top tier).
  • Preparing The Orange Buttercream:
  • Make orange curd:
  • In a small heavy saucepan whisk together yolks and sugar and whisk in orange juice, butter, and a pinch salt. Cook mixture over moderately low heat, whisking, until it just reaches boiling point, 5 to 7 minutes (do not let boil), and strain through a fine sieve into a bowl. Whisk in lemon juice and cool curd, its surface covered with plastic wrap. Chill orange curd, covered, until cold, at least 4 hours, and up to 2 days.
  • Make buttercream:
  • In a heavy saucepan bring sugar and water to a boil, stirring until sugar is dissolved. Boil syrup, undisturbed, until it registers 248° F. on a candy thermometer. While syrup is boiling, in large bowl of a standing electric mixer beat whites with a pinch salt until foamy and beat in cream of tartar. Beat whites until they just hold stiff peaks and beat in hot syrup in a stream (try to avoid beaters and side of bowl). Beat mixture at medium speed until completely cool, 15 to 20 minutes. Beat in butter, 1 piece at a time, and beat until thickened and smooth. (Buttercream will at first appear very thin and at some point look like it is breaking but, as more butter is beaten in, it will thicken and become glossy and smooth.) Beat in orange curd, salt, and zest until smooth. Buttercream may be made 4 days ahead and chilled in an airtight container or 2 weeks ahead and frozen in an airtight container. Bring buttercream completely to room temperature (this may take several hours if frozen) and beat before using. (If buttercream is too cold when beaten it will not be glossy and smooth.) Makes about 8 cups.

For cake layers:
13/4 cups unsweetened cocoa powder (not Dutch-process)
13/4 cups boiling water
4 ounces fine-quality bittersweet chocolate (not unsweetened), chopped
one 8-ounce container sour cream
1 tablespoon plus 1 teaspoon vanilla extract
3 cups all-purpose flour
2 1/2 teaspoons baking soda
1 teaspoon salt
3 3/4 sticks (1 3/4 cups plus 2 tablespoons) unsalted butter, softened
1 3/4 cups granulated sugar
3/4 cup firmly packed light brown sugar
5 large eggs
For ganache:
1 cup heavy cream
8 ounces fine-quality bittersweet chocolate (not unsweetened), chopped
2 tablespoons unsalted butter, softened
2 teaspoons freshly grated orange zest
1 tablespoon Cointreau or other orange-flavored liqueur
For assembly:
one 8-inch cardboard round*
one 6-inch cardboard round*
three 8-inch plastic straws
For orange curd:
5 large egg yolks
1/4 cup sugar
1/2 cup fresh orange juice
1/2 stick (1/4 cup) unsalted butter, softened
1 1/2 teaspoons fresh lemon juice
For buttercream:
1 1/4 cups sugar
1/2 cup water
5 large egg whites
1/2 teaspoon cream of tartar
6 1/2 sticks (3 1/4 cups) unsalted butter, cut into pieces and softened to cool room temperature
1/2 teaspoon salt
2 tablespoons freshly grated orange zest
Note: A cake-decorating turntable* is extremely helpful for assembling and decorating a wedding cake.
Decoration: fraises des bois (wild strawberries)** and small roses with some leaves attached (both fruit and flowers must be nontoxic and pesticide-free)
*available at specialty cookware shops

ORANGE CHOCOLATE LOAF CAKE FROM FLORIDA

This cake, made with whipped cream instead of butter, is a deliciously plain, moist, coal-black chocolate loaf flavored with orange zest and steeped in orange juice after it is baked.

Provided by Maida Heatter

Categories     Cake     Bake     Chocolate     Orange

Yield 12 servings

Number Of Ingredients 12



Orange Chocolate Loaf Cake From Florida image

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.

1 1/4 cups sifted all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsweetened cocoa powder (preferably Dutch-process)
1 cup sugar
1 cup heavy cream
1 teaspoon vanilla extract
2 large eggs
Finely grated zest of 1 large, deep-colored orange
For the glaze:
1/3 cup orange juice
3 tablespoons sugar

DARK CHOCOLATE CAKE

While it takes slightly longer to prepare this recipe than a box mix, the resulting moist, delicious cake makes it VERY worth the little extra time. I consider this 'perfect' chocolate cake. This cake is excellent with both with Recipe #261024 and Recipe #208959 (the dark flavor version). (I use Recipe #95416 when I'm decorating the cake.) I love how the leftovers are still moist even a day or two later. (I store my loosely covered with plastic wrap.) My father adores this cake with Recipe #261024 on it. For his birthday, Father's Day etc. I make him cupcakes with the icing on them and individually wrap them. He keeps them in his freezer for when he wants "a piece of cake". He claims they are as good as when they are fresh. (Even though it isn't where I got the recipe from so I can't vouch for it, reviewers have said it is the recipe on the Hershey's cocoa can. I would recommend using their Special Dark Cocoa if possible.)

Provided by Marg CaymanDesigns

Categories     Dessert

Time 1h

Yield 20-24 serving(s)

Number Of Ingredients 11



Dark Chocolate Cake image

Steps:

  • Heat oven to 350°F.
  • Grease and flour two 9 inch round baking pans or one 13x9 inch pan.
  • In large mixer bowl, stir together dry ingredients.
  • Add eggs, milk, oil, and vanilla; beat on medium speed for 2 minutes.
  • Stir in boiling water by hand (batter will be thin). NOTE: I have tried it with 1/2 cup, 2/3 cup and 3/4 cup boiling water and we prefer it with less than 1 cup water. I usually use between 2/3 & 3/4 cups. The cake is still very moist but it doesn't seem to "fall" as much as it cools. This might have to do with our high humidity or brand of flour or other factors so I don't know if it will work for everyone.
  • Pour into prepared pan.
  • Bake 30 to 35 minutes for round 9-inch pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. (Do not use 8-inch pans or the batter will overflow.).
  • Because they have a tendency to overflow if you fill them more than 2/3 full, I usually get about 27-28 cupcakes per batch. Bake for approximately 18-20 minutes.
  • Cool 10 minutes; remove from pan to wire racks.
  • Please note: baking cocoa isn't hot chocolate drink mix! Baking cocoa contains no sugar and it is found on the baking aisle. Chocolate drink mixes that you add to milk or water to drink WILL NOT work in this recipe.

Nutrition Facts : Calories 189.1, Fat 6.9, SaturatedFat 1.4, Cholesterol 20.3, Sodium 252.4, Carbohydrate 30.9, Fiber 1.4, Sugar 20.1, Protein 2.8

2 cups sugar
1 3/4 cups flour
3/4 cup baking cocoa (dutch process or dark cocoa preferably)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
3/4-1 cup boiling water (see note below)

DARK CHOCOLATE ORANGE CAKE

This cake is a dry and grainy texture with a hint of orange.

Provided by Carol

Categories     Desserts     Chocolate Dessert Recipes     Dark Chocolate

Yield 14

Number Of Ingredients 11



Dark Chocolate Orange Cake image

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.

Nutrition Facts : Calories 304.9 calories, Carbohydrate 39.1 g, Cholesterol 79.8 mg, Fat 15.2 g, Fiber 2.5 g, Protein 6 g, SaturatedFat 7.6 g, Sodium 149.5 mg, Sugar 21.9 g

10 tablespoons butter, softened
1 ½ cups white sugar
4 eggs
⅔ cup sour cream
1 teaspoon vanilla extract
2 tablespoons grated orange zest
2 cups all-purpose flour
⅔ cup unsweetened cocoa powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup chopped almonds

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



Decadent Chocolate Orange Cake image

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

2 orange peels, cut into 1/4 inch strips
⅓ cup white sugar
¼ cup orange marmalade
¾ cup unsalted butter, softened
1 teaspoon vanilla extract
1 cup white sugar
4 eggs
2 ½ cups cake flour
½ teaspoon baking powder
¼ teaspoon baking soda
¾ cup orange juice
1 ¼ cups heavy cream
4 tablespoons unsalted butter
15 ounces semisweet chocolate chips
1 (8 ounce) package cream cheese, softened
1 tablespoon white sugar
2 tablespoons orange marmalade

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From bbcgoodfood.com


CHOCOLATE ORANGE MUD CAKES - FOOD TO LOVE
Chocolate orange mud cakes Jul 27, 2013 2:00pm. 10 mins preparation; 1 hr cooking; Serves 24; Print. Ingredients. Chocolate orange mud cakes. 400 gram butter, chopped, plus extra for greasing tins; 400 gram dark chocolate, chopped; 1/2 cup berry or apricot jam; 2 teaspoon instant coffee; 1 teaspoon vanilla bean paste ; 1 zested; 3 teaspoon orange juice; 5 …
From foodtolove.co.nz


DARK CHOCOLATE & ORANGE CAKE RECIPE | RECIPES FROM OCADO
Cook in boiling water for 30 minutes until soft. Whizz the whole orange in a food processor until smooth; let cool. Step 2. 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 ...
From ocado.com


DARK CHOCOLATE BUNDT CAKE WITH BLOOD ORANGES
Place in a pot with one cup water and simmer 20 minutes, until water has reduced to about ¼ cup and orange peel becomes tender. Add in sugar, and stir until dissolved. Squeeze the juice of the other orange ( I used ½) into the mix, and simmer gently for a couple of minutes. Taste, add more sugar if you want.
From feastingathome.com


FOOD LUST PEOPLE LOVE: DARK CHOCOLATE ORANGE BUNDT WITH ...
Using dark chocolate and whole Mandarin oranges pureed in the batter brings a sweet, yet bitter tartness to this tender crumbed cake Dark Chocolate Orange Bundt with Dark Chocolate Orange Glaze. For the British, especially, chocolate and orange are a treasured Christmas flavor combination and many would say that a Christmas stocking without a …
From foodlustpeoplelove.com


VEGAN CHOCOLATE ORANGE CAKE RECIPE WITH DECADENT FROSTING
Step 6: Make Frosting. While the cake is baking and cooling, prep the frosting. Sift together icing sugar and cocoa powder, then stir in melted vegan butter (or margarine), vanilla extract, orange zest and orange juice. Mix until the frosting is very smooth. It may seem quite runny for a frosting and that’s okay.
From lettucevegout.com


CHOCOLATE-DRIZZLED ANGEL FOOD CAKE | BETTER HOMES & GARDENS
Stir together orange liqueur and orange juice. Drizzle orange mixture over cake. For the chocolate glaze, in a small saucepan bittersweet or dark chocolate with butter over low heat, stirring frequently. Remove from heat. Whisk in powdered sugar and whipping cream. Spoon evenly over cake. Makes 10 to 12 servings. Advertisement.
From bhg.com


ORANGE ALMOND AND DARK CHOCOLATE CAKE - PHEEBS FOODS
100g dark chocolate 70% or darker, roughly chopped. 1 tsp vanilla. flaked almonds, to top. Pre heat a fan forced oven to 165c. Place almond flour, rice flour, baking powder and salt into a large bowl and set aside. In a seperate bowl whisk together the eggs, honey, orange juice + zest and vanilla. Combine wet with dry and fold to combine.
From pheebsfoods.com


AJAXX - FOOD - DARK CHOCOLATE ORANGE CAKE
Free online jigsaw puzzle game
From jigsawplanet.com


CHOCOLATE AND ORANGE CAKE - FOOD24
the oven to 180 °C. grease a ring cake tin and dust with cocoa powder. 2. Cook the oranges in water for 1½-2 hours. Drain and cool. Chop, remove the seeds but keep the rind on. Blitz in a food processor until smooth. 3. Add the remaining ingredients and blend well. 4. turn the mixture into the prepared cake tin and bake for 45 minutes or ...
From food24.com


CHOCOLATE ORANGE LOAF CAKE - GOOD HOUSEKEEPING
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 …
From goodhousekeeping.com


NIGELLA'S FLOURLESS CHOCOLATE ORANGE CAKE - NEIGHBORFOOD
Preheat the oven to 350 degrees. Place the oranges in a blender and pulse until smooth. You should end up with about 1 1/2 cups of puree. Add the remaining ingredients, except for the powdered sugar, to the blender. Pulse a few times, stir, and then pulse, repeating until the mixture is well combined.
From neighborfoodblog.com


ORANGE AND DARK CHOCOLATE CHRISTMAS CAKE | FOOD TO LOVE
1. Preheat oven to moderately slow, 160°C. 2. Lightly grease and double- line a deep 20cm round cake pan with baking paper. Spoon mixture into pan, smoothing the top. 3. Cover with halved macadamias. 4. Bake for 3 hours (cover with foil if getting too brown) until cooked when tested.
From foodtolove.co.nz


RECIPE - DARK CHOCOLATE ORANGE POUND CAKE WITH …
3 tbsp (45 mL) fresh orange juice. 1 Preheat oven to 325°F (160°C). If using a dark grey or black pan, preheat oven to 300°F (150°C). 2 To grease the pan, combine 1 tbsp (15 mL) softened butter and 2 tsp (10 mL) each of flour and cocoa in a small bowl to make a paste; brush inside a 10-inch (25-cm) Bundt pan (this ensures the cake releases ...
From lcbo.com


ORANGE CAKE W/CREAM CHEESE FROSTING AND DARK CHOCOLATE ...
Quinoa Rice. Roasted Almonds. Fabulous Foods. Eat: Cinnamon Sugar Almonds. I promise, I'm getting close to the end of our Christmas craft posts! One other thing we made for Christmas gifts this year was cinnamon sugar roasted almonds. De-lish, these are. And easy peasy!
From pinterest.com


COMFORT FOOD VEGAN: DARK CHOCOLATE ORANGE CAKE
unknown said.... it looks freaking stealable.hehehe..grab it and growl!!!! it lookds like megan said. sinfully good!!!! im the devil so fork it over.pardon the put fork..it over..hardy harhar
From comfortfoodvegan.blogspot.com


CHOCOLATE ORANGE CAKE | DESSERT RECIPES | GOODTOKNOW
Method. Preheat the oven to 180ºC/Fan 160ºF/350ºF/gas mark 4. Line a 20cm (8-inch) round cake tin with lightly oiled baking parchment paper. Place the eggs and sugar in a large bowl, over a pan of simmering water. Use an electric whisk to whisk the eggs until creamy and thick, enough to leave a trail when the whisk heads are lifted from the ...
From goodto.com


DARK CHOCOLATE AND ALMOND CAKE - LIZ EARLE WELLBEING
Grease and line a 20cm x 20cm square tin. Preheat your oven to 190°C/375°F/gas mark 5. In a saucepan, melt the butter and leave to cool. In a mixing bowl, whisk together the sugar, eggs and vanilla bean paste for 3-4 minutes until light and fluffy. The mixture should hold its shape for a couple of seconds when you trail the whisk across the ...
From lizearlewellbeing.com


BRING FAIR FOOD HOME: DARK CHOCOLATE ORANGE FUNNEL CAKES ...
Place the dark chocolate in a heat-safe bowl. Heat the heavy cream on the stove or in the microwave until it boils. For the microwave, this is 2 minutes on high. For the stove, set on high heat and watch for the boil. When it's hot enough, pour it into the bowl with the chocolate and whisk vigorously until well combined and thick.
From thekitchengent.com


DARK CHOCOLATE BLOOD ORANGE CAKE RECIPE - ONNEWSLIVE
Chocolate Cake. Preheat the oven to 350 degrees Fahrenheit and oil four 6 inch cake pans (or two 8 inch pans). 5 blood oranges, grated on a little grater. In a large measuring cup, combine the zest of two blood oranges and the olive oil. For the buttercream, set aside the zest of three blood oranges.
From onnewslive.com


PLUMCAKE WITH ORANGE AND DARK CHOCOLATE - LACTOSE-FREE FOOD
Bake the cake in a static oven at 180 degrees Celsius, for about 30/35 minutes. After about 30 minutes, do the toothpick test, it must come out dry (unless you touch the chocolate drop). Let cool 5 minutes in the oven, then pour over the remaining chocolate and let stand for a few minutes. Spread the chocolate and sprinkle with grains of sugar ...
From blog.giallozafferano.com


CHOCOLATE ORANGE CAKE RECIPE - BBC FOOD
Method. 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 …
From bbc.co.uk


10 RECIPES FOR CHOCOLATE AND ORANGE FANATICS | FOOD & WINE
Salted Tahini-Chocolate Shortbread. Soboro Donburi (Gingery Ground Beef with Peas over Rice) Cardamom–Poppy Seed Cookies. Justin Chapple Makes Baked Shells with Gremolata Breadcrumbs. Josh ...
From foodandwine.com


CHOCOLATE ORANGE BUNDT CAKE - CANADIAN LIVING
Whisk together flour, cocoa, baking powder, baking soda and salt; stir into butter mixture alternately with sour cream, making 3 additions of dry ingredients and 2 of sour cream. Stir in chocolate chunks and orange zest. Scrape into greased and floured 10-cup (2.5 L) Bundt pan. Bake in 325°F (160°C) oven until cake tester inserted in centre ...
From canadianliving.com


BLOOD ORANGE AND DARK CHOCOLATE FONDANT CAKES - FOOD NOUVEAU
For the blood orange syrup: In a medium saucepan, bring the water, sugar, and orange liqueur to a boil. Lower the heat to medium-low, add the orange zest, and simmer until the liquid reduces to about ¾ cup (180 ml), about 30 minutes. Strain the syrup into a measuring cup. Gently stir in the orange segments to coat with the syrup.
From foodnouveau.com


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